I don’t remember which TV chef I first saw making flat salad but it was at least 12 years ago because that’s how long I’ve been making it. This is my workhorse weekday salad because it’s substantial for hungry tummies. You can add or leave out ingredients to suit your tastes but the key thing is to cut everything into slices and layer the ingredients so you get different textures in each bit. A small jar with a lid is handy for making the dressing and softening the shallots.
Serves 2 Adults and 2 Kids
3 large tomatoes
1 red or yellow pepper
1 large shallot or small red onion
50g black olives
50ml olive oil
1 tsp salt
1/2 tsp sugar
- Peel and slice the shallot or onion then place inside a small jar and pour over the olive oil and balsamic vinegar then add the salt and sugar. Screw on the lid and shake vigorously then leave to soften while you prepare the salad.
- Slice the cucumber, tomatoes, pepper and radishes. Slice the olives into rounds.
- Assemble the salad by layering the different ingredients evenly over a large plate. Season each layer with salt and grind some black pepper over the tomatoes.
- Use a fork to lift the shallots/onions out of the dressing and scatter over the salad. Crumble over the feta then pour the dressing over the rest of the salad.
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