Mediterranean Summer Salad
Though we eat salads all year long, there is nothing like the freshness of Summer vegetables. This salad recipe came from a strong craving for the flavors of a Greek-style salad, but I wanted even more crunch. The combination of tart radicchio, briney kalamata olives and capers, Italian parsley, and cool cucumbers makes for a BBQ-ready summer salad that tastes even better if you make it the day before. I served it with a simple lemon dressing, but it would taste delicious with a balsamic vinaigrette or even a Feta cheese dressing if you can handle the dairy.
MEDITERRANEAN SUMMER SALAD
2 ORGANIC CUCUMBERS, PEELED
1 HEAD OF RADICCHIO
HANDFUL OF FRESH ITALIAN PARSLEY (NOT DRIED)
1/4 CUP PITTED KALAMATA OLIVES
1 TBSP NON PAREIL CAPERS
- Wash all of the vegetables thoroughly before preparing the salad. On a clean cutting board, peel the cucumber and chop it lengthwise in half, then those in half again. Then, chop the long pieces into about 1/2 inch chunks and set them into the salad bowl.
- Cut the radicchio in half from top to bottom, then in half again so you are left with 4 watermelon-shaped wedges. Use the knife to remove the inner white core, which is too tough to eat. Then chop the wedges into small pieces and toss over the cucumber.
- Dice the parsley into small shreds, and follow by roughly chopping the kalamata olives into bite-sized chunks. Finish the salad with the capers and dress the whole bowl 10 minutes before serving.
SIMPLE LEMON DRESSING
1/8 CUP EXTRA VIRGIN OLIVE OIL
1 TSP HIMALAYAN PINK SALT OR SEA SALT
This dressing is a simple 2-to-1 recipe, and I like to make it in a jam jar so I can shake it well to emulsify everything. Juice 1 to 2 lemons (like to use a handheld juice press), and eyeball about double the amount of extra virgin olive oil. Then add salt to taste, about 1 tsp.
I wish you all a happy Fourth of July! Have a wonderful time with friends and family, rest, and eat well. And, if you give this salad a try, be sure to tag me with #NMCfood!