• Yummy Recipes

    Mediterranean Salad Recipe

    It’s been quite some time since I shared a recipe, but it’s not because I’m not cooking. I haven’t shared any recipes because I haven’t been doing my own spin on meals I prepare lately. This salad is the exception — I didn’t follow a recipe for this, I created it myself!

    This Mediterranean salad is inspired by a salad my parents and I enjoyed at an Afghan restaurant we discovered last weekend. The waiter gave us each a big plate full of chopped tomatoes and cucumbers swimming in a pool of light, acidic, and tangy dressing. I’ve had a strong craving for Mediterranean food lately, so I thought it’d be fun to make it at home! Below is the recipe.

    My Version of a Mediterranean-Inspired Salad (modify as desired!)

    Ingredients

    • 2 large cucumbers
    • 4 small/medium-sized tomatoes
    • A lot of fresh parsley
    • Many mint leaves
    • Several sprigs of fresh dill
    • One lemon
    • Apple cider vinegar (optional)
    • Two garlic cloves
    • Garlic powder (optional)
    • 1/2 red onion
    • Feta cheese
    • Salt
    • Pepper
    1. Peel and julienne large cucumbers (the mandolin my dad got me for Christmas worked wonders for this) and put in a large bowl
    2. Dice the tomatoes and toss in the bowl. Try to keep the guts of the tomato intact so it can add to the dressing.
    3. Chop up more fresh parsley than you think you need, and add it
    4. Chop a ton of fresh mint
    5. I plucked the dill right off of the stem and threw them into the bowl…I don’t know if there’s an “official” way to prepare fresh dill.
    6. Squeeze one lemon over the mixture
    7. Option to add some apple cider vinegar as well. I would’ve added another lemon but I didn’t have any, so I used the vinegar to provide more acidity
    8. Mince the garlic and add
    9. If raw garlic is irritating to your digestive system, I recommend using garlic powder instead. I used both garlic powder and raw garlic
    10. Chop the red onion and add
    11. Season with salt and pepper to taste
    12. The night before you serve, or even right before you eat it, add as much feta as you would like. I added it as late as possible because I think it would dissolve into the dressing otherwise.

    That’s it! It’s quite simple but so satisfying.

    One more note- it’s best to prepare this at least the night before so everything can soak overnight.

    If you make this at home, let me know what your take on the recipe is.

    Happy eating!

    xx Vic

  • Yummy Recipes

    Satisfying Summer Salad!

    I recently made a salad inspired by a recipe from the Yoga Journal, and it was great! I have mixed feelings about salad because at least when I make it for myself, I don’t feel like I have the greatest skill at combining ingredients that go well together. Therefore, salad recipes, albeit simple, are helpful to me. As per usual with the recipes I prepare, I didn’t have every ingredient required, so I had to improvise. The results were still great though!

    I didn’t measure anything for this recipe so I just threw a couple of handfuls of arugula in a bowl and I added a quarter of an avocado, because I had eaten most of it the previous day. Then I added chopped walnuts, raw sunflower seeds, the rest of the parmesan that I had, and a chopped tomato. Lastly, I squeezed half a lemon, drizzled olive oil, added a bunch of black pepper, and a pinch or two of Kosher salt.

    That was it! It was super simple and it had flavors that I usually don’t add to my salad unless I’m at a salad bar or if the salad is made for me.

    Some of my go-to salad ingredients are canned beets, canned mandarin slices, craisins, and red peppers. Clearly, I like sweet salads.

    What are your favorite ingredients for a salad?

    xx Vic

%d bloggers like this: