Lately, I cannot get enough salad! The warm summer weather keeps me out of the hot kitchen and craving all things fresh. The best part is you can get inventive and insanely creative with the combinations you come up with.
Out of 101 salad recipes that I found in Tony Cenicola's article on the New York Times website, I posted 20 of my favorites here. These salads are fast, delicious, and perfectly seasonal. Read through the list. I am sure you will be able to find a concoction that makes your mouth water.
Vegan Salads
1) Watermelon Tomato Salad:
Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.
2) Fresh Off the Vine:
Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.
3) Sweet Harvest Salad:
Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
4) Boc Chewy:
Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.
5) Chickpea Tabbouleh:
Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes.
6) Italian Flag Salad:
Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.
7) Peanut Cole Slaw:
Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender.
8) Mexi-cali Salad:
Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.
Salads with Cheese
9) Grilled Cheese Crouton Salad:
Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad.
10) Red Pepper Caprese:
Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.
11) Lox Salad:
Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.
Seafood Salads
12) Spicy Crab Salad:
Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.
13) Warm Shrimp Salad:
Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.
Salads with Meat
14) The Little Italy Salad:
Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.
15) Dressed Fig Salad:
Slice fresh figs and top with crumbled bacon, balsamic vinegar and crumbled blue cheese.
16) Philly Non-cheese Steak Salad:
Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.
Noodle Salads
17) Cold Noodle Salad:
Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
18) Warm Pasta Salad:
Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil.
Whole Grain Salads
19) Cereal For Grown-ups:
Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.
20) Sweet Grain Salad:
Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.
Get in my Belly!
