Tomato Fried Rice Winter Salad With Greens, Quick Pickled Onions and Feta

Big platters of food for the win

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It’s that time of year. The time when I’m done with winter.

I’m done with big heavy food. I want freshness dammit. What I want most is a Greek salad with fresh summer tomatoes, crunchy cucumber and enough feta to put me at serious risk of cardiac arrest.

Summer alas is a long way off and tomatoes in February taste terrible.

So I’m making the next best thing. Arguably an even better thing.

A Greek flavour-inspired fried tomato rice salad with winter greens, quick pickled red onions and of course, feta.

The tomatoes come in a can. The winter greens are still on supermarket shelves. Citrus season has arrived in Portugal so lemons for the quick pickle and dressing are in abundance. Rice is always in my cupboard. And I’ve got leftover feta from last week’s Esquites / Elotes recipe.

This is the salad of Capsule Pantry dreams because it fits in with all the bylaws of this Substack.

It’s seasonal. It’s incredibly flexible. And happily, it fits my personal favourite style of cooking. Big platters designed to be shared, family style.

I’m keeping my introduction short today because I’m in the throes of moving house. Less me prattling on, more you cooking winter salads.

As always, I’ve got the OG recipe, the breakdown of the dish, how to substitute and what to substitute.

Let’s get to it.

Winter fried tomato rice salad with greens, quick pickled onions and feta

Serves 4