Summertime Salads

tusti


Tomatoes, cucumber and red onion all sliced VERY thin and spicy I talian salad dressing. Put in refer over night.

I'll second this...with our fresh from the garden Jersey tomatoes!!

I make Caprese salad at least once a week in the summertime
 
2-3 ripe tomatoes cut into 1 1/2 inch chunks
1 ball of fresh mozzarella cut into 1 inch chunks(get my mozzarella at Aldi's or Trader Joes.  I like the firmness of the cheaper mozzarella)
6-8 leaves of fresh basil, julliened(lay the basil leaves in a pile, roll up lengthwise, the slice across to get small slivers of basil)
1/2 C extra virgin olive oil
1/4 C balsamic vinegar
Kosher salt
fresh ground pepper.
 
 Sprinke the tomatoes lightly with salt & pepper,let sit for a few minutes.  Add the mozzarella.  Whisk balsamic vinegar into olive oil until completely blended, pour over the tomatoes and mozzarella & gently toss, sprinkle over the basil.  Let sit at room temperature for at least 10 minutes.
 
I eat this with a spoon to get all the great juices because I am limiting my carbs, but this is great with a piece of a great crusty bread to soak up the juices.
 
Although it is not technically a salad I make gazpacho often in the summertime,

I always enjoy this easy pasta salad.

Lemon-Splashed Shrimp Salad

8 Cups water
2/3 Cups uncooked rotini
1 1/2 lbs large shrimp, peeled and de-veined
1 Cup halved cherry tomatoes
3/4 Cup sliced celery
1/2 Cup chopped avocado
1/2 Cup chopped poblano pepper
2 Tbs. chopped fresh cilantro
2 tsp grated lemon rind
3 Tbs fresh lemon juice
2 tsp. extra virgin olive oil3/4 tsp kosher salt

Bring 8 Cups of water to a boil in a large saucepan.  Add pasta to pan; cook 5 minutes or until almost tender.  Add shrimp to pan; cook 3 minutes or until done.  Drain.  Rinse with cold water; drain well.  Combine shrimp-pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well. 

claracamille


I make Caprese salad at least once a week in the summertime
 
2-3 ripe tomatoes cut into 1 1/2 inch chunks
1 ball of fresh mozzarella cut into 1 inch chunks(get my mozzarella at Aldi's or Trader Joes.  I like the firmness of the cheaper mozzarella)
6-8 leaves of fresh basil, julliened(lay the basil leaves in a pile, roll up lengthwise, the slice across to get small slivers of basil)
1/2 C extra virgin olive oil
1/4 C balsamic vinegar
Kosher salt
fresh ground pepper.
 
 Sprinke the tomatoes lightly with salt & pepper,let sit for a few minutes.  Add the mozzarella.  Whisk balsamic vinegar into olive oil until completely blended, pour over the tomatoes and mozzarella & gently toss, sprinkle over the basil.  Let sit at room temperature for at least 10 minutes.
 
I eat this with a spoon to get all the great juices because I am limiting my carbs, but this is great with a piece of a great crusty bread to soak up the juices.
 
Although it is not technically a salad I make gazpacho often in the summertime,

I love caprese salad! Simple and delicious. If I'm in the mood, I'll actually do a balsamic reduction, and drizzle that (once it's cooled a bit, of course) and the olive oil separately over the plated salad.