Here are many variations of a fresh, simple salad. Often the difference is in the dressing, and how each one is prepared. Serve these with bread and cheese, grilled seafood, grilled meats, or next to a charcuterie board! _____________
Timatim salad
Timatim Salata is simply made with finely diced tomatoes, finely diced onions, garlic and jalapeño and a dressing made with lemon olive oil 3 tbsp, lemon juice 1 tbsp, berbere spice 1/4 tsp and salt to taste. Timatim is typically served as a side dish or accompaniment to injera, Ethiopia’s flatbread. You could substitute pita, or naan, or something similar.
Horiátiki salad
This is a simple, refreshing salad from Greece. It features a variety of ripe tomatoes, red onions, (optional - green peppers), crisp cucumbers, Kalamata olives, Greektown, red wine vinegar, extra virgin olive oil, salt and a wedge of feta cheese. Each ingredient can be chopped into same size chunks. SEE RECIPE HERE
Shirazi salad
Shirazi salad or Salad-e Shirazi, is a Persian dish made with tomatoes, cucumber, onion, and served with many meals in homes across Iran. Diced all the ingredients and fienly chop the herbs. The addition of freshly chopped dill, parsley, and cilantro adds a light green flavour. This bright, acidic salad is meant to complement rice, rich stews and kebabs. Make a dressing with 1 tsp sumac and 1 tsp dried mint – add it to 1 Tbsp red wine vinegar and let it sit for 10-15 minutes before whisking in 1/3 cup extra virgin olive oil.
Pipirrana salad
This summer Spanish salad is a refreshing mix of tomatoes, peppers, onions and cucumbers, tossed in a zesty vinaigrette. Pipirrana is light, fresh and bursting with flavours. Simply made with tomato and cubed green pepper and cucumber and marinated with a 2 tbsp extra virgin olive oil and 2 tsp sherry vinegar or red wine vinegar, a little salt and freshly ground , coarse black pepper- it soaks until it’s ready to serve. It is an especially refreshing salad in the summertime. Best served with fish and seafood.
