May 1, 2026

Scottish Summer Salad

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Scottish Summer Salad

May 1: Beltane

Today is considered the first day of summer in Scotland. The holiday known as Beltane is similar to May Day in many other cultures.

This ancient Gaelic and Celtic celebration marks the halfway point between the spring equinox and the summer solstice. Pre-Christian rituals involved bonfires with livestock driven to open pastures. Beltane celebrations waned since the post-medieval period. But some aspects were revived in the modern era, such as the Beltane Fire Festival in Edinburgh, Scotland. No magic spells as in ancient days—just entertainment, queen crownings and feasts to welcome a new, warmer and brighter season, although some Neopagans celebrate fertility, nature and culture.

Though not traditional, this light salad is perfect for a Beltane first course. It is nothing fancy but is healthy and refreshing, using produce gifted from the earth as the old Scots did. Welcome the next season (early) with a simple Scottish summer salad.

Recipe

(Adapted from Slurrp)

Ingredients

  • 4 cups mixed greens
  • 1 cup cherry or grape tomatoes
  • 1 small cucumber, sliced
  • ½ cup feta cheese, crumbled

For the dressing

  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Directions

In a large bowl combine the mixed greens, tomatoes and cucumbers. Set aside. Make the salad dressing.

In a measuring cup or small bowl, combine the lemon juice with olive oil. Stir in the honey. Season with salt and pepper to taste. Pour the dressing over the salad and mix well. Portion into serving bowls and sprinkle with feta cheese. Serve immediately.

Notes:

 

May 1, 2024

Kachumbari

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Kachumbari

(Kenyan Tomato-Onion Salad)

May: National Salad Month

Islander’s brother, K, occasionally goes to Kenya as a guest speaker at one of the mission houses of his congregation. He stays for a week after his presentation, then enjoys going on a morning safari, mingling with his African brothers and priests and, of course, eating the local foods at the congregational buffet. 

Kenyan cuisine is influenced by local tastes, British colonial culture and Indian immigrants. So he was able to taste a wide variety of stews, starches, grilled meats and desserts. To stay healthy and balanced, he also ate the typical tomato-onion salad called kachumbari; in Swahili, it is basically “tomato and onion salad”. It reminded him of pico de gallo back in San Antonio, Texas (he has sinced moved to Ohio for a different ministry position).

During National Salad Month, try a simple salad from Kenya—kachumbari.

Recipe

(From Brother K via the Kenyan Cook)

Ingredients

  • ½ red onion, sliced lengthwise
  • Salt
  • Cold water
  • 3 Roma tomatoes, chopped
  • 1 cup cucumber, peeled and diced
  • 1 avocado
  • 1 lime or lemon
  • 2-3 tablespoons cilantro, chopped finely

Directions

Cut the onion down the middle and discard the outer skin layers. Use one half to slice into slivers. Place in a large glass or metal bowl. Sprinkle with a little salt to remove the sharpness. Pour cold water to cover the onions. Set aside. Meanwhile, chop the tomatoes. Peel and dice the cucumber. Drain the water from the onion bowl.

Add the tomatoes and cucumber into the onion bowl. Squeeze the lime or lemon juice over the bowl. Cut the avocado in half lengthwise. Remove the seed and skin. Chop into chunks. Gently mix avocado with the onions, tomatoes and cucumber. Stir in chopped cilantro. Transfer to individual serving bowls or small salad plates. Serve chilled. Yield: Approximately 4 servings.

Notes

  • Add a minced jalapeño or chili pepper for heat.
  • Search our blog for more salad recipes.
 

May 1, 2023

Azarbaychan Salati

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Azarbaychan Salati

(Azerbaijan Salad)

May: National Salad Month

As warmer weather approaches in our side of the world (southwest USA), we like to cool off with a side salad comprising cucumbers and tomatoes. So many combinations of a cucumber-tomato salad exist in almost every country. In Azerbaijan, red bell pepper and green onions are included, and an olive-lemon dressing gives this salad some bright, citrusy undertones. Try Azarbaychan salati for a simple Eurasian mix during National Salad Month.

Recipe
(Adapted from National Public Radio)

Ingredients

  • 1 cucumber, peeled and chopped
  • 3 large tomatoes, diced (we used roma)
  • 1 large red bell pepper, diced
  • 1 bunch of green onions/scallions, finely chopped
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste

Directions

Chop the cucumbers, dice the tomatoes and red bell pepper and chop the green onions/scallions. Place in a large mixing bowl.

In a measuring cup, combine the olive oil with the lemon juice. Season with salt and pepper. Pour over the cucumbers, tomatoes, bell pepper and onions. Mix well. Serve chilled.

Notes

  • Search our blog for other salad recipes for National Salad Month.

 

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