I have decided to break the stereotype from the last few posts about gardening and to write about something delicious instead. One of the good sides of having a garden is that you can eat fresh and organic fruits and vegetables. Today I’m going to give you a few recipes on how to prepare delicious summer salads.
Traditional Greek Salad
To prepare a salad for two people you need three medium sized tomatoes, one cucumber, a few lettuce leaves, one red or green pepper, half red onion, about 150 g feta cheese, half handful of black Kalamata olives, and two tablespoons of oregano. What you have to do is to take a big bowl, dice and mix all vegetables, except for the onion, in it. Flavour the salad with a pinch of salt and a little extra virgin olive oil. Separate the salad in big plates and arrange finely sliced red onions over it. Dice the feta and put it on top together with a few olives. The final touch of this salad is the oregano. Sprinkle a spoon of it over each salad and flavour with a little more extra virgin olive oil. Some people put a little red wine vinegar, too, but I don’t like it. Serve the salad with a chilled cup of the Greek anise drink Ouzo and enjoy life.
A simple carrot/turnip salad
You need two big carrots, one black, red or white turnip, a pinch of salt, about 80 ml of vinegar (doesn’t matter what kind), and about 100 ml of extra virgin olive oil. Grind the carrots and the turnip in a big bowl and mix them with the other ingredients. Consume the salad chilled. If you want you can add a green apple or red beet to it, and a good spring of parsley.
A Complicated Salad (that’s how I call it)
For four portions of this meal, you need about 400 g fresh broccoli, 200 g fresh radish, 300 g fresh British asparagus, 200 g fresh podded peas, 100 g sesame seeds, 50 ml vegetable oil, 2 tbsp soya sauce, juice and zest of 1 lime, ½ tsp sugar, and a pinch of sea salt and pepper.
First of all, you have to separate the broccoli in small roses, and chop the asparagus in 1 centimetre-long pieces. Put a pot with water on the stove and bring it to a boil. Steam the broccoli, asparagus and peas over the boiling water, but be very careful – they have to keep their crispiness and fresh green colour, and become tender in the same time.
While waiting for the green veggies to be ready, you can slice the radish into fine slices. Soak them in cold water, and let them rest a little.
Once the asparagus, broccoli and peas are ready, put them aside to cool down. Meanwhile, you can prepare the dressing for the salad.
Take a jug or a jar and put the sesame seeds, vegetable oil, soya sauce, lime juice and zest, sugar, a ping of salt and lots of black pepper. Stir until you mix the ingredients well, and let the dressing rest.
Take a big bowl and mix all vegetables in it. Flavour with the dressing and enjoy your Complicated Salad with your dearest people.
I hope you’ll enjoy my suggestions and will consume them with pleasure. Bon Appetit.