Tomato Salad

recipe from Food Network Kitchen

Ingredients:

  • 1 ½ pounds mixed tomatoes
  • salt and pepper
  • 2 teaspoons brown sugar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • snipped chives and basil to garnish

Directions:

  1. Cut tomatoes into wedges; season with salt and pepper.
  2. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil.
  3. Drizzle over the tomatoes; top with snipped chives and basil.

Summer Squash Salad

recipe from Taste of Home

Ingredients:

  • 4 cups julienned or thinly sliced zucchini
  • 4 cups julienned or thinly sliced yellow squash
  • 2 cups sliced radishes
  • 1 cup olive oil
  • 1/3 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons snipped fresh parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper

Directions:

  1. In a large bowl, toss the zucchini, squash and radishes.
  2. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours.
  3. If desired, top with additional snipped fresh parsley. Makes 12 servings.

Basil & Feta Corn Salad

recipe by Lena Abraham for delish

Ingredients:

  • 4 c. fresh corn, steamed, boiled, or grilled – cut off the cob
  • 1 c. cherry tomatoes, halved
  • 1/3 c. crumbled feta
  • 1/4 red onion, finely chopped
  • 1/4 c. fresh basil, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Toss all ingredients together in a large bowl
  2. Season to taste with salt and pepper. Makes 6 servings.

Fresh Berry Salad Recipe

recipe from Six Sisters Stuff 

Ingredients:

  • 2 cups strawberries quartered
  • 1½ cups blueberries
  • 1½ cups blackberries
  • 1½ cups raspberries
  • 1 Tablespoon apple juice
  • 1 lime

Directions:

  1. Toss together strawberries, blueberries, blackberries, raspberries and apple juice.
  2. Zest lime, and set zest aside.
  3. Squeeze the juice of the lime over the berries, then top with lime zest.
  4. Refrigerate until cold, then serve. Makes 8 servings.

Notes: You can easily substitute in other fruits or extras like cherries, honey, whipped cream, poppy seeds, almonds, etc. And it’s great on angel food or pound cake or over vanilla ice cream.

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