Summer Vegetable Salad with Burnet Leaves
A fresh summer vegetable salad with tomatoes, chickpeas, cucumbers, herbs and handfuls of salad burnet leaves.
Servings: 4 People
Calories: 176kcal
Cost: 2
Equipment
- 1 Medium mixing bowl
- 1 Chef knife
- 1 microplate grater for the garlic
Ingredients
- 1 cup canned chickpeas drained
- 6 oz cherry tomatoes halved
- 4 oz cucumber peeled, seeded, quartered and sliced ¼ inch
- 1 small clove garlic
- 1 oz (2 tbsp) fresh lemon juice plus more to taste
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt plus more to taste
- Fresh ground black pepper to taste
- Small handful of fresh basil and or mint leaves sliced
- 1 oz salad burnet leaves 1 loosely packed cup of chopped leaves
Instructions
- Grate the garlic into a mixing bowl, add the lemon juice, salt, and oil and allow to rest for 5 minutes. If you don't have a Microplane grater, you can crush the garlic with the back of a knife and mince it.
- Finely chop the burnet leaves, but don't go overboard-they shouldn't be mulch.
- Add the remaining ingredients, mix, taste and correct the seasoning for salt, lemon and herbs, then serve or store for up to two days in the refrigerator.
Video
Notes
This is one of many ways I'll prepare a salad like this. For variation, try adding things like feta cheese, diced mozzarella, cubed salami, or sauteed mushrooms to make it more like an antipasti salad.
Nutrition
Serving: 1Cup | Calories: 176kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 416mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 912IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg