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Summer Salads

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I came across this *fantabulous* salad in the current issue of Bon Appetit and fell madly in love with the recipe. I just returned from the store with the ingredients and plan to make it for dinner tonight. What other unique salads do you love?

Tomato, Onion, and Roasted Lemon Salad

1 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
teaspoon ground allspice
Kosher salt and freshly ground black pepper
1 pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
small red onion, thinly sliced
cup fresh flat-leaf parsley leaves with tender stems
cup fresh mint leaves, torn if large
cup purple sprouts or microgreens (optional)

See here for recipe and pictorial directions:

Here's my contribution:

Cucumber Caprese Salad

1 cucumber, peeled, sliced and quartered

2 containers grape tomatoes, quartered

1 tub Mozzarella cheese pearls, drained

dried basil



olive oil

In medium container, combine the cucumber, tomatoes, and cheese. Salt and pepper to taste. Add the dried basil (eyeball it, I don't do exact measurements for the basil), mix well. Drizzle on the olive oil, stir till everything is coated.

Simple - watermelon, cucumber, cotija cheese (or feta) pepitas, fresh mint, olive oil/lime juice.

One of my favorite summer salads came about because we were going on a road trip.  I wanted to clear out the fridge, and make food to take along.  I roasted the veggies that needed to be cooked in the oven with garlic and olive oil.  I think that we had roasted green beans, cauliflower, and summer squash.  Then I added chunks/pieces of cucumber, tomato, and onion.  There may have been something else, but it's been awhile. I didn't add any greens, because they tend to wilt once there is dressing on them.

I combined all of the leftover cooked and raw veggies and put an Italian dressing on them.  Then I added a goodly portion of grated parm/romano from a shaker.  This stayed fresh and edible for several days, until we ate it all.

I've done this a lot since.  It is nice to have an actual vegetable salad that can be made the day before an event.  As long as there is no lettuce, the other veggies will last and be better for the marinating.

I'm still hyping my latest discovery:  broccoli salad.


Cider Vinegar
Brown Sugar

Broccoli florets
Chopped Red Onion
Sunflower Kernels

I didn't put amounts in because it's just personal taste.  For an average package of florets, I probably start out with 3/4 cup mayo, a few T of brown sugar and maybe 1/c of vinegar.   

Then add ingredients and play with it.  If you love raisins, put in maybe 3 small boxes.  The kernels maybe half a cup.  I usually put in about 1/3 lb of chopped bacon.

But I keep tasting until I get something I like.  Everyone loves this, including people who aren't fans of broccoli.  Like me.


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