After quite a few months of absence due to personal reasons, I’m back on The Good in Goodies, together with an appetite for fresh, healthy and easy to make food.
My favourite thing in summer, after sun, sea and lazy holidays, are cooling fruit and fresh salads.
Although I’ve known this recipe for quite a while, I don’t know why it took me so long to prepare it. But once I got the taste of it, the Israeli salad is present on our tables almost every day.
For a large salad, served as a side dish to about 4 persons,
- 2 fresh juicy tomatoes
- 1/2 of a big cucumber
- 1 red onion
- 1 red bell pepper (medium sized)
- 1 yellow bell pepper (medium sized)
- a handful of fresh parsley
- the juice of 1/2 a lemon
- salt and black pepper (according to taste)
- olive oil
Now it’s time to get the serious work done!
Chop all the vegetables into cubes and place them in a large salad bowl. Add the finely chopped parsley, and season with the salt, pepper, lemon juice and olive oil.
Serve as a side dish or as a light summer main dish.
For this delicious salad you’ll need a nice piece of fresh tuna for the steak.
When chosing your tuna steak you should look out for the color: red means fresh. The darker the color, the
longer the fish has been waiting for some to buy it
You’ll need: (for two salads)
2 piece of tuna steak (aprox. 150 grams each)
2 hard boiled eggs
2 medium sized tomatoes
1 red onion (cut into rings)
mixed greens (rocket salad, baby spinach leaves, romaine lettuce)
a couple of black olives
salt and pepper
Start by preparing the salad. The steaks will be done in no time, so it’s better to have everything ready before hand.
Cut the tomatoes and the onion in rings and place all the ingredients of the salad on a big plate.
After doing these, heat the grilling pan and prepare the tuna steak. It only needs to bake around 2 minutes on each side.
If after this you still see that there is juice dripping from the steak and you know you don’t like your steak medium,
you can bake it one extra minute.
Place the steak near the salad, because the heat will alter the crisp of the leafy greens.
Enjoy! (with a glass of white wine)
(lunch for two)
For the salad:
- 2 large tomatoes
- a package of mini mozzarella (usually contains 20 pieces)
- a large red onion
- lettuce mix (different sorts: rocket, oak tree lettuce, lamb’s lettuce, baby spinach…)
- black olives
- olive oil
- balsamic vingar
- salt and pepper
For the tapenade:
- 100 g black olives
- 100 g green olives
- the juice of half a lemon
- one garlic clove
- 2 salty anchovy fillets marinated in olive oil
- 2 tsp capers
- fresh basil
- 1 tsp olive oil
- black pepper
First prepare the tapenade, as it will take a bit longer to make than the salad.
Cut all the tapenade ingredients in tiny pieces and mix them all together.
Then add a bit of lemon juice and olive oil and taste. You have to prepare the tapenade according to your own taste, so if you feel the need to put one ingredient in a slightly bigger quantity, feel free to do it!
Smash everything up with a fork and mix well. Done.
Wash the lettuce and divide it in two salad bowls. Cut the onion in rings, the tomatoes in slices and place them over the lettuce.
Add the mini mozzarellas and the black olives, salt and pepper and season with a bit of vinegar and olive oil.
Serve with foccacia bread and tapenade spread…or any other sort of fresh bread with a crunchy crust.
(for 1,5 liters of gazpacho)
- 4 medium tomatoes
- 1 large cucumber (pealed)
- 1 small red onion (pealed)
- 3 garlic cloves (pealed)
- 1 red paprika
- 400 ml fresh tomato juice (from a can or homemade)
- 40 ml olive oil
- the juice of one lemon (or more)
- salt and pepper
(salad for 2)
- 150 grams quinoa
- 2 medium sized tomatoes
- 1 medium sized red onion
- 1/2 cucumber
- 150 grams feta cheese
- black olives (kalamata)
- olive oil
- fresh parsley
- salt and pepper
- a dash of lemon or white wine vinegar
The only thing you’ll need to cook in this recipe is the quinoa. Wash it a couple of times with cold water and then boil it for 15 minutes in about 300 ml water. (the quantity of water is usually the double of the quantity of quinoa)
While the quinoa is boiling, you have time to get all the other ingredients ready.
Chop the fresh parsley, the tomatoes, the onion and cucumber as you wish…small or large pieces.
When the quinoa is ready, drain the water and let it cool down. I usually place the pot with the boiled quinoa next to an open window, and if it’s cold outside, you don’t have to wait so long for it to get cold.
Mix all the ingredients together, and give them a final tasty touch with a bit of olive oil and vinegar or lemon. The feta cheese cut into cubes should be added in the end, because you don’t want to have it all smashed up through the salad.
I personally prefer using extra Greek virgin olive oil (Iliada brand), because it’s healthier and it has quite a strong olive taste.
(2 salads – appetizer or even main course for the not so big eaters)
12 tiger prawns (also knows as Asian tiger shrimps) – more shrimps for a bigger appetite
250 grams mixed greens (rocket salad, baby spinach, romaine salad) -the rocket salad is essential for the taste!
1 ripe avocado
1 medium sized red onion
First you’ll need to clean the shrimp. If you bought frozen ones de-freeze them slowly in cold water (they will be good to go in about 15 minutes).
Peel them (again if necessary…because maybe you bought already peeled ones) and most important devein them. Check if they still have that black vein on their back. If they do, remove it gently with the aid of a small and sharp kitchen knife.
Heat a spoon of olive oil in a pan and bake the shrimp on both sides until nicely pink towards golden. In the beginning the raw shrimps are greyish/white and after they cook a bit you will see that they will start turning pink.
When the shrimps are done, you can start preparing the salad. Let the shrimps cool down on a plate, because if you add them hot to the salad, the greens will get soft.
Cut the onion as you like it (bigger pieces if you like the punchy onion taste, or smaller…)
Cut the avocado into two, remove the stone and scoop small avocado pieces from inside with the aid of a teaspoon.
Add salt, pepper, olive oil and vinegar according to taste.
In the end add the delicious shrimps.