– by Carolyn Herriot –
Cool and refreshing salads are perfect for hot weather when no one wants to get caught up in the kitchen preparing laborious meals. Here are three simple salads that keep well refrigerated and are handy to have around for al fresco eating and picnics.
Cinco De Mayo Coleslaw
Makes 4 to 6 servings.
2 cups red cabbage, finely shredded
1 cup green cabbage, finely shredded
2 green onions, chopped
3 Tbsp fresh cilantro or parsley leaves,
(chopped)
½ cup mayonnaise
2 tsp sea salt
2 Tbsp lime juice
2 tsp honey
Pinch of cayenne pepper, powdered
Combine all the ingredients, toss well and chill before serving.
This slaw stores well refrigerated for a week.
I’ll never forget the first time I ate a tomato in Greece – it was then I knew what tomatoes should taste like – but my home-grown beauties come a close second! Having lots of luscious summer ripe tomatoes begs for lots of Greek salads because the tomato is the star of the show here.
Tangy Greek Salad
Makes 4 servings.
2 ripe tomatoes, chopped
1 sweet pepper, seeded and chopped
½ cucumber, seeded and chopped
½ red onion, chopped
12-15 kalamata olives, drained
6 oz. feta cheese,
(crumbled into chunks)
Dressing:
2 Tbsp lemon juice
1 tsp fresh oregano leaves or ½ tsp. dried
¼ cup olive oil, extra virgin, cold pressed
Salt and fresh ground pepper to taste
Chop the vegetables into roughly the same sized pieces and add the olives. Combine the dressing ingredients in a small bowl and whisk until well blended. Toss the dressing with the vegetables. Refrigerate for a few hours before serving. Just before serving sprinkle the feta cheese over the salad.
Carolyn Herriot is author of ‘The Zero Mile Diet, A Year Round Guide to Growing Organic Food’ and ‘The Zero-Mile Diet Cookbook, Seasonal Recipes for Delicious Homegrown Food’ (Harbour Publishing).
