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Watermelon Summer Salad

Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.

We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…

Bon Appétit!

 

 

Watermelon Summer Salad

Ingredients:

  • 1 (5-pound) watermelon
  • 1 Vidalia onion
  • 1 cucumber, sliced (optional)
  • 1/4 cup red wine or balsamic vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs

Directions

In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..

Enjoy!

 

Shrimp and Orzo Salad

 

I have to share with you my new favorite summer salad. A wonderful simple and delicious side-dish with shrimp, lots of fresh herbs and gorgeous garden vegetables. One that is both cool and classy at the same time. A truly magical combination of exquisite flavors that is sure to bring smiles to everyone at your table. Let this shrimp salad rock your next BBQ!

Bon Appétit!

You can see the recipe (below) is super easy. I really do love the addition of Major Grey Chutney. A little spicy and sweet (jut like me!) Oh, I’ve listed several optional ingredients for you. This is your salad now, have fun and make it any way you want…

 

Shrimp and Orzo Salad

(recipe courtesy James Fielder)

 

Ingredients:

1 16 oz box of orzo (rice-shaped pasta)

1 cucumber, diced into ¼ -inch-thick pieces

8-12 oz. of cooked salad shrimp

1/2 cup Major Grey Chutney

1/2 cup mayonnaise

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

Salt and pepper, to taste

1 tablespoon fresh lemon juice, and zest

1 tablespoon olive oil

5 oz. of feta cheese, crumbled (optional)

1 pint cherry tomatoes, halved (optional)

1 bunch green onions, chopped (optional)

1 pint fresh peas (optional)

 

Method:

*Note: We buy 2-3 (4 oz.) bags of inexpensive frozen (wild-caught) salad shrimp.

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add everything listed above that you like. Toss well and refrigerate.

Enjoy!

 

 

 

Spinach Salad With Cucumber, Tomatoes and Feta

 

I do love spinach, but I never liked spinach salad until I had this Mediterranean-style salad adapted from “Recipes for Health” from The New York Times. A glorious colorful salad made healthier with lots of garden vegetables, instead of the usual bacon & eggs. A  lovely, light dressing of olive oil and fresh lemon juice keep the guilt away too. Adding some fresh cucumber, tomatoes, herbs and feta cheese really make this modern-day spinach salad wicked good. I promise!

Bon Appétit!

 

Spinach Salad With Cucumber, Tomatoes and Feta

Ingredients:

  • 1/2 small red onion, sliced (optional)
  • 1/2 cup fresh strawberries, sliced (optional)
  • 6 ounces baby spinach
  • 1 pound tomatoes, cut in wedges, or cherry tomatoes.
  • 1 small cucumber, cut in half lengthwise, then sliced.
  • 8 calamata olives, pitted and cut in half.
  • 1 red pepper, thinly sliced.
  • 2 teaspoons chopped fresh dill.
  • 1 tablespoon chopped fresh mint.
  • 2 tablespoons fresh lemon juice.
  • salt & pepper to taste.
  • 5 tablespoons extra virgin olive oil.
  • 2 ounces feta cheese, cut in small dice or crumbled.

 

Method:

*Tip: Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause tears and the too strong onion flavor.)

1. Combine the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.

2. In a small bowl whisk together the lemon juice, salt, pepper and olive oil.

3. Add the spinach, and feta. Toss together thoroughly and serve.


Bon Appétit!

Enjoy!


Yield: Serves 6-8

Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.

Nutritional information per serving: 160 calories; 10 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 215 milligrams sodium; 3 grams protein