Tips from food writers and FT staff show bringing your own doesn’t have to mean limp lettuce and bland microwaved meals ...

Natalie Portman says her mom would make a simple tomato-cucumber salad with practically every meal. The salad always had tomato, cucumber, lemon and olive oil, and sometimes parsley, too.

Tips for Making This Tomato, Cucumber, and Onion Salad. ... Add the vinegar and brown sugar, stir, and allow to sit in the refrigerator for 15 to 30 minutes before serving.

Slice red onion and set aside. Combine salt, sugar, Greek seasoning blend, white wine vinegar, water, and olive oil in a bowl. Whisk until dissolved. Add red onion to bowl and combine. Cover and let ...

we also have our cucumber and tomato salad with a plum vinegar dressing on top of that. AND THEN OUR WORLD FAMOUS CHICKEN SALAD VEGAN CHICKEN SALAD. BUT YOU GUYS DO RIBS I MEAN, IT’S ALL VEGAN.

In a large bowl, make the vinaigrette first by combining water, and vinegar. Whisk in sugar, salt, and pepper if using. Whisk until sugar and salt are dissolved. Add oil and whisk to incorporate. Add ...

1 tablespoon apple cider vinegar. 3 tablespoons extra virgin olive oil. Kosher-style sea salt to taste. Cook the barley in salted water to cover for about 40 minutes, then drain and cool.

“Is that frozen salad or salad ice cream?” someone asked. “This way, I’d definitely be a salad person,” another noted. But again, not everyone was ready to whip up a bowl for themselves.

Ingredients The soup: 3 pounds ripe tomatoes, peeled and cored and chopped* 1 clove garlic, chopped; 1 cup stale baguette or crusty bread, cut into small cubes ...