No Fuss Spring Salad In 15 Mins
Fresh and simple, this salad is perfect for the season of spring. It is assembled and served in the platter making for a minimal wash up recipe, filled with herbs, tomatoes and cheese. Serve it for lunch, dinner or enjoy it as a side for any course.
Equipment
- Chopping board
- Knife
- Serving platter
- Grater
- Mixing bowl
Ingredients
- Pickled onions -
- 1 onion sliced
- 2 garlic cloves minced
- 1 lime juice
- 1 tsp honey
- Pinch of salt
- Salad -
- 1 box 400gm cherry tomatoes
- 1 cup fresh herbs dill, parsley, mint *see note
- 1/4 cup feta cheese
- 2 tsp nigella seeds
- 1 tsp flakey salt
- Dressing -
- 1 lemon juice & zest
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 tsp crushed black pepper
- Garnish -
- 1/2 cup toasted almonds sliced
Instructions
- Start by slicing the onions thinly and place them in a bowl, add the minced garlic, squeeze the juice of a lime, season with salt and a little honey. Using your hands scrunch the onions into the marination and cover it, place in the fridge until needed.
- Chop the cherry tomatoes in half and if they are larger you can quarter the halves as well. Place in the serving platter.
- Roughly chop the fresh herbs and scatter all over the tomatoes. Crumble the feta cheese over the herbs and tomatoes. Add the pickled onions and season with flakey salt, nigella seeds.
- Drizzle the olive oil over the platter, add the lemon juice and zest, sprinkle over the dry ingredients and season with pepper.
- Garnish with the toasted almonds at the end and serve immediately.
Notes
- Fresh herbs - you can use any you like or have access to.
- Add the almonds just before serving or else they will get soggy as we want them to have a crunch.