Salad Three Ways

Light and easy for people on the go!


  • for the tuscan bread salad:
  • 8 fresh, ripe tomatoes
  • 1 bunch basil
  • ½ tin of piquillo peppers
  • 20 black olives
  • olive oil
  • crispy croutons (2 slices of country loaf torn and roasted with some olive oil)
  • salt and pepper
  • for the potato and smoked mackerel salad:
  • 12 cooked new potatoes
  • 3 tblsp crème fraiche
  • 1 fillet smoked mackerel
  • 2 spring onions
  • ½ lemon (juice and zest)
  • drizzle of honey
  • salt and pepper
  • for the roast garlic, chilli, lemon and parsley pasta salad:
  • 200 g pasta
  • 100 ml olive oil
  • 2 cloves of garlic, chopped
  • 0.50 a red chilli
  • 1 lemon (juice and zest)
  • 1 bunch of chopped parsley
  • 1 tsp honey
  • salt and pepper


  1. For the Tuscan Bread Salad:
  2. Chop the tomatoes and place in mixing bowl.
  3. Add the sliced piquillios.
  4. Add the stoned olives and crispy croutons.
  5. Tear in the basil and drizzle with olive oil liberally.
  6. Season and leave to infuse for approximately 1 hour.
  7. For the Potato and Smoked Mackerel Salad:
  8. Cut the new potatoes in half and place in a mixing bowl.
  9. Add the sliced spring onion and flake in the mackerel.
  10. Add the crème fraiche, lemon juice and lemon zest.
  11. Fold together gently and taste for seasoning.
  12. For the Roast Garlic, Chilli, Lemon and Parsley Pasta Salad:
  13. Fry the chopped garlic in the olive oil until it is lightly caramelised.
  14. Add the chopped chilli, lemon zest and juice.
  15. Add the chopped parsley.
  16. Stir in the warm pasta which has been cooked in salted boiling water and drained well.
  17. Allow to cool and make sure the pasta is well coated.


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