This time of the year everyone gets excited about the sunshine, warm days and beautiful crop that’s available for delicious salads. I know I can usually not wait to get into preparing salads for dinner instead of stews, soups and other heavy dishes that we’ve been enjoying through winter. (But when the first cold days come in Autumn, we’ll be excited about eating soup, pies and hearty roasts!).
I love the simplicity of a Greek salad – good quality basic ingredients combined in a perfect way to provide a lovely plate of food. Big black olives, bursting with salty flavour, lifting and blendingthe flavour of the rest of the ingredients.
I know feta is the choice cheese to add to Greek salad, but seeing as haloumi is also Greek in origin, I thought it will be a pleasant change to the usual tastes and flavour. Lightly fry the haloumi in a little olive oil until golden – this contributes to various textures in the salad and I love the combination of warm and cold in one salad.
Instead of only using plain lettuce (there’s nothing wrong with that!) try a combination of herbs and herb leaves mixed with your usual lettuce mix. This adds so much more flavour. I enjoy adding young mint leaves and also nasturtiums to my salads. This time of the yearthere’s also plenty of herbs flowering and it looks so nice adding those flowers to salads – it’s all edible after-all.