This “Sunday Salad” was named for the day I made it….that’s all. Sometimes on Sundays we will do a late lunch/early dinner and that is what we just did on Sunday. Rather than a tossed salad, I wanted to use up some veggies that we had on hand from a previous salad. This pretty and colorful salad came together in just minutes. Instead of a vinaigrette or other dressing, I simply drizzled olive oil and then some salt and pepper on it. This makes the vegetable flavors stand out nicely.
This Sunday Salad went well with the rest of our meal. We had roasted baby Yukon potatoes and grilled beef. (Also, we had corn on the cob, but as a mostly paleo eater I did not want to promote that here!) A lovely light Pinot Noir enahnced this afternoon meal nicely!Print
This lovely salad is easily customized based on what you have available in your veggie drawer!
4 Compari tomatoes, quartered
1/2 watermelon radish, thinly sliced
1/2 cucumber, sliced into half moons
red onion, very thinly sliced
a handful of fresh cilantro, chopped
salt and pepper
Place the tomatoes on your serving plate and arrange the veggies decoratively around them. Add the chopped cilantro all over the veggies.
Drizzle with olive oil and add salt and pepper to taste.
Allow this to sit at room temperature for optimal flavor while the rest of your meal is prepared.
Feel free to use any other vegetables you want. Some roasted and chopped nuts would be a nice addition, too.
This recipe is simple and flexible. Use your creativity in plating this salad and by all means use whatever fresh veggies you happen to have on hand!