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Ingredients Dressing – ¼ cup extra-virgin olive oil – 3 tablespoons red wine vinegar – 1 garlic clove, minced – ½ teaspoon dried oregano, more for sprinkling – ¼ teaspoon Dijon mustard – ¼ teaspoon sea salt – Freshly ground black pepper For the salad – 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick – 1 green bell pepper, chopped into 1-inch pieces
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– 2 cups halved cherry tomatoes – 5 ounces feta cheese, cut into ½ inch cubes* – ⅓ cup thinly sliced red onion – ⅓ cup pitted Kalamata olives – ⅓ cup fresh mint leaves Instructions – Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
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– On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve. Notes *Feta in brine is best for this recipe.
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Ingredients dressing: – 1 tablespoon tamari – 2 teaspoons fresh lime juice – 2 teaspoons rice vinegar – 1 small garlic clove, minced – ½ teaspoon minced ginger salad: – 3 heirloom tomatoes, sliced into wedges – 5 cups cut watermelon (about 2-inch triangles) – 1 thinly sliced jalapeño and/or a few Thai chiles
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– 2 tablespoons Thai basil or regular basil – 2 tablespoons toasted cashews – ½ avocado, diced – Sea salt, to taste, if desired – Lime wedges, for serving Instructions 1. Make the dressing: In a small bowl, combine the tamari, lime juice, vinegar, garlic, and ginger. 2. Arrange the tomatoes, watermelon, and jalapeños on a platter or in a shallow bowl.
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(This salad should not be served in a deep bowl because the flavorful juices will sink to the bottom.) Drizzle with the dressing and top with the basil, cashews, and avocado. Season to taste and serve with lime wedges.
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Ingredients – 1½ cups cherry tomatoes, sliced in half – 3-4 small eggplant – Extra-virgin olive oil, for drizzling – ¾ cup uncooked farro – ½ cup cooked chickpeas, drained and rinsed – 1 garlic clove, minced – ½ cup pine nuts, toasted – Big handful of arugula – Big handful of torn basil – Generous splashes of sherry vinegar – Sea salt & freshly ground black pepper
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Instructions 1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown around the edges - about 30-35 minutes, depending on the size of your tomatoes. 2. Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer.
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Cover and cook for 30-40 minutes or until tender. Drain and set aside in a large bowl. 3. Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let it sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry. (This is my shortcut. If you want to properly salt your eggplant this is a good video). 4. In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender
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and golden brown on each side, about 10-12 minutes. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper. 5. Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.
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Notes Make this gluten free by using quinoa instead of the farro.
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Ingredients – about 3 medium heirloom tomatoes – olive oil – sherry vinegar – ½ cup uncooked whole wheat orzo – 1 clove of garlic – a big handful of arugula – ½ cup chickpeas, cooked & drained – ½ large avocado, diced – juice of ½ a small lemon – handful of fresh basil – pine nuts – salt & pepper
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Instructions 1. Chop the tomatoes into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, ½ a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomatoes marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits. 2. Cook the orzo in salted boiling water for 7-9 minutes or until al dente.
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While you're waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove. 3. Drain your orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings. 4. Dice your avocado and season it with a squeeze of lemon and a bit of salt. 5. Place the orzo salad onto a serving plate (or just keep it in the same bowl).
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6. Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time. Notes gluten free: sub out orzo for quinoa (adjust cooking method accordingly).
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Ingredients – 3 to 4 medium heirloom tomatoes, sliced – 1 (8-ounce) ball fresh mozzarella, sliced – Fresh basil leaves – Extra-virgin olive oil, for drizzling – Flaky sea salt and freshly ground black pepper Optional additions/variations: – Drizzle of balsamic vinegar or reduced balsamic – Dollops of pesto – Sliced peaches – Mint leaves
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– Avocado slices – Strawberries, see this strawberry salad Instructions – Arrange the tomatoes, mozzarella, and basil leaves on a platter. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. – If desired, add ingredients from the variations list.
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