A delicious and very simple way to consume raw zucchini. You will love this salad drizzled with lemon juice and olive oil.
Zucchini Salad
Ingredients
- 2 zucchinis washed
- 1 clove crushed garlic
- 1/2 lemon (juice)
- A trickle olive oil
- Salt and pepper from the mill
- A bit grated cheese (parmesan)
- A few leaves parsley finely chiseled (optional)
Instructions
- Cut both ends of the zucchinis. Using a mandoline or a vegetable peeler, slice them lengthwise into long, thin slices.
- In a small bowl, mix together the lemon juice, garlic, and olive oil.
- Place the zucchini slices in a dish, pour the sauce over them. Add salt and pepper. Mix well.
- Sprinkle with cheese and serve immediately, or chill first in the refrigerator. Add fresh herbs just before serving.
Tuna Rice Salad
Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.
Tuna Rice Salad
Ingredients
- 2 hard boiled eggs peeled
- 1 can (150 g) tuna in its own juice drained
- 100 g fully cooked rice
- 1 avocado
- 1 can whole kernel sweet corn drained
- 2 medium tomatoes cut into 6-8 wedges
- 1/4 red oinon peeled and cut in half-moon
- Salt and freshly ground black pepper
- 3 Tbs olive oil
- Green onion or fresh dill minced
Instructions
- In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
- Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
- Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
- Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
Spring Egg Salad With Green Onion
Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).
Spring Egg Salad With Green Onion
Ingredients
- 6 hard boiled eggs peeled and chopped
- 1/3 bunch green onion finely chopped
- 3 Tbsp mayonnaise
- Salt and freshly ground black pepper to taste
- 1 pinch paprika (optional)
Instructions
- Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
Chickpea Salad with Feta Cheese
The chickpea Salad with Feta Cheese is a very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.
Chickpea Salad with Feta Cheese
Ingredients
- 400 g (1 can) garbanzo beans drained
- 150 g feta cheese cubed
- 15 cherry tomatoes, or 2 medium tomatoes sliced
- 1 bell pepper cored and sliced
- 1/2 red onion cut into thin slices
- 1 clove garlic pressed
- Fresh or dried herbs (cilantro, chive, dill) chopped
- Salt and freshly ground black pepper
- 1 lemon (juice only)
- 3-4 Tbsp olive oil
Instructions
- In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
- Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.
Tabbouleh Salad
Tabbouleh salad has been a fundamental part of Middle Eastern cuisine for many years. The main ingredients are bulgur, parsley, lemon juice and olive oil, the rest ingredients are fresh or marinated vegetables, olives, raisins and spices. This salad is very flexible, fell free to add more or less of any spices of your choice.
Tabbouleh Salad
Ingredients
- 200 g couscous
- 200 ml boil water
- 1/4 tsp salt
- 4 tomatoes
- 1 english cucumber or 4 small ones
- 1 onion
- 1 bell pepper (any color) (I used 3 mini bell peppers)
- 1/4 bunch fresh parsley
- 1/4 bunch Fresh mint
- Salt and freshly ground black pepper
- Few drops tabasco sauce (optional)
- 1 large lemon
- 6 Tbsp olive oil
Instructions
- In a medium saucepan, bring the water and 1/4 tsp of salt to a boil. Stir in the couscous, cover tightly with a lid and remove from heat, let steam for 5 minutes. Cool it down.
- Cut tomatoes into small pieces.
- Peel and cut cucumber into small cubes.
- Peel and thinly chop onion.
- Remove seeds from bell pepper and cut into small cubes.
- Finely chop fresh parsley and mint.
- Place the chopped vegetables, herbs and bulgur in a mixing bowl. Add Tabasco sauce. Drizzle with lemon juice and olive oil. Mix gently. Taste for seasoning and adjust with salt and pepper as needed.
- Transfer to a serving plater or serve it as a castle (using a ring)
- Or in a glass.
- Or as stuffed tomatoes.
Greek salad
This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.
Greek salad
Ingredients
- 4 tomatoes
- 1-2 cucumbers
- 1 bell pepper (any color)
- 1/2 red onion
- salt and pepper
- 1/4 tsp dry oregano leaves
- 100 g greek Kalamata olives pitted
- 100 g feta cheese
- 1/2 lemon
- 4 Tbsp olive oil
Instructions
- Cut the tomatoes in quarters.
- Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter “C”.
- Remove the core and seeds from the bell pepper and cut into strips.
- Peel the onion and cut into perfectly thin slices.
- Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
- Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
- If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
Italian bell pepper salad
Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.
Italian bell pepper salad
Ingredients
- 4 large bell peppers (of different colors)
- 1-2 tomatoes
- 1-2 cloves garlic
- 1 handful of basil leaves chiseled
- 1 handful of mint leaves chiseled
- 1 Tbsp capers (rinsed)
- Salt and fresh pepper
- 4 Tbsp olive oil
Instructions
- Preheat grill.
- Cut peppers in half lengthwise, remove seeds and membranes.Place peppers on a broiler rack, skin side up
- Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
- Meanwhile, cut the tomatoes into small cubes.
- Chop the garlic cloves. Chop the basil and mint leaves
- Remove the skin from the peppers and cut them into strips
- Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
- Cover with plastic wrap and let stand for about one hour before serving.
Chickpea salad with bell pepper
Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.
There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.
Chickpea salad with bell pepper
Ingredients
- 400 g (1 can) garbanzo beans drained
- 1 bell pepper cored and slices
- 80 g olives (black or green), drained and sliced
- 1 clove garlic pressed
- 1/2 red onion cut into thin slices
- Fresh herbs (cilantro or parsley), finely chopped
- Salt and freshly ground black pepper
- 1 lemon
- 3-4 Tsp olive oil
Instructions
- Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.
Seasonal Radishes Salad
Even with it’s simplicity, this seasonal radishes salad will look good on any table arrangement. You just need fresh radishes and fresh herbs for this recipe. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.
Seasonal Radishes Salad
Ingredients
- 2 bunches radish
- Salt and freshly ground black pepper
- fresh herbs (dill, green onion, parsley) chopped
- 2 Tbsp olive oil
- 1 Tbsp white vinegar
Instructions
- Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.
Cabbage and Carrot Slaw
This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.
Cabbage and carrot slaw
Ingredients
- 1 medium-sized cabbage head
- salt and pepper to taste
- 2 carrots
- 1/2 tsp sugar
- 4-5 Tbsp 5% white vinegar
- 4-5 Tbsp olive oil
- fresh herbs (dill, parsley, green onion)
Instructions
- Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
- Peel the carrots and shred them.
- Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
