Salat Korin (Korin’s Salad)
Crunchy, creamy, bright, and fresh, this summer salad is sure to find a permanent place amongst your favorite salad recipes. Make it at the height of summer, when seasonal produce is at its freshest.
*or less, if you have extra knives, cutting boards, and willing helpers!
Ingredients
- 3-4 medium to large, ripe tomatoes, or 3 cups cherry tomatoes
- 3-4 small Persian cucumbers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ cup (65g) full-fat feta cheese in brine or olive oil, crumbled
- ½ cup (65g) slivered almonds (the original salat Korin contains walnuts)
- 2 ripe avocados
- Juice of 1 medium lemon
Step by Step Instructions
Step 1
- Finely dice the tomatoes, cucumbers, and bell peppers, and add to a large salad bowl.
- Add the olive oil, salt, feta, and nuts, and stir to combine.
Step 2
- Now open and pit the avocados.
- Using a butterknife, carve large chunks into the meat of the avocado, and scoop the chunks directly into the salad bowl with a spoon.
- Stir to incorporate the avocado (it will break up slightly, adding a creamy element to the salad).
Step 3
- Add the lemon juice, stir again to combine, taste, and adjust for seasoning.
Step 4
- This salad does not keep well, so simply halve the recipe if you need less.
