Where would we be without tomatoes? Here is yet another version of a Tomato Salad, one that pairs them with Mozzarella. Fresh or traditional mozzarella can be used – both are great. Fresh Buffalo Mozzarella and Boccancini balls go so well with tomatoes, but so does the traditional, drier Mozzarella. Normally associated with pizza, it is also nice eaten sliced or cubed as part of an antipasto plate or in a salad. That’s the one we use today, but you can choose either.
I went searching for some pineapple in the supermarket the other day, and nearly picked up a tub of chunks of pineapple for over $6 because I thought it might be my only option. It probably contained less than half a pineapple. I don’t often buy fruit and veg in the supermarket (for all sorts of reasons) but when something is less common or slightly out of season, they are more likely to stock it. But then I saw half a fresh pineapple for $2.50, so I grabbed it, pleased that I had saved $4. Later, at my Asian-Owned Green Grocer, they were selling whole pineapples for 99c. The lesson is: look around first! Lesson learned.
I quite like fruits with a sour tang with chilli – green mango, pomelo, pineapple, for example. So our salad today is just that. You can of course just slice the fruit and dip it into salt and chilli, but today we make a chilli vinaigrette for the pineapple.
Who puts tomatoes and ginger together, especially in a salad? Well, I am here to tell you, it is actually really good. Use the best quality tomatoes and ginger for this salad – particularly good is very young ginger if you can find it. It is often available at Asian shops.
This is a simple salad, one for the nights of long work, late home, needing something simple but healthy from the fridge. You will love it.
Sometimes you just want some greens. Steamed, wilted, sautéed or fresh, any type will do. This salad is for you.
It takes some sweet corn and tomatoes, and layers them on a bed of greens, with a dressing of lime and chilli. Nice!
Are you after other Salads? Try Tomato Salad with Ginger and Lime, Charred Okra Salad with Tomato and Preserved Lemon, Onion Salad with Sesame Oil, and Glazed 5-Spiced Tofu Salad with Cucumber and Radishes.
Autumn this year is late to show its most glorious colours. The weather hasn’t been cold enough to done its job – we are still waiting for the colours to be breath-taking.
BUT this salad is radiant with beautiful colours – capsicums of red, orange and yellow. It is a beautiful reflection of the colours we are waiting for outside.
It’s another of our really simple but gloriously flavoursome dishes. Italian in nature, it celebrates the capsicums.
Similar recipes include Roasted Red Pepper Salad with Mozzarella and White Beans, Red Pepper and Tomato Salad with Crispy Flatbread, and Roasted Red Peppers Salad.
Brunch, that late breakfast or early lunch, really a replacement for both, gorgeous on long lazy Autumn weekends. It’s blend of 2 meals means that it has elements of both. Whether you are doing more lunchy elements for your brunch, or more breakfasty elements, a salad always goes down a treat. Think Avo on Toast with a Brunch Salad. Perfect.
This is a Bittman inspired salad from his 100 Salads. You might like to try some of his other salads – for example, Roasted Beetroot and Garlic Salad with Walnuts, Grilled Eggplant Salad with Garlic and Pine Nuts and White Beans, and Charred Tomatoes with Mint and Lime.
Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.
This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.
Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.
Salads adjust to the season. As Autumn slowly slips past, fruits change – apples arrive, pomegranates too, some pears. Summer fruits are all gone now, but some melons remain. And how wonderful that all of these are great in salads.
Today we pair grapes and apples for a sweet crunchy salad that is delightful with an Autumn meal.
A quick salad you can toss together, for one person or for a multitude. A salad with a lovely little bite from the radishes, softened with the coriander and sesame.
We love a salad each day, and some are as simple as this one. But simple does not mean flavourless. Once you commit to a salad a day, it is quite outstanding the combinations you can come up with. Radishes are perfect for a whole range of salads, and they are so easy to grow in your garden.
Such a simple salad – tomatoes with a parsley dressing, or make it a basil dressing if you prefer. Salads are such an easy way to get a few extra healthy ingredients into your body to work their magic. Even a simple salad like this one is perfect for adding tomatoes, perhaps a few greens and anything else that you care to add, to your count of the number of fruit and veg you’ve consumed today.
It is easy to whip up a salad. With over 200 salads on this site as I write, and even more scheduled, I hope I have convinced you. Most of these are very, very easy – that’s my style. A few take a bit more forethought, but again they act as a hugely flavoursome way of adding more goodness to your body.
Are you after other Tomato Salads? Try Green Papaya, Snake Bean and Tomato Salad, Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Cherry Tomato with Soy Dressing, and Quick Tomato Salad with Mustardy Mayo.
A quick salad came together tonight, using the ingredients we had available. Greens from the garden, an avo from the kitchen bench and onion and capers from the fridge. A melon too, a few spices, some herbs.
This salad is great with crispy bread for lunch, or as a side for any meal. It even makes a good mid afternoon snack. Its adjustable and versatile. Use what you have in your kitchen and garden. As a bonus, how beautiful it is!
I have been cooking a lot of Indian dishes lately. Well, I always do, but it felt time to balance the South Indian flavours with a nice, fresh salad. So onto the grill (BBQ) went the red capsicums, plus eggplants for another (Indian) dish, and in the time it takes to sip my cuppa tea, they were all roasted to perfection. It is really the best way to roast peppers and eggplants.
This salad is a combination of the red peppers with home-cooked white beans (use canned if you like), mozzarella and some herbs. It is so simple really, but it is fresh and inviting, and absolutely healthy too.
Are you looking for other Red Pepper Salads? Try these: Radiant Autumn Salad of Peppers; Rustic Spicy Butter Beans, Red Pepper and Tomato Salad with Crispy Flatbread, and Italian Roasted Red Pepper Salad.
Want more? Browse all of the Red Pepper Salads and all of our many and varied Salads. We love Bittman Salads, so have a look at those. Or explore all of the Capsicum recipes and our dishes suited to Early Autumn. Enjoy!
The wonderful Italian providore nearby has ensured that I use more Italian cheeses in the kitchen. It is good to have a quality supply of Parmesan, Pecorino and Provolone for grating and also ones for eating. As well as these classics they stock other Italian cheeses which we are exploring.
Because of this shop we are including more Parmesan and Pecorino in our day to day eating – from munching slivers for supper to including in our dishes. Today, this simple salad we came across in Bittman’s 101 Salads, is a cracker.
Are you looking for Mushroom Salads? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette. Or try these Mushroom Dishes: The Perfect Shitake Mushroom Sauce, Mushroom Curry with a Yoghurt Tomato Sauce, and Mushrooms for Toast.
Or are you looking for Mushroom dishes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushroom Risotto and the Perfect Mushroom Sauce.
Black Beans are so good and great in Summer as they add a little more substance for cooler days without feeling heavy and too wintery. If you haven’t used them before, they are a good stock item in your pantry. We are not keen on too many cans in our pantry, but black beans have joined the tomatoes, coconut milk and chickpeas (for emergencies).
Here we pair black beans with avocado and feta for a creamy salad that zings with lime juice.
We also add green tomatoes. What??, I hear you ask. Green tomatoes are a magnificent slightly sour and very crunchy ingredient ideal for salads, especially those with Mexican or South East Asian overtones. They are used extensively in parts of the world but not much in the English-speaking world. You may have seen the film Fried Green Tomatoes at the Whistle Stop Cafe (or not), but the use of green tomatoes extends far beyond being crumbed and fried (as delicious as they are). Try them in Indian dishes too, as a replacement for, or along side, the usual souring agent in the dish (tamarind, lime or lemon juice, dried pomegranate seeds, kokum, golpar, sour grapes, verjuice, etc). There are parts of the world that use sour to great effect in their cuisines – Persia and India come to mind.
I hope you enjoy this salad, it is very very good.
All of our Black Bean recipes are here, our Green Tomato Recipes here, and our Avocado Recipes here. Salads are all here (there are a LOT), and Bittman Salads here. Or take some time to explore our easy Late Summer Recipes.
Welcome to Sweetcorn Season. Mostly we eat the whole corns raw – the sweetness is most intense when it is raw. We nibble away at those juicy corns, getting the skins stuck between our teeth and occasionally finding one of those long sweetcorn hairs in our mouths. But, boy, they are juicy and best eaten like this outdoors.
Sometimes we steam them and slaver them in butter. This is how we ate them as children. Later on I learned to add coarsely ground black pepper. Still later we added chilli and lime juice. And I began to roast them rather than steam them, covering them in their natural wrapping and throwing them on the BBQ or indoor grill. Even later, I learned to cook them as they do for Indian Street Food.
Just occasionally, we remove the cooked kernels and pop them into salads, or make sweetcorn salads in their own right. This recipe today is such a sweetcorn salad, one with the Mexican tangs of chilli and lime juice.