Those small ruby bulbs lying amidst their greens are a treat to watch at the farmer’s market. I often make a curry , sambhar or kootu with the bulbs and the greens go into the smoothie or I just saute them . But last week I came home with a bountiful basket of these little ruby reds , juicy , sweet cherry tomatoes and fresh corn . I was thinking a simple salad.
Here is what I did with these beautiful minis ! This is definitely not a make ahead salad as it becomes soggy due to the vegetables used. If you want to make it ahead , then cut the veggies and drain the water by keeping them in a colander and adding salt for about 15 minutes, else store them covered in separate containers. Remove and toss just before serving.
12-15 red radishes sliced into thin rounds
1 persian cucumber
20-25 sweet cherry tomatoes
a handful of sweet corn
a teaspoon of chopped cilantro
1 tablespoon of chopped/minced onion
Crumbled feta cheese (optional)
For the Dressing :
A squirt of lime juice
2 tablespoons of rice vinegar
2 teaspoons of good quality olive oil
Salt and pepper , adjust according to taste
In a bowl mix all the ingredients ,then add the dressing ingredients and toss gently .Sprinkle with feta cheese . Serve in individual bowls , or roll the salad into wraps or stuff in pita pockets and enjoy !
For rolling into a wrap , I normally spread a thin layer of hummus or guacamole and then place the veggies and sprinkle with some feta cheese and roll and secure with a toothpick. I normally use the whole grain , organic Ezekiel Brand Wraps as they are made of sprouted wheat and they have a subtle sweet taste which we love !