Cucumber Feta Salad

This light summer salad is a refreshing starter or side, especially with the grilled lamb and chicken from last week!

You will need:

• 6 c seedless cucumber, coarsely chopped
• 2 large tomatoes, coarsely chopped
• 1 bunch scallions, chopped
• 7 oz feta, crumbled
• 1/2 c fresh basil, coarsely chopped
• 6 T olive oil
• 1/4 c fresh lemon juice
• Salt and pepper, to taste

Then you will…

1. Combine the cucumber, tomato, scallion, half of the feta and all of the basil in a large bowl.
2. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
3. Pour dressing over salad and toss to coat.
4. Sprinkle remaining feta on top and serve.

Watermelon Cucumber Salad

Watermelon is one of the best treats of the summer. It’s refreshing and not crazy sweet. I wanted to put it into a dish that was a little on the tangy, savory side. This watermelon and cucumber salad is a perfect side for a summer meal.

You will need:

• 2 c seedless watermelon, diced
• 2 c seedless cucumber, diced (peel on or off…your choice)
• 1/2 c cilantro, chopped
• 3 T rice vinegar
• Salt and pepper, to taste
• 1/4 c dry roasted peanuts, roughly chopped

Then you…

1. In a large mixing bowl, combine the watermelon with the cucumber and cilantro.
2. Stir in the vinegar, and season with salt and pepper to taste.
3. Toss with the peanuts just before serving!

Note: if you prefer sweet to vinegar, you can add 2 t of sugar to the vinegar before tossing with the salad!

Cauliflower Tabouli

I can’t remember where I found this recipe, but it has been sitting in my “please try me out” pile for awhile now. It seemed like the perfect light summer side dish to make alongside some salmon burgers the other night, and it lived up to my expectations. The grocery store near my parents did not have any mint, so we substituted basil. Hope you like it’s lemony goodness as much as we did!

You will need:

• 1 medium-sized head of cauliflower
• 2 plum tomatoes, diced
• 4 scallions, chopped
• 1/2 c flat leaf parsley, chopped
• 1/4 c basil, chopped
• 3 lemons, zested and juiced
• 4 T olive oil
• 3 t reduced-sodium soy sauce
• Salt and pepper, to taste

Then you…

1. Grate cauliflower into grain-size pieces with a box grater.
2. In a large bowl, toss with diced tomatoes, scallions, parsley, basil and lemon zest.
3. In a small bowl, whisk together the lemon juice, olive oil and soy sauce.
4. Stir into the cauliflower mixture.
5. Season with salt and pepper to taste.
6. Allow to chill for about 30 minutes before serving to give flavors time to meld!

Greek Bulgur Chicken

I saw a version of this in Self and couldn’t resist adapting it this past weekend. It was the perfect healthy meal to go alongside some planning for a Greek vacation in September! It’s packed with protein and healthy fibers, plus it’s got some great flavors from mint, lemon and feta. I enjoyed it still warm from the cooking, but it’s something that would be good cold too. I’d also venture a guess that the flavors improve as they hang out together in the fridge.

You will need:

• 1/2 lb chicken
• 1/2 c bulgur
• 1 c water
• 2 fresh lemons
• 1/4 c fresh mint, thinly sliced
• 1/4 c fresh Italian flat parsley, thinly sliced
• 1/2 of a medium red onion, thinly sliced (about 1/4 c)
• 1 seedless cucumber, peeled and chopped
• 1 c tomato, diced
• 4 oz crumbled feta cheese
• 2 T olive oil
• 2 T red wine vinegar
• Salt & pepper, to taste

Then you…

1. Cook the pan in a non-stick skillet, seasoning with salt and pepper, until brown on both sides and cooked through. Allow to cool enough to handle. Shred the chicken by hand. Place in a large mixing bowl.
2. Bring the bulgur and water to a bowl with the juice of 1 lemon. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand until it absorbs the water, approx. 15 minutes. Season with salt and pepper. Add to the mixing bowl.
3. Stir in the mint, parsley, red onion, cucumber, tomato and feta.
4. Zest the remaining lemon. Add zest and juice to the mixture.
5. Mix in the olive oil and red wine vinegar. Season with salt and pepper to taste.

Panzanella Salad

Last week at book club, my friend made a delicious panzanella salad…reminding me of how much I like it! Panzanella is a Tuscan bread salad that is great with whatever leftover veggies you have in your fridge. This is one I made while visiting my parents over the summer.

You will need:

• 1 to 1 1/2 c crusty bread (I used a small sourdough boule)
• 3 T olive oil
• Salt and pepper, to taste
• 2 t garlic powder
• 3 vine ripened tomatoes
• 5 celery hearts
• 1/2 seedless cucumber
• 1/2 of a bell pepper (I used an orange one)
• A healthy handful of fresh mozzarella (I used bocconcini sized, cut in half)
• 1 c fresh basil leaves
• Your favorite vinaigrette

Then you…

1. Preheat your oven to 325.
2. Cut or rip your crusty bread into bite-sized chunks. Place on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and a little bit of garlic powder.
3. Bake roughly 10 minutes until golden, stirring occasionally. Remove from oven.
4. Meanwhile, chop your vegetables and add to a large serving bowl.
5. Chop your mozzarella and add to the veggies.
6. Rinse your basil leaves and dry them off. Pile them together and gently roll them. Run your knife through to make thin slices (or ribbons) of the basil. Add to your salad bowl.
7. Add your toasted bread and toss with a vinaigrette. Serve!

Black Bean Salad

A bunch of co-workers and I recently got together on a Saturday for a Latin-inspired lunch. One of the dishes was this black bean salad that a co-worker adapted from Simply Recipes.  I wouldn’t call myself one who typically enjoys black beans when they are so “naked,” but this salad had oodles of flavor.  It’s especially nice in the summer when you can use fresh corn!

You will need…

• 1 can (15-oz) can of black beans, thoroughly rinsed and drained (or 1 1/2 c freshly cooked black beans)
• 1 1/2 c frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 c green onions, chopped
• 2 jalapeño peppers, seeded and minced
• 3 plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 1/2 c fresh cilantro, chopped
• 1/4 c fresh basil, chopped
• 1 lime, juiced
• 1 T olive oil
• 1/2 – 1 t of sugar (to taste)
• Salt and pepper (to taste)

Then you…

1. Make sure to rinse and drain the beans, if you are using canned beans.
2. In a large mixing bowl, combine the beans, corn, onions, jalapeño, tomatoes, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste.
3. Chill salad before serving. Adding the avocado right before serving will help keep it fresh and green!

Roasted Garlic Salad Dressing

If you’ve come over for dinner, you’ve probably had a salad at my house.  And if you have had a salad at my house,  you’ve probably enjoyed some homemade salad dressing.  I’ve been on a kick to try and create a variety of dressings that are tangy enough to keep me interested without having all the cruddy ingredients you find in so many bottled varieties.  Plus I don’t like the same dressing every day, so making it in smaller portions has been an easy way to diversify the flavors.  This a pretty basic dressing that I can’t seem to get enough of these days!

You will need…

• 10 cloves of garlic (8 if they are really large)
• 1/3 c olive oil plus about 2 T for roasting
• 3 T white wine vinegar (I used one infused with tarragon)
• 1 T honey
• 1 T Dijon mustard
• Salt and pepper

Then you…

1. Preheat the oven to 325. Remove the garlic cloves from the bulb. Using the side of a large kitchen knife, press down on each clove to lightly crack it.  Leave the papery skin on each clove.  Place the cloves in a small baking dish and drizzle with about 2 T of olive oil.  Sprinkle with salt and pepper.  Bake about 15-25 minutes or until the cloves are starting to turn deliciously golden (you will also be able to smell wonderful roast garlic aromas).
2. Remove the garlic from the oven and allow to cool until you can touch them, about 5-10 minutes.
3. Remove the skins from the garlic. Place the “undressed” garlic on a cutting board and sprinkle with just a little bit of salt. Using the side of the large kitchen knife, mash the roasted garlic into a paste.
4. To make the dressing, you can either use a small kitchen mixer or place all of the ingredients into a small jar with a lid. The mixer will be quick and easy to emulsify the dressing. If you use the jar, you will cover and shake well to emulsify.
5. Place the mashed garlic in the mixer.  Add the other ingredients, and be sure to use the leftover olive oil from the roasting, since it has soaked up all sorts of garlic flavor!  Cover and pulse until well blended and creamy.

This stores in the fridge for several days in a sealed container.  I usually have a collection of empty jars from artichoke hearts or bouillon cubes that work great for dressings, although you could always invest in a more specialized bottle.

As a note, don’t be scared off by all the garlic.  When you roast it, it loses the sharp flavor of raw garlic and takes on a nutty and mild flavor.  It’s well off-set by the mustard, honey, olive oil and vinegar, especially if you pick your favorite infused versions!

Spring Asparagus Salad

In honor of Spargelzeit (‘Asparagus Season’), this spring side dish was inspired by the latest Cooking Light.  It was an easy dish to serve on Easter Sunday, because it doesn’t have to be served hot.  It also makes delicious leftovers!

You will need…

• 1 lb asparagus, trimmed and cut into 2-inch pieces (I used a combination of green and white)
• 1/4 t salt + some to season water
• 2 T shallots, minced (roughly 1 medium-sized)
• 2 T white balsamic vinegar (would also be good with white wine or champagne vinegar)
• 2 T olive oil
• Rind of 1 lemon, zested
• 1/4 t fresh black pepper
• 1/2 c (2 oz.) Gorgonzola cheese, crumbled
• 1 pkg (5 oz.) spring greens, such as baby arugula

Then you…

1. Cook the asparagus in salted, boiling water about 2 minutse or until just starting to turn tender.
2. Drain and rinse under cold water; drain and set aside.
3. In a small bowl, whisk together the 1/4 t salt, shallots, vinegar, olive oil, lemon zest and pepper.
4. Stir in the cheese.
5. Combine the asparagus with the spring greens and toss with the dressing.

Spinach and Apple Salad

Over Christmas break, my parents invited their new neighbors over for a potluck dinner.  One of the women from across the street brought this salad with its delicious combination of maple, apples, nuts and spinach.  Plus it’s got goat cheese!  I believe she picked it up from a recent Southern Living. You really can’t go wrong with this one.

You will need:

• 1 pkg (6 oz.) pecans (halved or whole)
• 2 T butter, melted
• 3 T sugar
• 1/4 t ground ginger
• 1/8 t curry powder
• 1/8 t salt
• 1/8 t ground red pepper
• 1/3 c cider vinegar
• 2 T pure  maple syrup
• 1 T Dijon mustard
• 1/4 t salt
• 1/4 t pepper
• 2/3 c olive oil
• 1 pkg (10 oz.) fresh baby spinach, washed and de-stemmed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 pkg (4 oz.) goat cheese, crumbled

Then you…

1. Preheat oven to 350 for the pecans.
2. Stir together sugar, ginger, curry, salt and red pepper in a bowl.
3. Toss pecans in butter.   Add pecans to the sugar mixture and toss to coat.
4. Spread in a single layer in a nonstick aluminum foil-lined pan.
5. Bake 10-13 minutes or until lightly browned and toasted.
6. Cool in pan on a wire rack and separate with a fork.
7. In a medium-small bowl, whisk together the cider vinegar and the maple syrup, mustard, salt and pepper.
8. Gradually whisk in the oil until well blended.
9. Combine the spinach with the apple, onion and goat cheese in a serving bowl.
10. Toss with the dressing.  Sprinkle with the pecans.

Note:  The pecans stay good for about 1 week, if stored in an airtight container!

Maria’s Sunny Salad

I can’t take credit for the idea behind this bright, fun salad.  I was visiting a friend in Philly, who makes this for parties.  It’s easy and a real crowd pleaser!  Plus the mandarin oranges look really nice against the dark green of the spinach.  How can  you go wrong?

You will need:

• Fresh baby spinach
• 1 small can of mandarin orange segments, drained
• ~1/2 small pkg of crumbled feta (or more to taste!)
• Poppyseed dressing
• Generous handful of sliced almonds
• 1 T butter

Then you:

1. Combine the spinach, orange slices and feta in a big serving bowl.
2. Toss with dressing to taste.
3. In a non-stick small skillet, melt the butter.  Add the almonds and toast until golden, stirring frequently.  Allow to cool on a paper towel for a few minutes, before adding to the top of the salad!  Yumm!