My Mixed Salad for this Summer

    mixed salad

    Mixed Salad – a match that worked

    A mixed salad? You may be thinking: “What’s new?” and you’re right.

    The reason I am publishing this recipe is that I don’t always have a good (and tasty) result just mixing up different salad ingredients. We can mix good and fresh ingredients, but they do not necessarily give a tasty result altogether.

    This salad mix …worked. I didn’t feel like going to the market and I did a real “mystery box” one evening with what we had at home, and we liked the result so that I have already repeated it more times.

    Yes, it is only a salad. But salads are my favorite dish this Summer. I left zucchini and eggplants a bit apart this year and I am looking for fresh and raw food (as I cannot prepare poké every day I have to make other dishes too 😉 ).

    I believe the winning ingredient of this salad is…cous cous. While I was preparing it for the first time, at a certain point I missed something to tie it all. I was thinking about adding chickpeas, but I was not convinced.

    And then I prepared a bit of cous cous and mixed it together with the other ingredients. Good, good, good. I hope it pleases you too 😉

    mixed salad

    How to prepare this mixed salad:

    My Mixed Salad for this Summer
    Prep time
    Cook time
    Total time
    Serves: 2
    • 4 to 6 mature but firm tomatoes
    • 1 grated zucchini
    • ¼ sliced avocado
    • 1 Tbsp taggiasche olives
    • 10 to 12 fresh mint leaves
    • 70 g crumbled feta
    • 1 to 2 grated carrots
    • ⅓ cup + 1 Tbsp whole wheat cous cous
    • salt
    • extra virgin olive oil
    1. Prepare cous cous and let it rest that little time it needs. Then separate it using a fork and transferring it to a plate to cool quicker.
    2. Cut the tomatoes in small cubes and put inside a big bowl.
    3. Add the other ingredients and mix it all well, adding salt and extra virgin olive oil to taste.
    4. Buon appetito!


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