Summer salad – a quick and easy recipe that is just lovely on its own or as a great accompaniment to any roast, grill or barbecue. No complicated dressings, no hidden nastiness, vegan friendly.
Romania has been roasting at temperatures of around 30 degrees C in the shade. It might not seem so hot, but trust me, it is. Being out and about in the afternoon is a definite no-no. Even at 6pm you can still feel the sun burning you. And, calendaristically, summer has just begun, so higher temperatures are to be expected. Now, that’s what l call summer. Despite the heat, l do enjoy it, once my holiday is over, and l return to the UK, l’ll be back to cold and rain. Brrr!!! Oh, well, at least l’ll go back with a nice tan ?
So, you’ll completely understand why a summer salad is the recipe l need these days. Heavy food is out of the question, and l must admit, not too keen on being in the kitchen either. to slave away over some time-consuming dishes while sweating. Oh, no! So, grab some fresh salad leaves, a couple of tomatoes, cucumber, black olives, onion, and that’s it, really. But don’t forget to garnish it with freshly-chopped dill. It grows in abundance in mum’s garden, and so do spring onions. I do love leaving in a flat, but boy, l so miss cooking with fresh ingredients that are healthy and natural. City life, hey!
If you really, really want something more substantial though, my pasta salad with salmon may be what you are looking for. And you can still enjoy it chilled.
Summer salad – a quick and easy recipe
- 10 salad leaves
- 2 large tomatoes
- 1/2 cucumber
- 1/2 cup of black olives
- 1/4 onion
- 2 spring onions
- 1 tbsp freshly-chopped dill
- 1/4 tsp salt
- 1 1/2 tsp vegetable oil
- 1 tsp cider vinegar
- Wash the salad leaves with plenty of cold water.
- Wash and chop the tomatoes, cucumber, onion and green onions.
- Add them all to a large bowl, together with the black olives.
- In go the oil, vinegar and salt.
- Toss well, then garnish with freshly-chopped dill.
- Serve cold.