We have had some quite hot weather in Melbourne lately and we have been having lots of salads, sometimes this being our main meal. Here is a Summer salad that we enjoy with freshly baked crispy bread.
SUMMER SALAD
Ingredients (for 2 persons)
3 ripe beefsteak tomatoes
2 Lebanese (i.e. baby) cucumbers
4-5 sprigs of fresh purslane
2-3 sprigs of parsley
1-2 sprigs of fresh thyme
1 large fresh Spring onion
1 tbsp baby capers
A pinch or two of dried oregano
Salt, pepper to taste
70 g of blue vein cheese
Vinaigrette Dressing
2 tbsp olive oil
1 tbsp wine vinegar
1 tsp Italian “balsamico” vinegar
Method
Cut and slice the tomatoes and put in a salad bowl. Peel and slice the cucumbers on top of it. Pluck the tender leaves of the purslane and add to salad. Chop up the parsley and thyme and add to salad.
Add the chopped Spring onion and capers. Add the oregano, salt and pepper. Dress with the vinaigrette, tossing thoroughly, and add the cheese cut in small cubes.
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