Chopped Summer Salad

During the summer months, my family always had a tendency to eat light, fresh dishes for lunch- usually simple summer salads, cold leftovers and fresh fruit accompanied by a loaf of warm crusty bread. Growing up, we were blessed to have a garden and terrace and would eat outside at the slightest hint of sunny weather. My mother was always a wonderful cook and would lovingly serve us fresh, simple, homemade dishes after my brother and I had most likely been out inventing games or exploring the local countryside. This style of eating for me is truly nostalgic, and this recipe brings back memories of those endless summer holidays where the worries of adult life didn't exist.

It is amazing how the texture and flavour of ingredients change based on how fine it is chopped. For this salad, the ingredients should be chopped to roughly the same size (half a centimetre) and the herbs chopped as finely as possible allowing the flavours of the vegetables, the herbs and the dressing to combine to create a fresh summer salad, perfect for an alfresco meal in the sun. It can be enjoyed as it is with a good chunk of crusty white bread or as an accompaniment to something a little heartier. It would also work nicely as a condiment for some tacos or wraps!

 I love the simplicity of this dish and the fact that it makes the most of summer produce, but you can be creative with it. Add some pomegranate seeds and fresh coriander or some watermelon and feta, even some chopped strawberries and basil would work nicely. GO WILD!

Chopped Summer salad

(serves four as a side salad)

Ingredients

- 250g pomodorino tomatoes

- ½ white onion

- ½ cucumber

-1 pointed sweet red pepper

- A small handful of fresh mint and parsley

- Juice of a ½ lemon

- 2 tbsp extra virgin olive oil

- 2 tbsp balsamic vinegar

- Salt and pepper to taste

Method

- Finely dice the tomatoes, cucumber and the onion and add to a large mixing bowl.

- Finely dice the sweet red pepper (discarding the seeds) and add to the bowl.

- Finely chop the fresh parsley and mint and add to the bowl. Gently toss the ingredients until evenly distributed.

- In a separate bowl add the juice of the lemon, the olive oil and the balsamic vinegar and stir together. Add a generous pinch of salt and pepper and drizzle over the chopped vegetables. Once again gently toss until the mixture until evenly covered by the dressing.

- Transfer into a dish and serve.