Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Ingredients:
2-3 cups Mesclun greens, washed and dried
1 cup cilantro, finely chopped
4-6 Stupice tomatoes, washed and diced
2 sweet peppers, seeded and diced
½ cup high-quality olive oil
2 tablespoons sherry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, vinegar and garlic together, seasoning with salt and fresh ground pepper to taste.
2. In a large bowl, toss together tomatoes with greens, peppers, and cilantro. Drizzle with vinaigrette and toss to coat. Season with additional salt and ground pepper as desired.
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Quinoa Salad with Tomatoes, Cucumber & Coriander
This tabbouleh-inspired salad is fresh and light thanks to an infusion of summer produce and herbs.
Ingredients:
1 cup quinoa
2 cups cherry tomatoes, sliced in half and quarters if large
1 large cucumber, seeds removed, cut into ½-inch pieces
2 small shallots, minced
½ cup green coriander leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine quinoa, 2 cups water and a large pinch of salt in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.
2. While quinoa cooks, combine tomatoes and cucumbers in a colander. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.
3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days.
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Cherry Tomato, Cucumber & Mint Salad
This low-maintenance salad is light and bright—perfect for a picnic!
Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
½ cup crème fraîche
¼ cup minced shallots
¼ cup finely chopped mint
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
Freshly ground pepper
Method:
1. In a colander set over a bowl, toss the cucumbers with the salt and let stand for 1 hour. Rinse the cucumbers and pat dry.
2. In a medium bowl, mix the crème fraîche with the shallots, mint, lemon juice and zest and a generous pinch of pepper. Add the cucumbers and tomatoes, toss to coat and refrigerate for a few hours. Stir the salad just before serving.
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Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
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Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Ingredients:
1-2 heirloom tomatoes depending on size, cut into bite sized chunks
½ cup sliced pepperoncini
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Ingredients:
3 cups ripe heirloom or cherry tomatoes, or a mixture of both, grated or finely chopped
3 purple scallions, purple and tender green parts, finely chopped
2 tablespoons fresh oregano, finely chopped
4 tablespoons fresh mint, finely chopped
Pinch of cinnamon (optional)
1¼-1 ½ cups all-purpose flour
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Olive oil or vegetable oil for frying
Method:
1. In a large bowl, mix together the grated or chopped tomatoes, scallions, herbs, cinnamon if using, salt and pepper. Combine 1¼ cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.
2. Heat about 1 ½ inches of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.
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Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Ingredients:
1½ cups cooked farro, quinoa or other grain of your choice
2 heirloom tomatoes, seeded and chopped
½ Walla Walla sweet onion, diced
¼ cup green olives, pitted and chopped
¼ cup fresh parsley, chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
¼ cup olive oil
Fresh ground pepper
Method:
1. In a large bowl add the farro, tomatoes, onion, olives and parsley, then toss to combine.
2. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
3. This salad can be refrigerated overnight. Bring to room temperature before serving.
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