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bigcatpants — SALAD
Published: 2009-10-29 08:25:56 +0000 UTC; Views: 527; Favourites: 2; Downloads: 13
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Didn't find a culinary section, so I put it under this. OH GOD I LOVE THIS SALAD RIGHT NOW.Related content
Comments: 10
oh man i miss having that salad. :-p
cucumbers
bell peppers
tomatoes
broccoli
onions
garbanzo beans
also added was plenty of lime, dill, paprika, and black pepper
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LOL, nice salad.
Any chance in sharing?
I've just got back from a camp near hadrians wall with the air cadets and i am HUNGRYyyyyy XD
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hahha! I finished that and i felt FULL. oh man, if I ever become a vegan, this is all I would need
Tell hadrian hi for me, and to stop checkin' me out at the gay bar! :-p
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What kind of salad is that? It looks amazing.
I see:
cucumbers
bell peppers
tomatoes
broccoli
onions
garbonzo beans
Anything else?
I've got an excellent hard vegetable greek salad recipe that I love if you're interested.
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I think you got them all! Good eye! as for the stuff you can't really see, there was a dash of lemon juice and a blend of herbs and spices [paprika, red pepper, black pepper and dill].
usually, when i hear of salad recipes, it incorporates like, cheese or some other substance that isn't grown. but hey, if you think I may like it, have at it!
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Okay, here goes.
Cucumber 30%
Cherry Tomatoes 15%
Feta Cheese (chunk not crumbled) 15%
Red Onions 10%
Calamata Olives (no seeds) 15%
Manzilla Olives (no seeds) 15%
Oregano or Cilantro (can't remember- pretty sure its oregano)
Italian Dressing- or whatever oil-based dressing you prefer.
I don't have exact measurements for quantities, so I did a guess at final salad percentages.
I start by (wash the vegetables of course) halving the cucumbers lengthwise. Then I scoop out the goop in the middle (what you do with the goop is up to you). And then slice the cucumber half into 2cm sections with a result of about a dozen or more crescent shaped cucumber slices. After that get the feta cheese and dice it into bite sized cubes. Cutting the onion is tricky (im not a cook so I can't describe the method accurately). I cut the onion from the top. No rings, just chunks of red onion. The goal is bite size.
After preparation add everything into a big bowl except the feta cheese, dressing, and oregano. Then you want to stir it or use your hands to mix it up really well. Then finally add the feta and try to mix it in carefully so as not to mash the cubes of feta. After all that, add the dressing over everything slowly and try to make sure everything got at least a little dressing on it. If everything in the bowl glistens with dressing then you've done it right (There will be a pool of dressing at the bottom, and that's okay). Last step, add some dried flaked oregano on top! (generous amounts won't hurt it)
If you make the salad please post a picture. 
When I make it, I usually make a large batch roughly two gallons worth. It's great because the salad will marinate over time and with a little plastic wrap over top of it, it will last as long as two weeks (or longer) and it'll still look gorgeous like when you first made it.
The original recipe calls for small slices of celery, but I don't really like celery much. The salad is pretty flexible so if you have ideas to make it more appetizing to you, Go for it!
Over time the onions will lose their potency and become sweeter (it helps if the onion is a bit sweet to begin with).
I like this salad for lots of reasons, one of them being that I don't particularly care for leafy salads.
My favorite thing about the salad? Because all the ingredients are about bite size you are tasting each object individually so each mouthful is a dramatically different flavor from the last. A flavor that evolves as you eat it! Pretty cool huh?
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