When friends are coming over and I’m planning a meal, this salad is something that is almost always thrown into the mix. It is relentlessly reliable. It works with anything that wants to be cut with something light and fresh, it works with meat, fish and vegetables both spicy and spicy. It works in summer and winter – it’s perfect with a barbecue, but equally happy with something hearty, making good bedfellows with slow-roasted meat or gratin. You can substitute mint or chili if you don’t feel like it’s the right flavor for what you’re serving it with, though you’d be surprised how often the sweet heat of chili and the freshness of mint work.
It’s also reliable, as it will happily sit in the fridge, outside the fridge, wherever you have room, while you make everything else. It will withstand being made the day before or at the last possible minute (it ideally wants to sit in the dressing for at least 30 minutes, but it’s still a nice thing to do if you’re running late). If you have a mandolin, things get even easier – you’ll have everything sliced and ready in minutes.
The latest cookbook by Home and gardenEleanor Stifel, lifestyle director of But first, dinner: food for our real lifeOffers over 60 mouthwatering recipes – whether you’re looking for ideas for a garden party, a kitchen dinner, or an easy snack when you’re hosting friends. This is one of her favorite recipes.
