All posts related to Summer Salads on Hamptons for Summer Salads.
How good does this look? This past mother’s day, I made something similar, substituting red bell peppers for the corn, and adding red snapper, but this meatless version looks just as good. Don’t be put off by the jicama; you should be able to find it at Whole Foods, if not a regular grocery store. Also, if you go to Pinch My Salt’s site, you can see the recipe constructed play by play. More »
This salad, from Deb Perelman’s food blog Smitten Kitchen, reminds me of the one Sam Talbot serves under his scallops. I’m usually not a huge sweet n’ savory fan, but the watermelon really is the perfect foil for the tart feta, spicy radishes, and crisp bell peppers.
Chopped vegetable salad with watermelon and feta
Makes 4 servings
- 1 pound Campari or plum tomatoes, diced, drained
- 1 1/2 cups diced seeded watermelon
- 1 large green bell pepper, seeded, cut into 1/3-inch cubes
- 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
- 1/2 cup very thinly sliced radishes
- 3 tablespoons olive oil, divided
- 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
- 2 green onions, chopped, divided
- 1/4 cup thinly sliced fresh mint leaves, divided
- 1/2 cup plain Greek-style yogurt
- 1 teaspoon dried oregano
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I’m more of a gourmand than gourmet and a kitchen dunce to boot, but there is a leetle part of me that wishes I were a food blogger. They seem so charmingly invested in their product, and many are quite skillful writers. Seattleite Molly Wizenberg’s Orangette is one of my favorites because each recipe comes with a story. The bulk of the recipes aren’t her own, and occasionally just seem like an excuse for storytelling, but her telling is so superb -witty, personal, full of asides, that it really doesn’t matter.
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Like her Greek salad, tabouleh is one of my mother’s summertime staples. Light, lemony, with plenty of crunch, this makes a fine meal on its own, or topped with some tzatziki.
- 2c coarse bulgur (not fine-grained!)
- 2c water
- .5 purple onion, chopped fine
- 2 field-ripe tomatoes, seeded and diced
- 2 bunches of parsley
- juice of 1 lemon
- 1/3c olive oil
- salt More »
My mother makes the. best. greek. salad. period. Perhaps this is because she lived in Athens for a semester, perhaps because she’s worked as a chef, perhaps because she always uses high quality ingredients. Her version, which contains only tomatoes, cucumbers, green peppers, purple onion, fresh feta, kalamata olives, and extra virgin olive oil, has turned me into a total Greek salad snot (iceberg lettuce, greek dressing, and feta crumbles need not apply), and once you try it, you’ll be one too. ????????! More »
How good does this look? This past mother’s day, I made something similar, substituting red bell peppers for the corn, and adding red snapper, but this meatless version looks just as good. Don’t be put off by the jicama; you should be able to find it at Whole Foods, if not a regular grocery store. Also, if you go to Pinch My Salt’s site, you can see the recipe constructed play by play. More »
This salad, from Deb Perelman’s food blog Smitten Kitchen, reminds me of the one Sam Talbot serves under his scallops. I’m usually not a huge sweet n’ savory fan, but the watermelon really is the perfect foil for the tart feta, spicy radishes, and crisp bell peppers.
I’m more of a gourmand than gourmet and a kitchen dunce to boot, but there is a leetle part of me that wishes I were a food blogger. They seem so charmingly invested in their product, and many are quite skillful writers. Seattleite Molly Wizenberg’s Orangette is one of my favorites because each recipe comes with a story. The bulk of the recipes aren’t her own, and occasionally just seem like an excuse for storytelling, but her telling is so superb -witty, personal, full of asides, that it really doesn’t matter.
My mother makes the. best. greek. salad. period. Perhaps this is because she lived in Athens for a semester, perhaps because she’s worked as a chef, perhaps because she always uses high quality ingredients. Her version, which contains only tomatoes, cucumbers, green peppers, purple onion, fresh feta, kalamata olives, and extra virgin olive oil, has turned me into a total Greek salad snot (iceberg lettuce, greek dressing, and feta crumbles need not apply), and once you try it, you’ll be one too. ????????! More »
