Greek Salad

Greek Salad

There’s something about summers that is so inviting…and that’s the luscious, delicious fruits and fresh veggies. Chop them up, combine them all, pour the dressing and voilà.. a toothsome salad is ready in no time!

Here’s the recipe for a classic favourite- Greek Salad. Loaded with the goodness of fresh herbs and veggies, this colorful salad is tasty and very inviting.

Greek Salad Recipe-

Preparation Time- 10 minutes

Chilling Time- 20 minutes

Serves- 5-6

Ingredients-

Main Ingredients-

Tomato- 3 large, seeded and coarsely chopped

Cucumber- 1 large, peeled and coarsely chopped

Onion- 1 medium, finely chopped

Bell pepper- ½ medium, finely chopped

7-8 olives (optional)

Sweet corn- ½ cup (optional)

Dressing-

Fresh coriander leaves- 2 tbsp, finely chopped

Fresh mint leaves- 1 tbsp, finely chopped

Olive oil- 6 tbsp

Garlic- 1 tsp, finely chopped

Oregano- ½ tsp

Juice of 2 lemons

Red wine vinegar- 1 tsp

Salt- to taste

Black pepper powder- 1tsp

A heaping cup crumbled feta/cottage cheese (optional)

Instructions-

  1. In a bowl, mix all the main ingredients.
  2. In another bowl, mix all the ingredients mentioned under the heading ‘dressing’.
  3. Pour the dressing over the main ingredients and toss to combine.
  4. Refrigerate for at least 20 minutes or until serving. Serve chilled.
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Raw Mango Salad

Raw Mango Salad

My favourite– luscious and delicious mango has an even more interesting counterpart—the tangy, delectable and flavoursome raw mango. From pickles to refreshing drinks; from rice to salads—it’s a winner.

As per the discussion earlier, I’m onto exploring and preparing refreshing summer delights.

Here’s a refreshing raw mango salad that will help you beat the heat.

Raw Mango Salad 2

Raw Mango Salad Recipe-

Preparation Time- 5 minutes

Chilling Time- 20 minutes

Serves- 3-4

Ingredients-

1 ½ cup ripe mango, diced

1 small onion, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp red chili flakes

1 tbsp granulated sugar

A pinch of salt

1 tbsp finely chopped fresh coriander leaves

Method-

  1. In a bowl, combine ripe mango dices and the finely chopped onion.
  2. In another bowl, add the rest of the ingredients. Whisk well to prepare the dressing.
  3. Pour the dressing over the main ingredients. Mix well and refrigerate for at least 20 minutes, or until serving. Serve chilled.

Melon and papaya balls in honey ginger dressing

Melon and papaya salad

Watermelon, muskmelon and papaya…all in the same plate. What more can you ask for this summer? Oh..I know.. don’t say mangoes. Well.. this one’s like a little break from mangoes..but oh, trust me, this salad is highly refreshing.

Colourful and gorgeous fruit balls with a flavourful dressing.. it’s a great summer delight!

Don’t let the fruit balls fool you. It won’t need you to sweat and toil in the scorchin’ heat. A couple of minutes and this salad will be already ready for plating.

Melon and papaya balls in honey ginger dressing Recipe

Preparation Time- 20 minutes (plus chilling time)

Serves- 5-6

Ingredients-

Main Ingredients-

Watermelon, scooped out in balls or cubed (seedless)- 2 cups
Musk melon, scooped out in balls or cubed- 2 cups
Papaya, scooped out in balls or cubed- 2 cups

Dressing-

3 tbsp honey
1 ½ tbsp lemon juice
1 tbsp ginger juice
1 tbsp finely chopped mint
½ tsp freshly ground black pepper
salt-to taste

Directions- 1. Mix all the main ingredients and chill.

Step 1

2. Mix all the ingredients mentioned under the heading ‘dressing’. Stir to mix. That’s the dressing.

Step 2

3.Just before serving, add the dressing to the main ingredients. Toss to combine.

Now that's what I'm talkin' about !
Now that’s what I’m talkin’ about !

Cucumber Melon Salad

cucumber melon saladHere’s a very refreshing salad—a summer delight with the goodness of cucumber, melon and fresh mint !

It’s an easy but a great fix for parties or guests that arrive at a short notice. Not much hassle…no fancy ingredients required… just ten minutes and you have a refreshing salad ready for plating.

Here’s how to make this summer delight–

In a medium bowl, add lemon juice, olive oil, honey, salt, and pepper. Whisk/ stir until the dressing is well combined.

Step 1

In a large bowl, add melon balls/ cubes, cucumber, onion, and mint.

Main ingredients
Main ingredients

Drizzle the dressing over the salad and stir. Toss to combine. Top with crumbled feta/cottage cheese and serve fresh.

Have a melon lying nearby? Go grab it and make this relish !

Cucumber Melon Salad Recipe

Yield: Serves 5-7

Prep Time: 10 minutes

Recipe adapted from BHG

Ingredients-

Main Ingredients-

1 cucumber, peeled and chopped
Musk melon, seeded and scooped in balls or cubed (about 4 cups)
1/3 cup finely chopped onion
2 tbsp chopped fresh mint leaves
4-5 tbsp crumbled feta or cottage cheese

Dressing-

2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp honey
½ tsp salt
1/8 tsp ground black pepper

Directions-

1. In a medium bowl, add lemon juice, olive oil, honey, salt, and pepper. Whisk/ stir until the dressing is well combined.

2. In a large bowl, add melon balls/ cubes, cucumber, onion, and mint.

3. Drizzle the dressing over the salad and stir. Toss to combine. Top with crumbled feta/cottage cheese and serve fresh.

Notes-

1. The original recipe called for honeydew melon, dill weed and feta cheese. I have used musk melon, fresh mint and cottage cheese instead.

2. The salad may be well served as is or refrigerated for an hour before serving.

  1. I have used scooped out melon balls but you can easily cut them into cubes.

Watermelon salad with rose and mint syrup

Let’s take a break from the mangooey goodness and shift our focus on another delicious fruit of the season…yes, it’s watermelon. It is most commonly used to make coolers, lemonades and the like. A refreshing fruit in itself, it makes any dish a refreshing one.

Here’s a summer salad with the triple dose of freshness—watermelon, mint and rose.

It is unlike any other salad and will most surely appeal your sweet tooth.

watermelon salad
Watermelon salad with rose and mint syrup recipe

Serves 5

Preparation Time: 15 minutes

Chilling Time: 30 minutes (minimum)

Adapted from Australian Gourmet Traveller

Ingredients-

400 grams watermelon balls/chunks
2/3 cup powdered sugar
¼ cup mint leaves
2 tsp rosewater
¼ cup water

Method-
1. Scoop out the watermelon using a melon scooper. Refrigerate it till the time of serving. The salad is best served chilled.

STEP 1

2. In a small saucepan, combine sugar and water. Stir over medium-high heat until the sugar dissolves. Bring it to a boil. Let it simmer for 3-4 minutes. Add the mint leaves and the rosewater. Let it cook for another minute. Remove from heat and cool completely. Strain and discard the solids. Refrigerate the syrup for at least 30 minutes or until serving.

STEP 2

3. Place the watermelon balls in the serving bowl. Drizzle the rose- mint syrup. Garnish with fresh mint leaves. Serve immediately.

 watermelon salad

Notes-

  1. If you don’t have a melon scooper, chop the watermelon into chunks. The main thing is to ensure that they’re seedless.
  2. The salad is best served chilled. It would be great if the watermelon balls (or chunks) can be refrigerated for a longer duration before serving.

Mango Spinach Salad

Mango  Spinach Salad

It’s summer..uh oh…noo… it’s mango season. Well..at least that’s how I define it. It’s such a luscious fruit and can be used in variety of dishes—cakes, cupcakes, breads, drinks, salads, ice creams, desserts—oh, what can’t be done with this gorgeous fruit?!

Here’s another summer delight ….umm rather a summer mango delight. It’s a salad that will make you forget the definition of the boring salad !

The first thing that I make with mangoes every year is THIS salad and the reason is plain and simple.. this salad is loved by the entire family.

Not a spinach fan? All the more reason to try this salad. Mango makes it all worth it !

Ingredients

Main ingredients-

1 cup mango cubes

1 cup cubes of cottage cheese

1 cup roughly chopped spinach leaves

2 tbsp finely chopped onion

2 tbsp finely chopped tomato

2 tbsp finely chopped capsicum


Dressing-

2 tbsp finely chopped coriander leaves

1 tbsp olive oil

1 tbsp lemon juice

½ tsp chaat masala (for the tangy flavour)

½ tsp garam masala (blend of ground spices)

½ tsp bhuna jeera (ground cumin seeds)

Salt-to taste

Red chili powder-to taste

Method

  1. Mix all the main ingredients (other than spinach). Refrigerate it till the time of serving.
  2. Add spinach and then pour the dressing. Give it a gentle toss.
  3. Garnish with grated cottage cheese. Serve chilled.

Notes-

  1. The best way to roughly chop the spinach is to place few leaves on top of each other and roll them. Then chop them using either a knife or kitchen scissors. This will give long, fine and evenly strings of the leaves.
  2. The quantity of the cottage cheese may be reduced and substituted with mango cubes, to increase the mango flavour in the salad.
  3. Onions and mango sound odd together? It sounded odd to me too, the first time I heard it. But all my doubts were removed with the first bite itself.
  4. Not a spinach fan? All the more reason to make this salad. Mango makes it worth it !
  5. It is best to de-seed the tomatoes before chopping.
  6. Reduce the quantity of spinach if you’re not a die-hard fan (I know not everyone is). It won’t alter the great taste that the salad has.
  7. All mangoes work well in this salad, but it is better to have mangoes that are ripe, yet firm enough to be nicely diced. I have used two varieties of mangoes together..and you can see that in the image itself. Love…love mangoes!

Mango Spinach Salad 2