The aim with this salad is to cut all the produce into similar sized pieces – a great opportunity to practise those knife skills.
This salad is best served chilled straight from the fridge so to keep the crunch factor.
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Nicola Galloway
The aim with this salad is to cut all the produce into similar sized pieces.
SUMMER CRUNCH SALAD
Preparation time: 15 minutes
Serves 4
Ingredients
6-8 cherry tomatoes
1 Lebanese cucumber or half telegraph cucumber
½ red or yellow capsicum
3-4 radishes
4 leaves of iceberg lettuce, roughly chopped
handful of parsley, chopped
1 tbsp red wine vinegar
3 tbsp olive oil
generous pinch of salt
Method
Dice the tomatoes, cucumber, capsicum and radishes into similar sized pieces. Place into a salad bowl with the lettuce and parsley.
Add the vinegar, olive oil and salt and toss the salad to combine. Check the flavour, adding extra salt or vinegar, if needed.
Cover and keep chilled for up to an hour until ready to serve.
Nicola Galloway is an award-winning food writer and the author of the Homegrown Kitchen cookbook.
Stuff
February 19, 2021 at 11:00PM
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Recipe: Summer crunch salad - Stuff.co.nz
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salad
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