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In this week’s Home Cooking edition, I get lazy and throw together a salad for one. That’s fine by me, because I love salads, and not for health reasons. This one in particular makes a filling lunch or light dinner. I dressed it with vinaigrette made from a recipe in The Greek Cookbook by Tess Mallos.
You’ll need …
For the salad
Romaine lettuce, chopped (I used 4-5 small leaves)
Grape tomatoes, halved (about 8)
Cucumber, chopped (1/4 of the cucumber or so)
Canned chickpeas (a handful)
Kalamata olives, pitted and halved (to taste)
Feta cheese, crumbled (to taste)
For the oil and lemon dressing*
½ cup olive oil
3 tablespoons lemon juice
2 teaspoons fresh oregano or parsley
½ teaspoon salt
Freshly ground pepper
*This recipe makes more than you need for a salad for one, but you can
reserve the rest for later, refrigerated in an air-tight container or
use it if you make the salad for more people.
Now what?
Prepare the vinaigrette by mixing the ingredients and whisking them in a bowl.
Mix salad ingredients into a large bowl. Toss gently with the vinaigrette. Voila!
By the way…
The amounts used for the salad components are approximate. Use your discretion depending on what you like, and be careful with the feta and the olives. They’re both salty, so be mindful of this when deciding how much to add.
If you want to get fancy, arrange the salad on a plate and top with fresh herbs. Otherwise, simply eat out of the mixing bowl. It’s just you anyway.
And it goes without saying, but toss the veggies with the vinaigrette right before eating. You don’t want a soggy salad.
