Zesty Peachy Shallot-y Summer Salad

RECIPE

If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.

[SERVES 4]

ngredients:

  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 

Directions:

  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want

 

Basillion Dollar Watermelon Salad

RECIPE

[SERVES 4]

Ingredients:

  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced

Directions:

  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Herby Chopped Salad A.K.A. The Perfect Instagram Salad

 

RECIPE

This title is only kind of sort of a joke. You know you’ve thought about your plating for an insta pic before… Turns out your stomach and instagram like the same thing, lots of color, varied texture and large bowls.  This salad is a winner because you can basically throw anything in it that you’ve got going on in your fridge, the more vegetables and the more color the better. Use your vegetables before they go bad!  If you’re not into chickpeas and you want to make this salad to take to work feel free to throw on any protein you feel like.

[SERVES 4]

Ingredients:

Salad

  • 2 small heads of iceberg lettuce, chopped
  • ¼ cup olives of your choosing, halved and pitted
  • Small tub of fresh ciliegine mozzarella, quartered
  • ¼ teaspoon dried oregano
  • ¼  red onion, sliced thin and soaked in water  (just trust me)
  • 2 persian cucumbers, chopped
  • a few cherry tomatoes, quartered
  • 1 can of cooked chickpeas (or fresh if you’re cool like that)

Dressing

  • ½ cup olive oil
  • ¼  cup red wine vinegar
  • ¼ cup fresh chopped herbs (I like parsley, chives + basil)
  • Juice of ½ of a lemon
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • salt + pepper to taste

Directions:

Dressing

  1. Combine all ingredients in a mixing bowl and whisk until emulsified
  2. Taste, and add salt, pepper or lemon juice if needed
  3. Dressing always tastes better after it’s settled for a bit, so if you can make it at least 30 minutes before serving that’s ideal.

Salad

  1. Combine all the chopped vegetables into a large bowl (or into a few small to-go containers if you’re meal prepping)
  2. Sprinkle salad with salt, pepper and dried oregano flakes
  3. Toss with dressing just before serving