More and more salads

It looks as if we are getting a summer this year. So before it is coming to an end here some more salad recipes. With regards to salads, as I have said already, you can make a salad out of anything that takes your fancy. If you don't know which salad dressing to use, a normal vinaigrette will always "do the job".  Do experiment with different vinegars and oils. I found in France, on a recent visit, a Spanish vinegar, which according to the label, has been created and aged in the old traditional Andalusian way.

It's taste is perfect for  salads gourmands. It taste is not like any other vinegar I have used before, kind of like a Sherry vinegar. Apropos Sherry, both Sherry and Port wine,  even the Martini range can substitute vinegar, if you are using a lot of fruit in a salad
Special oils are another way of "jazzing" up an old reliable. But be careful as vinegars have a long shelve life, oils are inclined to go off within a few months

Greek salad with a difference

For a long time I  had to enjoy a decent Greek salad by myself as my dear Husband is allergic to cucumbers, so I decided that I needed to use a different ingredient to the cucumber, but retain the  same authentic Greek taste if possible. I hit on the humble radish as a replacement. And we both liked it. Needless to say for people who like cucumber, use it or use a mixture of radish and cucumber.
With regard to the vegetables only use ripe tomatoes, really crisp fresh lettuce etc.
With regard to Feta cheese, in a recent tasting test (German TV) the chefs chose the 200g Feta cheese from Lidl, as having the most authentic taste. Their advise:  the more expensive cheeses are not necessarily the better ones. I used for this recipe the Lidl Feta.
The best Feta I have ever eaten, was in my mother's grocery shop, when the Feta came in the big brown canisters, full of big blocks of Feta cheese in  salt brine. The block was about a kilo heavy. I used to cut of a big slice and ate it there and then on a fresh bread roll with tomatoes and olives. Simply delicious. I can still remember that Taste. So if you can buy it freshly cut at a market stall or  in a delicatessen, try it.

Ingredients

ready for assembly

(All vegetable ingredients are washed before using)

1 head of Iceberg lettuce ( or normal lettuce if you prefer) cut

1 tomato per person sliced

1 red pepper, cut into small pieces

1 bunch of spring onions, cut into small pieces

a bunch of radishes cut into slices

a handful of black Greek olives cut (more if you like them)

200 g feta cheese

Salad sauce

ready to use

6 Tbsp olive oil, preferably Greek

the juice of one large fresh lemon

the grated rind of same lemon

salt and pepper to taste

1 clove of garlic (optional)

Mix all the above ingredients

Topping

Use a cup of pine nuts mixed with pumpkin and sunflower seeds and roast them until golden.

(careful it happens very quickly) You can mix the nuts and seeds anyway you like.

Method

Assemble the vegetables on a plate, put the Feta on top, sprinkle the topping over and then add the dressing. It is nicer to make individual plates as everybody gets the same amount of the ingredients. A little more work, but worth it

The Greek salad with a difference
Αυτό είναι νόστιμα ( this is delicious)

Now to Italy

One of the most basic salads the Italian have as their Antipasti is the Tomato and Mozzarella Salad.

You even get it in all restaurants in the South of France or Spain.  

For a more substantial salad ripe Avocado is added and then they call it Tricolor, the colours of their national flag. In Restaurants they mostly serve it just drizzled with olive oil.

In our Family Recipe I use a vinaigrette with a good Balsamic vinegar. I think it brings out the different flavours best and adds flavour to the mainly plain tasting Mozzarella cheese.

Tricolor

Ingredients for 4 persons

3-4 Ripe tomatoes ( for best result take Plum Tomatoes)

1 Buffalo Mozzarella cheese ( Take the one you like best)

1 large avocado (or two if small)

some fresh Basil leaves (optional)

Method

Cut the tomatoes, Mozzarella and avocados into slices and arrange on a big plate.

Drizzle all over with the vinaigrette.

Vinaigrette 

3 Tbsp good extra Virgin olive oil

1 Tbsp  mature Balsamic vinegar

salt and pepper to taste

1 clove of garlic (optional)

Note:  A good Balsamic vinegar does not taste "vinegary". It has a smooth, slightly sweet taste

Note 2: Extra Virgin Oil should taste nutty and fresh, if it has a rancid note ( an "olive oil" Taste) Then do not use it.

Not the best arranged salad ( I was in a bit of hurry) but it tasted delicious all the same

                                                               Buon Appetito!