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Category: Salad
Prep Time: Cook Time: Total Time:
1 1/2 lb tomatoes, cut into chunks
3 medium cucumbers, peeled, seeded and cut into chunks, optional
1 medium red onion
3 large red or green peppers, seed and cut into chunks
3/4 cup fresh basil loosely packed (or 1/2 cup dill)
3 tbsp extra-virgin olive oil
1 tbsp vinegar, of good quality, of any type
Salt, to taste
Freshly ground black pepper, to taste
Slice the onion as thinly as possible and soak slices in cold water for fifteen minutes to sweeten them.. Toss tomatoes with the cucumbers, peppers, onions and basil or dill. Sprinkle oil and vinegar and toss; add salt and pepper to taste. Serving: 4
SUMMER SALAD II
1 Boston lettuce, well washed and thoroughly dried
1 bunch arugula, well washed and thoroughly dried
1 red onion, very thinly sliced
1 pint strawberries, thinly sliced and marinated in 2 tbsp raspberry vinegar
1 cup walnut pieces, toasted
Dressing
1 tsp Dijon mustard
1/4 cup raspberry vinegar and some juiced drained from the strawberries
1/4 cup walnut oil
1/2 cup oil
Pinch salt and pepper
Remove pithy bottoms from Boston lettuce leaves and the woody arugula stems. Drain the strawberries and put the first 5 ingredients into a large shallow bowl.
In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking dribbling in the oil, then add the salt and pepper to taste. Toss with the salad just before arranges on individual plates or salad bowls. Serves 6
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SUMMER SALAD I
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Category: Salad
Prep Time: Cook Time: Total Time:
1 1/2 lb tomatoes, cut into chunks
3 medium cucumbers, peeled, seeded and cut into chunks, optional
1 medium red onion
3 large red or green peppers, seed and cut into chunks
3/4 cup fresh basil loosely packed (or 1/2 cup dill)
3 tbsp extra-virgin olive oil
1 tbsp vinegar, of good quality, of any type
Salt, to taste
Freshly ground black pepper, to taste
Slice the onion as thinly as possible and soak slices in cold water for fifteen minutes to sweeten them.. Toss tomatoes with the cucumbers, peppers, onions and basil or dill. Sprinkle oil and vinegar and toss; add salt and pepper to taste. Serving: 4
SUMMER SALAD II
1 Boston lettuce, well washed and thoroughly dried
1 bunch arugula, well washed and thoroughly dried
1 red onion, very thinly sliced
1 pint strawberries, thinly sliced and marinated in 2 tbsp raspberry vinegar
1 cup walnut pieces, toasted
Dressing
1 tsp Dijon mustard
1/4 cup raspberry vinegar and some juiced drained from the strawberries
1/4 cup walnut oil
1/2 cup oil
Pinch salt and pepper
Remove pithy bottoms from Boston lettuce leaves and the woody arugula stems. Drain the strawberries and put the first 5 ingredients into a large shallow bowl.
In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking dribbling in the oil, then add the salt and pepper to taste. Toss with the salad just before arranges on individual plates or salad bowls. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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