Israeli salad

OK, clearly I can’t take credit for inventing this salad…variations on this flavor-bursting salad are a staple all over the Middle East. The deliciousness of this wonderful crunchy veggie combination is one thing we can all agree on even in these very difficult times. You will see zillions of versions of this (some with with fresh herbs like parsley added, or lemon juice in the dressing, all of which are also delicious) but here is the one I grew up with, and it is my favorite. The secret to this salad is using fresh ingredients, chopping all the veggies finely so you get a rainbow of flavor in every bite. The pickles in this recipe add a wonderful salty-sour bite. The deceptively simple dressing of olive oil and salt actually draws out and compliments the wonderful juices of all the veggies, turning it into a symphony of yumminess.  

Lemony French lentil salad with purslane

I love salad in all of its forms, but sometimes you just want something more hearty and filling than lettuce. Hence, someone’s genius idea to make a cold salad with lentils (and the rest is history). High in protein, flavor, and fiber, this version features an up-and-coming green veggie, purslane. What is purslane, you ask? Well, you may recognize it as a weed that grows in gardens and from cracks in sidewalks, but it turns out to be a nutritional powerhouse packed with omega-3 fatty acids, and is gaining increasing popularity as a culinary green.

Chopped Italian salad

This is inspired by a heavenly salad I had at one of my favorite restaurants, Pizzeria Mozza. Here is my simplified, vegetarian (or vegan!) version. What do I love about this salad? The crispness of the iceberg lettuce and cucumbers. The vinegary bite of its dressing along with the purple onions and pepperoncinis. The hearty garbanzo beans and cheese (or soy cheeze, as the case may be). The aromatic oregano. I can go on, but you get the idea. Try it!

Dilly egg salad (with vegan variation)

 

I think egg salad is an underrated food. I don’t make it very often but I always really appreciate it when I do. It’s quick and easy, satisfying and packed with protein. This version has a nice bite from the onion and pickle without being too spicy. The dill adds a great herby flavor.

Quick-pickled cucumber salad

I ate waaay too much (delicious!) ice cream and greasy food over the weekend so I was craving something salad-y. Ended up with some beautiful pickling cucumbers my husband found at a farm stand on the way home. They were a little bitter, as kirby or pickling cucumbers can be, hence the quick-pickling idea as a way to make them more appealing. Traditionally this type of dish is made using white sugar, so here is my healthier version, and it’s super easy too. Pairs nicely with bbq-type food (e.g. veggie dogs or burgers, baked beans, etc).