Dinner, Lunch, Salad

Spring Panzanella

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Spring Panzanella with Asparagus, Peas, Herbs and a Lemon Buttermilk Dressing.  A slight twist on a Bon Appétit recipe from 2020 by Molly Baz, this is the bomb.  

Traditional Panzanella leans on the juice of tomatoes to soften the bread, melding everything together.  This version takes things up a notch, using a dreamy lemon buttermilk dressing that is so good you’ll want to put it on everything you make.  

I added both fresh shelled peas and pea shoots to this dish, but they are both not needed if you can’t find them in season – this is not the place for frozen peas, so just add in a few more sliced sugar snaps if you can’t find the others.  You’ll need to blanch the peas, making for a bright green addition to the already gorgeous array of seasonal veggies.  

Spring Panzanella

Print Recipe
Panzanella with spring asparagus, scallions and pea shoots with a lemon buttermilk dressing.
Course dinner, Lunch, Salad, Side Dish
Cuisine American
Keyword panzanella
Prep Time 25 minutes
Cook Time 10 minutes

Ingredients

  • 1 garlic clove
  • 2 lemons
  • 1/4 cup buttermilk
  • 8 Tbsp extra-virgin olive oil divided
  • Kosher salt freshly ground pepper
  • 1 English hothouse cucumber halved lengthwise, cut crosswise into 1½” pieces
  • 4 scallions thinly sliced on a diagonal
  • 4 oz. sugar snap peas trimmed, thinly sliced on a diagonal (about 1 1/2 cups)
  • 1 cup shelled fresh peas (optional - when available)
  • 2-3 slices sourdough bread
  • 1 bunch asparagus trimmed, sliced on a diagonal into 2” pieces
  • 1 cup fresh pea shoots only when available - omit otherwise
  • 1 cup chopped herbs - basil, chives, parsley, mint
  • 4 oz. feta

Instructions

  • Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
  • To prepare the shelled peas, bring about 3 cups of water to a boil, adding1 Tbsp of kosher salt. Prepare an ice bath by placing a bowl of ice in the sink with cold water. Blanch the fresh peas for about 45 seconds. Remove from the heat and immediately dunk the peas into the bowl of ice... I like to use a large strainer that can fit into the ice bath, so the peas are easy to extract once chilled. Set aside until you are assembling the veggies in the dressing.
  • Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, sugar snap peas, and blanched shelled peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
  • Pour remaining 2 Tbsp. oil into a 12 inch skillet, allowing room for 2-3 slices of bread to lay flat. Cook, undisturbed, over medium heat until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
  • Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 -4 minutes. Add to salad.
  • Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs (and pea shoots, if using) to salad and toss once more.
  • Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.

Notes

This is a Bon Appétit Recipe by Molly Baz from 2020, and it is one of the best takes on panzanella ever.  The dressing is sublime and would be great on any bright greens you can get your hands on.   I added fresh shelled peas to the salad, but I wouldn't use them unless they are in season - this is not the place for frozen peas.  Just omit and use a little more sugar snap peas in place...  
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Dinner, Lunch, Salad

Orzo with Roasted Vegetables

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Classic Barefoot Contessa orzo with roasted vegetables, feta and pine nuts.  Just in time for Mother’s Day, one of her best recipes in a slightly tweaked version!  While it stands alone beautifully, it also pairs well with anything on the grill – shrimp, steak, chicken, or even just some grilled bread.

This recipe comes from the Barefoot Contessa Parties cookbook, which might be my favorite of all.  The idea here is roasting the vegetables, and tossing them with the hot orzo and the lemon vinaigrette (which is HUGELY simple), and allowing everything to come together.  Toss it at the end with the fancy ingredients and you have a meal of a salad. 

The beauty of this is the ability to adjust whatever veggies you prefer – in the fall, you can do butternut squash and add some sliced kale to wilt while everything is hot.  Ina’s original recipe calls for roasted eggplant, which isn’t a favorite here, so we use zucchini, asparagus and summer squash, but you could simply just do peppers and onions if you prefer.  All that matters is that you make it the way YOU like it.  

Orzo with Roasted Vegetables

Print Recipe
Roasted Vegetables tossed with Orzo, Lemon vinaigrette, Feta, Basil and Pine Nuts
Course dinner, Lunch, Salad
Cuisine American
Keyword orzo salad, roasted vegetable salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 24 minutes
Servings 6 people

Ingredients

  • 2 small zucchini sliced into 1 inch pieces
  • 1 small summer squash sliced into 1 inch pieces
  • 2 peppers - any color 1-inch diced
  • 1 bunch asparagus sliced into 2 inch pieces
  • 1 large red onion peeled and 1-inch diced or sliced
  • 2 garlic cloves minced
  • 1/3 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 8 oz orzo (uncooked) (1 cup)

For the Dressing

  • 1/3 cup freshly squeezed lemon juice 2 lemons
  • 1/3 cup good olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For serving

  • 1 bunch scallions minced (white and green parts)
  • 1/4 cup pine nuts toasted
  • 3/4 pound good feta broken apart into small bites
  • 1/2 cup fresh basil leaves, sliced

Instructions

  • Preheat the oven to 425 degrees F.
  • Toss the zucchini, squash, asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on 2-3 large sheet pans - don't crowd them, as things will steam vs. roast. Roast for 20-25 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Notes

This is a classic Barefoot Contessa Recipe that is from her "Parties" cookbook, which might be my favorite of all.  The recipe is adaptable, make ahead, and simple in all the right ways.  Her version, is here - I have changed a few things...  Mostly removing the eggplant and adding zucchini, squash, and asparagus.  https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921
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Appetizers/Snacks, Dinner, Lunch, Salad

Tuscan Kale Salad with Tahini Parmesan Dressing

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A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas.  This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead.  Thanks to Half Baked Harvest for this gem!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids.  This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days.  The toppings take everything to a new level.

I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both.  I love the color of the red kale if you can find it.  Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves. 

I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.

Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas

Print Recipe
A kale caesar salad with spicy chickpeas and parmesan
Course Appetizer, dinner, Lunch
Cuisine American
Keyword kale caesar salad, kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 1 14 oz. can of chickpeas, drained & patted dry
  • 1/4 cup olive oil divided
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup pinenuts optional
  • 2 cloves garlic smashed
  • 1/2 cup grated parmesan
  • 2 heads tuscan or curly kale
  • 2 avocados sliced

Tahini Parmesan Dressing

  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic grated
  • kosher salt & black pepper
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 425° F.
  • On a baking sheet, toss the rinsed and dried chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
  • During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 7-10 minutes, until toasted.
  • Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
  • To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 cup water to thin the dressing. Taste and adjust the salt and pepper.
  • Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Notes

This recipe comes from Half Baked Harvest, and it's a family fave.  The dressing keeps well, and makes a kale lover out of just about anyone!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
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Dinner, Lunch, Salad

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

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A hearty make ahead salad that is perfect for the holidays and all winter long!  Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.

The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased!  I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.  

The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme.  The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

Print Recipe
A hearty fall salad full of flavor with parmesan and pomegranate
Course dinner, Lunch, Salad
Cuisine American
Keyword arugula salad, brussels sprouts, fall salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Food Processor or Mandolin

Ingredients

  • 6 slices cooked bacon chopped
  • 3 cups shredded Brussels sprouts (about 1 lb)
  • 4 cups baby arugula or baby kale (one box)
  • 3/4 cup shaved parmesan cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas optional

Cider and Shallot Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 shallot, minced
  • 1/2 tsp grainy dijon (or plain dijon) mustard
  • 2 Tbsp chopped fresh thyme leaves
  • kosher salt and black pep
  • 1/2 cup olive oil

Instructions

  • To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
  • To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
  • To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.

Notes

This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way! 
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/
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Dinner, Lunch, Salad

Genius Chicken Salad

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A caesar inspired salad with sourdough croutons and chicken thighs.   As the weather turns warmer, this is the kind of thing you want for dinner and lunch the next day, so make extra!

Food52 is a website that has a section of recipes edited by Kristen Miglore that she deems “Genius.”  This is one of them, and I couldn’t agree more.  The dressing doubles as a marinade, and the sourdough slice of bread makes the best and easiest croutons ever – no flipping tiny cubes of bread for even cooking.  GENIUS.  

Per usual, I’ve tweaked this for my own tastes (and that of my kids) by removing the anchovies, replacing that with 2 tsp of Worcestershire sauce. It gives the same salty bite without the fishy taste.  I have made it both ways, and like my version better – it’s also easier than buying a tin of anchovies for just this salad.  

Genius Chicken Salad

Print Recipe
A caesar inspired salad with chicken thighs

Ingredients

  • 3 garlic cloves
  • 2 tsp Worcestershire sauce
  • 3/4 cup grated parmesan divided
  • 1 lemon
  • 1 cup mayo
  • 1 teaspoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1 pound boneless, skinless chicken thighs
  • A few small heads crisp lettuces like Little Gem, romaine, or chicories
  • 2 - 4 tablespoons olive oil for cooking both the chicken and croutons
  • 2-3 thick slices of sourdough bread for croutons

Instructions

  • Finely chop the three garlic cloves. Transfer to a medium bowl. Finely grate ¾ cup Parmesan (about 1½ ounces) and add ½ cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, Worcestershire ,and Dijon mustard, using a large whisk.
  • Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.
  • Heat a large nonstick skillet over medium heat, and add two tablespoons olive oil when ready. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.
  • Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1½ tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining ¼ cup Parm and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parm.
  • For croutons, heat the olive oil in the skillet over medium-high (any flaky brown bits leftover from the chicken will add flavor). Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.

Notes

This salad comes from the Food52 website, where Kristen Miglore showcases what she considers to be Genius Recipes - they have always been foolproof for me, and this one is easy and quick, and deceptively delicious.  The simplicity of the marinade/dressing saves time and makes for easy prep.  The original recipe (tweaked here with a few changes) came from Ali Slagle.  https://food52.com/recipes/87742-not-just-another-chicken-caesar-salad-from-ali-slagle
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Dinner, Lunch, Salad

Greek Pasta Salad with Basil and Feta

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A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.

This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table.  It was a delicious and easy summer upgrade and has become a favorite in rotation. 

You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible.  This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends.  It’s also the perfect thing to bring to the beach or on the boat!

Greek Pasta Salad with Basil and Feta

Print Recipe
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Course dinner, Lunch, Salad, Salad, Lunch, Dinner, snack
Cuisine Mediterranean
Keyword pasta salad, greek salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 lb bite sized pasta - I like large shells
  • 2 pints halved cherry tomatoes
  • 1 small red onion, cut into bite sized slivers
  • 1/2 English cucumber, chopped into bite sized pieces
  • 2 cups mini peppers, chopped into small pieces
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb. block feta cheese, broken into bite sized pieces
  • optional - add chopped peperoncini to garnish

Instructions

  • Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
  • Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
  • In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
  • When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.

Notes

This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites.  The vinaigrette is delicious and I often double it to have on hand.  I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
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Dinner, Lunch, Salad

Seared Tuna Salad with Avocado and Scallions

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The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.

This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend.  It’s a great addition to any potluck, or just a simple summer lunch or dinner.  Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.  

The best part about this is you can assemble it early in the day and the flavors will meld over time.  Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.  

Here’s a video of how to make this salad!  https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc

Seared Tuna Salad with Avocado and Scallions

Print Recipe
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Course dinner, Lunch, Salad
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
  • olive oil (1/4 cup, plus more for cooking the fish)
  • kosher salt and black pepper
  • 1 tsp wasabi powder or paste
  • zest from 2-3 limes
  • 6 Tbsp freshly squeezed lime juice (3-4 limes)
  • 2 tsp soy sauce
  • 10 dashes Tabasco Sauce
  • 2 ripe avocados, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped scallions
  • 2 Tbsp sesame seeds

Instructions

  • Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
  • For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
  • In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.

Notes

This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad.  I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well.  It's an amazingly simple and easy dish, that always impresses a crowd.  
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Dinner, Lunch, Salad

The Summer Fridge Salad

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A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!

This salad is exactly what you want around for the next few months.  It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity.  It’s uber healthy, and full of things you likely will have on hand anyway.  I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.

The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too.  I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.  

The Summer Fridge Salad

Print Recipe
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword quinoa salad, summer salad, make ahead salad
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 8 people

Ingredients

  • 2 cups cooked quinoa I use white, but you can use any kind
  • 2 cups chopped English cucumber
  • 3/4 cup chopped red onion
  • 1-2 cans chickpeas (to your liking)
  • 1 cup chopped mixed parsley, basil and mint
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 8 oz broken fresh feta (from a block)
  • 1/2 cup roasted and salted pistachios

Instructions

  • In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
  • Add the crumbled feta and pistachios to the salad, then check for seasoning.
  • As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!

Notes

There are countless versions of this famed salad, and this mixture hits all the notes I love.  I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.  
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Dinner, Lunch, Salad

Summer Melon Salad with Feta and Mint

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Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.

Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through.  I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs.  Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.  

Here’s a quick video link for how to make this salad!  https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1

Summer Melon Salad with Feta and Mint

Print Recipe
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword Summer Salad, Watermelon Salad, Melon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
  • 2 cups cantaloupe or honeydew, chopped
  • 1 cup sliced Persian or English cucumbers
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped mint leaves
  • kosher salt and pepper
  • 4 oz sliced feta (I prefer using a block of feta to the crumbles)
  • 1/4 cup toasted pistachios
  • 2 Tbsp fresh chopped chives
  • 2 Tbsp fresh chopped basil

Instructions

  • To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
  • Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
  • When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.

Notes

This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.  
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