Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.
I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.
Throw in a small zucchini flower or two if you have them.
Are you looking for other Tomato Salads? Try Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.
Or are Zucchini dishes your preference? Try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
All of our Salads are here for you to browse. Or just our Tomato Salads. All Tomato Recipes can be seen here. Browse our Zucchini Recipes or trawl through our Late Summer collection of dishes.
Continue reading “Salad of Marinated Zucchini and Tomatoes”
A Salad with the tastes of Mexico
What to do with left over flatbread or roti, no longer near its prime, but not yet ready to be allocated to the bin? Ah, I have the answer for you. Crisp it up in the oven and turn it into a wonderful, mexican influenced salad.
Those organic corn chips can be used in this salad too – the ones without added flavourings. They are perfect. Also corn tortillas, crisped in the oven.
While you are at it, crisp up a lot of the flatbread, rotis or tortillas. They are excellent with cheese or dips. Very crispy and crunchy.
You will love this salad. Feel free to browse our other Salad recipes here and here. We have a lot, so if you just want Tomato Salad recipes they are here. This is a salad inspired by Bittman – have a look at his other superb salads. Or simply explore our easy Summer recipes here and here.
Continue reading “Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime”
Artichokes are not something that appear in this house very often, except perhaps as decorations – they look so good, right? Truth be told, I am a bit too lazy to do the work to prepare and cook them. While the taste of fresh ones must be superior, I have turned to grilled hearts from the deli section of the supermarket for this salad. You can also use canned. Hearts are available in jars and cans in supermarkets. After all, we all turn to canned beans and lentils very occasionally, even though freshly soaked and cooked tastes infinitely better. So, today, against my preference for limiting processed foods, I am rebelliously Ok’ing that can or jar of artichoke hearts for this recipe if you can’t get the grilled ones from the deli section. Sometimes you can also find frozen ones, and you could grill them yourself.
Are you looking for other salads? Can we suggest Easy White Bean Salad, Du Puy Lentils with Feta and Tomato, and Fennel Salad with Fresh Prunes?
You can browse all of our Salads here. Or just check the Bittman Salads. We have some Feta recipes. Or simply browse our easy Mid Summer recipes.
Continue reading “Artichoke Hearts and Feta Salad with Tomatoes”
My Mother’s favourite salad
My mother, with her Germanic background, used to make a tomato and cucumber salad each summer which always delighted. With its wonderful creamy dressing it featured on all of our special occasions.
Browse all of our Tomato Salads here and here, and all of our Cucumber Salads here and here. Find inspiration in our Summer Recipes here and here.
Continue reading “My Mother’s German Tomato and Cucumber Salad with Creamy Dressing”
Another delicious tomato salad.
You can never have too many tomato salads, and this one too epitomises Summer. The play of strawberries against tomatoes, the tartness of balsamic and the saltiness of parmesan is a surprisingly wonderful combination. Moreover, it is so very easy to throw this salad together. Fresh basil from the garden, even pick your own strawberries and tomatoes if you can, for a divine salad for lazy lunches.
You can browse all of our Tomato Salads here. You might really like Hot Tomato Salad, Tomato and Peach Salad and Tomato and Pomegranate Salad. Or explore all of our Salad recipes here and here. We also have Strawberry recipes here and here. Or maybe, just take some leisurely time over our Mid Summer collection.
Continue reading “Tomato and Strawberry Salad with Basil and Balsamic”
An Asian twist on a Tomato Salad
Quick to make, this salad is perfect even for a mid morning snack on a warm day. Great for picnics, easily transportable and very delicious.
You might like to browse Bittman Salads, Tomato Salads, or the complete Salad collection here and here. Or perhaps it is Tomatoes (and here) that you are after.
Continue reading “Cherry Tomatoes with Soy Dressing”
Grounding our salads for cooler weather, heading into Autumn
As Summer wanes, we turn more to the harder herbs in our salads. Tarragon, Marjoram, Oregano, Sage. They add a substance, a groundedness to our salads that is not provided by basil, coriander, mint, parsley (well maybe parsley).
I have often wondered why English recipes, for example, as good as modern English cooking is, prefer to use the harder herbs all summer, and I conclude that it is their weather – much cooler there than our blistering 45C days in Summer. But as Autumn approaches, we can take a leaf from our English cousins and introduce the harder herbs. Judiciously, of course. One cannot use them with the free abandon that we use green coriander, parsley and basil. The tastes are much harder, a little astringent, more – well, more wintery if truth be told. You can tell that they are leading the way into the colder weather, where we will use bay and juniper berries and black cardamom.
Continue reading “Tomato Salad with Balsamic and Majoram”
Fresh Mozzarella balls, tomatoes, basil, olive oil and pomegranate are always a perfect combination.
There is a great salad that I make which consists of torn mozzarella balls, olive oil, pomegranate molasses, tomatoes, cucumber, pomegranate seeds when I can get them. It is easy, quick and very satisfying and it more often than not will form a complete meal for me. This is a twist on that salad.
You might also like to try Grilled Fennel with Mozzarella. All the Mozzarella recipes are here. And Salad recipes are here and here. Or find some inspiration in the Summer recipes here and here.
Continue reading “Mozzarella Salad with Crispy Tomato Crumbs”
From Plenty More, Ottolenghi comes up with a cracker tomato salad with hints of the Middle East.
Who can go past a tomato salad in late summer or autumn when the tomatoes are the sweetest and juiciest? And to celebrate the arrival of Autumn and it’s change in colours, Ottolenghi has this cheery bright red salad that combines the sweetness of the tomatoes with the sour-sweetness of the pomegranates.
The salad is best made in Autumn when the pomegranates come into season.
You might want to try these dishes too: Bok Choy with Capers and Tomatoes, the Best Tomato Salad Recipe, Simple Salads from Elizabeth David, and Tomato Paella. We adore a simple tomato salad, and my mother’s German tomato and cucumber salad with cream. All of our Tomato Salads are here and here.
Continue reading “Tomato and Pomegranate Salad”
Such a bang of wonderful flavours
This is another Ottolenghi classic. Ottolenghi’s recipes have a reputation for being rather involved but I have also found that the reputation for his recipes being involved is, in the main, unjustified.
This is from my favourite of his set of books – Plenty. It is a relatively simple dish, and adapts easily to some precooking. The tomatoes can be roasted beforehand, for example. You can precook the lentils and onions too, and leave assembly to just before serving.
You might also want to try Du Puy Lentil Soup, Lentil Balls in a Spicy Gravy, or Dal Makhani Nilgiri. Or browse more of Ottolenghi’s recipes here. All du Puy Lentil recipes are here and here. Or explore our Summer recipes here and here.
Continue reading “Du Puy Lentils with Feta and Tomatoes”
Charring the Tomatoes intensifies the flavours and increases the juiciness. A lovely salad.
Charred cherry tomatoes are great, and a change from oven roasted cherry tomatoes. Try this salad.
You might also like Hot Tomato Salad, Best Tomato Salad, or Tomato and Peach Salad. Browse our Tomato Salad recipes here and here, or you can find a series of tomato recipes here and more here.
Continue reading “Charred Tomatoes Salad with Mint and Lime”
An exceptional salad of the best of summer fruits – tomatoes and peaches.
Long Summery days continue, although it is noticeably darker in the mornings now. Temps still soar and cool food is always best. This recipe combines the best of summer. Tomatoes and peaches.
Browse our Tomato Salad recipes here, and all of our Tomato recipes here and here. Explore our Salad recipes here and here.
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Summery goodness in a bowl.
Summery goodness in a bowl. For something different in the hottest of weather, opt for a cold salad of bok choy – and some iced tea.
You might also like to make Kimchi too, or browse our Salads here and here. Our Tomato recipes can be found here and here. Be inspired by all of our Summer dishes here and here.
Continue reading “Bok Choy with Capers and Tomatoes”
Cooling, tasty, and refreshing raitas.
In Australia, if you see Raita on the menu of an Indian restaurant, it means the ubiquitous Cucumber Raita. Cooling and tasty, it helps those of us unused to the heat of Indian meals to cool our tongue and palate.
Raitas, or Pachadis, are an Indian version of salads. To call yoghurt the “dressing” of the salad is a bit of a misnomer. It is more than that – it is the carrier of the vegetables and the flavours of the spices. It holds the whole dish together. The vegetables used might be cooked or raw, and in Tamil Nadu they are served near the end of the savoury portion of the meal, just before payasam/dessert/kheer (rather than along with the curries). But feel free to eat more “fusion” and serve raitas as part of a meal, or even part of the entree/ starters.
You can browse our raita and pachadi recipes here and here. We love Carrot Pachadi. Or browse all Yoghurt dishes here and here. Explore our Indian recipes here and here. Find inspiration in our Summer dishes here and here.
Continue reading “Three Different Raitas/Pachadis | Yoghurt Salads”
Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes.
Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse.
Simple to do, charred tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish. They can be made on the stove top or in the oven.
Why don’t you browse our tomato salad recipes here and here. Our favourite is Hot Tomato Salad. Explore our Salads here and here. You will love our Autumn recipes here and here.
Continue reading “How to Char Tomatoes for Beautiful Salads”