This is a quick salad to make. A good companion to different cuisines whether Indian, Italian, American, or even Chinese. In fact, it is inspired by Kylie Kwong’s tomato salad from her TV show Cooking with Heart and Soul, which I love watching. I have already made it thrice for dinner this week–just tomatoes (yum!), tomatoes and cucumber (no onions, as requested by TH), and then as per this recipe.
The simple recipe is versatile. Today I added a few cabbage leaves (chiffonade) and some cilantro as well. The taste is in the freshness of the ingredients with the fresh cracked pepper being of essence. Do not use pre-ground pepper. You could add torn spinach, iceberg lettuce, carrots, radishes…Makes a wonderful colourful addition to the meal. Simplicity at its best.
Crisp Green Salad
inspired by Kylie Kwong’s Tomato Salad
2 cucumbers, peeled and chopped in 1cm dice
2 firm tomatoes, diced
1 small onion, chopped (you may use spring onion, as I will tomorrow!)
2 cabbage leaves, rolled up and thin-sliced for chiffonade (or spinach leaves)
1/2 t sugar
1/3 t salt
a good grounding of fresh black pepper
1 T chopped cilantro
a happy pour of extra virgin olive oil
juice of half a lemon
Serve with roti-subzi, rice and curry, tomato-ey pasta, bread and soup…whatever.