SUPER-DUPER SALADS

GREEKSALAD

PREP TIME 15 MINUTES SERVES 4 4 ripe roma tomatoes (300g), cut into wedges

2 lebanese cucumbers (260g), chopped coarsely

¼ medium red onion (45g), sliced thinly

1/3 cup (60g) pitted kalamata olives, halved

150g fetta, crumbled coarsely

½ teaspoon dried oregano leaves

¼ cup (60ml) extra virgin olive oil

1 tablespoon red wine vinegar

1 Place tomato, cucumber, onion, olives and fetta in a large bowl; toss gently to combine, sprinkle with oregano. 2 Place oil and vinegar in a screw-top jar; season, shake well. Drizzle dressing over salad. Serve with fresh oregano sprigs, if you like.

MIXED CABBAGE SLAW

PREP TIME 20 MINUTES SERVES 4 ¼ cup (60ml) olive oil

1 tablespoon white wine vinegar

2 teaspoons wholegrain mustard

1 tablespoon honey

2 cups finely shredded green cabbage

2 cups finely shredded red cabbage

2 cups finely shredded wombok

1 medium carrot (120g), grated coarsely

4 green onions, sliced thinly

1 Whisk oil, vinegar, mustard and honey in a large bowl, then add remaining ingredients; toss gently to combine. Salad is best served immediately.

TABOULEH

PREP TIME 30 MINUTES (+ REFRIGERATION) SERVES 4 ¼ cup (50g) coarse bulgur wheat

¼ cup boiling water

3 medium tomatoes (450g)

3 cups chopped fresh flat-leaf parsley

3 green onions, chopped finely

¼ cup coarsely chopped fresh mint

¼ cup (60ml) lemon juice

¼ cup (60ml) olive oil

1 Place bulgur wheat and the water in a small heatproof bowl. Cover with plastic wrap; stand for 10 minutes or until water is absorbed.

2 Seed and finely chop tomatoes. Transfer bulgur wheat to a large bowl with tomato and remaining ingredients; toss to combine.

HEIRLOOM TOMATO SALAD

PREP TIME 10 MINUTES SERVES 4 900g baby heirloom tomatoes, halved

2 tablespoons small fresh dill sprigs

2 tablespoons small fresh basil leaves

¼ cup red-vein sorrel or baby spinach leaves

150g soft marinated goat’s cheese

2 cloves garlic, crushed

2 tablespoons lemon juice

1 tablespoon olive oil

2 teaspoons white vinegar

1 Place tomato and herbs in a medium bowl. Crumble over goat’s cheese.

2 Place garlic, juice, oil and vinegar in a screw−top jar; shake well. Drizzle dressing over salad; toss gently to combine.

Toss away the midweek madness with a simple salad that brings colour and vitality to a meal.