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!)
- 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
- Peel and julienne large cucumbers (the mandolin my dad got me for Christmas worked wonders for this) and put in a large bowl
- Dice the tomatoes and toss in the bowl. Try to keep the guts of the tomato intact so it can add to the dressing.
- Chop up more fresh parsley than you think you need, and add it
- Chop a ton of fresh mint
- 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.
- Squeeze one lemon over the mixture
- 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
- Mince the garlic and add
- If raw garlic is irritating to your digestive system, I recommend using garlic powder instead. I used both garlic powder and raw garlic
- Chop the red onion and add
- Season with salt and pepper to taste
- 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.
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?