Total Time: 10 min
Prep: 10 min
Yield: 4 servings
2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon balsamico
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full
Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad — just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Supermarket Exotic
Total Time: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr
Yield: 6 servings
6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade
Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Recipe courtesy of Ree Drummond
SHOW: The Pioneer Woman
EPISODE: Home on the Range
10 black olives , stone in
2 tablespoons balsamic vinegar
3 spring onions
extra virgin olive oil
½ a lemon
freshly ground black pepper
5 or 6 sprigs of fresh mint
½ a fresh red chilli
1. Run a fork down the length of the cucumber until it’s stripy all over.
2. On a chopping board, use a knife to chop off the ends.
3. Carefully cut them in half across the middle, then in half lengthways.
4. Use a teaspoon to gently scoop out and discard the seeds.
5. Chop the cucumber up into 1cm chunks and place in a mixing bowl.
6. Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
7. Trim and finely slice the spring onions and add them to the bowl.
8. Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
9. Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
10. Sprinkle over a pinch of black pepper.
11. Pick and tear over the mint leaves, toss everything together, then serve.
You don’t have time to prepare food, but you would like easy meal that is highly nutritious and low in calories and fat… Salad is always a healthy option.
Just wash and chop a few veggies. Could be pepper, tomato, cucumber, carrots, lettuce, zucchini, onion… If you want a salad with extra protein, add chopped pieces of turkey lunch meat or other meats. Boiled egg is also a good option.
If you want to keep salad vegetarian, nuts add delicious crunch. Pine nuts, pistachios, cashews, and even peanuts are packed with healthy oils and protein.
Add your favorite dressing (optional) and your meal is ready 🙂