Category: Salads

Orzo, Cucumber, Tomato and Fresh Herb Salad

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Orzo with tomatoes, cucumber and a dressing in a speckled blue rectangular dish.


This is a lovely salad – perfect for hot summer days when you really just want to be a bum! It’s quick and easy, from Adam Gallagher of InspiredTaste.com.

I followed the recipe fairly accurately, except we added a little feta cheese in the end. (I added the feta after I took this photo.) My brother Mark was over to watch soccer with Kumy and both of them gave it a thumb’s up. Fútbol is life!

Ingredients
1½ cups dried orzo pasta
1 large English cucumber, diced
1 large tomato, diced and liquidy parts shaken out, or 8 ounces halved cherry tomatoes
½ cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill, or mint (I used basil and cilantro)
½ cup pitted olives, halved (also good with fewer olives – I only had half that.)
1 cup canned or jarred marinated artichoke hearts, drained and chopped
2 Tbsp olive oil (Adam uses 4)
1 tsp Dijon mustard
½ tsp honey or maple syrup
1 tsp lemon zest
2 to 4 Tbsp freshly lemon juice
Salt and fresh ground black pepper
1/4 cup feta cheese, crumbled

Directions
Cook orzo in salted water until tender, for 6-10 minutes. Drain.

Make dressing. In a large bowl, whisk oil, mustard, honey, lemon zest, 2 Tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.

Drop the drained orzo into the dressing and mix well. Let rest for 5 minutes.

Add everything else, mix gently and add more salt, pepper and lemon juice as needed. If it feels too dry add a little of the artichoke marinade – it adds great flavor.

Ina’s Sweet Corn Salad

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Image of a blue dish on a wooden table with a seafoam waffle hand towel. In the dish is a salad with corn, onions and basil leaves.


Ina Garten recommended this delicious Sweet Corn Salad for a 4th of July supper and it really is perfect timing, since corn is so good right now.

The only change I made was to use a yellow onion, since I didn’t have a red one, and to sauté the onions for a few minutes because Kumy doesn’t like raw onions. I made it last night when the kids came over to grill out for a belated Father’s Day supper, with smashburgers and Samir’s Cucumber Salad which was super delicious. (I’ll ask him for the recipe.)

Ingredients:

6 ears of corn on the cob
1 small diced yellow onion (Ina uses red onion)
3 Tbsp cider vinegar
3 Tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
½ cup (or more) fresh basil chiffonade (basil cut into thin strips)

Bring a pot of water to the boil and keep a separate bowl of cold water ready. Add corn to the pot and let it cook for 3-4 minutes. The color will deepen. Remove corn from the pot and put in a bowl of cold water. Leave it there until it is completely cooled off.

Slice the corn off the cobs, and keep in a medium bowl.

In a skillet, drizzle a little olive oil and saute the onions until translucent, usually 5-6 minutes, then add to the corn.

Mix the vinegar, olive oil, salt and black pepper in a small bowl and drizzle over the corn and onions. Mix gently to coat everything.

Toss in the basil, saving a little bit for decoration. Gently mix everything together.

Top with the remaining basil and serve.

So good!

Cold Peanut Ginger Noodles

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image of a spaghetti, cucumbers and peanuts in a white oval bowl with a colorful cloth nearby and on a wood background.



This is from Melissa Clark via the New York Times. I made the recipe pretty much as is, except I halved it because it makes a ton! The unexpected addition here is the chopped candied ginger – and I have to agree with Melissa – it is a worthwhile addition. In fact I’ll probably add more next time. Super easy and super quick. Double the ingredients to make the full batch.

Ingredients

8 ounces Chinese egg noodles, spaghetti or linguine (I used Taiwanese noodles)
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1 Tbsp chile crisp, more to taste
1 tsp sesame oil
1 tsp finely grated fresh ginger
1 medium cucumber, halved and sliced into 1/4″ pieces
3 scallions, thinly sliced
1 Tbsp chopped crystallized ginger (add more if you like ginger)
2 tsp fresh lime juice, more to taste
Chopped cilantro or basil (optional), for serving
Chopped peanuts for serving

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, reserving about ⅔ cup of starchy pasta water.

While the pasta cooks, in a large bowl, combine peanut butter, soy sauce, chile crisp, sesame oil and fresh ginger. Whisk in enough of the pasta water to make a loose, smooth dressing.

Add the cucumber slices to the bowl on top of the dressing.

Add the drained pasta, scallions, crystallized ginger and lime juice to the bowl and toss well, adding more pasta water if needed to make a glossy dressing. Taste and add more chile crisp, soy sauce and lime juice as needed.

Top with peanuts, cilantro and extra ginger if you like.

Yum! This recipe is great the next day, too.

Taverna Salad

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I can’t remember where I saw this recipe by Lidey Heuck (probably the New York Times) but I’ve been wanting to make it for days. It’s basically a Greek-style salad. Lidey uses Halloumi cheese, but I had Feta so that’s what I used. It’s great because it is a hardy, filling salad that comes together in minutes, once you assemble your ingredients. I used the home-cooked garbanzos I made yesterday and I think that added, too.

⅓ cup plus 2 Tbsp olive oil
2 Tbsp apple cider vinegar (or red wine vinegar)
1 tsp minced garlic (1 small clove)
½ tsp dried oregano
½ tsp salt and a few grinds of black pepper (add more if needed to taste)

1 cup halved cherry tomatoes.
2 cups home-cooked garbanzo beans or 1 (15-ounce) can chickpeas, rinsed
1 red bell pepper, seeded and diced into ½-inch pieces
1 large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Castelvetrano or Kalamata olives (Lidey called for Kalamata, but I was out.)
¼ cup chopped fresh parsley (or 1 Tbsp dried parsley)
¼ cup minced red onion or shallot
2 Tbsp (drained) capers
1 large plain Naan or Pita
½ cup crumbled feta cheese (See Lidey’s halloumi cheese note below.)

Preparation
Step 1
In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.

Step 2
In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, and capers. Pour the dressing over the salad and toss well.

Step 3
Chop the Naan or Pita into 1-inch pieces and add to a warm skillet with 1 Tbsp olive oil, and a sprinkle of salt. Toss around to coat. Let pieces cook for about 5 minutes, tossing occasionally.

Serve with naan or pita toss on top of the salad. So good!

Lidey’s original version: Lidey uses an 8oz block of halloumi cheese, patted dry and cut into ¾-inch-thick slices. She puts the halloumi slices on a small plate and drizzles with 1 Tbsp olive oil and cooks them in the skillet over medium high heat until golden brown, 2 to 3 minutes per side. She transfers to a cutting board and cuts the slices into bite-size cubes, that you toss onto the salad with the naan/pita.

Tex Mex Black Bean and Tortilla Salad

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This was a “wonder what’s in the fridge?” kind of supper. I had some lovely avocados and fresh corn tortillas and romaine lettuce and I thought – oh, salad!

It was good. Really good. I would happily make this again, and I’ll have to since we ate every bite before I could take a photo. Oh well, next time… (Made this again this weekend and it was just as delicious! I used corn tortilla chips, broken and warmed with the same spices. Good again, and I remembered to take a photo.)

1 head of romaine lettuce, quartered and cut into 1″ sections
½ cup baby tomatoes (mine were yellow – last from the garden)
2 small avocados, cut into roughly ½” chunks
1 can black beans, rinsed and drained
½ cup sharp grated cheddar cheese
6 corn tortillas, chopped into 1″ sections, tossed with
– ½ tsp ground cumin
– ½ tsp salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp garlic powder
– 1/4 tsp Tajin seasoning (Can substitute with chili powder and a little lime zest)
– 3 Tbsp olive oil

Mix dressing in a small bowl:
2 Tbsp plain full-fat yoghurt
4 Tbsp Salsa Verde
1 Tbsp Olive Oil
1/4 tsp Tajin Seasoning
1/4 tsp Kosher Salt
Good pinch of ground Cumin

Cut up tortillas on a cutting board and top with the spices listed right below. Hand toss to coat. Heat 3 Tbsp olive oil in a frying pan and add tortillas and any spices left on the board. Sauté on medium heat, stirring frequently for about 10 minutes. Can reduce heat if they are starting to burn a little. Once they’re starting to get a little crispy, turn the heat off and let them cool for a minute or so.

Add lettuce, tomatoes, avocados, black beans and grated cheese into a large mixing bowl and add the warm, spicy corn tortillas. Pour dressing over and toss gently to combine. Serve immediately.

Delish!!

Chopped Salad with Chickpeas, Goat Cheese & Avocado

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Image of a white bowl with salad, croutons and a fork.


This recipe is from Lidey Heuck in the New York Times, but appears to also be from Ottolenghi. I made it with raw shallots the first time, but it’s better with the shallots sautéed in a little olive oil first. It’s a really delicious, satisfying salad that also keeps well. Something about the fresh herbs, the warm croutons and the creamy goat cheese is just so good!

Ingredients

2 cups bread, diced into 1/2″ pieces
6 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 Tbsp grated (or minced) shallots
1 medium butter lettuce, cut into ½-inch pieces (can also use Romaine)
1 (15-ounce) can chickpeas, rinsed & drained
1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1 Tbsp Capers
⅓ cup thinly sliced scallions–about 2 (green onions)
2 Tbsp red wine vinegar
1/4 tsp Dijon mustard
1 avocado, halved, pitted and diced
¾ cup diced or crumbled goat cheese or feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, (I used dill and parsley – you can also use mint or basil.)

Directions

Heat oven to 350 degrees. Place diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

In a small frying pan, sauté shallots in a little bit of olive oil for a few minutes until softened. Let cool.

Meanwhile, place lettuce, chickpeas, cucumber, olives and scallions in a big bowl.

In the small frying pan, whisk together olive oil with the vinegar, capers, cooled shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Pour over salad and toss well. Add the avocado, feta and herbs and toss gently. Top with the croutons and serve.

Salad with Bacon, Eggs & a Creamy Balsamic Dressing

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Not a beautiful photo – but ignore that and try this recipe, because it is super easy and delicious!

I saw a recipe for a spinach salad with bacon and eggs and decided to give it a try. I didn’t have any spinach, but I did have some Romaine. It has a nice creamy dressing with just a little tartness. Definitely a keeper!

Ingredients

4 cups rough-chopped Romaine or use baby spinach
2 eggs, hard boiled, peeled and quartered lengthwise
2 strips bacon, (regular or turkey) cut into ½” pieces and fried until crispy

Dressing:
1/8 cup mayonnaise
1 Tbsp sour cream
1 tsp balsamic vinegar
½ tsp garlic powder
1/4 tsp kosher salt
Few grinds of black pepper

Boil eggs, let cool slightly, peel and quarter. Fry bacon, and set on a paper towel to cool.

Mix up dressing in the bottom of a medium bowl. Add lettuce and bacon and stir well. Add eggs and stir gently.

Check seasonings. The bacon is pretty salty so you might not need any more.

It’s so good – I literally ended up eating the entire bowl!

Vietnamese Tomato Salad

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  • Version #2 with grape tomatoes, cucumbers and cashews.


Saw Emily Paster’s recipe in Midwest Living Magazine and realized I had everything I needed to make it. It’s so good and ready in just a few minutes. The dressing would be great on other fresh veggies, too. It’s really the perfect summer salad and we ate every last drop!

Ingredients
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp honey (or agave nectar or sugar)
1 Thai (or Serrano) chile, seeded and minced
2 Tbsp light olive oil ( or a neutral oil like canola oil)
5 medium plum (or heirloom) tomatoes, sliced
1/4 of a red onion, sliced
1/2 cup chopped fresh herbs – I used regular basil and spearmint, but you can also use Thai Basil and peppermint
1/2 cup dry roasted peanuts, chopped – I used half peanuts and half cashews
1/4 teaspoon flaky sea salt

Directions

For dressing: whisk together lime juice, fish sauce, honey and the chile, then continue whisking whil you slowly drizzle in the oil.

Arrange tomato slices on a large platter. Top with onion, herbs and nuts.

Spoon dressing over salad, sprinkle with flaky sea salt and serve immediately.

Version #2; Used grape tomatoes, with some quartered, sliced cucumbers (about a cup) and used cashews instead of peanuts. It was good, too.

Tomato & Mini “Baby” Cucumber Salad

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Want a salad that keeps well, tastes delicious and is super easy? This is the one. I used Brianna’s Blush Wine Vinaigrette, which I’d kind of forgotten about. It’s light, a little sweet and is perfect with this salad. (I saw a few copycat recipes online, so if I do find a good one, I’ll add it.)

I use mini “baby” cucumbers and score them with a fork. Just drag the tines of a fork from end to end all the way around the cucumber. It leaves a pretty pattern and helps them soak up a little of the dressing. (Thanks, Jamie Oliver!)

Ingredients

1 10 oz package cherry or grape tomatoes, halved
1 lb mini seedless cucumbers, scored and sliced into 1/2″ thick slices
8 oz. fresh mozzarella pearls
1/4 cup Brianna’s blush vinaigrette (can use more if desired)
1 Tbsp fresh basil, sliced thinly

Mix everything in a large bowl. Keeps well in the fridge for a few days and tastes wonderful.

Bean & Edamame Salad

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My friend Vicky brought this salad to work the other day and said she always makes some to keep in the fridge. I had to try it because I love how colorful it is and that it has so much protein. You can always soak the beans yourself, but canned beans makes this incredibly fast. Vicky uses a little good red wine vinegar, but we ended up using a vinaigrette instead. It was so good.

Ingredients:

1 can black beans, rinsed and drained
1 can Garbanzo beans, rinsed and drained
1 package frozen Edamame, thawed
1 orange or red bell pepper, chopped
1/2 yellow onion, chopped
3 Tbsp wine vinaigrette (I used Brianna’s Blush Wine Vinaigette)

Add onions to vinaigrette in a small bowl, stir well and let it pickle for about 10 minutes.

Add everything together in a large bowl, and sprinkle with a little kosher salt. Delicious right away and keeps well in the fridge for a few days.