This is one of those recipes that landed in my notebook a very, very long time ago but then had to wait, long and patiently, for me to finally let it see the light of day. 😁 In fact, my friend waited so long for me to put this recipe on the blog that she managed to turn vegetarian in the meantime… such a shame… she missed out badly, because this salad really is wonderful. 😂 I made it for the first time in summer, when it was blazing hot, and I can tell you it suits that kind of weather perfectly – it is so fresh and so devilishly colourful that just opening the fridge and seeing it lifts your mood 😉
One of the main things that makes this salad is the dressing. I spent a long time looking for an oil-based dressing that would make me say – „ooh, wow”, and this is exactly that! I now use it not only for this salad but to dress other dishes too; in short – I always have some in the fridge. 😁 The other key note is the Tuscan herb blend, which I have mentioned in an earlier post. For the past six months these have been my most-used spices; I always keep at least a few packets in the cupboard and get through at least half a packet in one go. Put briefly – the more the better.😁 I suggest you follow that same rule when making this salad; there will never be too much of it, and the flavour becomes fantastic.
There is no point in me rambling on any longer… You simply have to make it and taste it. Sharpen the knives and off to the kitchen! 😂🔪
