Last week, I moved to a warm part of the world. Hint:
Granted it has not been as hot here (this week) as it has been in my former home (hint):
But I still find myself craving COLD FOOD. Ice box peaches. Watermelon. And the Summer Salad. Problem is, I only have about three summer salads in my repertoire — Including this white bean and tomato gem. I make a mean homemade salad dressing for a green salad (balsamic vinegar, dijon mustard, lemon juice, and olive oil), but I’m bored and need some new tastes in my life. That, and I am hosting a dinner party on Monday — and because nothing says UNPACK THOSE BOXES like a dinner party on the calendar.
Help me avoid the 3,000,000 recipes online and share or link to your favorite summer salad recipe.
Mark Bittman’s 101 Simple Salads. Having sampled several, I can vouch for his good taste:
http://www.nytimes.com/2009/07/22/dining/22mlist.html
I live on the gulf of Texas, so cold salads are a must from April to October.
My absolute favorite lately is based on a couscous salad, but I use quinoa. I’ve tried a bunch of variations, but I think this is my favorite.
And I’m not a recipe follower, so amounts can be adjusted to your taste. It’s hard to ruin though.
Quinoa (2 cups cooked) – or couscous if you prefer the taste
Chick peas (1 can)
Cherry tomatoes (I use a variety of colors)
Bell peppers – red, orange and yellow (no green)
Cucumber – chopped small (without skin if it is bitter)
Basil – chopped well (can also use parsley or mint, but choose only one)
Feta – crumbled small
Fresh lemon juice
Olive oil
Salt
(do the last three to taste and preferred wetness)
Chill for best flavor (it’s AWEsome the next day)
I just can’t get enough of this salad if I get a good combo going.
Kristin — what a list! Thanks.
Corktree — that’s now on the menu for the weekend.
Corktree, I love quinoa! Here’s my favorite summer salad.
Cook 1/2c quinoa in 1c water
Whisk 2T olive oil, 2T fresh lemon juice, 1t or so kosher salt
Add oil mixture, diced tomatoes, and about 1/2c fresh spinach, cut in strips, to cooked quinoa.
Spoon quinoa mixture on top of fresh spinach leaves.
Add avocado slices and feta cheese on top.
Yum.
Some of my favorites (and thanks for giving me the impetus to remind myself about some of these; some are more side salads and some are definitely main dish):
Curried rice salad with cauliflower and cashews: http://fuguesalad.blogspot.com/2009/08/rice-salad.html
Salmon-asparagus salad: http://fuguesalad.blogspot.com/2009/04/salmon-asparagus-salad.html
Barbecue Chicken Chopped Salad: http://fuguesalad.blogspot.com/2008/08/potluck-that-wasnt.html
Orange, Avocado & Watercress Salad with Ginger-Lime Dressing: http://fuguesalad.blogspot.com/2008/04/lard-sandwiches-i-dont-think-so.html
French Potato-Veggie Salad: http://fuguesalad.blogspot.com/2007/06/finally-food-to-post-about.html
Couscous Salad (I also recently made it with quinoa, which was great): http://fuguesalad.blogspot.com/2007/06/something-to-take-to-all-those-summer.html
I just posted a bunch of links, and I think my comment may be in moderation.
I rescued it, jane. Thanks for letting us know.
Corktree’s salad sounds really good.
I’ll tell you the potato salad recipe I’m going to make tonight. It might not sound that summery, but it’s really fast and easy, and good cold. I like it with sandwiches.
“German” Potato Salad
Boil 2-3 lbs small red potatoes, and while they’re still hot, roughly chop them in quarters with a fork.
Whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp mustard, 1/2 tsp celery seeds, and some salt & freshly ground pepper.
Pour over the potatoes and mix until just combined. It’s good at room temp, and just as good cold.
Dear Deborah, try this couscous salad.
watermelon & feta salad (sounds weird but is amazing):
http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html
I served this salad at my daughter’s blessing on Sunday, and three different people asked for the recipe. It is so good.
Rotini Salad
1 cup distilled white vinegar
1 cup oil (canola or vegetable)
1 cup sugar
1 Tsbp garlic powder
1 Tbsp salt
2 Tbsp parsley
Mix this all together and let it sit overnight. The next day add in two 16 oz boxes cooked rotini, cucumber, green pepper, and tomato. Serve cold.
Oh, just when I’m in a summer salad rut! I can’t wait to try some of these listed above. Great post idea, Deborah!
Here’s our rut:
Corn, Arugula and Tomato Salad
http://chevrefennel.blogspot.com/2009/07/corn-arugula-and-cherry-tomato-salad.html
Wild Rice Chicken Salad (we’ve since dropped the chicken and still find it filling with the advocado and walnuts)
http://chevrefennel.blogspot.com/2009/05/wild-rice-chicken-salad.html
Spinach Chicken Salad
http://chevrefennel.blogspot.com/2009/05/wild-rice-chicken-salad.html
This one:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906376
I leave out the green grapes since my husband isn’t usually a fan of fruit in pasta salad. Pretty much, anything you do with grape tomatoes and feta cheese will be delicious.
Oh, and I’ve got another delicious one with grilled eggplant (or zucchini) and toasted pine nuts and spinach and feta. Here:
http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Grilled-Eggplant-and-Feta-353663
A good caprese salad always feels summery to me.
Fresh mozzarella cheese (either the large buffalo mounds sliced, or the small little balls).
Ripe tomatoes. Either large and sliced, or plum tomatoes with the little balls
Basil leaves. Lots of them. Either layered with the slices, or chopped up with the little pieces.
Drizzle with thick balsamic vinegar and olive oil.
Salt and pepper if you so desire.
Buon appetito!
Hm, my comment appears to be stuck in moderation as well…
I rescued Erin and Emily from moderation. Thanks for these! Can’t wait to try some.
Love this one:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mixed-salad-insalata-mista-recipe/index.html
I’m late in replying, but I posted this salad last week. It’s my favorite right now; I’m having it almost every day. http://www.realfood365.com/2010/07/red-leaf-lettuce-with-strawberries-and.html
I also quite like this one: http://cannelle-vanille.blogspot.com/2010/07/purple-corn-muffins-and-poached-salmon.html though I usually pair it with a homemade mustard vinaigrette instead.