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.
With summer around the corner, I look forward to colorful and delicious salads full of fresh berries. This is one of my favorites. It is not only full of flavor, but also nutritious and pretty too.
Spinach Salad with Blueberries, Strawberries, Almonds and Feta
8 ounces fresh spinach
6 ounces fresh blueberries
3 ounces fresh raspberries
16 ounces fresh strawberries
1/4 -1/2 cup sliced almonds
1 – 2 ounces crumbled feta cheese
your favorite raspberry, mango or champagne vinaigrette (or try my vinaigrette recipe* below)
Wash all fresh produce and slice the strawberries. Dump all ingredients in a bowl. Add dressing to your liking and toss lightly. Yum Yum!
Favorite Raspberry Vinaigrette*
light and healthy, no-cook meal for a warm summer night.
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
This is great summer salad that’s easy, tasty and good for you too.
Chicken and Mango Salad
3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds
1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)
This is always a crowd pleaser
Spicy Thai Noodle Salad
3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 soy sauce
2 T sugar
2 T hot chili oil
2 T balsamic vinegar
1 lb. package spaghetti
1/2/ cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish
Shred the chicken and set aside. In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook spaghetti, drain, rinse with cold water and drain again. With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated. Add the chicken and toss again. Add seeds and continue folding dressing through the pasta and chicken. Transfer to a shallow platter, top with green onions and serve at room temperature. Great for a backyard barbecue. This dish keeps well for up to two days, but add the green onions only shortly before serving.
Adapted from my dear friend, Heather Boyd
Return to main menu