My green salad recipes will give you some great ideas of what to do with your produce from your indoor veggie garden. A salad is the best way to experience the lovely, pure flavours that you can only get from organic, self-grown vegetables and herbs. I’ll be adding to this page as I discover exciting new ideas.
Peter’s Quick & Easy Salad
This greens based salad that is super-easy to toss together and nicely complements meat-based main course, such as a barbecue.
- Lettuce (and other greens you may have to add some variation)
- Cherry tomatoes
- Red, green or yellow peppers
- Feta cheese
- Olive oil
- Balsamic vinegar
- Salt and pepper
Break off some lettuce leaves and break them into smaller pieces. Add these to your bowl. Take a couple of cherry tomaties and throw them into the mix. Add the feta cheese and then toss the salad. Drizzle the olive oil and balsamic vinegar and toss around a little more.
There’s lettuce salad and then there’s lettuce salad! Boring as it sounds, my Austrian grandmother made a lettuce salad that was that different that I actually remember it.
- Apple cider vinegar
- Pumpkin-seed oil
In contrast to a lot of lettuce salads, you want to tear the lettuce leaves into smalle than normal pieces, about as long as a finger and no wider than 2-4cm (around an inch).
Discard the thick white “branch” of the lettuce leaf — we’re sticking to the softer leaves here.
Drizzle a couple of tablespoons of apple cider vinegar and a little pumpkin seed oil over the lettuce, toss the salad and let it stand for around fifteen minutes before serving.