February 26, 2012 § 1 Comment
As far as I’m concerned, no lettuce-based salad is good the next day. So if I want leftovers (and I always do) I make this. It’s yum, easy to make, healthy, and keeps well. You don’t need many ingredients, but you do need those in the “Basic Salad Ingredients” below. After those you’re free to fool around with the recipe however you like, and you can see my most common variations under the main recipe.
The only work you’re doing here is chopping. Chopping is not that hard, but for chrissake use an actual kitchen knife, and preferably one that gets sharpened occasionally.
1 punnet cherry tomatoes, halved or quartered depending on size
1 capsicum, chopped (any colour but I like red best for sweetness)
1/3 red onion, chopped
1/2 cup roughly chopped herbs; coriander and/or flat leaf parsley
3 tablespoons of olive oil
1 tablespoon red wine vinegar and/or lemon juice and/or lime juice
Salt and pepper
The only important thing in making this salad is that the ingredients are all roughly the same size, around that of a chickpea is best.
Once they are all chopped up and in the bowl, make your dressing. I like to make dressing in a jar, so I can shake the ingredients together, allowing them to emulsify a little. Pour into the jar 3 tablespoons of olive oil, then your acids (vinegar, or lemon or lime juice), about 1 tablespoon, 1/2 teaspoon of salt and a 1/2 teaspoon of ground pepper, shake together, then pour over.
‘Mexican'(not really) Salad:
For an easy vegan dinner I like to serve this with tortilla chips, rice and guacamole.
1 tin of kidney beans, rinsed and drained (or 1 cup of red kidney beans soaked overnight)
1/2 cup roughly chopped coriander
1 green chilli, de-seeded and sliced
Make the dressing with a mixture of red wine vinegar, lime juice and olive oil.
Pasta salad (pictured above):
This is good for barbecues or just a quick summer dinner with plenty of leftovers for work. It goes well with a tin of tuna mixed in but we are running out of tuna yo, so I eat it rarely. If you must eat tuna, buy an ethical brand.
1 lebanese cucumber, chopped
3 cups small cooked pasta, like orrechiete, cooled under running water and drained
1/2 cup roughly chopped flat-leaf parsley
1/3 cup small pitted olives or pitted kalamata olives that you’ve sliced yourself. Never the pitted and sliced variety, they invariably taste of cardboard.
Make the dressing with a combination of red wine vinegar, lemon juice, and olive oil. Add a garlic clove that has been crushed with the flat of the knife, not chopped, to the jar and leave for 5 minuted before removing the clove and pouring over salad. Don’t forget plenty of pepper and salt.
At its heart, the basic salad is a kind of a Greek salad, so this one is pretty obvious.
1 lebanese cucumber, chopped
150 grams greek or bulgarian feta
1/2 cup small pitted olives
1/2 cup flat-leaf parsley, roughly chopped
1/4 cup mint, roughly chopped
Make the dressing with the red wine vinegar and olive oil, and plenty of salt and pepper.