This sweet and tangy salad is a perfect side dish all year around. It is super easy to make and the flavors get even more delicious as it marinates. Allowing it to marinate at least 10 minutes is key. If possible, allow it to marinate over night as I think it is even better the 2nd day.
Makes: 4 Servings
Time: 20 minutes to overnight
2 Cloves Garlic
1 Red Onion
2 Tablespoons Rice Vinegar
2 Tablespoons Sugar
1 2-inch Piece Ginger
1 Tablespoon Sesame Oil
1 Small Bunch of Thai Basil (optional)
1.Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears. Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.
2. Assemble & marinate the cucumber salad:
In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3. Finish & serve your dish:
Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving. Enjoy!
This easy to prepare Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing!
FOR THE SALAD
2 sweet potatoes
1 tablespoon oil
1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
salt and pepper to taste
1 14-ounce can black beans, rinsed and drained
1 14-ounce can sweet corn, rinsed and drained
a handful of cherry tomatoes
1/2 avocado (optional)
1/2 a head of romaine lettuce, chopped
FOR THE CILANTRO DRESSING:
half an avocado
1/4 cup Greek yogurt
1/2 cup water
1 cup cilantro leaves and stems
1 small clove of garlic
1/2 teaspoon salt
a squeeze of lime juice
Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. The sweet potatoes should be just barely roasty-brown on the outside. cook another minute or two if needed. Season with salt and pepper.
Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with the other half of the avocado!
This make-ahead recipe is a perfect addition to a summer BBQ and is also a great dish to compliment greek roasted chicken.
1 eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
3 garlic cloves, minced
1/3 cup good olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
32 oz. Chicken Broth
For the Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 green onions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. combine the chopped eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet or jelly roll pan. Roast for 40 minutes, until browned, turning once with a spatula.
While vegetables are cooking, bring salted chicken broth to a boil in a medium pot . Add orzo and cook for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl to cool.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, mix the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature or refrigerate.
Just before serving, add the green onions, pine nuts, feta, and basil. Can be served at room temperature or refrigerated.
Note: I adapted this delicious side dish recipe from Ina Garten. I originally found it in my now dog-eared Barefoot Contessa Parties! recipe book. I love almost every recipe in this publication. Thank you Ina!
Psst! You can boil the orzo in water instead of chicken broth if you want to go vegetarian.
Savor every last bit of summer with this delightful combination of ripe summer peaches and fresh tomatoes. This beautiful salad is both simple and delicious. The tart accents of balsamic vinegar and the sweet peaches are devine!
Prep time: 10 minutes
Summer Peach and Tomato Salad
1 large (or two small) peach sliced into wedges (select ones that are just a little bit firm, not too soft)
1 handful of cherry tomatoes sliced into quarters
4-5 fresh mint or basil leaves chopped (slice them with scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic, apricot-infused balsamic))
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices on a platter.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with freshly ground salt and pepper and serve immediately.
Note: You can chop fruit and plate it up to an hour in advance but wait to dress it and add mint just before serving. You can also serve this salad on individual salad plates or a family platter.
1/2 Cup Mayonnaise (I like to use grapeseed vegonnaise)
1. Zest the lemons to get 1Tablespoon of lemon zest. Then cut the lemons in half.
2. Peel and finely mince the garlic.
3. Place the garlic in a small bowl with the vinegar.
4. Using a citrus squeezer, squeeze three of the lemon halves and add to the garlic and vinegar mixture.
5. Add the lemon zest.
6. Whisk in mayonnaise until well combined. Season with salt and pepper to taste.
I love this light and lemony dressing. It is delicious on a Caesar Salad made with either chicken or salmon. This makes enough for four meal-sized salads. Slice the remaining 1/2 lemon into wedges and place on side of each plate.
Caesar Salad with Salmon and Oven-Toasted Sourdough Croutons
Makes: 2 Servings
It is rare that my oldest daughter is home and we get to cook together. Yesterday was one of those treats. Together we whipped up a delicious Caesar Salad and turned it into a hearty entree by adding a flakey, pan seared salmon fillet and homemade croutons. The creamy dressing is light and tangy. This is an easy dinner prepared in less than 30 minutes. We enjoyed it out on the back patio. The meal together was heaven on earth!
Easy and refreshing, this quick salad recipe is great for summer. I love to mix up the tomatoes for a unique twist. It takes just 5 minutes to prepare and is big on tangy flavor. Include it at your next BBQ!
Tomato Cucumber and Onion Salad
Approximately 1 pound of tomatoes (I like small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1 splashes red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper
Dress the tomatoes, onions, and cucumber with olive oil, vinegars, salt, and pepper.
Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.