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Archive | Salad

Cucumber, Watermelon and Feta Salad

from A Summer Concert Picnic

This refreshing salad highlights the bounty of summer with a sweet-and-savory flair.


4 cups cubed watermelon
1½ cups peeled, quartered and sliced cucumber
1 cup crumbled feta cheese
2 tablespoons chopped basil
1 tablespoon chopped mint
½ teaspoon fresh-ground black pepper

In a large bowl, toss to combine all ingredients.…

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Black Pepper-Balsamic Strawberries

Strawberries are spring’s candy. They’re perfect, bare in a bowl. For a change, add tawny, tangy balsamic vinegar and a touch of freshly ground pepper to complement their sweetness.

Makes 6 to 8 servings

2 pounds strawberries, halved
3 tablespoons aged balsamic vinegar
2 tablespoons granulated sugar
1½ teaspoons fresh ground black pepper

In a large bowl, combine all ingredients and mix until combined.…

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Makes 4 servings

1 head broccoli, florets removed
2 tablespoons olive oil plus more for serving
Sea salt and pepper
4 ounces feta
2 green onions
Small handful mint
Small handful flat-leaf parsley
¼ cup pine nuts, toasted
¼ cup Zante currants
Red pepper flakes (if you like a little heat)
Red wine vinegar
Balsamic vinegar

Preheat the oven to 425°F.…

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Spring Salad

Makes 4 servings

3 slices prosciutto, such as San Daniele
1 cup peas (fresh or frozen)
3 ounces spring salad mix
Handful of torn mint leaves
Sea salt and cracked pepper
Champagne Vinaigrette (recipe follows)
¼ cup pine nuts, toasted
Parmesan, for serving

Tear the ham into small pieces, about 2 inches, and put them in a hot ungreased skillet over medium-high heat.…

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Orange Chicken Salad

Makes 4 servings

1-inch knob ginger, grated
3 cloves of garlic, minced
¼ cup soy sauce
¼ cup honey
Juice and zest of 2 oranges
1 pound chicken thighs
1 pound Brussels sprouts, sliced
3 tablespoons olive oil
Sea salt and pepper
4 blood oranges
Orange Vinaigrette (recipe follows)
4 handfuls arugula
Feta cheese crumbles

Make the marinade by combining the first 5 ingredients in a bowl and whisking until combined.…

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Beets can be so much more than part of the ubiquitous spinach-and-goat-cheese salad that they’ve become synonymous with in the last few years. Here’s what I like to make with them.

photo: istock.com/gesh


Wrap a large beet in aluminum foil and roast it in a 400°F oven until cooked through.…

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Minty Grapefruit Salad

Makes 8 servings

Average cost for one recipe: $2.82

3 large or 4 small grapefruit
1 teaspoon honey
2 tablespoons finely chopped mint

Cut away grapefruit peel and white part. Then cut each grapefruit segment from the membranes. Place grapefruit segments in a serving dish.…

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Carrot Salad

Serves 4

2 pounds multicolored carrots (I used yellow, orange, red)
2 tablespoons finely chopped mint
¼ fresh jalapeño, finely chopped
2 tablespoons olive oil (a nice, high-quality fruity one is best)
Lime juice to taste
Sea salt to taste
¼ cup pistachios, roughly chopped

Peel the carrots, then also with your peeler, shave the carrots into long ribbons.…

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Chopped Vegetable Salad With Cane Syrup Vinaigrette

photo by Ellise Pierce

Makes 8 servings

2 pounds broccoli crowns, florets removed
6 tablespoons olive oil (divided use)
Sea salt and pepper
2 lbs sweet potatoes, peeled & sliced into ½-inch discs
2 lbs beets, peeled & sliced into ½-inch thick discs
1 Anjou pear
1 avocado
1 small head romaine
½ head radicchio
Cane Syrup Vinaigrette (recipe below)
4 ounces Feta, crumbled

Preheat the oven to 450°F.…

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