Cucumber Tomato & Green Onion Salad

Looking for a “quick” salad  to make? This cucumber and tomato salad is not just fast and easy salad to make, it is also a great summer side dish that goes perfectly with fish, potato, rice, omelet or just by itself.

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Cucumber tomato & green onion salad

Adding any other vegetables to this salad is not prohibited! Use olive oil instead of sour cream if you don't like sour cream.
Course Salads
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1-2 cucumber sliced
  • 5-6 tomatoes quartered
  • 1 clove garlic pressed
  • Salt and freshly ground black pepper to taste
  • Some green onions chopped
  • 2 Tbsp sour cream

Instructions

  • In the bowl, combine the cucumber, tomatoes, garlic, green onion, salt and pepper. Add the sour cream and gently toss. Serve right away.

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.

 

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Chickpea salad with bell pepper

This salad can by served immediately or chilled for few hours to get all of its flavors.
Course Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Natalija

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.

Oven Roasted Eggplant Cubes

It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.

Oven Roasted Eggplant Cubes

Natalija
If you are not a garlic lover like I am, add only 2-3 garlic cloves instead of a whole garlic bulb.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 2 large eggplant
  • 1/2 lemon (juice only)
  • 1 bulb garlic
  • Salt and freshly ground black pepper to taste
  • 6 Tbsp olive oil
  • 1/2 bunch fresh parsley or cilantro finely chopped

Instructions
 

  • Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
  • Drizzle with olive oil and lemon juice.
  • Peel garlic and smash it with a heavy knife.
  • Add garlic and pepper, give it a good mix with spatula or your hand.
  • Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
  • Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
Tried this recipe?Let us know how it was!

Cucumber and feta salad

This cucumber, feta, and mint salad is not only tasty but also very refreshing. It is an ideal summer meal. This salad goes very well with pita bread.

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Cucumber and feta salad

Feta cheese is naturally salty so be mindful to avoid adding too much salt.
Course Salads
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 servings
Author Natalija

Ingredients

  • 1 long cucumber diced
  • 200 g feta cheese diced
  • 1/4 bunch Fresh mint chopped
  • Salt and freshly ground black pepper
  • Some freshly squeezed lemon juice (optional)
  • Some olive oil

Instructions

  • In a medium bowl, combine cucumber, feta, and fresh mint. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss gently. Cover and let stand in the fridge for at least a half hour.

Pickled Cabbage

For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!

 

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Pickled Cabbage

Course Salads
Cook Time 3 minutes
Total Time 12 hours 3 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 3-4 lb cabbage
  • 3-4 carrots
  • 1 head of garlic
  • 4 cup water
  • 1/4 cup sugar
  • 2 Tbsp salt
  • 1/2 cup vegetable oil
  • 1 cup 6% vinegar

Instructions

  • Cut, core and shred cabbage finely.
  • Peel the carrots and grate.
  • Peel the garlic and cut each clove into 4 pieces.
  • Place vegetables in a mason jar.
  • Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
  • Pour hot marinade over the cabbage and let it cool completely.
  • Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.

Watermelon and Cucumber salad with Feta

This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.

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Watermelon and Cucumber salad with Feta

The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper. Make sure to leave the salad in the refrigerator long enough before serving.
Course Salads
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 1/2 watermelon (or 1 small watermelon ) peeled and cubed
  • 1 english cucumber cubed
  • 1/2 red onion finely sliced
  • 200 g feta cheese cubed
  • 1/2 bunch of Fresh mint minced
  • 1/2 lemon (juice only)
  • freshly ground black pepper to taste

Instructions

  • In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.

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