Simple Salad
Crunchy iceberg with tomato and cucumber, tossed in a punchy white wine vinegar and olive oil dressing
Prep
10 mins
Cook
0 mins
Serves
4
Difficulty
Easy
Ingredients
Salad
- 440 g iceberg lettuce (about 1/2 a large head), chopped
- 100 to 110 g tomato (about 1 medium), chopped or sliced
- 70 to 75 g cucumber, thinly sliced
Dressing
- 4 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Italian herbs or zaatar
- 3/4 teaspoon cooking salt
Method
- Finely slice or chop the iceberg lettuce.
- Add the chopped tomato and thinly sliced cucumber to a large bowl with the lettuce.
- In a separate bowl or jar, whisk together the white wine vinegar, olive oil, Italian herbs or zaatar, and salt.
- Pour the dressing over the salad.
- Toss gently until well combined.
- Serve immediately and enjoy.
Tips
- Slice the cucumber as thin as you can for the best crunch
- If you like it tangier, add an extra splash of vinegar after tasting
- This dressing is great with added feta, olives, or chickpeas
- Dress right before serving so the lettuce stays crisp
Storage
- Best eaten fresh once dressed
- You can prep the veg and store separately in the fridge for up to 24 hours
- Keep dressing in a jar in the fridge for up to 5 days and shake before using
Macros (approx)
Calories
145 kcal
Protein
2 g
Carbs
5 g
Fat
13 g
Based on 4 serves. Values are estimates and will vary by brands and how much dressing you use.
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