That sounds delish!
I made your tomato, peach, and burrata salad for lunch today. It’s over 100 degrees here in Arizona, so it was very refreshing. Thanks for sharing.
1 Like
My favorite is a panzanella salad, we have some great bakeries in town with delicious bread https://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-1944317
I have several like this one bookmarked Caprese Melon Salad with Prosciutto and Mozzarella
I make a quinoa salad at least once a week with cherry tomatoes, cucumber, calamata olives, feta, red onion, red peppers ,chick peas, herbs with a garlic lemon dressing.
2 Likes
I’ve made several versions of a bean salad lately, using Rancho Gordo beans (which I’m convinced are better than average). I throw in a lot of what I have on hand, vut usually grilled or roasted vegetables, roasted garlic, marinated mozzarella balls, fresh basil and balsalmic vinegar. You could add leftover corn etc.
I promise this is the last time I’ll comment on my chopper (on this thread anyway 
) but here is my 5 minute chopped salad for lunch! Added in some pistachios and crumbled a few crackers in it. It’s so good!
6 Likes
Looks delicious! And I love my chopper too:)
1 Like
Tonight I did what I’m calling a mix of a deconstructed BLT and a wedge salad. 
Chopped romaine, tomato, red onion, corn off the cob (uncooked), chopped raw snap peas, crumbled bacon, olive oil homemade croutons (in the oven when I did the bacon), cheddar/Romano crumbles, pickled jalapeño and then topped with both garlic expressions dressing and blue cheese dressing.
It tastes AMAZING!
5 Likes
Sounds divine!
For the cottage cheese lovers (or sub in burrata or seasoned labne/yogurt:
Tomato And Cottage Cheese Salad
Ingredients
Yield:4 servings
- 1½ pounds heirloom tomatoes, sliced ½-inch thick
- Flaky sea salt and freshly ground black pepper
- ½ teaspoon poppy seeds
- ½ teaspoon toasted white or black sesame seeds
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- ¼ small red onion, very thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce (optional)
- 1cup/8 ounces full-fat cottage cheese
- ⅓ cup coarsely chopped mixed tender herbs (such as chives, parsley and dill)
- Grilled or toasted French bread or bagels, for serving
- Step 1
Arrange tomato slices on a platter and season with ½ teaspoon salt.
- Step 2
Meanwhile, combine the poppy seeds, sesame seeds, dried garlic and dried onion in a small skillet. Cook over medium, shaking the pan occasionally, until the mixture is fragrant and golden brown, about 2 minutes. Transfer to a small bowl, stir in ½ teaspoon salt and ¼ teaspoon pepper and set aside.
- Step 3
Scatter the red onion on top of the tomato slices and drizzle with the olive oil and Worcestershire sauce, if using.
- Step 4
Using a spoon, dollop the cottage cheese on top.
- Step 5
Garnish with the herbs and the toasted spice blend; serve with bread.
I have been toasting some homemade sourdough bread, then cutting it up into cubes and covering it with the last tomatoes from my garden – coarsely chopped – with shallots/red onions and peeled/seeded cucumbers, over which I drizzle EVOO and red wine vinegar. I am going to make a vinaigrette with some Dijon mustard and minced garlic, and see how that works on my version of panzanella. I will keep eating this until all my tomatoes are used up!
3 Likes
Our town’s farmers market is tomorrow, going to load up on tomatoes, peppers, we have cucumbers in our garden, panzanella salad and gazpacho. My family wants me to give up gluten due to stomach issues (I’m a celiac gene carrier like most on my mom’s Irish side with a bunch with celiac including 2 of my kids, so I’d like to sneak in a last salad, I love sourdough bread, I’m such a baby, I can easily live without commercial sandwich bread, but no good bread?).
1 Like
This gluten free bread is supposed to be pretty good and it’s easy!
https://nestingwithgrace.com/easiest-gluten-free-bread-with-the-best-gluten-free-flour/
1 Like
My husband tried his hand at bread making during COVID (due to us buying a giant bag of flour during COVID because that was the only choice), he failed but I think I can redirect.
2 Likes
I made my own cole slaw dressing for the first time…it was delicious. Mayo, red wine vinegar, hot honey, and a small amount of sugar. I love coleslaw and it’s a summer favorite.
3 Likes
I love cole slaw, too! Just came back from TJ with two bags of shredded cabbage and carrots. 
1 Like
As a mayo-free version, I occasionally sprinkle some salt and apple cider vinegar into shredded cabbage and carrots mix and “massage” it well. Not a sauerkraut, not a slaw, but still tasty. Add some fresh dill or parsley or both and serve as a side dish. My husband likes it.
3 Likes
Celery seed. Celery seed is the, “secret ingredient,” for good Cole slaw - IMO
5 Likes
This topic was automatically closed 180 days after the last reply. If you’d like to reply, please flag the thread for moderator attention.