For the past few weeks, eating seasonal fruits and vegetables (recommended all year round) has been symbolized by a multitude of colors, tastes and smells of the upcoming holidays. From now on, you can finally eat tomatoes, which although available all year round, have little flavor until May (end of April at the earliest).
And for this star fruit for sunny days, quite easy to grow on a balcony, you have a choice of colours, sizes and flavours. the same to me peppers, zucchini and aubergines. And this palette gives us enormous opportunities to prepare varied, fresh, balanced and gourmet salads.
Greek salad, pepper-apple salad or caponata, you won’t get tired of the “tomato-mozza” combination this September.
Greek salad
- A cucumber
- A red onion
- Olives (black or green as desired)
- Wine vinegar (1 tbsp)
- Salt
- Tomatoes (to your taste)
- Feta
- Olive oil (2 tbsp)
- Herbes de Provence (or basil)
- Pepper
Greek salad
-
Cut the tomatoes into cubes
Cut the cucumber into round pieces (or cubes according to your preference)
Finely chop the onion
Cut the feta into cubes
Stoned olives (if stoned) -
Mix oil and vinegar
Add the aromatics
Salt
Pepper
Mix well and emulsify well -
Mix the chopped ingredients in a bowl
Drizzle with the sauce and mix well
Store in the refrigerator for serving very cold -
Enjoy alone with bread, rice or grilled meat
Pepper-apple salad (from cuisineaz)
- 1 bell pepper (red or yellow)
- Olive oil (3 tbsp)
- Salt
- curry powder
- 2 pippin apples
- Balsamic vinegar (1 tbsp)
- Pepper
Pepper-apple salad (from cuisineaz)
-
Peel the apples
Remove the tail, seeds and heart
Cut them into cubes -
Wash the pepper
Cut in half to remove tail, seeds and white skin
Cube -
Mix oil, vinegar in a bowl
Season to taste with salt and pepper
Add the curry
Mix well to emulsify the sauce -
Put the pepper and the apple in a salad bowl
Drizzle with the sauce
Mix everything well
Cool for at least 30 min -
Served cold, this salad will go perfectly with your fish or shellfish.
Caponata (Sicilian ratatouille)
- Eggplant (1 kg)
- Tomatoes (2)
- A stalk of celery
- A handful of capers
- Salt
- An onion
- Red or yellow pepper (1 pc.)
- A clove of garlic
- A handful of green olives
- Olive oil
- Pepper
Caponata (Sicilian ratatouille)
-
Slice the aubergines
Salt them and let them drain for 1 hour
Then cut them into cubes -
Chop the onion
Wash and cut the pepper
Cut the tomatoes into cubes
Cut the celery into small pieces -
Brown the onion in a little olive oil in a pan
Then reduce the celery with the onion -
Add aubergines, tomatoes and peppers
Salt pepper
Simmer for about 45 minutes -
Add olives and capers
You can add a little vinegar to sour the taste further.
Put in the fridge -
This ratatouille is served cold, even “iced”, in Sicily, it goes perfectly with summer meats, or can be eaten on its own.
