Favorite summer salad dinner
Yeah! It's summer, so that means at least a couple of sure things: sunny days and fresh produce in the markets. There isn't a day when we go out and I don't gawk lovingly at fresh blueberries, raspberries, strawberries and cherries on the little street markets :) It's hard to get as excited about veggies as I do for berries (definitely one of my favorite things in the world), however, yesterday was sauna day for us in our apartment building and I drank a ton of water, so I thought it would be the perfect moment to also get some fresh salad for dinner.
I went with something very simple, based on what I already had in the fridge, but it is highly adaptable (tips and more ideas below!)
Summer salad with roasted chicken
time: 20 minutes
(double the quantities of veggies for 2 people)
- some salad leaves (I love the watery-freshness-crunchiness of iceberg lettuce) - you can use a mix from a bag, just make sure they are fresh
- tomatoes (for 2 people, 2 regular tomatoes or 6-7 cherry tomatoes)
- cucumber (as much as you'd like)
- half a green, yellow or red pepper - I prefer the yellow kind (you can use the other half in a delicious omelet the next morning, or on a pizza... or in another salad)
- 1 spring onion (we'll only use the green part, reserve the rest for something else)
- half of a lemon or lime
- 2 tablespoons of olive oil
- 1 dry tortilla (probably left over and forgotten about in the fridge from when you made some falafel or kebab, amiright?)
- 1 roasted or cooked or grilled chicken breast (with spices please!) warmed up in the oven if it's cold
Let's do it!
1. Prepare a big salad bowl.
2. Wash and chop all the veggies as you like them (but make sure most of them are chopped in the same shape and size), use a pair of kitchen scissors to cut up the green onion (green part only), tortilla and chicken breast. Alternatively, you can just tear them up into smaller bits (as pictured above) with your hands.
3. In a small roasting pan on medium heat, add the tortilla bits with 1 tablespoon of olive oil (infused with hot peppers, garlic if you have it), oregano, mint or basil (whichever you prefer - you can use dry) and salt, toss around and let it crisp up.
4. Meanwhile, place the chopped salad in your salad bowl, then the tomatoes, cucumbers, pepper and onion. Add the chicken on top, then salt it all and add some squeezed lemon juice and olive oil. Toss it all around.
5. Yes that is all. Serve the crisp tortilla bits on top of the salad at the table, or else they will become soggy from the veggie juices. (no thanks!)
And so we have our lovely little light salad. But if you crave some more stuff, here are some suggestions...
- feta or goat cheese
- roasted bacon bits
- slices of hard-boiled eggs
- your favorite nuts like cashews
- small-cubed, seasoned, olive-oiled baked potatoes
Want some yogurt dressing on top?
- light and easy, and super quick version: mix some Greek yogurt, lemon juice and mint!
So refreshing, yum.