Greek Salad and Greek Pasta Salad – Inspired by healthy Mediterranean cuisine

greek salad

Tossing a few ingredients together, you can serve this beautiful, crunchy and  healthy Greek salad within minutes.  Remember to mix the veggies with the salad dressing just before the meal time.  Until then, store the salad bowl in the fridge so that the veggies will stay cool and fresh.

This salad dressing is the basic but the most delicious and healthy one out of all kinds of delicious varieties.  This indeed, is the only one that keeps the veggies in their original fresh looks and gives a very satisfying taste too. If you need a variation, add plain yoghurts into the original dressing and whisk thoroughly and mix with the salad veggies until all combines finely.

Ingredients needed:

Iceberg Lettuce 2 cups
Tomatoes (Preferably juicy cherry tomatoes) 1/2 cup
Cucumber 1/2
Red Onions 1/2
Olives (black and green) handful
Feta cheese handful
For the dressing : 
Apple cyder vinegar  3 tbsp
Olive oil 2 tbsp
Salt n black pepper powder 
Honey and Brown sugar 1 tbsp each
Dried oregano  2 tsp

Lets make :

  • Cut Lattuce thinly or just shred, halve cherry tomatoes, slice the cucumber into thin slices and toss all in to a wide brim wooden salad bowl
  • Drop the handful of olives on top
  • Place in the middle of the fridge until you make the salad dressing

Make the salad dressing:

  • Add all the dressing ingredients: Salt and pepper powder, apple cider vinegar, brown sugar and honey and mix thoroughly. Now, pour olive oil slowly while mixing rapidly to combine everything beautifully. Adjust the taste at this point according to your liking.
  • Cover and keep aside until needed

Toss and Mix

  • Take out the salad bowl from the fridge
  • Pour the salad dressing in
  • Now give a nice toss and a mix as gently as possible. Use your fingers to toss and drop the veggies or use a salad tong
  • Finally sprinkly Oregano and toss crushed or daintily cut Feta cheese on top
  • Your beautiful Greek salad is ready to devour
  • Serve immediately!
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Exotic Tomato pickle – inspired by Nepalese cuisine

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This is indeed a seasonal delight!

I never forget to make this colourful as well as very appertising pickle inspired by Nepali cuisine at the start of spring every year when the cherry tomatoes are in plenty.  The beauty of this pickle is that it has no vinegar or a great volume of unhealthy oils.   It’s just natural and simple as it can be!  The mustard oil gives it a profound healthier version and contributes to the aroma of it.

So, make it a point to make it in this spring and you will love looking at it as it sits prettily on your window sill, bathing in the warm glow of spring sunshine!

You need only a few ingredients to make it  :

 Ripped juicy cherry tomatoes 8
Peeled garlic cloves 5
Green chilies slit in the middle 4
Chili powder 1/2 tsp
Mustard powder 1/2 tsp
Salt 1/4 tsp
Turmeric 1/4 tsp

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Let’s make it:

  • First prepare the glass jar by  washing it thoroughly and wiping until dry. Hold a little above from the stove flame to dry  completely.
  • Prick the tomatoes all around with the help of a toothpick and drop them  into a wide bowl.
  • Drop garlic cloves and green chillies.
  • Add rest of  the spices and mustard oil.
  • Combine everything with a spoon, gently tossing and turning.
  • Check the taste at this point and add a pinch or more of chili powder or salt, if you prefer a spicier version.
  • Fill the glass jar and  give a gentle shake. Close tight.
  • Let this sit prettily on your kitchen window sill, bathing in the warm glow of Spring sunshine for upto 3 days and it will be ready to devour.
  • Place in the fridge once opened and consume.
  • Enjoy Spring !