I am on a mission – each day in the warmer months, I make a salad which we take to have with our lunches, or eat at home if we are home, and leftovers are used for snacks or with the evening meal.
The salads vary from day to day, and I get inspiration from all sorts of places. As I have mentioned before, I do love Bittman’s 101 salads, and am gradually working my way through the vegetarian ones. Others can often be adapted, leaving out or substituting the non-vegetarian ingredients. This is my second Summer using his beauties, and I am probably about half way through.
Today’s salad is an onion salad, with some roasted peppers. It is simple, but glorious on this 36C day (as I am writing this), and at those sorts of temperatures, all you want is simple. To make the salad, sometimes I have charred, roasted eggplant and capsicums that were cooked on the BBQ, and other times I slice the capsicums lengthwise into straight pieces which I grill on a grill pan on the stove. That is what I have done today, as I used the fully roasted ones to make Harissa.
Try some other Bittman Salads. There is a Glorious Five Bean Salad, Wombok and Radish Salad with Peanut Dressing, and Tomato and Strawberry Salad with Basil and Balsamic.
Or explore other Onion Salads. Try Sweet Onion Salad with Coriander Spice, the Cucumber and Red Onion Salad with Mustard, our Grilled Mushroom and Red Onion Salad, the beautiful Caramelised Onions and Greens Salad, and Indian Kachumber.
Sweet Onion Salad with Roasted Red Peppers
Take some thinly sliced sweet onions or sweet shallots and toss with olive oil and red wine vinegar. Toss with salad greens, and roasted red peppers. Add a little more oil or vinegar if necessary.
recipe notes and alternatives
This is great with some smoked tofu of five spice tofu.