This looks so beautiful, adding flowers to salad, and the extra flavour that they bring just lifts the whole thing. I usually make a basic Greek-style salad and layer the flowers on top. The ingredients depend on what is available. I add the ingredients in layers, only mixing together when serving.
This is my version of a greek salad, it is quick to make and one of my favourites. I don’t usually refer to a recipe, so it is probably not that authentic. It has a lot in common with the Persian summer salad.
Half a cucumber
About the same weight of cherry tomatoes
About four or five spring onions
A small little gem lettuce
50g feta cheese
Oregano or chive flowers
Salt and pepper
Line a large salad bowl with lettuce leaves
Dice the cucumber, chop the onions, cut up the tomatoes and add them to the bowl, in layers with the tomatoes on the top.
Add the olives and crumbled cheese, and garnish with herbs.
Just before serving, season and add a drizzle of olive oil.
I’ve been eating a lot of salad this summer, this is a good one to serve with some of the other dishes that I’ve posted this year. It is from Nightingales and Roses by Maryann Sinaiee. I have adapted it a bit, because we don’t get a lot of pomegranates on South Uist, but you can add these for an extra burst of colour and flavour.
Half a long cucumber
About the same weight in cherry tomatoes
About the same weight in spring onions
A couple of sprigs of fresh mint
A good squeeze of lemon juice
Salt and pepper
Peel the cucumber and dice
Cut the tomatoes into 8 (half, half and half again)
Chop the spring onions into small circles
Chop the mint finely
Mix the chopped ingredients.
Just before serving, mix in the lemon juice, salt and pepper, and a drizzle of olive oil.
Cooking quickly to avoid being inside when the weather is good. I combined a 400g bag of new potatoes, boiled in their skins and chopped, with a bag of beans from East camp, cooked for 5 minutes in boiling water. I added some chopped dill, spring onions and mayonnaise.