Vegetable salad

There is no single set recipe: crisp leaves, tomatoes, cucumber, grated carrot and sliced peppers make a fresh base. Add cooked vegetables such as green beans, peas or beetroot when you want a heartier salad.

Dry washed leaves and vegetables thoroughly, and add dressing just before serving. Keep juicy ingredients such as tomatoes separate until then; for a packed lunch, carry the dressing in a small sealed container.

Yes. Blanch green beans, broccoli or peas until just tender, then cool them quickly in cold water and drain well before adding them. This keeps their colour and bite and stops warm vegetables wilting the rest of the salad.

Store it covered and refrigerated, ideally without dressing, and eat it within one to two days. Salad that has been dressed or contains delicate leaves is best eaten the same day; discard it if it has been left at room temperature for more than two hours.

For a simple vinaigrette, whisk three parts olive oil with one part lemon juice or vinegar, then season with mustard, salt and pepper. Use a lighter hand with watery vegetables such as cucumber and tomato, which release liquid as they stand.

It goes well alongside grilled fish, eggs, roast chicken or a bean dish. Add chickpeas, lentils, cooked grains or cheese to turn it into a more filling meal.

Green salad usually centres on leafy greens, while vegetable salad can include a wider mix of raw or cooked vegetables, such as carrot, pepper, beans and beetroot. The names overlap, and recipes often combine both.