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Well known for its simple, fresh ingredients and much loved not only in Greece but all over the world, the classic Greek salad adds colour to any meal, be it a formal dinner or a picnic basket. Traditionally consisting of torn lettuce leaves, chunks of ripe tomato, crumbled feta cheese, kalamata olives and sliced red onion, it is almost a meal by itself. Though it usually makes a good accompaniment to most main courses, my favorite way to serve this salad is with strips of grilled chicken wrapped in whole wheat pita bread. This Greek salad recipe, from DamnDelicious, uses light olive oil based vinaigrette with a huge burst of lemon flavor to be drizzled over generously right before serving.

GREEK SALAD

Ingredients:

For the Greek Salad

5 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 English cucumber, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced Kalamata olives

1/4 cup crumbled goat cheese

Freshly ground black pepper

For the Lemon Vinaigrette

1/4 cup pure olive oil

1/4 cup apple cider vinegar

Zest of one medium fresh lemon

3 tablespoons fresh lemon juice

1 tablespoon granulated sugar

Method:

  • To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar.

  • Place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese.

  • Add freshly ground pepper to taste. Pour dressing on top of the salad and gently toss to combine.

  • Serve immediately or keep chilled in the refrigerator until serving time. Makes 2 regular helpings.

Classic Greek Salad

As you might have noticed, I am getting into salads and healthy eating since the start of this year. Though my New Year resolution every year is this huge struggle to cook and eat stuff that does my body good, it is a never-ending tug-of-war between the mind and the heart to actually make it happen. I am really excited to share with you this deliciously fresh and nutritious salad from How Sweet Eats, which is now my regular pick on days when I have to go 100% vegetarian.

SUMMER CHICKPEA SALAD

Ingredients:

For the Chickpea Salad

3 cups boiled chickpeas

4 green onions, thinly sliced

2 ears grilled corn, cut from the cob

1 pint cherry tomatoes, quartered

3 tablespoons chopped fresh basil

2 tablespoons snipped fresh chives

1 large English cucumber, chopped

1/2 cup fresh bean sprouts

1/4 teaspoon kitchen salt

1/4 teaspoon black pepper

For the Honey Garlic Lime Vinaigrette

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 1/2 tablespoons honey

3 garlic cloves, minced or pressed

1 lime, juiced and zested

Method:

  • In a large bowl, combine chickpeas, onions, corn, tomatoes, basil, cucumber and sprouts.

  • Toss with salt and pepper. In saucepan, add oil, vinegar, honey, garlic, lime juice and zest.

  • Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

  • Pour the liquid over the chickpeas and toss well to coat. Cover with a piece of plastic wrap.

  • Refrigerate salad for at least 30 minutes before serving. This salad tastes better as it sits.

  • Serve with toasted baguettes spread with coconut oil or whipped feta. Makes 4 servings.

Summer Chickpea Salad with Vinaigrette

Envi ene bon ti salade melanz? While the average Mauritian is not a huge fruit eater, he/she will hardly ever say no to a freshly prepared fruit salad topped with tamarind sauce and disel pima/ chili salt. A colourful meli-melo of tropical fruits including mangoes and pineapple, our traditional fruit salad is not a homemade entity but derives its popularity from the road side sellers who usually extend their fares to markets and beaches on Sundays and holidays.

It will not be an uncommon sight if you come across one today on our crowded public beaches, which are always so on the eve and the day of a public holiday. And as we are celebrating our Independence Day today, there is, I’m sure, no better occasion to do a post on something we can proudly call as our ‘national’ salad. As the official celebrations unfold this afternoon in Champ de Mars in the attendance of eminent personalities, many will undoubtedly gather in more informal surroundings with the same feeling of being fier d’etre mauricien/ proud to be a Mauritian.

MAURITIAN FRUIT SALAD

Ingredients:

2 semi ripe mangoes

1 medium pineapple

1 small cucumber

10 jamalacs/ love apples

1 carambole/ star fruit

2-3 dried red chilies

1 teaspoon kitchen salt

3 tablespoons tamarind

1 tablespoon brown sugar

Method:

  • Peel mangoes, pineapple and cucumber. Cut each fruit into bite size pieces or chop into thick slices.

  • Cut the jamalacs into halves and slice the carambole thinly. Place all chopped fruit in a large bowl.

  • Crush the dried chilies and salt together in a grinder or in a mortar until it turns into a fine powder.

  • Remove any seeds from the tamarind and soak the pulp in 2 tablespoons warm water for 5 minutes.

  • Combine the tamarind pulp with 1 tablespoon of chili powder. Add more water and grind together.

  • It should form a sauce of slow dripping consistency. Toss this dressing over the bowl of fruit salad.

  • Mix till well combined and leave to stand at room temperature for at least one hour before serving.

  • Top with extra tamarind and serve in plastic cups along with extra salt and chili powder. Serves 4.

Mauritian Fruit Salad

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