Summertime Salads

Re:Summertime Salads (SeamusD)

Fri, 07 Aug 2009 12:37:57 GMT

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.

Re:Summertime Salads (aleximoon)

Sun, 02 Aug 2009 15:58:30 GMT

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.

Re:Summertime Salads (claracamille)

Sat, 01 Aug 2009 12:58:32 GMT

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,

Re:Summertime Salads (leethebard)

Fri, 31 Jul 2009 23:59:53 GMT

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!!

Re:Summertime Salads (baileysoriginal)

Fri, 31 Jul 2009 22:39:27 GMT

tusti - the very same but we add sliced black olives, green olives and marinated artichokes.

Re:Summertime Salads (tusti)

Fri, 31 Jul 2009 19:57:10 GMT

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

Re:Summertime Salads (blinky193)

Tue, 28 Jul 2009 13:51:34 GMT

Here's a healthy and light Salad:

Romaine Lettuce
Thinly Sliced Red Onion
Mandarin Oranges
Fresh Raspberries
Yellow Bell Pepper
Crumble Feta Cheese (put on top)
Raspberry Vinegarette

I also will make a fresh salad of:

Tomatoes
Cucumbers
Onion
Italian Dressing

Re:Summertime Salads (twodales)

Tue, 28 Jul 2009 12:41:06 GMT

Green Bean, corn and tomato salad with fresh basil. Cool. Crisp. Summer.

RE: Summertime Salads (bbires)

Tue, 19 Jun 2007 10:41:00 GMT

Sundancer, we're in a drought here in Chatt, maybe Knoxville, too? But with enough water, like yours, my "crops" are doing well. Grape tomatoes now turning red, plenty of banana peppers, jalapenos, a few zuchinni. Summer is good.

RE: Summertime Salads (Sundancer7)

Thu, 14 Jun 2007 21:50:11 GMT

We do it a bit more simple around here. Mamaw Smith takes the first cucumbers out of the garden with some pasta, boiled eggs, some onions, mayo, pepper, small bit of jalapeno and lets it chill in the frige for a while.

She has done that for years and I always enjoy.

Paul E. Smith
Knoxville, TN

RE: Summertime Salads (UncleVic)

Thu, 14 Jun 2007 21:41:38 GMT

Seen this one today... Doubt I'll try it, but sharing it anyways:

Sweet and Tart Strawberry Salad

1 1/2 pound fresh strawberries, rinsed and sliced
2 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

In a large bowl, toss berries with sugar and let stand for 10 minutes.
In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat.

Divide berries into four servings and serve.

RE: Summertime Salads (Adjudicator)

Thu, 14 Jun 2007 18:23:18 GMT

quote:
Originally posted by susanll

quote:
Originally posted by Adjudicator

Tomato, Onion and Herb Salad

4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

Add a little buffalo mozzarella and you have me hooked.

Dang RIGHT! I think more onions necessary, also.

RE: Summertime Salads (RubyRose)

Thu, 14 Jun 2007 15:03:36 GMT

I forgot to post this one.

BEEF-BARLEY SALAD – serves 4

10 oz. well-trimmed flank steak
1/2 tsp. salt
1/4 cup fresh lemon juice
2 1/2 cups chicken broth
3 cloves garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground ginger
1 1/2 cups quick-cooking barley
6 oz. green beans, cut into 1 inch lengths
1 Tbs. olive oil
2 carrots, shredded
2 tomatoes, cut into 8 wedges each
2 Tbs. coarsely chopped toasted pecans
4 cups torn romaine lettuce leaves

Rub the steak with 1 Tbs. of the lemon juice and the salt. Grill or broil until medium-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite-size pieces, reserving any juices.

In a medium saucepan, combine 2 cups of the broth, 1/2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid.

In a large bowl, combine the remaining 1/2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine.

If taking for lunch, pack lettuce and salad mixture separately and serve salad on top of lettuce.

RE: Summertime Salads (fabulousoyster)

Thu, 14 Jun 2007 09:54:38 GMT

Sour cream cucumber salad

3 peeled cucumbers sliced thin
1/4 cup fresh choppped dill
1 cup sour cream
2 tbs cider vinegar
1 minced shallot
1/2 tsp salt
2 tsp sugar

Mix cucumbers, vinegar, salt, sugar in bowl. Let stand 30 min, drain, press out liquid. Mix sour cream, shallot and dill, add cucumbers. Chill 6 hours.

RE: Summertime Salads (bbires)

Thu, 14 Jun 2007 09:14:06 GMT

I make pretty much the same salad, Sneetch, with Romaine, no cheese, and a poppyseed dressing:

½ cup mayonnaise
2 Tbl white vinegar
1/3 cup sugar
¼ cup milk
2 Tbl poppy seeds

Combine all ingredients in a measuring cup or pourable glass, stir until well combined, then refrigerate to allow flavor to blend.

RE: Summertime Salads (blue heaven)

Wed, 13 Jun 2007 16:19:14 GMT

Wow guys.....those pictures are making my mouth water. Thanks!

RE: Summertime Salads (Sneetch)

Wed, 13 Jun 2007 15:20:43 GMT

mesclun greens
sweet onion
roasted beets or fresh strawberries
walnuts or pecans
crumbled blue cheese or gorgonzola
raspberry vinaigrette

RE: Summertime Salads (abe_froeman)

Wed, 13 Jun 2007 15:15:49 GMT

I make something similar to your Desert Dogs Black Bean Salad, John A- it's called Texas Caviar. The ingredients vary, depending on where the recipe comes from, but it's basically beans, (black and/or black-eyed peas), diced tomatoes, chopped onions (regular or green), sliced black olives, corn, avocado chunks, chopped jalapenos; then you pour Italian dressing over it and it's a salad or a chip dip. I play with the amounts, depending on how many people I'm serving. It's pretty good and very easy.

RE: Summertime Salads (bbires)

Wed, 13 Jun 2007 14:57:11 GMT

Bushie, my dad brought me some Vidalia onions today, and when I saw them, I knew I'd be back here to track down your recipe. Thanks.

RE: Summertime Salads (John A)

Wed, 13 Jun 2007 07:23:11 GMT

Tomato salad with olives, celery, red onion, and garlic, dressed with olive oil & red wine vinegar.

Cucumber salad with cherry tomatoes, olives, and red onion dressed with mayo, sour cream, and cider vinegar.

Desert Dogs Black Bean Salad

2 14oz cans of black beans, drained well
1 Cup Frozen or fresh white corn
1 10 oz can of Mandarin Oranges, drained
1/2 White onion, minced
1 Serrano Chile, minced (or more)
1/2 Red Bell Pepper, chopped fine
Medium tomato, chopped
Two cloves garlic, chopped

Dressing:

1/3 Cup Orange Juice
3 T-Spoons fresh lemon juice
1/4 Cup Light Olive Oil
1/4 Cup Rice Wine Vinegar
1/4 Cup Chopped Cilantro
1/2 Teaspoon Dijon Mustard

RE: Summertime Salads (susanll)

Tue, 12 Jun 2007 12:40:52 GMT

quote:
Originally posted by Adjudicator

Tomato, Onion and Herb Salad

4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

Add a little buffalo mozzarella and you have me hooked.

RE: Summertime Salads (blue heaven)

Tue, 12 Jun 2007 12:37:58 GMT

Thanks bbires and bushie.....sounds light and delicious.

RE: Summertime Salads (Bushie)

Mon, 11 Jun 2007 17:57:46 GMT

When sweet onion season arrives, I always make some marinated onions.

Slice up a large sweet onion (or 2) and break it into rings. Put them in a good sized container, drizzle with a good olive oil, a little white wine vinegar, fresh juice from 1 lemon or lime, fresh-ground black pepper, and a touch of ground oregano.

Then, the key ingredient; plenty of crumbled feta. Let that marinate in the fridge for at least a few hours.

Here's where you can get creative. Chop up any veggies you like; cucumbers, carrots, brocolli, jicama, cherry tomatoes, whatever, into bite sized pieces and marinate along with the onions. I love the stuff.

RE: Summertime Salads (bbires)

Mon, 11 Jun 2007 15:30:20 GMT

It doesn't get much more light and summery than this. I saw this in Gourmet. You wouldn't think about using lime instead of lemon, but it's a simple, incredible, fresh tasting salad.

1 freshly-picked head of leaf lettuce from a farmer’s market
1 ripe tomato
several thinly-sliced radishes from a fresh bunch
olive oil
some juice from a lime
salt and freshly-ground pepper to taste

Sprinkle olive oil and lime juice over salad (in a 3-1 ratio, oil to lime juice), season with salt and pepper, toss and serve.

RE: Summertime Salads (bbires)

Mon, 11 Jun 2007 15:27:55 GMT

THE 1905 SALAD

The Columbia Restaurant in St. Armand’s Key, just beyond Sarasota, FL has one of the best salads anywhere. I was thrilled to find the recipe in a random cookbook one time and bought the cookbook just for this recipe. At the restaurant, they prepare it from scratch at your table. The waiters know the right mix of ingredients by “feel” alone. You could serve 4 people with this recipe, unless you wanted to serve it as an entrée, then only two. Many times, any and all members of my family have ordered it as the entree, with Cuban bread. It’s that good and filling.

The Salad:
½ head iceberg lettuce
2 tomatoes, diced
1 celery stalk, diced
3 oz. Swiss cheese, julienned
3 oz. Ham, turkey, or chicken, julienned or diced
½ cup pitted Spanish olives
2 Tbl Romano cheese

The dressing:
4 garlic cloves, minced
1 tsp dried oregano
1 tsp Worcestershire sauce
½ cup olive oil
juice of ½ lemon
1/8 cup white vinegar
salt and pepper

Thinly slice the lettuce and put all of the salad ingredients in a large bowl. To make the dressing, put the minced garlic in a bowl. Add oregano, Worcestershire sauce, and lemon juice. Whisk until smooth. Add the oil gradually and finally add the vinegar, beating continuously. Add salt and pepper to taste, mix well, pour over salad and toss.

RE: Summertime Salads (blue heaven)

Mon, 11 Jun 2007 12:17:41 GMT

Hi adjud....I know I was really getting jiggy with it. I always love your responses!

RE: Summertime Salads (Adjudicator)

Sun, 10 Jun 2007 11:48:26 GMT

blue heaven: You appear to be on a roll today..

RE: Summertime Salads (Adjudicator)

Sun, 10 Jun 2007 11:44:49 GMT

Tomato, Onion and Herb Salad

4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

RE: Summertime Salads (CookinKat)

Sun, 10 Jun 2007 10:31:09 GMT

ORZO & WILD RICE SALAD

2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil

Dressing: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste

For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

Place all other ingredients in a mixing bowl and mix well. Serve ice cold.

RE: Summertime Salads (mland520)

Sun, 10 Jun 2007 08:57:18 GMT

here's an easy tasty rice salad

one package of wild long grain rice mix (like rice a roni, but can be store brand)
cook as directed with the seasoning packet

while that's cooking chop the following:

1 green pepper- seeded
2 or 3 green onions- white and green
1/2 cup green olives- I use olives marinated in garlic
1/2 jar marinated artichokes
salt & pepper to taste

when rice is done cooking- place in bowl and add the chopped veggies,
add a little of the marinade from the artichokes and just enough mayo to hold it all together- sometimes I use plain yogurt and mayo mixed together-

chill
this is really good with chicken grilled