Three More Salads
Salads are the key to any season. I made these three salads the other night and all of them hit the spot. Simple, fresh, of the season and just good.
The first is a mixture of fruits and vegetables. Three cucumbers, peeled and deseeded, and cut into cubes. Riped mango cut into cubes. Tomato (squeeze out the juice and seeds) and cut into cubes. One red onion mixed with a teaspoon of sumac and a tablespoon of red white vinegar and some kosher salt. Put the salad together and mix with olive oil, fresh lemon juice, and kosher salt. Put the onions on top and serve.
Watermelon salad with feta, black olives, and roasted chopped pistachios. Toss with some olive oil, salt and a bit of lemon juice. Perfect.
The last one is a bit more work but worth it. Toss okra with olive oil and kosher salt. Roast for about 30 minutes at 350. In a small pot cover the bottom with olive oil, some chili flakes, ground coriander and some kosher salt. Mix. Then add in one sweet onion sliced and sauteed until almost golden. Then add in some golden and red cherry tomatoes over a medium heat and stir until they begin to burst. Set aside to reheat before serving. Put the okra on a plate, spoon the tomato sauce over the top, grate a bit of fresh lime over that and a handful of chopped cilantro. Serve.
Made these three with a marinated leg of lamb on the grill. Summer.