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3 Exotic Salad Recipes to Shake Up Your Mealtimes

Salad is…nice, but boring, isn’t it? There’s a reason why so many people don’t reach for a salad when they’re in the throes of a food craving. Salads are often regarded as a side, not the feature of a meal, or something that we eat instead of the tantalizing flavors that we’d eat if only we weren’t on a diet. But this does not have to be the case. Salads are incredible because you can add almost anything into them to create a flavor profile that you’ll love.

Don’t take it from me. Read the 3 delectable, exotic salad recipes below and then try them for yourself. They’ll take everything you thought you knew about salad and turn it upside-down.

Classic Tuscan Panzanella

Classic Tuscan Panzanella

Bread and tomato in this Italian classic makes for a great snack or a light meal on the go.

What you need:

  • 2 ½ pounds of tomatoes, cut into small pieces
  • 2 tsp of kosher salt
  • Sourdough or ciabatta bread, cut into small pieces
  • 10 tbs extra-virgin olive oil
  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • ½ teaspoons of dijon mustard
  • 2 tablespoons of white or red wine vinegar
  • Ground black pepper, to taste
  • ½ cup of chopped basil leaves

Directions:

First, place a colander over a bowl and place the tomatoes inside of the colander. Toss the the tomatoes in the kosher salt until they are well-coated, and then set aside to drain for about fifteen minutes. After this is is done, preheat the oven to 350 degrees Fahrenheit. Take the cut bread pieces and toss them into a bowl with 2 tablespoons of olive oil. When the bread is thoroughly coated, transfer the bread pieces to a baking sheet and bake for about 15 minutes in the center of the oven. During this time, the juices from the tomatoes have drained into the bowl. Grab the bowl filled with juices, add shallot, garlic, mustard and vinegar. While whisking these ingredients, drizzle in the remaining portion of olive oil. Combine everything into one bowl, and then season with salt and pepper to taste. Let the salad rest for thirty minutes before enjoying.

Shieldzini Salad

This refreshing, Japanese salad is easy to prepare and even easier to eat.

What you need:

  • 3 whole cucumbers
  • 1 tablespoon of salt
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of white sugar
  • 3 tablespoon of rice wine vinegar
  • 3 tablespoons of soy sauce

Directions:

  • Cut cucumbers length-wise.
  • Use a spoon to remove seeds from the cut cucumbers.
  • Dice the cucumbers into bite-sized pieces. Place in salad bowl.
  • Mix together all ingredients, gently tossing.
  • Chill in the fridge for at least two and a half hours before serving. Toss every now and then to ensure a good coating of ingredients on the cucumber.

Nice Nicoise Salad

This classic French salad is satisfying to the stomach and to the taste buds.

What you need:

  • 1 pound red-skinned potatoes, sliced to less than ½ an inch thick
  • Kosher salt, to taste
  • Trimmed haricots verts or thin green beans
  • 4 large-size eggs
  • Minced, ½ shallot
  • 2 tablespoons of dijon mustard
  • 1 tablespoon of thyme
  • Ground pepper, to taste
  • Cherry tomatoes, cut in half
  • Head of Boston lettuce
  • Radishes
  • Italian or Spanish tuna that’s been packed in olive oil
  • Nicoise olives
  • ¼ cup of white wine vinegar
  • 2 tablespoons of white wine

Directions:

After placing the potatoes into a medium saucepan, cover with cold water and season to taste. Cook until the potatoes are tender enough to be easily pulled apart by a fork. Drain the potatoes when done, drizzle with the wine and let cool while you prepare the rest of the salad. Cook the haricots verts for 4 minutes. They should be bright green by the time they are cooked. Transfer them immediately into ice water and then pat dry. Now, place the eggs into the saucepan used for the potatoes. Cover the eggs with cold water and bring the saucepan to a simmer. Cover the eggs once the water has started to simmer and let sit for 10 minutes away from the heat. After those 10 minutes, drain with cool water and then peel the eggs. Combine the vinegar, shallot mustard, thyme, salt and pepper into a bowl Whisk in olive oil as you combine them with a whisk. Toss the tomatoes in a bowl of salt and pepper. Add some of the dressing to the potatoes, and then quarter the cooked eggs. Arrange on plates to serve, and then add juices from the tomatoes as a dressing. Top with tuna, and then serve.

If you feel that you would find it difficult to buy all the ingredients then you need not worry, why waste time shopping when you can get your groceries delivered, because there are many online grocery websites that provide this service.

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