Tag Archives: Summer Salad

Summer Peach Salad with Tomatoes and Mozzarella

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

Presentation isIMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)

I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Watermelom Cucumber Salad–Perfect Summer Salad

This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.

It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.

Ingredients:

1 small seedless watermelon, cut into 1″cubes or melon balls.

1 shallot finely chopped

1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.

4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke

2 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

3 persian cucumbers — I buy the small ones and cut into small cubes

1/4 red onion sliced thinly

1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad

 

Vinaigrette:

4 Tablespoons Olive Oil

3 Tablespoons Red Wine Vinegar

3 small cloves Garlic–finely chopped

1 shallot, finely chopped

1 Teaspoon dried oregano

Kosher Salt and Freshly Ground Black Pepper

In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.

 

Directions:

Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.

Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint. 

You’ll want to use a slotted spoon for serving.

 

 

 

Broccoli Salad–no cooking involved here

IMG_8227

Brocccoli Slaw with same dressing

IMG_8225

IMG_7254

Original Broccoli Recipe made with whole florets

My kitchen is under renovation so I am not cooking at this very moment but that doesn’t mean you all aren’t cooking. This is totally delicious and definitely easy and worth a try. And no cooking involved!!!

I had this broccoli salad at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.   No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!

Ingredients:

1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds

Dressing:

1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.

Directions:

In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!

 

Broccoli Salad–no cooking involved here

IMG_8227

Brocccoli Slaw with same dressing

IMG_8225

IMG_7254

Original Broccoli Recipe made with whole florets

My kitchen is under renovation so I am not cooking at this very moment but that doesn’t mean you all aren’t cooking. This is totally delicious and definitely easy and worth a try. And no cooking involved!!!

I had this broccoli salad at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.   No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!

Ingredients:

1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds

Dressing:

1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.

Directions:

In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!

 

Michele’s Ramon Noodle Salad – Perfect Summer Salad

photoI have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it which my friend Michele passed to me.  So whether you love the other one or never even tried it this one is definitely worth trying and will be a part of my Summer Salad Repertoire.  Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!

Ingredients:

1 cup of olive oil ( you can use a little less)

1/2 cup sugar

1/2 cup apple cider vinegar

2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .

2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there)

1/2 cup sunflower seed kernels

1/2 cup slivered almonds

1 tbsp. soy sauce

Directions:

Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.

Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.

Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy.   Enjoy!

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)

I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Summer Peach Salad with Tomatoes and Mozzarella

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

Presentation isIMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)During the summer months in Colorado I am usually outdoors on a hike or my bike and while out there I can’t help but be inspired by all the beauty surrounding me here in the mountains. One of the things I often think about while out there is what I am going to make for dinner. Our daughter Kerri was out here visiting and while she is out here I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Michele’s Ramon Noodle Salad – Perfect Summer Salad

photoI have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it.  So whether you love the other one or never even tried it this one is definitely worthy and will be a part of my Summer Salad Repertoire.   Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!

Ingredients:

1 cup of olive oil ( you can use a little less)

1/2 cup sugar

1/2 cup apple cider vinegar

2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .

2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there)

1/2 cup sunflower seed kernels

1/2 cup slivered almonds

1 tbsp. soy sauce

Directions:

Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.

Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.

Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy.   Enjoy!