Anchovies, olive and tomato salad

This recipe is from Greatest Ever Salads, which Ms. Tofu gave me.
I used a combination of lettuce, with baby spinach and small delicate and colorful Swiss chard leaves. Add to them plump sweet small tomatoes, diced canned black olives and chopped canned anchovies.
The dressing was olive oil, fresh chopped parsley, and oregano with light white wine vinegar, and salt and pepper. Salty, earthy and smoky with the sweet crunch of tomatoes.
Like Van Gogh's wheat fields.

This simple salad that reminded me of Van Gogh wheat fields.

Start with lettuce…

…baby swiss chard and baby spinach…

and oregano.

Add little plump sweet tomatoes,

chopped anchovies…

… and sliced black olives.

Make a dressing with olive oil, white wine vinegar, fresh parsley and fresh oregano.

Provençal salad

I bought an all-purpose salad mix from the Avignon market which I now throw into everything except my morning coffee. It is a mixture of dried parsley, marjoram, oregano, chives, red peppers and cardamom. To go with salad mix I combined spicy dandelion greens and arugula with diced celery, cucumber, tomatoes, peppers and radish that evoke summer's riotous colors and perhaps Van Gogh's too.

Colors of summer

The dressing is olive oil, a light sweet vinegar such as Trader Joe's champagne Muscat vinaigrette, Dijon mustard, and honey whisked together. The end result is crunchy and sweet summer salad with a dash of spice from the dried herbs and peppers.

Salad mix from the Avignon market

Dried parsley, marjoram., oregano, chives, peppers and cardamom

Tokaji vinegar from Budapest, mild and sweet – you can use any sweet vinaigrette

Dressing with olive oil, Dijon mustard, tokaji vinegar, honey

Peppers, cucumber, radish, celery, dandelion greens, arugula.