By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest — ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. I usually like to add some sort of cheese and diced meat to make a complete meal, but you could easily omit both to make a vegan side salad.
Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).
Garden-fresh summer salad with oil and vinegar
By Jane and Michael’s Gourmet Extravaganza
- Mixed greens, spinach, or chopped leaf lettuce
- Carrots, julienned
- Red or yellow bell pepper, thinly sliced
- Cucumber, diced
- Tomatoes, diced
- Green onion, thinly sliced
- A sharp cheese, diced (e.g. cheddar, swiss, or feta)
- Ham, turkey or roast beef, diced
- Good olive oil and balsamic vinegar
Place the lettuce in a large serving bowl. Top with the chopped veggies and cheese and meat (if using). If making ahead, cover with plastic wrap and refrigerate. Serve with olive oil and balsamic vinegar. Enjoy!
Pairs well with: