The other day Mr. Spring and I were playing the desert island game (you know… if you could only ever have 5…. ever again… what would they be?) and I asked for his top picks of the recipes in my repertoire. I was surprised that this salad came in second* because it’s so simple and I serve it up at least once a week. He loves it because each bite is full of good salad stuff, without any leafy filler to contend with.
Spring Style Tomato Cucumber Salad
(served as a side dish for two)
1. Dice half a continental Cucumber and 1-2 large tomatoes. Transfer to a serving bowl.
2. Over the tomato and cucumber crumble roughly 50g goats cheese and sprinkle the seeds of 1/3 of a pomegranate.**
3. Drizzle the salad with a little olive oil and the juice of half a lemon. Finish with a pinch of sea salt and mixed herbs de Province.
** Pomegranates are a little fiddly. I ply out the seeds with my fingers although lots of cookbooks recommend whacking the back of the fruit with a rolling pin to dislodge the seeds into a waiting bowl. In my experience this method isn’t as effective and creates a lot of splatter. Once the seeds are out, keep them in a mason jar in the fridge for up to a week. They’re great on all kinds of salads and beautiful as garnish on yoghurt dips and all kinds of breakfast dishes.