When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Actually, it is interesting to learn that the term “salad” originated from “sal” – i.e. salt in Latin, because the vegetables “were seasoned in brine or with a salty oil-and-vinegar dressings during Roman times” (thank you, Wikipedia!).
The following recipes are a good example for such salads. They can be made ahead of time, and can be kept in the fridge for a week or even more. The longer they are kept, the more they will look and taste like a type of pickle or condiment. They can be served on their own, as part of a salad buffet, as a sandwich filler, or even as a side dish. Try them and enjoy.
Roasted peppers with Mustard Sauce Salad
Makes: 5 cups
Prep time: 10 minutes
Roasting time: 25 minutes
Marinating time: 2 hours and up to 1 week
Preheat the oven to 380F (195C). Line a large sheet pan with baking paper. Cut 4 large peppers (preferably with different colors, as shown), into quarters. Remove the seeds and white membrane and place in the pan, skin side up. Roast for about 25 minutes, or until the skin starts to blacken. When ready, transfer into a bowl and cover it (to let the peppers sweat and make for easier peeling of the skin). Meanwhile, mix in a large bowl 2 Tbs Dijon mustard with 2 Tbs cider vinegar, ¼ cup water, 1 tsp salt and 1 tsp sugar. Peel the peppers skins and cut into medium strips. Add to the bowl with the mustard dressing and mix well. Transfer to an airtight container, cover and keep in the fridge for a minimum of two hours and up to a week.
Roasted White Zucchini with Lemon and Mint Salad
Makes: 3 cups
Prep time: 15 minutes
Roasting time: 15 minutes
Marinating time: 1 hour and up to 1 week
Preheat the oven to 425F (220C). Line a large sheet pan with baking paper and add 1 Tbs oil. Cut 4 white zucchini into large cubes and place in the lined pan. Add 1 tsp salt, ¼ tsp freshly ground black pepper, and mix. Spread over the pan and roast for about 15 minutes, or until the zucchini is golden-brown. Meanwhile, coarsely chop a generous handful of mint leaves and place in a bowl. Slice ½ large lemon into thin slices. Get rid of any pits and coarsely chop the slices, skin included. Add to the bowl, along with ½ tsp hot paprika, ½ tsp salt and ¼ tsp freshly ground four peppers mix. Mix and add the roasted zucchini while still warm. Mix well, taste and adjust seasoning. Pour 1 Tbs olive oil on top and mix. Keep at room temperature for one hour before serving, and up to a week, in the fridge, in an airtight container.
Red Beets with Red Miso Salad
Makes: 4 cups
Prep time: 10 minutes
Cooking time: about 30 minutes, depending on size
Marinating time: 1 hour and up to 2 weeks
Place 4 medium red beets in a pot, cover with water and add 1 Tbs vinegar and 1 tsp salt. Bring to a boil, reduce the heat to medium and cook for about 30 minutes, until the beets are tender. Let cool to room temperature in the liquid. Drain, peel (best to do it using gloves) and cut each beet into quarters, then into fairly thin slices. Place in a large bowl. In a small bowl, mix 2 Tbs cider vinegar with 1 Tbs red miso paste. Mix well to combine and add 1 Tbs sweet chili sauce and 1 tsp salt, if needed (depending on how salty the miso is). Pour over the beets and mix. Let sit at room temperature for 1 hour, mixing occasionally. Keep, in an airtight container in the fridge, for up to 2 weeks.
Golden Beets with Sweet and Spicy Chili Sauce Salad
Makes: 3 cups
Prep time: 10 minutes
Cooking time: about 30 minutes, depending on size
Marinating time: 1 hour and up to 2 weeks
Place 3 medium golden beets in a pot, cover with water and add 1 Tbs cider vinegar and 1 tsp salt. Bring to a boil, reduce the heat to medium and cook for about 30 minutes, or until the beets are tender. Let cool to room temperature. Drain, peel, and cut each beet in half, then into fairly thin slices. Place in a large bowl. In a small bowl, mix 2 Tbs cider vinegar with 1 Tbs sweet chili sauce, 1 tsp salt and 2 tsp honey. Mix well and pour over the beets. Mix and let sit at room temperature for 1 hour, mixing occasionally. Keep, in an airtight container in the fridge, for up to 2 weeks.
Cucumbers with Red Onion and Dill Salad
Makes: 2 cups
Prep time: 10 minutes
Marinating time: 1 hour and up to 1 week
Cut off the tips of 3-4 cucumbers, cut in half, lengthwise, and slice them. Place in a bowl and add ½ red onion, sliced thin, and ½ cup chopped dill. Season with 1 tsp salt, 1 Tbs cider vinegar and 1 tsp sugar and mix. Let stand at room temperature for of one hour, mixing occasionally. Taste and adjust seasoning if needed. Keep in the fridge, in an airtight container, for up to 1 week.
* At the end of the week the cucumbers and onions will turn into quick pickles, as shown in the last photo (some prefer it this way.)
Love the idea of roasted peppers with Dijon mustard! I usually marinade them in balsamic vinegar; I have to try them your way, Ronit.
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Thank you Dolly, I’m glad you liked the recipe. I make this salad often, and it’s always a hit. As much as I love it with Balsamic vinegar, the combination of roasted peppers and mustard is really a winner. I hope you’ll enjoy it too! 🙂
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Ah, Ronit, I am sure everything you serve is a hit! I’ll need to get Dijon mustard, as the only mustard we have is a very strong Russian variety called “Mother-in-law Appetizer.”
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Thank you Dolly! 🙂
lol on the name of the mustard. I love it! I will look for it when in Brighton Beach. They have lots of Russian stores there. 🙂
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It’s a whole line of mustards and pickles, and all pretty spicy.
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Will keep an eye for it. 🙂
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Nice recipe
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Thank you! 🙂
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These salads are perfect for summer! They look fantastic…
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Thank you Karin, I’m glad you liked the salads. Yes, they are perfect for summer, which is so late this year! 🙂
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These are great ideas Ronit. I’ll have to use them to freshen up my salad routine.
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Thank you Rini, I’m glad you liked the salads. Hope you’ll enjoy them! 🙂
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It’s funny. Most people hate salad but when you add the right ingredients, it can be very enjoyable. Maybe it’s just me? Lol Thanks Ronit!
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Salads are loved and can be found in any Israeli household anytime, so when I later discovered not everyone loves them, it was very odd! I have to have at least 2-3 salads per day! 🙂
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How prophetic you are! I just roasted two pans of peppers last night when the sourdough came out! Now I have some ideas of how else to use them besides just plopping them down on top of everything in sight for the next week! ;->
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Thank you Judi,I’m glad this came in the right timing. I hope you’ll enjoy the salad. 🙂
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Such a great idea Ronit and truly incredible too✔ perfect for summer 💯 lovely Sunday ❤
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Thank you Jyo, I’m glad you liked the recipes. I love having a few of these in the fridge anytime. 🙂
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Wonderful idea .. looks great
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Thank you Ruchi!
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I love that roasted pepper salad! And cucumbers, red onion, and dill are so good together too!
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Thank you Kathryn, I’m glad you liked the recipes. It’s always good to have such salads in the fridge. 🙂
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Two of your salads I would enjoy; the zucchini and cucumber salads. I love peppers but not like that and beets are not a big favorite 🙂
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It’s good there’s enough to choose from then! 🙂
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That’s why I often give choices and that way there is something for everyone!
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It’s the only way to keep everyone happy! 🙂
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I totally agree 🙂
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What wonderful and creative salads. I’d like to have all of these in the fridge to pick and choose from for lunch and if it ever stops snowing here, I think they would make great sides for grilled chicken or salmon.
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Thank you Mollie, I’m glad you liked the recipes. The salads are indeed great with grilled meats/fish etc. 🙂
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Beautiful. I would be so happy with these salads on a buffet table! I’d happily eat each one of them!
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Thank you Mimi, I’m glad you liked the salads. It is indeed so great to have a bit of each together on one plate. 🙂
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Wonderful salads! I’m a big salad lover! Delicious! 😋😍
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Thank you Ursula, I’m glad you liked the recipes. I too am a big salads fan. Never tired of them! 🙂
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Just fabulous, Ronit. I suspect the cucumbers and the beets will be my faves. **** – that’s four stars to you.
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Thank you Mary, for the honor of 4 stars! Hope you’ll enjoy the salads as much as I did. 🙂
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They all look and sound deliciousI but I have a hot spot for roasted red peppers in any form. YUMMY!
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Thank you Marisa, I’m glad you liked the recipe. I have to admit the roasted peppers one is on top of my list as well. So good! 🙂
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Vegetable salads are boring for my family, now I know how to make it interesting ! Thanks !!
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Thank you Megala, I’m glad you’ve found the recipes interesting. Hope you and your family will enjoy the salads. 🙂
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Thanks for the lovely ideas!! Will try them all!
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Thank you Aletta, I’m glad you liked the recipes. I hope you’ll enjoy them as much as I did. 🙂
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I am sure we will!
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I got very good ideas. Thank you for inspiration and sharing! 🙂
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Thank you Ruta, I’m glad you’ve found the recipes inspiring. It’s my pleasure to share. 🙂
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Lovely spread! Still too cold for salads here 😦
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Thank you Franck! For me eating salads is for any season, but I understand it’s not common. Hope spring will arrive soon! 🙂
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wonderful share Ronit, the salads with a twist in taste!!
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Thank you Nisha, I’m glad you liked the recipes. It’s always fun to twist and tweak such traditional salads. 🙂
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Lovely ideas!!
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Thank you Deepti! 🙂
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What a lovely collection! Anything marinaded is good 🙂
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Thank you Elaine, I totally agree! 🙂
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wow, like all the combinations!Great way to eat boring salads.
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Thank you Prachi, I’m glad you liked the recipes. 🙂
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Mmmmm.. toasted peppers and Dijon mustard. This needs to be a regular star in any kitchen.
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Thank you, I’m glad you liked the recipe. The peppers-mustard one is a regular in my fridge. So good! 🙂
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Such a great intro to this post Ronit – learnings of the origins of the name salad. Even with a simple raw kale salad I find massaging it with olive oil and salt and then allowing to sit for a little while totally changes the texture and taste!
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Thank you Laura, I’m glad you enjoyed the post. Indeed, just a bit of salt and oil/vinegar is enough to bring out the best of vegetables. 🙂
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They all look so fantastic but roasted peppers are a favourite!
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Thank you Annika, I’m glad you liked the recipes. I have to admit that the roasted peppers one is on top of my list too. So good! 🙂
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You see all very appetizing thanks for your recipes.
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Thank you Luis, I’m glad you liked the recipes. 🙂
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Usted fue una de mi primera visita a mi blog gracias, me motivo a relacionarme con los otro bloger.
You were one of my first visit to my blog. Thank you, I am motivated to interact with the other bloggers.
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Thank you Luis, I’m glad to know that I helped in your interactions with other bloggers. 🙂
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I’d love to try esp. beetroot and red miso one!!
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Glad to know. Hope you’ll enjoy this tasty combination as much as I did. 🙂
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Fabulous as always – I’m a big fan of your posts!
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Thank you, I’m honored! 🙂
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Pinned! Can’t wait to make these! They look delicious!
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Thank you Sue Ellen, I’m glad to hear. Hope you’ll enjoly these tasty salads. 🙂
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