We love summer – the early-morning sunshine, the warm days, no need to bundle up in layers of clothing… Oh, and the abundance of summer fruits and veggies! Chop up any seasonal vegetable, toss with a bit of olive oil and a vinegar, throw in a good handful of fresh herbs, and you have a fantastic dinner that requires very little effort (and leftovers for lunch the next day!). We live on salads like this during the summer, and never tire of the flavours.
The tomatoes taste like candy, the peppers are sweet and crunchy, and the smell of fresh basil infuses the kitchen, begging to be thrown into salads, whizzed up with olive oil, or topped onto a pizza.
Salads like this don’t really need a recipe – we keep chopping until the salad bowl looks reasonably full. The only thing I will mention is that we slice the onion first and drizzle on a bit of balsamic vinegar to take off the raw edge off. We leave them to mellow a bit before adding the rest of the veggies. Oh, and lemon zest (or any citrus zest!) is da bomb – adding the zest as well as the juice will do nothing but great things to a salad!!
We grilled up several chicken and beef kabobs to go along with this salad, but the salad is really the star of the meal 🙂
- Serves: 4
- Serving size: 1 bowl
- Calories: 160
- Fat: 9.2 g
- Saturated fat: 4.2 g
- Carbohydrates: 13.9 g
- Sugar: 8.2 g
- Sodium: 126.8 mg
- Fiber: 2.8 g
- Protein: 7 g
- Cholesterol: 11.5 mg
- 15 - 20 cherry tomatoes
- 3 medium bell peppers
- 1 medium cucumber
- ½ medium red onion
- 1 jalapeño pepper
- 1 lemon, zest + juice
- Handful of fresh parsley, finely chopped
- Handful of fresh basil, slivered
- 100 g crumbled goat cheese, if desired
- Handful of olives, if desired
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- Dice the red onion into thick chunks and place into a large bowl along with the balsamic vinegar. Let the onions mellow a bit before adding the remaining ingredients.
- Chop the peppers and cucumber into thick chunks and slice the tomatoes into halves (or quarters, depending on their size). Add these to the onion mixture and toss to combine.
- Finely chop the parsley and basil and add to the salad, along with the olive oil, lemon juice and lemon zest. Toss thoroughly to combine. Taste and add more olive oil or vinegar, if desired.
- Serve the salad with a few olive and goat cheese.