Any salad with feta in it. Beetroot rocket walnut and feta, or a lentil, capsicum, red onion, cucumber and feta, or even a really simple Greek salad with tomato, cucumber, olives and feta. Salad is just a feta delivery system for me!
Any salad that able to toss.
Caesar, because I don’t like most vegetables, including tomatoes and cucumbers.
i like to make this salad pretty often, it’s my favorite!
-spinach (or any preferred greens)
-sliced strawberries
-sunflower seed kernels (i use raw and unsalted)
-crumbled goat cheese
-quality balsamic vinegar
Ooo, this sounds delicious! I might have to make it myself
i insist! i hope you enjoy!
Non-leafy salads. Chop up veggies in a bowl like fruit salad and I’m happy.
A crisp caesar with thick cut Parmesan
Lettuce, sliced cucumber, grated carrots, sometimes with chopped avocado, and with salt, olive oil, and lemon juice. I never use those sauces that people use in the US.
Caesar.
Salad is WIDE definition. Some people think Caesar, Cobb, Chef, or Greek. Mostly leafy with a protein, oil or creamy dressing. But then there’s salad with basically meat and mayo. Tuna salad, chicken salad, or egg salad. America even has a salad with Jello, Whipped cream, fruit, nuts commonly called fluff or Ambrosia.
That being said, Egg salad is basically mashed deviled eggs making it far and away the best thing to be called a salad.
Greek Salad for sure! No other salad comes close
I love kalamata olives, but god damn I hate olives with pits still in them.
I like a good meat salad whether it’s tuna, chicken, or even a Thai/Lao Laap.
Caprese
Tuna or antipasto, or maybe a nice chicken Caesar if they don’t just make it lettuce only. There’s supposed to be tomatoes, egg, and croutons in there dammit. Fruit depending on what kind; melon is cheap so it gets used way too much and gets hella boring. Hawaiian is fun sometimes (dessert salad).
There should never be tomato in a Caesar salad.
There should always be anchovy.
Jerusalem salad is my favorite.
Could you please share a recipe?
Sure! Make the dressing first, so you can keep the veggies from oxidizing.
Dressing:
- 2-4 cloves of crushed garlic, to taste
- 2 tablespoons tahini
- ¼ cup lemon juice
- ½ cup cold water
- pinch of salt, to taste
Beat by hand or use an immersion blender to combine. It should be a bit runny but still slightly viscous — liquid from the veggies will thin it after you combine them.
Salad:
-
diced half-peeled cucumber, recommended to remove the seedy core but not necessary
-
fresh tomato; grape or cherry tomatoes work best, as you can cut them in halves or quarters, but you can dice larger varietals as well
-
diced red onion
-
torn herbs; cilantro works very well, but mint or even a small amount of dill can be nice
Toss about a cup of each together, then add just enough dressing to coat everything and keep stirring until it is even. Eat with pita, on top of a sandwich like coleslaw, or just with a spoon.
Optionally, you can add other torn greens like spinach or collards; other diced produce (we like apples and bell peppers, but watermelon rinds or jicama can be fun, too); or a little unsweetened yoghurt in the dressing if you don’t care about staying vegan. Roasting the garlic is another variation, but it will make the dressing sweeter.
It takes fifteen minutes to make; if you want to make ahead for a picnic just toss the veggies with salt and lemon juice to prevent oxidation and combine with the dressing when you’re ready to serve.
Thank you so much!
That sauce looks delicious, like a hummus without the peas. I often use the same veggie base for pitas, either sprinkled with lime and za’atar for a Levantine flavor or oregano and olive oil for a Greek one.
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