@ttrockwood. Try tossing your dressing first with you coatings and the add your bread later and mix with the tomatoes later.
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From The Guardian, more salads from Ottolenghi: https://www.theguardian.com/lifeandstyle/2016/jul/30/summer-salad-recipes-courgettes-mechouia-cabbage-horseradish-carrot-radish-yotam-ottolenghi
Thanks for the link for the smacked cucumbers - delicious! Also, they reminded me of a side dish (that Iāll happily consume in one settling):
Sliced, salted and drained cucumbers
Slivered sweet onion
Minced fresh dill
Sour cream
Mix all and refrigerate to allow flavors to develop.
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Sans sour creamā¦It fit the bill this week
quick and easy
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Oooh, that sounds fabulous- i love fresh dill! I make those cucumbers so often itās embarrassing to admit 
iāll try this version next!
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Itās very good. Just remember to salt and drain, then pat dry the cucumbers, else youāll end up with a puddle of water. Are there any decent vegan sour cream options?
Thanks for the tip! As for vegan sour cream, not that i have foundā¦ I usually just swap in cashew cream with a little lemon
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I made a really refreshing salad over the weekend to go with some grilled sausages. I assembled it and let it āmarinadeā while I grilled the sausages.
chopped cucumber (I use Persian cucumbers with the skin on)
a bit of chopped red onion
chopped parsley
chopped basil
couple cloves garlic (minced)
canned chickpeas (rinsed)
fresh lemon juice
good olive oil
feta cheese (cut into 1/2" cubes)
fresh pepper and a touch of salt
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Here is another favorite of mine:
Thai Edamame Salad
4 cups of cabbage
1 cup shredded carrots
1 english cucumber
1 cup edamame
2 med green onions
1/2 cup cilantro
Dressing
1/4cup peanut butter
2 tbsp rice vinegar
2 tbsp lime juice
3 tbsp veg oil
1 tbsp soya sauce
2 tbsp honey
2 1/2 tbsp sugar
2 garlic cloves
1 inch square of ginger
1 tsp salt
1/4 tsp crushed pepper flakes
2 tbsp cilantro
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Not sure itās really a salad, but I grew up on and still enjoy what some call a Farmerās Salad. Itās cut up cucumber, radish, tomato, green or red onion, sweet pepperā¦ all mixed into cottage or farmer cheese with salt and pepper to taste. I add a little sour cream to make it more creamy.
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This sounds marvelous! (I have a rather strong obsession with cabbage and really like the Thai flavors.)
Is this a put together and serve or something that needs time to sit for a bit? And does it hold in the fridge very well?[quote=āMidlife, post:30, topic:5857ā]
a Farmerās Salad.
[/quote]
Oh, my mother used to make something similar, with fresh veggies from the garden; Iāve not thought of it in years! Thanks for jogging my mind 
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My grandmother used to make this ā¦ I, havenāt thought about it in years 
Does anyone remember light N lively garden style cottage cheese?
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Someone is still making it 
ttp://www.aedairy.com/products/mr-es-garden-vegetable-cottage-cheese/
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Oooh, i need to make this! Thatās like all my favorite flavors in one place! Once itās dressed does it keep well? Iām using nappa cabbage for slaws lately, just seems to have a more delicate flavor
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Yes, this is better if it sits a little bit. I think itās ok to make the night before- I recall making it the day before for a work pot luck and all was fine.
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I think if you made it with Napa, Iād let it sit for a few hours before consuming but I donāt know how well it would last overnight.
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I made this tonight!! Such a fabulous combo! I used some cashew cream and added a tiny bit of cider vinegar since I didnāt have a lemon somehow. I also added in some edamame then flopped the mix on some quinoa and baby arugala to make it more of a meal. Will definitely go into regular rotation 
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Summer is definitely here in Southern California (though you wouldnāt have known it this weekend!): while I donāt love the heat (a significant understatement), I do love the bounty of fresh produce everywhere, from Farmerās Markets to local grocery stores to chain groceries.
And, as it warms and my kitchen becomes increasingly unpleasant to spend time in, my thoughts turn to salads. Whether a side salad or a main dish (my preference, to be honest), itās that time of the year.
Last week, during the warm period, I made my favorite taco salad: Beyond Meat Feisty crumbles cooked with sauteed onion/garlic, some semi-drained salsa dumped in, along with drained/rinsed canned beansā¦then a scoop or two of that over fresh greens, chopped tomato, avocado, diced onion, and some cheap tortilla chips, and I was good to go.
Soā¦
What salads are you craving and making?
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I make this often, but without the onions. Itās a classic.
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Replying to myself 
I just looked at my previous post ā¦ I left out the fact that I dissolve sugar and a bit of salt in white vinegar and pour it over the cucumber, onion, dill and in this case string beans, the longer it sits the better it is
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