We saw the photo and recipe on Evolution Fresh’s Pinterest page, where it was featured as a summer recipe. But all of the ingredients are just as available in the winter.

Because there are no leafy greens to wilt, you can make a large batch and eat it over several days. You can vary it with olives, crumbled cheese, crunchy seeds or other favorite salad additions.

RECIPE: BURST OF SUNSHINE SALAD

Ingredients

 
Preparation

1. COMBINE the ingredients, toss toss to coat with dressing, and serve.

 
THE HISTORY OF SALAD

Man and his ancestors have been eating salad greens since they crossed from homonids (great apes) to hunter-gatherers.

More recently in our history, ancient Romans and ancient Greeks ate mixed greens with dressing. They brought the custom with them in their imperial expansions, and green salads became a European convention/ [Source]
 
IS IT SALAD IF THERE’S NO LETTUCE?

Yes, indeed. A salad is a dish consisting of small pieces of food, typically served cold and usually mixed with a sauce (called salad dressing).

Beyond vegetable salads of all types, raw or cooked, there are bean salads, grain salads, pasta and noodle salads and meat/poultry/protein salads such as chicken, egg, tuna and seafood.

The leafy green salads most of us think of as “salad” is technically “garden salad” or “green salad.”

The word “salad” comes from the Latin salata, salty. During Roman times, the vegetables were seasoned with brine or salty oil-and-vinegar dressings. In English, the word first appears as “salad” or “sallet” in the 14th century.