Saturday, March 14, 2015

Summer Salad with Lemon Pepper Vinaigrette

In anticipation of those dreadful summer days I am already exploring cool summery recipes. Come summers - well, its already here considering the temperature is already soaring as high as 35 degress we all need to plan our diet to include fresh vegetables, fruits a plenty. Salads will surely be a part of our daily menu. Like this Summer salad made with everyday vegetables with a generous drizzle of Lemon Pepper vinaigrette.

On my recent visit to Bangalore to spend two days with my friend of 15 yrs sans the little boy and the husband I explored few food stores in the city and was spoilt for choices. I was like a little girl in a candy store who didn't know what to buy and what to leave. What first caught my fancy was the variety of peppers - I didn't know of more than 3 kinds and here there were more than 10! There was pink , long and green pepper that I was seeing for the first time. Ideas started flooding my head and I picked up an assortment of 6 kinds of pepper.There were hoards of other stuffs I picked up which would need a dedicated post I suppose. Coming back to my Summer salad with a dressing of lemon pepper vinaigrette using some pretty pink peppers! Those peppers were a revelation..very sweet at the first bite with a woody fiery after kick to  it. I couldn't resist eating those while I prepared the dressing.


Penne pasta - 1 cup - boiled al dente - follow instruction given on the packet

Cucumber - 1 cup - diced

Red bell pepper - half cup - diced

Cherry tomatoes - a handful - halved

Green olives  - a handful - halved

Oilve oil - 1/4th cup

Rice wine vinegar - 1 tsp

Lime juice - 1 tbsp

Pink pepper - 1 tbsp. - crushed

Black pepper - 1 tbsp. - crushed

Coarse sea salt - 1 tbsp. - crushed

Fresh mint leaves - few sprigs - roughly chopped for garnish

Lettuce or any other salad leaves - few leaves for garnish

Grated Parmesan cheese - for garnish - optional


For the vinaigrette:

Mix together the olive oil, rice wine vinegar,lime juice, crushed pepper and salt. Give it a good stir and keep aside.
This dressing can easily be stored for later use .

For assembling the salad:

Line a salad bowl with the salad leaves. Toss together the pasta, diced cucumber, red bell pepper, tomatoes, olives into the salad bowl. Put in a good drizzle of the vinaigrette. Give it a good mix. Throw in the chopped mint leaves and some grated parmesan. Serve chilled.

  • This salad is best served chiiled. You can use whatever freash vegetable that catches your fancy!
  • Instead of pink pepper use normal black pepper and white pepper.
  • Rice wine vinegar can be substituted with apple cider or even normal vinegar.


  1. Liked this recipe and when reading this at the same time I am watching your show in khana khazana, preparation of mushroom risotto....

  2. Liked this recipe and when reading this I am watching your show in khana khazana channel preparation of mushroom risotto...