Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Shaved Kohlrabi Salad

Try this spring root vegetable salad with raw kohlrabi, beets, and radishes from E is for Eat.

Ingredients

  • 1 bunch baby kohlrabi
  • 2 nectarines
  • 1 chioggia beet
  • 2 radishes
  • 1 tablespoon finely minced shallots
  • 1 teaspoon finely minced ginger
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • salt & pepper, to taste
  • 1/4 cup toasted (slivered or sliced) almonds
  • 1 ounce semifirm cheese or nut cheese
  • mint (for garnish)

Directions

  1. Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
  2. Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
  3. Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.