When I was pregnant with Kaspar, some of the most popular questions I fielded from curious friends (bear in mind that people in New York generally don’t procreate until, well, a good few years past 25, so I was a bit of a trailblazer even in our circle of early 30-somethings) revolved around food cravings. Namely, whether I had any, and if they were as weird as they’re rumored to be? While I never paired pickles and ice cream, I did send Aaron out for buckets full of Tom Yum Soup, and I ordered the heck out of the Shepard Salad from a great little delivery joint in our ‘hood, Anytime. Finally, after dropping, like, $300 on said salad in the span of a few short weeks, I decided I should probably start making it at home. I promptly perfected the art of this simple veggie wonder, and, truth be told, still crave, make and consume huge portions of it to this day. (I’m actually fairly certain that pregnancy and cravings, in my case, were entirely unrelated).
I’m gonna go ahead and toot my own horn here and let you know that the salad I make is even better than the one I used to order (sorry, Anytime). It also takes just a few minutes to make a huge batch, and keeps well in the fridge for a quick dinner add-on when you otherwise only have time for boiling hot dogs (the organic, happy-meat kind) . There are a lot of different variations on this theme out there, so experiment and find your own awesome. Tell me what you do, too, so I can keep tweaking this thing. In the meantime, here's my recipe to get your salad obsession off the ground.
I’m gonna go ahead and toot my own horn here and let you know that the salad I make is even better than the one I used to order (sorry, Anytime). It also takes just a few minutes to make a huge batch, and keeps well in the fridge for a quick dinner add-on when you otherwise only have time for boiling hot dogs (the organic, happy-meat kind) . There are a lot of different variations on this theme out there, so experiment and find your own awesome. Tell me what you do, too, so I can keep tweaking this thing. In the meantime, here's my recipe to get your salad obsession off the ground.
Click "Read More" below for the recipe!
What You’ll Need
1 cucumber
1 large tomato (get an heirloom variety if you can… so tasty)
1 green pepper
½ small red onion (omitted in the photo above… I spaced it)
1 cup garbanzo beans
½ cup crumbled feta cheese (I like sheep’s milk feta, but any type works)
¼ to ½ cup sliced, pitted olives
¼ cup chopped parsley
Juice from one large lemon
Olive oil to taste (be generous)
Salt and fresh-ground pepper, to taste
What You’ll Do
Roughly chop the cucumber, tomato, green pepper and onion. Toss with remaining ingredients in a large bowl. Enjoy!
1 cucumber
1 large tomato (get an heirloom variety if you can… so tasty)
1 green pepper
½ small red onion (omitted in the photo above… I spaced it)
1 cup garbanzo beans
½ cup crumbled feta cheese (I like sheep’s milk feta, but any type works)
¼ to ½ cup sliced, pitted olives
¼ cup chopped parsley
Juice from one large lemon
Olive oil to taste (be generous)
Salt and fresh-ground pepper, to taste
What You’ll Do
Roughly chop the cucumber, tomato, green pepper and onion. Toss with remaining ingredients in a large bowl. Enjoy!
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