Summer salads

[fancypants]

It's hot here and I'm still tired of all my summer salad recipes. What are your summer salads?

A couple days ago we had:
Grape tomatoes, halved
Feta cheese
Diced red onion
Good olive oil
Good balsamic vinegar
Kosher salt
Pepper, lots
Basil

We like this by itself or over stuff like grilled chicken.

Now you go.


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[caribougrrl]

it snowed here (briefly) yesterday

[fancypants]

it snowed here (briefly) yesterday

Well then you should stick with soups for a little while longer.


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[BonitaApplebum]

My go to salad is kind of a cooking pattern rather than a recipe. It consists of:

- 3 grains/pastas -- I typically do a combo of barley, quinoa, and israeli couscous, but sometimes I will swap orzo for the couscous and/or use a different grain. Red quinoa and tricolor couscous look pretty.
- dressing made of equal parts olive oil, orange juice, and rice vinegar, with salt and pepper to taste
- chopped veggies of varying textures. For crunchy I like cukes, red onion, jicima. For softer I like (anything) roasted or grilled -- zukes, eggplant, cauliflower.
- chopped herbs -- I love this with cilantro, but haters get oregano instead or maybe chives/scallions

I make the grains first and cool them off. Then I chop all the veggies and toss everything together with the dressing. You can modify the ratio of grains/pasta to vegetables depending on how carby you want it to be.

People love this recipe -- I bring it to potlucks/bbqs all the time, and someone always asks me for the recipe. I love it because it's so versatile -- I can throw in anything I have and it always turns out great.

[fancypants]

That looks/sounds delicious! 


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[seattlegirl]

Broccoli-peanut salad

6 cups broccoli, chopped
1/2 cup red onion, chopped
1/2 cup raisins
4oz peanuts, chopped

1/2 cup lowfat mayo
1/2 cup reduced fat sour cream
1 Tablespoon honey
pinch ground ginger
pinch ground white pepper

Peel the broccoli stalks, then chop them into 1/2 inch pieces.  Cut the broccoli tops into small florets.  Combine broccoli, onion, raisins, peanuts in a large bowl and toss well.
Combine dressing ingredients in a small bowl and mix well.  Toss the dressing with the salad.

[Run Amok]

LOVE the dressing for this one! I often just do kale, tofu, edamame, and a few other things topped with the dressing. But the original suggestions are good too! http://www.101cookbooks.com/archives/wild-seaweed-salad-recipe.html

I like the sauce for this one: http://www.epicurious.com/recipes/food/views/Cold-Sesame-Egg-Noodles-354710
If I use noodles, I usually just use itallian style or soba noodles. I usually mix in tons of veggies to make it more like a salad: broccoli, julienned pan fried tofu, edamame, scallions, broccoli slaw if I'm in a hurry. I like to add lime.

Like this one as a Mexican themed salad: http://www.epicurious.com/recipes/food/views/mexican-chopped-salad-with-honey-lime-dressing-230154 I like to use a smoked cheese or a cumin one. Toasted cumin seeds are a nice addition. I mix up the veggies based on what looks good and what I like. Watermelon or some citrus.

During nectarine season we love this one: http://www.foodandwine.com/recipes/peach-and-pistachio-salad I like to add ricotta salada or burratta

Panzanella with grilled bread-- tomatoes, cukes, lettuce, cheese, grilled pieces of bread chopped up and all tossed in a very garlicy balsamic vin

Greek salad (lettuce, tomatoes, cukes, red onions, feta, kalmata olives, dressing of oregano, red vin, Dijon (sometimes), lemon, garlic, olive oil, cracked pepper)

[BonitaApplebum]

RA -- I will totally try that seaweed salad one. It looks like it's right up my alley!

And I agree that the sesame noodle salad sounds better with soba. I have a good cold soba/peanut sauce recipe somewhere I should dig out. Yum!

[witchypoo]

greens
chopped red onion
grapefruit sections
mint
grilled swordfish
oil + vinegar

[diablita]

Yum!  So many good looking salads in this thread.

My Go To right now is Israeli salad:
(small) cubed tomatoes, cucumbers, red onion, parsley and lemon juice and I make tahina to eat with it.

When strawberries are in season I like spinach, arugula, sliced strawberries, yellow/orange peppers (for color contrast), some kind of nut (for crunch) and crumbled goat cheese.  I usually wing a fig balsamic dressing w/ the fig balsamic vinegar I buy or I just buy the fig dressing at whole foods if I'm feeling lazy.

[BonitaApplebum]

When strawberries are in season I like spinach, arugula, sliced strawberries, yellow/orange peppers (for color contrast), some kind of nut (for crunch) and crumbled goat cheese.  I usually wing a fig balsamic dressing w/ the fig balsamic vinegar I buy or I just buy the fig dressing at whole foods if I'm feeling lazy.

I don't always love sweets in my salads, but a friend of mine makes a spinach/strawberry/balsamic variation of this and it's awesome! I like the goat cheese addition here, and the peppery arugula.

[fancypants]

Yum!  So many good looking salads in this thread.

My Go To right now is Israeli salad:
(small) cubed tomatoes, cucumbers, red onion, parsley and lemon juice and I make tahina to eat with it.

When strawberries are in season I like spinach, arugula, sliced strawberries, yellow/orange peppers (for color contrast), some kind of nut (for crunch) and crumbled goat cheese.  I usually wing a fig balsamic dressing w/ the fig balsamic vinegar I buy or I just buy the fig dressing at whole foods if I'm feeling lazy.

Oh man! We just passed through strawberry season here and the strawberries were so good you could smell them from the frozen food aisle.


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[nadra24]

Summer only lasts for like 5 minutes here, but these are my faves:

Quinoa, diced tomatoes, diced cukes, feta cheese, and lots of fresh parsley with a dressing of olive oil/balsamic/touch of dijon mustard.

Salmon, roasted asparagus, sliced strawberries, feta or goat cheese. Mix with spinach or romaine lettuce, dress with raspberry vinaigrette or the above olive oil/balsamic/touch of dijon dressing.

Cowboy caviar: 1 can each of pinto and black beans (drained), 3 chopped tomatoes, 1 chopped red bell pepper, 1 cup corn, 1/2 chopped red onion, 1-2 diced avocados. Dress with italian dressing and the juice of a lime. You can add cilantro if you don't think it's the devil's herb, and a shot of hot sauce if you like it spicy. We usually eat this as a dip with tortilla chips but it's also really good tossed with finely shredded lettuce and eaten as a salad. It makes a pretty big batch, the avocado stays ok for about 24 hours but if you think you'll have leftovers then it's better to just add avocado to the portion you're going to eat that day and then add more to the leftovers when you eat them.

[BonitaApplebum]

 
Cowboy caviar: 1 can each of pinto and black beans (drained), 3 chopped tomatoes, 1 chopped red bell pepper, 1 cup corn, 1/2 chopped red onion, 1-2 diced avocados. Dress with italian dressing and the juice of a lime. You can add cilantro if you don't think it's the devil's herb, and a shot of hot sauce if you like it spicy. We usually eat this as a dip with tortilla chips but it's also really good tossed with finely shredded lettuce and eaten as a salad. It makes a pretty big batch, the avocado stays ok for about 24 hours but if you think you'll have leftovers then it's better to just add avocado to the portion you're going to eat that day and then add more to the leftovers when you eat them.

I love this one! My MIL makes it. Cilantro haters gonna hate!

[rocketgirl]

There's one I do where you boil asparagus for 2 minutes then rinse in cold water and put on ice.  Then slice grape tomatoes in half.  It is supposed to have avocado but we normally don't do that although it's good that way.  We do add spinach. (We do usually at least cut the asparagus in half because it's easier to eat later.) 

The dressing is olive oil, a little dijon mustard, salt, pepper, powdered garlic,a ton of basil and some lemon juice.  We usually top with Feta or some kind of Blue Cheese.  It is REALLY good.

I think it's this recipe or close to:  http://www.myrecipes.com/recipe/cherry-tomato-asparagus-salad

[Run Amok]

In other news, I brought this to lunch today, y no me gusta. http://inspiralized.com/2014/03/21/mason-jar-zucchini-noodle-salads/

It just didn't do anything for me. One of those times it feels like you wasted perfectly delicious ingredients.

[BonitaApplebum]

In other news, I brought this to lunch today, y no me gusta. http://inspiralized.com/2014/03/21/mason-jar-zucchini-noodle-salads/

It just didn't do anything for me. One of those times it feels like you wasted perfectly delicious ingredients.

Were the zoodles (ugh! horrendous word!) cooked or raw? Raw zucchini = no bueno for me.

[Run Amok]

Raw. I hate the word zoodle also! The whole thing was just bleck.

[BonitaApplebum]

I HATE when I think I've found the Next Big Thing that's going to be healthy and delicious and make my life easier, and then it's meh. I've been waffling on trying the salad in a jar things myself.

[diablita]

raw zoodles = ick

[caribougrrl]

I think they should be called zucchinoodles.

Zoodles is already taken.

[Dagstag v 2.0]

Raw zNoodles do bad, bad things to my GI. I like them better cooked, like pasta, with oil & garlic or some kind of sauce.

My favorite salad that I make every week lately is broccoli salad. There are variations, the last one I made had broccoli, sliced scallions, currants, pistachios, and chopped bacon, with a dressing of a little avocado oil mayo & red wine vinegar. Eta, i think there is a thread about broccoli salad here.

I wish I had the ambition to make fancy salads with seafood and berries. My usual salad is romaine and or spinach with tomatoes, carrots, olives, and some protein. Usually chicken + chopped egg, tuna + chopped egg, or anchovies + chopped egg.

[witchypoo]

yesterday, it was
greens
fresh corn
bell pepper
red onion
zucchini
and thousand island dressing

served with seeded bread

[Run Amok]

Yeah, I don't use mason jars or layer strictly. But I do put beans or grain on the bottom and lettuce or cheese on top.

[glwestcott]

With Dungeness crab tonight - chickpea, avocado, green onion, feta, cilantro, and fresh lime juice salad. OMG. Best accompaniment I've ever had to fresh crab.  A few glasses of a good champagne and some asparagus, pasta, and fresh basil pesto rounded out Mother's Day dinner. Was really good!

[rocketgirl]

Whatever mushy Brussels sprout salad that was served at brunch today, not that.  Not even the dried cranberries redeemed it.

(On the other hand, not a salad, but had amazing fried Brussels sprouts last night at a different place with a kalamata mayo that we will be trying to make at home soon.)

[ihop]

I made salad of tomatoes, cucumbers, feta, mint, scallions, olive oil, lemon, salt and pepper.  The recipe sounded good but the result was meh. 

[BonitaApplebum]

I made a salad I'm planning to bring for lunch this week -- it's just a bunch of stuff I had in the fridge/pantry.

I had a lemon/herb israeli couscous mix from whole foods, so I made that. Then I chopped up some grilled chicken sausages left over from the other night. I had a big bag of spinach from the farm, so I sauteed that briefly with a bunch of garlic and chopped it up. And then I had some fresh mushrooms so I chopped and sauteed those with Penzey's Balti seasoning.

I sprinkled feta on top after I took the pic.

[Run Amok]

This popped up in my fb feed and I had some broccoli that needed using, so it's currently getting delicious on my counter.  I'll let you know how it turns out

http://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame

[diablita]

sounds delicious.  please report back.

[Run Amok]

Ok, it's been melding for about 90 minutes and I have to say that I'm a little worried about eating the whole bowl tonight. It manages to hit that salty/sour/savory note that something like potato chips hits for me. (I mean, it's broccoli salad, so temper your expectations!) This will be a regular in rotation around here.I worried that the vinegar might be not enough but the recipe worked out perfectly as written (don't skimp on the 1 tsp salt!). This is one of those recipes that looks a little weird on paper but is way more than the sum of its parts. I've probably overhyped it by now.

[diablita]

I know exactly what you mean about the salty/sour/savory note; I'd rather have that then a sweet dessert.  Exactly why I ate so much shakshuka tonight and had to add some feta.

I'm probably going to make it for a friend's grillout on Sunday, now.  I'm always begged to bring (fish) ceviche; I think I'll bring broccoli ceviche this time instead.

[Run Amok]

I think it'll be a hit! Some of the reviews say it's too much oil but I didn't think so. I calls for 2 lbs of crowns which is 2 of the biggest heads you can find so I think some people didn't use enough broccoli. 

[BonitaApplebum]

I can't imagine that not being good! I will definitely try it!!

[glwestcott]

This tomato watermelon feta salad is really different and refreshing: http://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Salad-with-Feta-and-Toasted-Almonds-235588

[Dagstag v 2.0]

That broccoli salad recipe looks good, I will have to make that! Broccoli is dangerous for me, I will eat a lot of it at a time if it is in a delicious salad, or even just steamed with bagna cauda poured over it. Makes the next day ... productive.

[Run Amok]

Love watermelon feta salad. Good call!

I love broccoli too. It's a good pasta sub for me-- steamed or roasted with tomato sauce, white beans, sausage, and cheese is a favorite

[RFS]

Monte Marte (Mo-mar):
1 C. Cooked french lentils- chilled
1/4 C minced red onion
1/4 C chopped cilantro
1/4 C finely chopped cucumber
1/4 C chopped tomatoes
3T Soy sauce
3T Lemon Juice
1/2 C good olive oil
3 Oz smoked salmon (Lox)
4 C. mixed baby greens
___________________________

Mix lentils, onions, cilantro cucumber & tomatoes. Whisk soy sauce, lemon juice and olive oil. A couple good heavy grinds of pepper are also good. Add to chopped veg mixture and stir to combine.
Divide lettuce on two plates and spoon lentil mixture over greens. Drape with velvety slices of smoked salmon. Oh, and pour a large glass of a crispy white wine and add a good hunk of bread. So good!

[Dagstag v 2.0]

Well, I made the broccoli salad... I was kind of disappointed!  To me it seemed kind of bland.

[Dagstag v 2.0]

Hey, why not resurrect this thread? Seems like a good time to do so (since Texas is already in the 80s here.)

Broccoli, Tomato, Feta and Hazelnut Salad

I'm mildly obsessed with this salad I had at Avoca when I was in Ireland earlier this year.  When I got back I found every Avoca cookbook on Amazon (used books, so much cheaper!) and bought them all.

I got the ingredients and general instructions from https://100cookbooks.wordpress.com/2012/10/08/broccoli-tomato-feta-and-hazelnut-salad-avoca-cafe-cookbook, this is true to the cookbook:

Ingredients

110 g/4 oz. hazelnuts, shelled, with brown husk attached
400 g/14 oz. (or one large head broccoli) broccoli florets (bite-sized)
110 g/4 oz. good-quality feta cheese, cut into bite-sized cubes
225 g/8 oz. cherry tomatoes, washed and halved
200 ml/7 fl. oz French Dressing

Instructions

Preheat the oven 180 degrees C, gas mark 4. (I used 375 F)

Toast the hazel nuts in the oven spread out on a baking sheet, for about 5-10 minutes. Be careful to check them at the end because they can burn very quickly. Once they are done, tip them into a clean tea towel and rub them vigourously to take off the skins (this step is entirely optional if you don’t mind the skins, but toasting the hazelnuts gives a creamier flavor than when added raw). Let the hazelnuts cool.
(I read somewhere to wrap them in the tea towel and steam for 5 a 10 minutes to help the skins loosen, so I did that.)

Optional just barely blanch broccoli (I did this by pouring boiling water over broccoli, draining immediately and rinsing with cold water)
(I did not do this. The dressing helps soften the broccoli up and takes the raw edge off it, especially if you let the salad sit for hours or a day, whatever.)

Gently toss all the ingredients together in a large bowl until everything is coated with the dressing, season with pepper and serve.

This salad keeps very well covered in the fridge for about three days, and is an excellent idea for a picnic

French Dressing

There are many French dressing recipes on the internet inspired by the Avoca one, using one to three different oils, but since I wanted to just use olive oil, I adapted the recipe myself.

Blend (stick blender, whisk, or shake in mason jar, whatever works for you):

150 ml olive oil
50 ml red wine vinegar
1 tbsp honey
1 tbsp coarse grain mustard
1 minced garlic clove
Salt & pepper to taste

You can go crazy and adjust the ingredients to your taste!