Summer days make me crave salads which is just as well as that is when salad ingredients are at their succulent best! Although summer in Iceland can mean temps of 6°C (42.8°F), the sun, clear blue skies and endless light helps my body to recognise that it is actually summer and I *should* be eating lighter meals. In our house, salads tend to consist of whatever is in the salad drawer and fruit bowl that needs using up. Today, I needed to use up some cherry toms, fresh coriander and rocket, feta cheese and some aged gouda.
I have only recently started creating salad dressings (I usually just added the oil from the feta jar) and seriously can't get enough of them. For this 'Greek-style' dressing I added the following to a glass bottle and shook well to mix: 1/4 cup white wine vinegar, 1/2 cup of extra virgin olive oil, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 whole lemon squeezed, a couple of grinds of salt + pepper and 15ml of a pomegranate cider vinegar I picked up in Germany last week. Positively bursting with vitamin C and anti-inflammatory, neuroprotective ingredients, this salad not only looked great on the plate, it did my body good!
This Greek-style dressing is also wonderful drizzled over skillet seared lamb or chicken steaks or stirred through a bowl of just warm puy (brown) lentils. Don't worry if you don't have all the listed ingredients, I rarely do. Just substitute with whatever you have to hand and add what you fancy trying to your shopping list for next time.