A few basics - fresh tomatoes, fresh potatoes -- and then add chopped veggies, whatever was good at the market this week, and some greens. Freely adapt -- I like lefotver cooked quinoa or farro added at the end. Sunflower seeds? Pecan pieces? Feta or other cheese? Yeah....
The tomato trick comes from my friend Constance who learned it from a homestay family in Italy many years ago. Salted tomatoes and olive oil -- best salad dressing ever.
any amount. Just adjust to your needs.
Fresh tomatoes, cored and cut into 1 inch chunks, or halved cherry or grape tomatoes
Fresh small potatoes, boiled or steamed until tender, peel if the skin is thick, and cut into 1 inch chunks
Chopped raw fresh vegetables: radishes, cucumber, green onions, sweet peppers, sugar snap peas, green beans, young summer squash, leftover corn cut from the cob, avocado. You get the idea.
Thin sliced red or green cabbage, baby bok choy, or similar crunchy cabbage (optional)
Fresh tender greens, such as leaf lettuce, arugula, young kale or chard.
Salt, pepper, fresh herbs as you like, such as mint, dill, basil, thyme or your favorite herb mix. Chopped garlic if you like.
Half a lemon, more or less
Good quality flavorful olive oil
In This Recipe
Put the tomato chunks in the bottom or your salad bowl and salt them well. Make sure they sit that way for at least 15 or 20 minutes, to let the tomatoes release their juice.
Add the potatoes, other chopped and sliced veggies, pepper and a bit more salt. Sitr well.
Add greens and herbs. Squeeze the lemon over the salad and pour over enough olive oil to dress it nicely. Toss and serve, adjusting salt and pepper as needed.