A Solo Summer Delight: Crispy Salad

A Solo Summer Delight: Crispy Salad and Homemade Toast

Recently, I had one of those rare, quiet afternoons at home alone, and I decided to treat myself to something fresh and vibrant—a crispy salad packed with colorful vegetables and drizzled with tangy pomegranate molasses. Paired with homemade toast, it turned out to be a perfect light meal to enjoy in my garden while soaking up the sun and listening to the summer podcast, Sommarpratare. 

The Joy of a Crispy Summer Salad

Salads are often seen as a side dish, but when done right, they can easily be the star of the meal. This crispy salad was everything I wanted: crunchy, refreshing, and full of flavors. The combination of red cabbage, fresh parsley, juicy tomatoes, and crisp cucumber created a beautiful medley of textures and tastes. The addition of pomegranate molasses was pricken över i:et :). 

After putting together the salad, I made a simple toast in the oven—crisping up some good quality bread with a drizzle of olive oil and a sprinkle of salad spices. It was the perfect complement to the salad, adding a bit of warmth and crunch to the meal.

 I took my plate outside to the garden, and hit play on my latest podcast episode. As I savored each bite, the combination of flavors and the peacefulness of the garden created a moment of pure bliss. 

 

Crispy Summer Salad with Pomegranate Molasses

Ingredients:

 2 cups red cabbage, thinly sliced

1 cup fresh parsley, chopped

1 large tomato, diced

1 red bell pepper (paprika), sliced into thin strips

1 cucumber, chopped

½ red onion, thinly sliced

2 tablespoons pomegranate molasses

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

Italian salad spice mix

For the Homemade Toast:

 2 slices of good quality bread (sourdough or ciabatta works well)

1-2 tablespoons olive oil

A pinch of sea salt

Italian salad spice mix

Method:

 In a large bowl, combine the red cabbage, parsley, tomato, red bell pepper, cucumber, and red onion. Toss everything together gently to mix the ingredients evenly.

Make the Dressing: In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, s&p , and Italian salad mix. Taste and adjust the seasoning as needed.

Pour the dressing over the salad and toss until all the vegetables are evenly coated. Let the salad sit for a few minutes to allow the flavors to meld together.

Prepare the Toast: Preheat the oven to 190°C. Drizzle the bread slices with olive oil and sprinkle with sea salt and Italian salad mix. Place them directly on the oven rack or on a baking sheet and toast for about 8-10 minutes, or until golden and crispy.

Serve the salad with the warm toast on the side. For the full experience, take your meal outside, find a comfortable spot, and enjoy it with a good podcast or book.A Perfect Summer Moment

It is incredibly soothing eating a meal you’ve prepared yourself, especially when you can enjoy it in a peaceful setting like a garden. This crispy salad, with its vibrant colors and refreshing flavors, was exactly what I needed to feel nourished and content on that summer afternoon. The crunch of the vegetables, the tang of the pomegranate molasses, and the simple pleasure of homemade toast made it a meal I sure will eat again. 

Enjoy!