Mediterranean Salad Recipe

To be honest I wasn’t much of a salad fan until I started making this one. For me, it’s not so important what ingredients you put into the salad, it’s how well you chop it up! I know, it sounds strange, but I like my salads chopped up finely. That way I can add healthy things that I don’t necessarily like so much, like raw carrots. I could never eat a salad with big slices of carrot in it, but if I chop everything into small cubes I don’t mind the carrots.

A friend told me I do it because I’m too lazy to chew! My comeback was “maybe, but look at how much effort I put into preparing my salad, while most people just throw everything into a bowl and mix it.” The texture of eating a salad chopped into small pieces is so much more interesting than the usual big chunks of tomato and whole lettuce leaves. It also feels more substantial as you eat full spoons of salad each mouth full.

A Turkish friend said it looks like Akdeniz salatasi which is a Mediterranean salad. In my twenties I spent quite a bit of time in Turkey so it’s probably how I came up with this recipe.

The ingredients vary depending on what is in the fridge. The important part is to chop everything into small pieces, even the salad greens (lettuce, salad rocket or baby spinach leaves).