Today I made two salads that were inspired by spring. One of them is simpler than the other, but they are both very bright and flavourful.
The first that is a simple and fresh cucumber salad. I never follow a recipe, I just do it to taste, so feel free to add or remove ingredients and use the amount you feel fits your personal tastes. I thinly slice English cucumbers and put them in a container with a lid. Then mix up a simple vinegar dressing that is basically just white vinegar, white sugar, salt, pepper and fresh dill. This is my basic recipe, but have added thinly sliced white onions or radish to the salad as well. The dressing can be quite tart and this salad could be eaten as you would a pickle. I like this salad with a tarter flavor than some people, so I use more vinegar and less sugar in the dressing to achieve this.
The other salad is a chickpea based salad. It uses canned chickpeas (drained), cucumbers, tomatoes, red onions, crumbled feta, fresh dill, salt and pepper. The dressing is made with olive oil, lemon juice, honey, grainy Dijon mustard, and balsamic vinegar. Again use whatever amounts of the ingredients you like, and feel free to add more veggies, such as red peppers or celery. What is nice with this salad is that it is very customizable depending on what ingredients are available. If you wanted you could just use chickpeas, tomatoes, black olives and feta, then the salad would have more of a Mediterranean feel. This salad would be very good in the summer served with a nice piece of grilled fish or chicken.