While the world trips on quinoa and chia and gluten free and muesli and sunflower seeds and what not, I stare at my pantry and realise I am yet to go there and do that. So, whats stopping me?
The availability? Naah.. big huge supermarkets in one of the biggest cosmopolitan city of India, can’t make that excuse!
Recipes? I am a food blogger!! I have blogger friends dishing out super food made with super ingredients and fantastic recipes.. for God’s sake, I can’t run with that either!
Sigh.. so what is it. Friends, I am just lazy. Terribly lazy and the fact that I think I get enough nutrition from what we eat on a regular basis is a huge hindrance to my foray into this new health food world.
I plan to change all that. Buying a small pack is all that it’ll take to throw me into the bandwagon and then I know I will be hooked for a long time to come.
But for now that can wait, because with the most basic ingredients available in any kitchen I made a fairly popular though simple robust tasty salad. The recipe is so straight that I could have easily tweeted or instagrammed it, but no. This needs to be chronologized. It deserves a post. 🙂
Greek salad is a very rustic summer salad made with tomatoes, cucumbers, onions, a bit of feta and some kalamata olives. Dressing is of vinegar-olive oil seasoned with salt, pepper and oregano. Now this is a basic Greek salad formula. What I did, I improvised it, added some more weight to it.. 😉
The vinaigrette was spiced and flavoured with minced green chilies and coriander leaves. Feta was replaced by regular paneer or cottage cheese. Broken bits of walnut added the much required crunch and yes.. that’s pretty much it.
- 1/2 cup diced cucumbers
- 1/2 cup diced tomatoes, take firm red ripe ones
- 1/4 cup diced onions
- Few lettuce leaves
- Whole pitted olives – as many as you like or skip it altogether
- 1/4 cup crumbled paneer or cottage cheese or feta
- 2 tbsp of broken walnut or pine nuts or almonds or peanuts
For the Spicy Vinaigrette –
- Juice of 1/2 a lemon
- 1 tsp vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- a pinch of sugar
- 1 green chill minced
- 2 tbsp coriander leaves minced
To make the dressing – mix all the ingredients of the vinaigrette and whisk thoroughly. Keep aside. In a big salad bowl, take all your vegetables, except the nuts. Mix. Pour the dressing over it. Gently mix. Refrigerator for at least 30 minutes.
When ready to serve, top with toasted nuts.
Note: You can skip/avoid any ingredient you don’t like. I did that to olives. Yeh.. not a big olive fan!
Note: Feta is creamier and softer, but our very Indian Malai paneer proves to be a good match to it. Try it.
Note: Use green chilies according to its level of heat and your own discretion
The very lovely Angie has been hosting a virtual potluck bloggers party and in spite of being invited long back, I am attending the festivities now! This post is being linked to Angie’s Fiesta Friday #23.
I have been instagrammed!!
Very recently I signed up for an instagram account: namrata_mft. If you would like a peek into my daily life, add me!