Carnivore Recipe

🍅🌿 Fresh Tomato & Red Onion Salad with Herb Vinaigrette 

This fresh tomato and red onion salad is a timeless Mediterranean side dish that celebrates simple, ripe ingredients. Light and refreshing, it pairs beautifully with grilled dishes, flatbreads, or vegetable-based meals. With just a handful of pantry staples and fresh herbs, it comes together effortlessly and tastes even better after a short rest.

⏱️ Time & Yield

• Prep Time: 15 minutes

• Rest Time: 15 minutes

• Serves: 4

🧾 Ingredients

For the Salad

• 4 ripe tomatoes
  Sliced thinly or cut into wedges, depending on preference.

• 1 medium red onion
  Thinly sliced into half-moon shapes.

• 2 tablespoons fresh parsley, finely chopped
  Adds freshness and color.

For the Herb Vinaigrette

• 3 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar or balsamic vinegar (optional)

• 1 small garlic clove, finely minced (optional)

• Salt, to taste

• Freshly ground black pepper, to taste

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Vegetables

Wash the tomatoes and slice them thinly or cut into wedges.
Peel the red onion and slice it very thinly into semi-circles.

Tip:
If the onion flavor feels too strong, place the slices in cold water for 10 minutes, then drain and pat dry before using. This softens the taste while keeping the texture crisp.

2️⃣ Make the Herb Vinaigrette

In a small bowl or jar, combine:

• Olive oil

• Vinegar (if using)

• Minced garlic

• Salt and black pepper

Whisk or shake until well blended.
Stir in the chopped parsley last to keep it fresh and vibrant.

3️⃣ Assemble the Salad

Arrange the tomato slices and red onion evenly on a serving platter or in a wide, shallow bowl.

4️⃣ Dress Gently

Drizzle the herb vinaigrette evenly over the vegetables.
Using large spoons, gently toss to coat everything without breaking the tomatoes.

5️⃣ Rest Before Serving

Let the salad sit at room temperature for about 15 minutes.
This resting time allows the tomatoes to release their juices, which blend naturally with the olive oil to form a flavorful dressing at the bottom of the dish.

🍽️ Serving Suggestions

• Serve alongside grilled vegetables, fish, or chicken

• Pair with flatbreads or rustic bread

• Enjoy as a light starter or refreshing side

🌿 Recipe Variations

• Add cheese: Crumbled feta or small mozzarella pearls add a creamy contrast

• Add crunch: Cucumber slices or olives bring extra texture

• Herb swap: Fresh basil or oregano work beautifully in place of parsley

🧊 Storage Tips

This salad is best enjoyed fresh. If needed, store covered in the refrigerator for up to 24 hours and bring to room temperature before serving.

Easy Zucchini Flatbread with Herbs (Detailed & Gentle Recipe) ✨🥒

This zucchini flatbread is light, flavorful, and surprisingly satisfying. Made with simple ingredients and baked until golden, it’s a wonderful option for a light meal, snack, or side dish. The key to success is removing excess moisture from the zucchini, which gives you a flatbread that holds together beautifully and has a pleasant texture.

🧾 Ingredients

• 1 medium zucchini (about 200 g / 7 oz)
  Fresh, firm zucchini works best.

• 4 tablespoons oat flour (about 30 g)
  You can make this at home by blending rolled oats until fine.

• 100 g (1 cup) mozzarella cheese, grated
  Divided, for mixing and topping.

• 2 large eggs
  Helps bind the mixture and add structure.

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon dried herbs
  Thyme, oregano, or Italian-style herb blend all work well.

• Optional additions:

  • A pinch of red pepper flakes for warmth

  • Fresh parsley or basil for garnish 🌿

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Zucchini (Very Important)

Grate the zucchini using the coarse side of a grater.
Place it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
This step helps the flatbread bake evenly and hold its shape.

2️⃣ Preheat and Prepare the Pan

Preheat your oven to 400°F (200°C).
Line a baking sheet or round pan with parchment paper to prevent sticking.

3️⃣ Mix the Batter

In a medium bowl, whisk the eggs until well blended.
Add:

• The squeezed zucchini

• Oat flour

• Half of the mozzarella (50 g)

• Salt, black pepper, and dried herbs

Stir until everything is evenly combined and the mixture looks cohesive.

4️⃣ Shape the Flatbread

Spoon the mixture onto the prepared baking sheet.
Using a spatula, spread it into an even circle or rectangle, about ¼ inch thick.

5️⃣ First Bake

Place the tray in the oven and bake for 15–18 minutes, until:

• The edges turn lightly golden

• The center feels set when gently touched

6️⃣ Add the Cheese

Remove from the oven and sprinkle the remaining mozzarella evenly over the top.
Return to the oven and bake for about 5 more minutes, until the cheese is melted and lightly bubbly.

7️⃣ Rest, Slice, and Serve

Let the flatbread rest for a few minutes after baking.
This helps it firm up and makes slicing easier.
Cut into wedges or squares and serve warm.

🍽️ Serving Ideas

• Dip: Marinara sauce or a simple yogurt-based dip

• Topping: Fresh greens like arugula and a light drizzle of balsamic glaze

• Side: Pairs nicely with soup or salad

🧊 Storage & Reheating

• Store leftovers in a covered container in the refrigerator for up to 3 days

• Reheat in a dry pan, oven, or air fryer to maintain texture