Monday, July 11, 2011

Summer salads, part II

Last week I told you about some scrumptiously crunchable salads.
Well, there a few more in this picture which are just as simple and delicious.




Tomato Salad

Tomatoes are in season; they are ripe and fragrant now, but in this heat they'll spoil quickly.  Here's a good way to use a bunch at once and if you have leftovers it's the beginnings of a pasta or pizza sauce:

6 ripe tomatoes
2-3 cloves garlic, pressed
Few leaves of basil, thyme or oregano, chopped finely
1/2 tsp. freshly ground black pepper
1/2 tsp. coarse salt
1 T. olive oil


Tri-color Pepper Salad

5 bell peppers: 1 red, 2 orange, 2 yellow

Seed and dice peppers.  If you have a toddler tripping over your feet, give him a strip of pepper to chew on and he'll take a 5 minute break from pulling down your skirt while you chop.  Dress with the usual: olive oil, lemon juice, salt and garlic powder.

Red bell peppers are called gamba in Moroccan and the name spread rapidly through Israel.  In Hebrew though, gam means "also" and ba means "coming."  So there's a well-known joke that when someone asks you "Aht(ah) gam ba (Are you also coming)?" the answer is "Lo, ani pilpel (No, I'm a pepper)."


Green Salad

It turns out different every time, depending on which green vegetables I have on hand.  For the salad pictured above I used:

3 small cucumbers, diced
1/2 bundle of celery, stalks and leaves, chopped
1 kohlrabi, peeled and diced
1 avocado, peeled and cubed

Dress with the usual: olive oil, lemon juice, salt and garlic powder.



Serve a few salads as a colorful first course for a Shabbat or holiday meal, along with with challah/pita and hummus (I feel another recipe blog coming).  Alternatively, add your favorite super-protein option: cheese, scrambled or boiled eggs, a pan-fried fillet of fish, or maybe nuts if you're a raw-food vegan for a very filling and well-rounded meal.

B'te'avon!  Enjoy!