salad – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Easy Japanese Kani Salad

Chris — Mon, 10 Aug 2026 10:00:00 +0000

Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing.

This Japanese kani salad is perfect when something cool, creamy, and crunchy needs to come together without a lot of prep. It has the sushi-restaurant flavor people crave, but it uses simple ingredients found at most grocery stores. Shredded imitation crab brings a soft, silky bite, while cucumber, carrot, and cabbage keep everything fresh and crisp. The sesame mayo dressing ties it all together with tang, sweetness, and a little heat.

What is Kani Salad?

Kani salad is the kind of Japanese-inspired salad that feels fancy, but it comes together with everyday ingredients. It usually stars shredded kani, which often means imitation crab in American sushi restaurants. The crab is tossed with crisp vegetables and a creamy dressing that tastes bright, lightly sweet, and a little savory.

This version has shredded imitation crab, cucumber, carrot, cabbage, and black sesame seeds. Everything is tossed in a quick dressing with mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. It is cool, creamy, crunchy, and just spicy enough to keep you going back for another bite.

What is Imitation Crab, and Who Invented It?

Imitation crab is a Japanese seafood product made from surimi. Surimi is a paste usually made with finely minced Alaskan pollock or another mild white fish like whiting or cod. It is shaped and flavored to resemble crab meat. In Japan, it is often called kanikama, a word that blends kani, meaning crab, and kamaboko, meaning fish cake.

The history is a little more layered than one single inventor. Sugiyo produced and patented a flake-style imitation crab product in 1974. At the same time Osaki Suisan launched its crab-flavored Fish Stick in 1974 and first produced and patented imitation crab sticks soon after. Osaki Suisan credits Katsuichi Osaki with developing the Fish Stick that helped shape modern kanikama.

Why Skeptics Should Give This Ingredient a Second Look

Imitation crab has a reputation problem. Some cooks dislike the word imitation. Others remember rubbery seafood salads from deli cases. Some packages also include starches, flavorings, and color. All of these make the ingredient feel less simple than fresh seafood.

I get it. But in the right recipe, that is not a flaw. It is the point. Kani salad works because the ingredient is mild, tender, easy to shred, and ready to eat. It lets the dressing and vegetables do their best work. Think of it less as a crab replacement and more as a prepared seafood ingredient. When you choose a better-quality package and build the salad with fresh produce, the dish tastes intentional.

That is why this salad leans into freshness. The cucumber, carrot, cabbage, lemon, rice vinegar, and sesame oil bring balance. The imitation crab adds body and gentle sweetness. Together, they make a salad that feels clean, cool, and satisfying. It tastes like the cool, creamy kani salad you order before sushi.

How to Choose Better-Quality Imitation Crab

For the best Japanese kani salad recipe, look for imitation crab that lists fish or surimi near the top of the ingredient list. Alaska pollock is common and works well. Choose pieces that look moist, not dry. They should shred into soft strands instead of breaking into powdery chunks.

If you can, buy leg-style sticks or chunks that pull apart by hand. Skip packages with a strong fishy smell, freezer burn, or too much excess liquid. A mild aroma and springy texture are good signs. This one choice makes the salad feel fresh, balanced, and restaurant-style.

Texture and Sweetness Makes this Side Dish Shine

The best part of kani salad is the texture. Shredded imitation crab turns silky once it meets the creamy dressing. It wraps around the vegetables instead of sitting apart from them. Each bite has crisp cabbage, juicy cucumber, sweet carrot, and tender crab strands. That contrast makes the salad feel light but still filling. It is not heavy like a mayo-based pasta salad. It is more like a chilled sushi-bar side dish with crunch, creaminess, and a little heat.

This salad has a mild sweetness that plays well with tangy dressing. The sugar and rice vinegar give the mayo a soft sweet-and-sour flavor. Lemon juice keeps it bright. Sesame oil adds warmth. Tamari brings savory depth, while sriracha gives a gentle kick. The cucumber tastes cooler. The carrot tastes sweeter. The sesame tastes nuttier. The cabbage tastes fresher. That is the magic of this easy kani salad recipe.

Types of Cabbage to Use in This Recipe

Green cabbage is the easiest choice. It is crisp, affordable, and sturdy enough to hold the dressing. Napa cabbage gives the salad a softer bite and a more delicate feel. Savoy cabbage works too, especially if you want ruffled leaves and a tender crunch. Bok choy is another good option when sliced thin, since the pale stems add crispness and the leaves bring a mild, fresh flavor.

Picking the Best Produce for This Japanese Salad Recipe

Choose a firm cucumber with thin skin and very few soft spots. English cucumber and Persian cucumber are great because they have tender skin and fewer seeds. If you use a standard cucumber, scoop out the watery center before shredding.

Pick carrots that feel firm and sweet. Freshly shredded carrots taste better than bagged matchsticks here. Orange carrots work beautifully, but different colored carrots add extra visual appeal. Try purple, yellow, red, or white carrots for a brighter farmers market look. For cabbage, look for tight leaves and a fresh cut end. The produce should taste crisp before it ever touches the dressing.

Build the Salad with Crisp Farmer’s Market Vegetables

This salad loves crunchy, fresh vegetables. Keep the base simple, then add what looks beautiful at the market. Thinly sliced radishes, snap peas, scallions, or baby greens all work well. Just keep the pieces fine and delicate so the salad stays silky.

For the best texture, shred the vegetables and pat watery produce dry. This keeps the dressing creamy instead of thin. Toss the salad right before serving if you want maximum crunch. Chill it for 15 to 30 minutes if you want the flavors to mingle.

Serving Suggestions for This Kani Salad Recipe

Serve this Japanese kani salad as a sushi-night starter, a side for salmon, or a fresh topping for rice bowls. It also works well in lettuce cups, tucked beside dumplings, or spooned over avocado. For a fuller meal, add steamed rice, edamame, and miso soup.

If you are serving guests, pile the salad into a shallow bowl and finish with black sesame seeds. A little extra cucumber on top makes it look crisp and inviting. It is simple, but it feels special.

What does this Japanese Kani Salad Taste Like?

Every bite tastes cool, creamy, and lightly sweet, with just enough tang and sesame richness to keep it interesting. The imitation crab feels soft and silky against the crisp cucumber, carrot, and cabbage. A little sriracha brings gentle heat, while the black sesame seeds add a nutty finish. It is fresh, balanced, and satisfying without feeling heavy.

Japanese Kani Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing.

No Ratings

Ingredients

2 cups shredded imitation crab
1 cup shredded cucumber
1 cup shredded carrot
2 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon sriracha
1 tablespoon tamari soy sauce
1 tablespoon black sesame seeds

Instructions

For the Dressing:

In a small bowl, whisk together the mayonnaise, lemon juice, rice vinegar, sugar, sesame oil, sriracha, and tamari soy sauce. Whisk until the sugar dissolves and the dressing looks smooth. Taste it, then adjust with a little more sriracha for heat or lemon juice for brightness.

For the Salad:

Add the shredded imitation crab, cucumber, carrot, and cabbage to a large mixing bowl.
Pour the dressing over the salad.
Toss gently until the crab and vegetables are evenly coated.
Sprinkle in the black sesame seeds and toss once more.
Chill for 15 to 30 minutes, or serve right away if you want the vegetables extra crisp.
Serve cold with extra sesame seeds or a small drizzle of sriracha, if you like.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 148Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 13mgSodium 379mgCarbohydrates 13gFiber 2gSugar 6gProtein 4g

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Blistered Tomato Salad with Pan-Seared Scallops | Warm Beet and Greens Salad Recipe

Chris — Sun, 24 May 2026 10:00:00 +0000

Make a fresh Blistered Tomato Salad with Pan Seared Scallops, beets, mixed greens, and a warm vinaigrette. This elegant seafood salad is simple, seasonal, and perfect for dinner.

Made with farm-fresh spring greens and sweet, sun-ripened tomatoes, this salad has the kind of bright, seasonal flavor that feels right at home on a spring table. It is fresh and vibrant, but still substantial enough to feel like a real dinner thanks to the warm scallops and tender beets.

This salad feels a special but still simple enough to make without turning the whole evening into a project. It has contrasting and complementing flavors from the sweet jammy tomatoes to the earthy beats, tender greens, and succulent scallops. It has restaurant quality feel but is fresh, relaxed, and completely doable at home.

Why You’ll Love This Blistered Tomato Salad with Pan-Seared Scallops

This blistered tomato salad with pan-seared scallops is the kind of dinner that manages to be light, elegant, and deeply satisfying all at once. The sweet burst of blistered cherry tomatoes offsets the earthy depth of beets. The freshness of the mixed greens elevate the rich golden sear on the scallops make every bite feel balanced and full of flavor. If you are searching for an elegant scallop salad recipe, a warm seafood salad for dinner, or a fresh tomato and beet salad with a little extra polish, this is exactly the kind of dish that delivers.

What Are Scallops?

Scallops are a type of shellfish. The part we eat is the adductor muscle. That’s the round, tender muscle that opens and closes the shell. They are prized for their delicate sweetness. They have a soft texture and ability to take on a gorgeous golden crust when cooked correctly. In recipes like this one, scallops bring richness and elegance without overwhelming the fresh produce on the plate.

This salad calls for sea scallops but I know some are confused by the two types. Sea scallops are larger, meatier, and ideal for pan-searing. They develop a crisp, caramelized exterior while staying tender in the center. Bay scallops are smaller and sweeter. They cook very quickly and are better suited to pasta, chowders, or quick sautés. Bay scallops can be a little chewy if not cooked properly. So, if you want that classic golden sear and a beautiful centerpiece for the plate, go with dry-packed sea scallops.

When Are Scallops in Season?

Sea scallops are generally available year-round. But many cooks find they are especially good in the cooler months. That’s when their flavor is sweet and their texture is especially firm. Bay scallops have a shorter season, often peaking from late fall into early spring. No matter the time of year, freshness matters more than anything else. Make sure to buy scallops from a trusted fishmonger. Look for scallops that smell clean and briny rather than strongly fishy.

Frozen sea scallops can work really well in this recipe. Especially if good fresh ones are hard to find. Make sure to thaw them completely in the refrigerator first. Then pat them very dry before cooking so they sear properly instead of releasing too much moisture in the pan.

Blistering Tomatoes

Blistering cherry or grape tomatoes is one of the easiest ways to deepen their flavor. A hot pan causes the skins to wrinkle and char in spots. This makes the juices inside become concentrated and almost jammy. That contrast between bright acidity with a lightly smoky sweetness works beautifully with the pan seared scallops. The key is to use high heat. Do not crowding the pan. Let the tomatoes sit long enough to color before stirring.

Beets Greens and Other Salad Greens

Using beet greens in this recipe is such a good way to cut down on food waste. It’s a great way to make the most of the whole beet. The greens bring a tender, slightly earthy flavor that makes this salad feel especially fresh and full of spring character. The beet roots can be saved for something like a roasted beet and crispy goat cheese salad later on.

You can pair the beet greens with other tender greens such as arugula, baby spinach, or a spring mix if you like a little more variety. Their mild bitterness balances the sweetness of the tomatoes and scallops beautifully, and they soften just enough under the warm dressing to give the salad that lovely wilted texture without losing their color or freshness.

Sourcing the Freshest Ingredients

Because this recipe is built on a handful of simple components, quality ingredients make all the difference. Choose dry-packed sea scallops if possible; they sear better because they have not been treated with added moisture. Look for firm scallops with a natural ivory or light tan color. For the salad, pick tomatoes that feel heavy for their size, greens that look crisp and lively, and beets that are smooth and dense. Good olive oil, a fresh lemon, and a little butter will round everything out with very little effort.

Preparing the Blistered Tomato Salad

Start the salad by cooking a few slices of bacon in the pan until crisp, then remove the bacon and set it aside to use later as a topping. Once you have rendered bacon grease in the skillet, add the cherry tomatoes and the minced shallots to the pan. Let the tomatoes blister in all that smoky richness. It gives the them an extra savory depth and adds another layer of flavor that works beautifully with the scallops and greens.

Pan-Searing the Scallops to Perfection

Pat 8 to 10 large sea scallops very dry with paper towels, then season both sides with garlic salt and pepper just before cooking. Heat a heavy skillet over medium-high to high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. When the pan is hot, place the scallops in a single layer starting at 12 and going around the pan. This will help you remember which one was placed first and needs to be turned over first. Do not move them for 1 1/2 to 2 minutes. Once a deep golden crust forms, flip them and cook for another 1 to 2 minutes, adding another tablespoon of butter at the end if you want extra richness. The goal is a caramelized exterior with a tender, just-opaque center.

Making the Warm Salad Dressing

A warm dressing ties the whole dish together and makes the salad feel especially luxurious. In the same pan used for the tomatoes, lower the heat and add half a cup of cider vinegar and tarragon vinegar. Whish in half a cup of granulated sugar. Season with salt and pepper simmer just it thickens. Spoon the warm dressing over the salad right before serving so it lightly coats the greens without making them soggy.

Tips for Success

The biggest key to success with this recipe is timing and heat. Make sure the scallops are very dry before they hit the pan, or they will steam instead of sear. Give the tomatoes room in the skillet so they blister rather than soften. Finally, wait to dress the greens until just before serving so they stay fresh and lively. If you are making this for guests, wash the greens ahead of time so the final cooking and plating feel easy and relaxed.

Bringing It All Together on the Plate

To serve, arrange the greens and blistered tomatoes on the plate and top with the smoked cheddar and hard boiled eggs. Nestle the warm scallops on top, then drizzle everything with the warm vinaigrette. Finish with a little flaky salt and freshly cracked black pepper. The result is a salad that feels balanced and refined: sweet tomatoes, earthy beets, bright greens, and scallops with that irresistible golden sear.

What does this Blistered Tomato Salad with Pan Seared Scallops taste like?

This is the kind of dish I love serving when I want dinner to feel effortlessly impressive. It is lovely on its own for a light meal, but it also pairs beautifully with a slice of crusty bread, a simple risotto, or even a chilled glass of white wine for a more complete dinner. If you are serving guests, a simple fruit-forward dessert afterward keeps the whole menu feeling fresh, seasonal, and just a little bit special.

Honestly, this salad just tastes like one of those dishes that somehow hits everything at once. You get the buttery sweetness of the scallops. Then there’s the juicy pop and slight jamminess of the blistered tomatoes. Finally, you taste that earthy, almost mellow richness from the beets. The greens keep it from feeling too heavy, and the sweet-and-sour warm dressing gives it a little of that old-fashioned wilted lettuce feeling—tangy, savory, and just sweet enough to feel comforting in a familiar, almost nostalgic way while still tasting fresh and balanced.

4 servings

Blistered Tomato Salad with Pan Seared Scallops

Cook Time: 25 minutes

Total Time: 25 minutes

Upgrade your salad game with this unique and tasty Blistered Tomato Salad with Pan Seared Scallops! A perfect blend of textures and flavors that will leave you wanting more.

No Ratings

Ingredients

6 slices center cut bacon
1/2 cup minced shallots
6 cups spring lettuce mixture, torn
1 cup beet greens, torn
12 ounces heirloom cherry tomatoes
2 hard-boiled eggs, chopped
1 cup thinly sliced red onion
4 ounces smoked cheddar cheese, diced
1/2 cup cider vinegar
1/2 cup tarragon vinegar
1/2 cup granulated sugar
12 ounces sea scallops, rinsed and dried
1 teaspoons garlic salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Instructions

Heat a large skillet coated with cooking spray over medium-high heat. Add bacon and cook until crisp. Place on a paper towel to drain.
Discard all but 1 tablespoon bacon grease and return the pan to the medium heat. Add the tomatoes and shallots and cook until the shallots are soft and the skin on the tomatoes begins to crack; about 5 to 7 minutes.
Heat a second skillet coated with cooking spray on medium-high heat. Add the olive oil and butter and swirl until the butter is melted. Sprinkle the scallops with the garlic salt and pepper and sear 3 to 5 minutes per side depending on the thickness of your scallops. Remove them from the heat about 1 to 2 minutes before they are completely cooked. Allow to rest while you prepare the dressing.
Place the lettuce and onions in a large mixing bowl. Crumble the bacon and add to the lettuce. Add the tomatoes from the pan to the lettuce mixture. Set aside.
Return the pan to medium-high heat. When the pan begins to sizzle from the browned bits on the bottom, carefully add the vinegars and the sugar. Simmer until slightly thickened, about 2 to 3 minutes. Quickly pour the dressing over the lettuce mixture and toss well to coat.
Divide the lettuce mixture evenly between 4 dinner plates. Arrange 1 ounce of cheese and half an egg on each plate. Top with 3 ounces of scallops (between 3 and 4 depending on size) and drizzle the remaining dressing over the scallops. Serve with a sliced baguette.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 586Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 181mgSodium 1204mgCarbohydrates 52gFiber 6gSugar 33gProtein 38g

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The post Blistered Tomato Salad with Pan-Seared Scallops | Warm Beet and Greens Salad Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Steak Caprese Salad

Chris — Sun, 11 Jan 2026 11:00:00 +0000

Steak Caprese Salad brings together juicy grilled steak, ripe tomatoes, creamy mozzarella, and fresh basil for a simple yet satisfying meal. It’s a simple way to slow down and enjoy a meal that’s as satisfying as it is nourishing.

Are you ready to take your salad game to the next level? Meet the Steak Caprese Salad. It’s a vibrant, hearty salad that celebrates the Italian classic with a hearty twist. This salad brings together juicy steak, creamy cheese, ripe tomatoes, and briny olives for a meal that’s as impressive as it is delicious. This recipe uses a flavor packed lesser known cut of meat to take this salad over the top delicious.

What is Caprese?

Caprese is a classic Italian salad. Originating from the sunny island of Capri in Italy, Caprese salad was born out of a love for local produce and the colors of the Italian flag. Traditionally served as an appetizer, it’s made with ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with olive oil.

Caprese became a beloved staple because it showcases how fresh ingredients can shine when paired together thoughtfully. It symbolizes the freshness and flavors of the Mediterranean.

Selecting a Perfect Tender and Healthy Cut of Steak

Some think red meat isn’t good for you. Granted too much red meat isn’t all that great, but that can be said of almost everything. But adding steak to your Caprese not only boosts the flavor but also adds valuable nutrients. Steak is an excellent source of high-quality protein, iron, B vitamins, and zinc. These nutrients support muscle growth, energy, and a healthy immune system. Choosing lean cuts can keep your meal both nutritious and satisfying.

To make your salad shine, opt for tender cuts like sirloin, filet mignon, or strip steak. For this recipe I selected a petit sirloin. Look for bright red meat with a fine grain and minimal marbling. Grass-fed options offer a boost of omega-3s and tend to be leaner. This makes them a great pick for health-conscious cooks.

Petit sirloin looks like a filet mignon. However, it has more flavor and is more forgiving. But it’s just as tender and delicious. Try sprinkling your steaks with a robust Tuscan spice blend before pan frying. This simple step infuses the meat with aromatic herbs and spices, creating a savory crust that pairs perfectly with the fresh elements of a Caprese salad.

Pan frying the steaks quickly at a high heat locks in juiciness. It also ensures a tender bite, making your Steak Caprese Salad both hearty and bursting with Mediterranean flair. It also is a healthier way to cook the steaks as opposed to pan frying. Grilling would also work well and add a delicious crust to your steak.

Burrata vs Mozzarella

Burrata and mozzarella may look similar, but they offer different textures and flavors. Mozzarella is firm and milky making it perfect for slicing. Burrata has a soft, creamy center that oozes out when cut. This cheese brings a luxurious richness to any salad.

For this recipe, I opted for some mozzarella pearls. They are bite-sized balls of fresh mozzarella that add a playful touch to your salad. Their small size makes them perfect for tossing into dishes, ensuring each forkful gets a burst of creamy goodness. Sometimes they come marinated which makes them even more delicious. And that marinade makes for a flavor packed dressing for your salad.

Kalamata Olive vs Black Olives

Kalamata olives are known for their dark purple color, almond shape, and bold, tangy flavor. They are naturally ripened on the tree and then cured in red wine vinegar or brine, which gives them a bold, tangy, and slightly fruity taste.

Black olives tend to be milder and have a softer texture. They are often picked before they’re fully ripe and then processed with lye and canned in a salt solution. This results in a milder, less complex flavor and softer texture. While both add depth, Kalamata olives bring a more intense and slightly fruity note to your salad.

Assembling Your Steak Caprese Salad

First, make the dressing. In a cruet or mason jar combine the Tuscan spices with the vinegar, the yogurt, and the water. Shake the container well to combine and refrigerate until you’re ready to serve the salad.

Next, pan fry your steaks. Sprinkle them with your favorite Italian or Tuscan spice blend, salt, and pepper. Place them in a skillet over medium-high heat for 4 to 5 minutes per side. Cook the steaks until your steak reaches the temperatures below for your desired doneness listed below:

Rare: 115–120°F (cool red center)
Medium Rare: 125–130°F (warm red center)
Medium: 135–140°F (warm pink center)
Medium Well: 145–150°F (slightly pink center)
Well Done: 155°F and above (little or no pink)

Remove the steak from the pan and place it on a plate. Tent with foil and let the steak rest. They will continue to cook as it rests, which should bring it to the perfect temperature. Resting steak after cooking is crucial. It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. If you cut into the steak too soon, the juices will run out, leaving the steak dry and less enjoyable.

Prep the rest of the salad while the steaks are resting. Slice the cherry or Roma tomatoes, red or sweet onion, coarsely chop the Kalamata olives, and chop or tear the basil. You toss all the salad ingredients in a large bowl. Alternatively, you can arrange a layer of lettuce on the plate and top with tomatoes, onion, olives, mozzarella pearls. After the steak has rested, slice it against the grain and arrange several slices on top of each salad. Slicing the steak against the grain shortens the muscle fibers which makes the meat easier to eat.

Enhancing the Flavor Profile of this Steak Caprese Salad

For an extra punch, add a handful of arugula. The spiciness of this rocket lettuce would elevate your salad. You can also try using radicchio for additional color and flavor. When making the dressing try using a balsamic vinegar or glaze. Next, try adding additional flavor with a drizzle of pesto. Or scattering toasted pine nuts for added crunch to amplify the Mediterranean flair. Finally, make sure to sprinkle some freshly ground black pepper or some crushed red pepper flakes on top for a spicy kick.

This steak has all the flavors of a caprese but in a hearty, dinner salad form. The ripe and tangy tomatoes are elevated by the creamy mozzarella pearls. The briny olives highlight the Tuscan seasoning in the steak. And the dressing is simple but perfectly delicious on top of this salad. All on a bed of crisp and cool lettuce. You an make this salad any time of year but is even better when the steak is grilled, offering that smoky flavor to this already delicious salad.

4 servings

Steak Caprese Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Healthy eating doesn't have to be boring. With steak Caprese salad, you blend freshness and protein into a dish that feels like a treat after a long day.

No Ratings

Ingredients

1 pound petite sirloin
4 teaspoons Tuscan spices
6 cups Romaine lettuce, torn
5 large Roma tomatoes, diced
1 cup thinly sliced red onion
6 ounces fresh mozzarella pearls
1 cup sliced Kalamata olives
2 tablespoons Tuscan spices
1/3 cup red wine vinegar
2 tablespoons nonfat yogurt
1 cup water
salt and pepper to taste

Instructions

Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the steaks with 1 teaspoon of Tuscan spice blend on each side. Place in the skillet and cook 4 to 5 minutes per side or until the desired degree of doneness has been reached. Allow to rest 5 minutes before slicing.
Combine the next five ingredients (lettuce through Kalamata olives) in a large mixing bowl and toss.
Combine the remaining ingredients in a salad cruet shake well until the yogurt is incorporated and smooth or small mixing bowl and stir with a whisk until smooth.
Divide the lettuce mixture evenly between 4 plates. Thinly slice the steaks and top each plate evenly with the slices. Drizzle with dressing and serve with bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 515Total Fat 32gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 583mgCarbohydrates 16gFiber 5gSugar 7gProtein 41g

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The post Steak Caprese Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Simply Easy Spicy Watermelon and Feta Salad

Chris — Mon, 04 Aug 2025 10:00:00 +0000

Watermelon and feta may sound like an unusual combination, but trust us, it’s a match made in heaven. Add some spicy balsamic vinegar and you have our mouthwatering Spicy Watermelon and Feta Salad.

I love watermelons. They are so refreshing and hydrating. And they have the perfect amount of sweetness. When I saw these baby watermelons at the local farm market, I couldn’t resist grabbing one.

But not just to nibble on. You see, I had this container of feta that needed to be used up. So, I married the two in this refreshing summer salad. After hitting the market, we went to our favorite olive oil and vinegar shop. Manassas Olive Oil has not only infused oils and vinegars, but they also support local farms and crafts producers.

The Power of a Farmers’ Market for In-Season Produce

There’s a certain magic in strolling through a bustling farmers’ market. There are stalls overflowing with vibrant fruits and vegetables freshly harvested from nearby fields. Shopping local isn’t just a feel-good ritual. It is also a gateway to the most flavorful and nutrient-rich produce available.

In-season ingredients, harvested at their peak, deliver a taste that simply cannot be rivaled. Grocery store produce doesn’t even come close to the intense flavors of locally grown and harvested produce. Sometimes you can find produce you can’t get in the stores. Seven different colors of bell peppers, tomatoes in every shade, shape, and size. When you build your recipes around what’s local and fresh, every bite has such intense flavor. Supporting local producers also helps sustain small farms. It fosters relationships built on trust and quality. This is a win win for your palate and your family.

Local ingredients taste better because they’re allowed to fully ripen before harvesting. Since it doesn’t have to travel as far, it doesn’t need to be picked before it’s ripe. This means the fruits and vegetables reach your table full of intense aromas and flavors. And in the most vibrant colors.

What is Balsamic Vinegar?

Balsamic vinegar originated from the Modena and Reggio Emilia regions. It’s made from freshly crushed grape juice (called must) that is aged in wooden barrels for several years. This develops a complex flavor that’s sweet, tangy, and deeply aromatic. Traditional balsamic vinegar is aged to an almost syrupy consistency. It is prized for its ability to elevate both savory and sweet dishes. However, those aged balsamic vinegars are quite pricey.

The balsamic vinegar you get in your grocery store probably consists of white wine vinegar and the grape must used in traditional balsamic vinegar. They’re quite tasty and there’s a variety of ages to choose from. For this recipe, however, I opted for something a little thicker. I selected a balsamic glaze. It has the syrupy thickness to coat the watermelon and feta. And it has a slightly sweet and sour flavor to it.

Balsamic Vinegar vs Balsamic Glaze

While balsamic vinegar is naturally tangy-sweet and fluid, balsamic glaze is a thick, concentrated reduction. You can make a balsamic glaze by simmering balsamic vinegar until it reaches a syrupy texture. Some add some sugar to the vinegar to achieve a sweeter glaze. Balsamic glaze is perfect for drizzling over salads, grilled vegetables, or even desserts. Just imagine a drizzle of balsamic glaze over your summer strawberry shortcake!

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How Do You Infuse Vinegar with Serrano Chile Flavor?

If you don’t have a Manassas Olive Oil store near you, then you can make an infused balsamic vinegar. Simply select a good-quality dark balsamic vinegar, slice a fresh serrano pepper, and add it to the bottle or a clean jar. Allow the mixture to steep for at least one week in a cool, dark place. The longer you let it infuse, the spicier it will become. Strain out the chile when it’s hot enough for you.

What is Feta Cheese?

Feta cheese is traditionally made from sheep’s milk (or a mixture with goat’s milk). It comes from Greece and has a creamy but tangy flavor profile. It adds a distinctive saltiness and richness to everything from salads to baked dishes. Its pleasantly sharp bite pairs beautifully with sweet fruit and bold dressings.

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Ingredients to Make This Spicy Watermelon and Feta Salad

Refrigerator ingredients – watermelon, feta cheese, basil, mint

Pantry ingredients – serrano balsamic vinegar, balsamic glaze, red onion

Instructions to make this Watermelon Salad

Cut the watermelon in half. Mine was about the size of a volleyball. Slice one half of the melon into one-inch slices and cut the rind off. Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.

Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. This can help reduce the pungency of the onions, making them milder and crisper. Drain the onions and add them to the watermelon.

Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste. Crumble the feta and stir it into the salad just before serving.

Adding a Twist with Infused Balsamic Vinegar

The star of this salad is the serrano-infused balsamic vinegar. It brings a subtle, lingering heat that accentuates the sweetness of the watermelon and the creaminess of the feta. With everyone obsessed with the hot honey, I wanted to take the sweet heat down a different path. However, if you have hot honey feel free to use that instead.

If you want to go down a different path that’s not spicy, try a Neapolitan herb infused vinegar. It has rosemary, marjoram, thyme, garlic, and sage. Or how about bourbon maple, black truffle or garlic. They have a delicious Sicilian lemon white balsamic that would go well with this watermelon salad, too..

What does this spicy watermelon and feta salad taste like?

This salad is super easy to make. The longest is waiting for the onions to soak, but if you like the spiciness of the red onion then feel free to skip that step. Me and onions don’t get along very well so I waited. You can easily substitute the red onion for a sweet onion like Vidalia or Maui if you’d like instead.

You can make this spicy watermelon and feta salad a day or two ahead of time and just add the feta when you’re ready to serve it. I wouldn’t put the feta cheese in too early because it will lose some of its brininess. It will absorb the dressing and taste like the balsamic instead of the creamy and salty cheese it is.

The contrasting flavors of the sweet and juicy watermelon and the salty feta make this salad and instant hit at any party. Then you add in the sweet and tart balsamic glaze and the spicy kick from the serrano balsamic and your mouth is just full of complex and delicious flavors. Finally, the vibrant flavors of mint and basil round out this absolutely wonderful summer salad. Your backyard parties will not be the same without it.

Spicy Watermelon and Feta Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

5.0 Stars (1 Review)

Ingredients

3 cups cubed seedless watermelon
1/3 cup thinly sliced red onion soaked in water
6 ounces crumbled feta cheese
1 tablespoons serrano balsamic vinegar
2 tablespoons balsamic glaze
2 tablespoons chopped fresh mint
1/4 cup chopped fresh basil
salt and pepper to taste

Instructions

Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.
Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. Drain the onions and add them to the watermelon.
Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste.
Crumble the feta and stir it into the salad just before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 181Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 472mgCarbohydrates 18gFiber 1gSugar 15gProtein 7g

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The post Simply Easy Spicy Watermelon and Feta Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Curried Chickpea Salad Sandwich

Chris — Fri, 25 Apr 2025 10:00:00 +0000

This unique and flavorful Curried Chickpea Salad Sandwich is a game-changer for brunch enthusiasts looking to spice up their meals. Or to spice up your lunch routine!

When I was a kid, I did not like chickpeas. I don’t know what it was about them, but I didn’t like them. I would fish them off my salad plate and give them to Dad who loved them. This went on for years until I worked near a Perfect Pita. And I found their red pepper hummus. That changed my life. It was so creamy and delicious. And ever since then, I’ve enjoyed eating chickpeas and hummus.

What Are Chickpeas?

Chickpeas, also known as garbanzo beans, are a type of legume that has been cultivated for thousands of years. They are small, round, and beige in color. They boast a nutty flavor and a firm texture. Chickpeas are rich in protein and fiber. They are filled with essential vitamins and minerals. This makes them a staple in many vegetarian and vegan diets. They are used in a variety of dishes across different cuisines, from hummus to soups and salads.

You can find this delicious legume marked as either chickpeas or garbanzo beans. They are the same thing. However, the term “chickpea” is derived from the Latin word “cicer,” which is the legume family. And “garbanzo” comes from the Spanish language.

Best Ways to Cook Chickpeas

There are several methods to cook chickpeas, making them a versatile ingredient in the kitchen. First, you can cook them on the stove. This typically requires presoaking the beans at least 8 hours in a bowl of water. However, there are quick soak methods where you bring a pot of beans and water to a boil, turn the heat off, and let the beans sit for an hour before you replace the water and cook the beans.

I cooked mine in my pressure cooker. There is a soak and no soak method of cooking beans. The difference between them is the cooking time. Presoaked beans take about 15 to 20 minutes to cook while beans not soaked take about 40 to 45 minutes to cook. I opted for the latter because they’re cheaper and taste better.

If you buy canned chickpeas it’s about 1 1/2 cups of cooked beans at around a dollar a can. For about 2 dollars you can get a pound of dried chickpeas which makes about 6 to 5 cups of chickpeas. Of course, you don’t have to make the whole bag at one time. And cooking them at home means you can control the flavors and salt.

You can roast cooked chickpeas. They are the crunchiest, protein packed snack you can imagine. If you’re like me and crave crunchy snacks after lunch, then try some roasted chickpeas. I rub them to remove as many skins as I can and then put them in a 400 F oven to roast for 15 minutes. Then I toss them with oil and spices and roast them for another 15 minutes. They get a good stir and I cook them at 10 minutes intervals until they’re lightly crunchy. The super crunch factor happens after they’re cooled. If you have the time cool them in the pan otherwise let them cool in the pan for a super crunchy and healthy snack.

History of the Curried Salad Sandwich

Curried salads stem from the Coronation Chicken served to Queen Elizabeth II in 1953. It consisted of curry-spiced chicken served cold. Constance Spry and Rosemary Hume have been credited with creating the dish to serve at a royal luncheon. Since then, the popularity of this cold chicken salad has continued to grow. Curried dishes started gaining more and more popularity in the 80s and so did the curried salad sandwich.

Curried chickpea salad sandwiches started to gain popularity as people began to explore meat-free options and seek nutritious yet flavorful meals. The versatility of the protein packed chickpeas paired with curry spices creates a satisfying and refreshing dish, perfect for any meal. Topped with some omega-3 rich avocado makes this sandwich even more hearty and healthy.

Ingredients to make curried chickpea salad

Pantry ingredients – chickpeas, golden raisins, curry powder, ground cumin, turmeric, celery seed

Refrigerate ingredients – celery, bell pepper, green onions, radish, parsley, mayonnaise, Greek yogurt, lemon juice, Dijon mustard

Instructions to make this curried salad

I started with a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times. This gives you different layers of textures with the beans. Some will be more mashed then others making some parts creamy and others chunky. Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.

Combine the mayonnaise with the remaining ingredients. Stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. I added some garlic salt to mine because we love garlic salt.

Building the perfect chickpea sandwich

I started with a hearty sliced sourdough bread. I found a new bread at the grocery and I thought it would be perfect for this recipe. And I was right! Next, add a layer of some nice greens. That could be romaine, butter, or even arugula. All would be a great base for this sandwich. Thinly sliced tomatoes come next. If you want some thinly sliced onions they would be good, too. Yes, there’s green onions in the salad, but some red would be good, too.

A hearty portion of the chickpea salad goes on top of the tomatoes. Make sure to spread it out gently and not to get too close to the edge. When you press the sandwich down before slicing you don’t want anything to come out. I topped mine with some sliced avocado for more hearty goodness.

Customizing your chickpea salad recipe

I always change up recipes to match our flavor palates. Please, feel free to get creative with your curried chickpea salad sandwich. For added kick try adding some finely diced jalapeno to your mix. Or a dash of cayenne for some heat. I put in some golden raisins and pecans. You can try sultanas and some cashews. Stir some tahini into your dressing mixture for added flavor and creaminess. Just go crazy and take this recipe and build on it to make something your friends and family will really love.

What does this curried chickpea salad sandwich taste like?

The chickpeas are super creamy and delicious. I cooked mine with a little bay leaf, so they had some earthy flavor to them already. Then there’s all the crunch from the veggies in there! The celery, radishes, and bell pepper. Oh, and the chopped pecans! There’s a hint of sweetness from the bell peppers and the golden raisins.

Then there’s the dressing! It’s creamy with a combination of mayonnaise and Greek yogurt. There’s a little tang from the lemon juice. It adds brightness as well as some liquid to the thick mayo and yogurt.

The flavor of curry is bright and earthy. It’s elevated with additional cumin and turmeric. And celery seed. I have no idea why, but every salad I put celery seed in it. It’s my secret ingredient for mac salad, potato salad, cole slaw, etc. Try it. It adds a delicious “what is that?” flavor to salads.

Curried Chickpea Salad Sandwich

Cook Time: 10 minutes

Total Time: 10 minutes

Take your culinary skills to the next level with a curried chickpea salad sandwich that will impress even the pickiest eaters. Perfect for brunch or lunch!

No Ratings

Ingredients

1 1/2 cups cooked chickpeas
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced radishes
1/3 cup sliced green onions
1 tablespoons chopped fresh parsley
1/4 cup golden raisins
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons lemon juice
2 teaspoons curry powder
1 1/2 teaspoons dijon mustard
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon celery seed

Instructions

Place a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.
Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.
Combine the mayonnaise with the remaining ingredients and stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. Refrigerate until you're ready to make the sandwiches.
Start with a hearty sliced sourdough bread. Layer some greens on the bottom, then thin slices of tomatoes on top. Spread some curried chickpea salad on the tomatoes. Top with thinly sliced avocado and other toppings of choice before serving.

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The post Curried Chickpea Salad Sandwich appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Indulge in Roasted Beet and Crispy Goat Cheese Salad

Chris — Sun, 12 Jan 2025 11:00:00 +0000

Indulge in the perfect blend of sweet and savory with our Roasted Beet and Crispy Goat Cheese Salad. It’s bursting with flavors and textures that will leave you wanting more.

This recipe is double inspired. First, it’s inspired by a salad I had while in travel in Bogota, Colombia. Secondly, it’s inspired by a farmer’s market by work that had cool produce. By cool, I mean they had green and purple kohlrabi, red, white and BLACK radishes for pickles, golden squash, the cutest striped aubergines, fennel, and golden beets. They have the produce the other vendors just didn’t have.

They also had the best selection of fresh herbs, too! Lemon basil, lemongrass, sage which perfect for ravioli with sage and brown butter, and dill, just to mention a few. How can you NOT be inspired to create recipes using wonderfully fresh produce such as this at your fingertips?

What are root vegetables?

Root vegetables are the underground plant parts that we commonly eat, such as beets, carrots, and radishes. These vegetables store energy in their roots, giving them a hearty and substantial texture that adds a satisfying element to any dish. They’re not just for side dishes or additions to soup. Just look at the color of those golden beets! They’re highlight in this sourdough golden beet braided bread.

Root vegetables like beets, carrots, and radishes each have their own peak seasons, bringing a burst of freshness and flavor to our dishes when they are at their best. Understanding when root vegetables are in season can help you make the most of their vibrant taste and nutritional benefits.

Beets, cabbage, potatoes, parsnips, and turnips, for example, thrive in the cooler months of fall and winter. Carrots are typically in season October through April. Radishes, on the other hand, are a springtime favorite, offering a crisp and peppery addition to salads and other dishes. Rutabegas and turnips are from October to March. So, by selecting root vegetables that are in season, you can ensure your Roasted Beet and Crispy Goat Cheese Salad is bursting with the freshest flavors and textures.

How to roast beets for this salad?

I have roasted beets two ways. For this recipe, I peeled them, tossed them with olive oil, and sprinkled them with salt and pepper. Then I placed them on a foiled lined baking sheet and popped them into the oven.

You can also wash the beets, toss them with olive oil, sprinkle them with salt and pepper, and then wrap them individually in foil. These garlic roasted beets are roasted in the same way. Roasting them whole means you don’t have to peel them. I see that look on your face. When they’re cool enough to handle, you take a kitchen towel you don’t mind getting stained and rub the skin off.

I have a towel I use to squeeze spinach and it’s perfect for peeling beets, too. You could roast the beets this way and then slice them when you’ve peeled the beets. You don’t have to wait for them to completely cool. Or you can roast them ahead of time and add them to the salad when you’re ready to eat.

What is goat cheese?

Goat cheese, also known as chèvre, is a creamy and tangy cheese made from goat’s milk. This cheese has a distinct flavor that can range from mild to sharp, depending on the aging process. Its creamy texture and slightly acidic taste make it a versatile ingredient in both savory and sweet dishes.

It can be super creamy like cream cheese but as it ages it can have the texture of mozzarella or even feta that crumbles. For this recipe, I purchased a log of goat cheese that has a texture between the spreadable goat cheese and brie. Still soft, but not as soft as cream cheese.

How to make the crispy goat cheese rounds?

I assembled my dipping station. The flour and egg went into two bowls. Then I combined the panko with the Tuscan seasoning and some black pepper. Next, I took some dental floss, unflavored mind you, and used it to cut the goat cheese into rounds.

I carefully picked each round up and coated them in flour and then the egg. Finally dipped I them in the bread crumbs and put them a plate. Initially, I had reservations about just plopping the goat cheese in the pan. I thought it should be almost frozen or else it would just melt when I tried to fry them. It’s super creamy cheese so you follow the logic, right?

I mean, you don’t really have to put anything with goat cheese to make it a sauce. You can simply toss it with some hot pasta and it melts into a delicious creamy texture. So, I was a little worried it would be a huge fail if I didn’t chill them in the freezer. But I did some research and trusted the process. And it worked like a charm! I heated the olive oil in the pan and cooked them until golden brown which took about 4 to 5 minutes on each side.

Ingredients needed for this roasted beet salad

Produce – beets, lettuce, baby spinach, red onion
Pantry ingredients – olive oil, salt, pepper, flour, bread crumbs, Tuscan spice mix, Italian dressing mix, tarragon vinegar
Refrigerator ingredients – goat cheese, eggs (or egg substitute), pomegranate juice

Assembling the Roasted Goat Cheese and Crispy Goat Cheese Salad

Start with making the dressing. I took an Italian seasoning packet and combined it with olive oil, pomegranate juice, and tarragon vinegar in a jar. Then I shook the jar until everything emulsified and the spices were thoroughly mixed. Then I put the jar in the fridge to chill until I was ready to eat my salad.

Next, I roasted the beets. I peeled and sliced mine, but I’ve since roasted them whole and sliced them after peeling them. Both ways are super easy and effortless. Last was the goat cheese rounds. I sliced, coated, and pan fried them.

Finally, it’s time to assemble your roasted beet and crispy goat cheese salad. Divide the butter lettuce and baby spinach between 4 plates. Sprinkled the lettuce with the red onion and roasted beets. Drizzle the dressing on the beets and greens before topping each plate with 3 to 4 rounds of goat cheese. I didn’t want the crispy goat rounds to get soggy with dressing so I put them on last. Finally, a sprinkling of freshly ground black pepper finishes off this hearty and delicious salad.

For once, I didn’t overload the plate! YAY! Less is truly more with this salad. I tossed in some red onion for a bit of crunchy flavor that would set off the sweet beets and compliment the crunch of the crust on the cheese. Then there’s the sweet and tangy salad dressing that pairs nicely with the sweet beets and tangy goat cheese. The crisp lettuce, the crispy goat cheese. You get the flavor picture I’m painting, don’t you? And it is a masterpiece!! You should try to paint one, too. You will not be disappointed.

4 servings

Roasted Beet and Crispy Goat Cheese Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Forget boring salads, our Roasted Beet and Crispy Goat Cheese Salad is a showstopper. Bursting with colors and flavors, it's the ultimate #copycat salad recipe.

No Ratings

Ingredients

4 large, fresh beets, cut into thin wedges
1 tablespoon extra virgin olive oil
Salt and pepper to taste
6 ounce goat cheese log
1/4 cup all-purpose flour
1/3 cup panko bread crumbs
1 tablespoon Tuscan spice mix
1 teaspoon black pepper
1/4 cup egg substitute
3 tablespoons extra virgin olive oil, divided
2 cups butter lettuce, torn
3 cups baby spinach
1 cup thinly sliced red onion
1 packet Good Seasons Italian dressing mix
2/3 cup pomegranate juice
1/8 cup tarragon vinegar

Instructions

Preheat oven to 400.
Toss the beets with 1 tablespoon extra virgin olive oil and salt and pepper to taste and spread on a baking sheet lined with aluminum foil coated with cooking spray. Bake at 400 for 20 to 30 minutes or until fork tender. Remove from heat and cool completely.
Combine the dressing mix with the juice, vinegar, and one tablespoon extra virgin olive oil. Shake well to combine and allow to rest.
Place the flour and egg substitute in separate bowls. Combine the panko, Tuscan mix and black pepper in a third small bowl. Set aside.
Using dental floss or a cheese slicer, slice the goat cheese into 1/2 inch rounds. Alternatively, you could use a knife making sure to clean the blade with a damp paper towel between each slice.
Dredge the rounds in the flour, then the egg substitute, then the panko, making sure to coat each piece thoroughly.
Heat two tablespoons of extra virgin olive oil in skillet over medium-high heat. When the oil begins to shimmer, then add the goat cheese rounds. Good until golden brown and crisp on each side; about 4 to 5 minutes. Remove from heat and place on a plate line with paper towels.
To make the dressing, combine the remaining olive oil with the Italian dressing packet, pomegranate juice, and tarragon vinegar in a quart jar with a lid. Shake the jar until the dressing is combined and let it sit in the refrigerator 30 minutes.
Divide the butter lettuce and the baby spinach evenly between 4 plates. Sprinkle evenly with the onions and roasted beets. Top with 3 to 4 goat cheese rounds and drizzle with dressing. Serve with a baguette.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 396Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 20mgSodium 465mgCarbohydrates 32gFiber 4gSugar 14gProtein 15g

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Strawberry Chicken Spinach Salad A Fresh Twist on a Classic

Chris — Sun, 19 May 2024 10:00:00 +0000

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

With summer fast approaching, it’s time to bust out the list of grilled salad recipes. There’s nothing more dreadful than thinking about heating up the kitchen after a grueling day at work. A day where the heat index has temps well above the 90s and even close to the 100s. That’s when I’d rather pop out onto the back deck for a little bit to grill up some protein for a hearty and healthy cooling salad for dinner than cook a full meal and heat up the kitchen.

One of our favorites is grilled chicken salad. Mainly Caesar because they’re easy to assemble with few ingredients. But sometimes we change things up and make a Cobb or a Niçoise salad. And sometimes we really change things up and make a Vietnamese grilled steak salad. Occassionally we make a non-greens salad like this corn, avocado, and tomato salad. But this time I made a strawberry chicken spinach salad! Not only are these salads easy to prepare, but they’re healthier than a fully cooked meal.

Is adding chicken to salad healthy?

Chicken is a great source of protein, which can help keep you feeling full and satisfied. The healthiest of options is chicken breast. It is leaner, but it also lends itself to being dry. Which is not appealing in a salad. But by incorporating chicken into your salad, either light or dark meat, you can boost the protein content and create a well-rounded meal.

If you like the flavor of the darker meats, just make sure to remove the skin and bones. This will lower the fat content of the more juicier dark meat. I like to purchase bone in thighs and de-bone them myself. That way I have the bones to make a nice broth with for another use. And they’re more budget friendly than the boneless thighs.

Is adding spinach to salad healthier than lettuce?

Spinach is often a healthier option compared to lettuce due to its higher nutrient content. This leafy green is packed with vitamins and minerals, including vitamin A, vitamin K, and iron. Its dark, leafy greens provide a more robust flavor and texture to salads. It has more fiber than lettuce making it a popular choice for those looking to increase their fiber intake. Finally, spinach is lower in calories and carbohydrates.

What are the ingredients for strawberry chicken spinach salad?

This salad is very much like a regular spinach salad. There’s spinach, of course. I’ve opted for baby spinach because I like the tender texture of the leaves. There are red onions in this salad to add a nice crisp bite in not only texture and flavor. I love red onions in salads. To make them less pungent, you can soak them in water after slicing them.

I’ve added more crunch with some chopped pecans. They add a maple flavor to this salad that rounds out the flavors of the spinach and the onion. Pecans also have their own health benefits with calcium, magnesium, and potassium. Of course, I must have cheese on my salads, so I opted for a pungent blue. Because the blue cheese and the strawberries offset each other, making this salad have all the flavor notes you’re looking for. Sweet, crunchy, briny, spicy, all topped with a strawberry dressing. Your mouth will not be disappointed with this salad.

How do you grill chicken without drying it out?

Grilling chicken can be tricky. And grilling chicken breast is the trickiest of them all. It’s easy to end up with dry, flavorless meat which is never appealing in a salad. You can prevent this by marinating the chicken. I personally like to marinate mine in a fat free Italian. Sometimes the dressing is very strong and overpowers the salad so I cut it with a little water.

This not only adds flavor but also help keep the meat juicy during the grilling process. If you want your chicken really tender, try marinating in some milk. The proteins in the milk will break down the protein in the chicken making it more tender and delicious.

When grilling the chicken, make sure to preheat the grill and brush the grates with oil to prevent it from sticking. Grill the chicken over medium-high heat making sure to flip it only once to ensure even cooking. Use a meat thermometer to check the internal temperature. Remove the chicken from the grill when it reaches an internal temperature of 160°F.

Yes, the internal temperature of chicken will end up being 165 F due to carry over cooking time. If you remove the chicken when it’s 165 F and let it rest, it will be over cooked. Remove it at 160 F then tent it with foil and let it rest. This ensures your chicken will be perfectly cooked as well as moist and delicious. I do this with all my meat because if you don’t let the meat rest, the juices will just flow out when you cut into it.

What is the basic salad dressing formula?

I always struggle with making salad dressing from scratch. It just never turns out the way I really want it to taste. So, I try to stick to the basic formula for a good salad dressing. There’s an acid, an oil, and some seasoning. The acid can be anything from a citrus juice to a range of vinegars. There’s balsamic, rice wine, and even champagne vinegar.

For this dressing, it all starts with strawberry puree. And whole cup of strawberry puree to be exact. This would be the seasoning part of the dressing and might be considered the “oil” because it’s ingredient that keeps the dressing emulsified. Because all vinaigrettes have Dijon in my head, I’ve added some to this dressing. Just enough to balance out the sweetness of the strawberry puree.

With any dressing, there’s the acidic element. For this dressing, it’s a honey ginger white balsamic vinegar. If you don’t have any of this on hand, you can add some honey and a little grated ginger to some white balsamic vinegar. I have a store in town that has delicious vinegar blends that make delicious dressings. I also added a little red wine vinegar to balance out the sweetness of the balsamic and the strawberries. Finally, there’s salt and pepper to taste. Because you always need to salt and pepper your dressing.

What does this strawberry chicken spinach salad taste like?

Summer on a plate! Or in a bowl as the case may be. The spinach is crisp and full of flavor. The red onions have a nice bite and sharpness that complements the sweetness of the strawberries. Blue cheese brings a pungent flavor to this salad that pairs well with the onions, pecans, and strawberries. The added crunch and sweetness of the pecans is a pleasant surprise you’re not expecting.

Then there’s the dressing. It’s thick and rich with strawberry flavor. There’s the sweet and tart honey ginger white balsamic vinegar. The rich addition of the Dijon cuts some of the sweetness of the strawberries. It’s the perfect topping for this strawberry spinach salad topped with grilled chicken.

Strawberry Chicken Spinach Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

No Ratings

Ingredients

For the salad:

1 grilled chicken breast
2 cups baby spinach
1/4 cup crumbled blue cheese
1/4 cup thinly sliced red onion
1/8 cup coarsely chopped pecans
1 cup sliced Florida strawberries

For the dressing:

1 cup strawberry puree
1 teaspoon Dijon mustard
1 tablespoon honey ginger white balsamic vinegar, or 2 teaspoons white balsamic vinegar, 3/4 teaspoon honey, 1/4 teaspoon freshly ground ginger
1 teaspoon red wine vinegar
Salt and pepper to taste

Instructions

For the dressing:

Combine all ingredients in a jar and shake until blended. Chill before serving. Store remaining dressing in an airtight container up to one week.

For the salad:

Lightly toss the spinach with 1 tablespoon of the dressing.
Add the blue cheese, red onion, and pecans and lightly toss again adding more dressing as needed. Fold in the strawberries and place in a salad bowl (or plate).
Slice the chicken breast and place on top of the salad. Drizzle with dressing to taste and serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 527Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 114mgSodium 648mgCarbohydrates 70gFiber 8gSugar 57gProtein 36g

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The post Strawberry Chicken Spinach Salad A Fresh Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

15+ Farmers Market Recipes for September celebrate in season produce

Chris — Thu, 07 Sep 2023 10:00:00 +0000

September is here! That means back to school, back to crazy schedules, and back to trying to figure out what is quick, easy, and healthy to make your family for dinner. For me, that starts with 15+ Farmers Market Recipes for September.

September is the start of the fall growing season in my region. Fall and winter have hearty squash, root vegetables, and winter greens. If that doesn’t scream comfort food, then I don’t know what does. I have a list of 32 produce items that are in season starting in September. There’s plenty of inspiration to cook seasonally and locally from that list.

Root vegetables like radishes, onions, and carrots start making their way to the farmer’s markets. Radishes are not just for salads. Try making some pickles or roasting them for a delicious side dish. Onions are great in salads. They are delicious cooked as the star of the dish, too. Carrots are delicious in salads and cooked. They’re also great in sweet and savory recipes alike!

Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.

Caramelized Onion and Pear Tart is a perfect finger food! Sweet, caramelized onions, pears, and truffle goat cheese come together in puff pastry for a delicious appetizer.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. This recipe celebrates fresh summer zucchini and makes a great appetizer or light lunch.

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

No one should have to chew their cocktails. Cranberry Margaritas combines cranberry and lime juice. Initially a holiday recipe gone wrong, this recipe gets a revamp making it perfect.

Carrot Cake Muffins are light on calories, but still moist and delicious. They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots. Perfect for a brunch or family gathering.

Raspberry Danish Pinwheels come together in minutes and taste simply delicious! The delicious puff pastry, fresh raspberries, and cream cheese filling makes these irresistible.

I never thought of produce like mushrooms having a growing season, but it makes sense when you think about it. They like damp cool environments like we have in fall and spring. I also don’t think of leafy greens to be a fall or winter crop, but greens like kale and chard are best in fall, winter, and spring months.

Using spaghetti squash as the crust makes a delicious and low-carb Spinach and Mushroom Quiche with Spaghetti Squash Crust. The texture and flavor of the squash enhances the spinach and mushroom flavors in this meal.

Sweet and tangy bacon dressing is drizzled over sweet pears, spinach, and sliced shallots. Top Wilted Pear and Shallot Salad with chopped pecans and sliced hard-boiled eggs for a hearty and delicious salad.

I swapped out cabbage and tried fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

Collard greens get a makeover with these Creamed Collard Greens. They come together quickly and taste rich and delicious! It’s a great way to get your family to eat their greens!

Roasting radishes changes their flavor completely! If you haven’t roasted radishes, then try these Dill Roasted Radishes for a different side dish.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

Apples, along with a handful of other produce, are available 12 months of the year. These items are either great in cold storage, like apples and citrus, or can be shipped locally from other areas of North America like bananas, avocados, and mangoes. I like to add apples to my savory dishes like these burgers.

Boneless, skinless chicken breasts are ground up with bratwurst spices and Granny Smith apples to make a homemade Chicken Apple Brat Burgers. They’re easy to make and packed with flavor!

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Winter squash is a welcomed change from the summer squash and zucchini. If you grow zucchini you’ll welcome the change because they’re very fertile plants. I like butternut squash for it’s sweet flavor. But I also like the spaghetti squash for it’s fun versatility.

Chicken Parm Stuffed Spaghetti Squash is a light but hearty dinner. It’s light because it’s made with chicken breast and squash, but hearty because they are both very filling!

Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.

Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want!

More Farmers Market Recipes for September:

The post 15+ Farmers Market Recipes for September celebrate in season produce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Try these 20+ Farmers Market Recipes for July

Chris — Wed, 19 Jul 2023 10:00:00 +0000

Summer is here! The fresh seasonal produce is so full of color and flavor that I can’t help but share these 20+ Farmers Market Recipes for July!

Summer is here! That means farmers markets are open, road side stands are popping up, and fresh produce is in abundance. Farm fresh tomatoes and corn are always on top of my list, but also delicious summer squash, berries, and WATERMELON! Don’t forget the fresh peaches that are juicy and delicious.

Drinks and appetizers are a great way to start a backyard party celebrating fresh, seasonal produce. Watermelon and berries are perfectly muddled or frozen into cocktails or mocktails. They are also delicious served up in savory crostatas, guacamoles, and delicious dips.

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but full tingling the palette!

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule. The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata is packed with fresh cherry and thyme flavors that pair deliciously with the aged, crumbled Stilton cheese.

Corn is so versatile and sweet this time of year. It makes the perfect side dish simply grilled. Or use the leftover grilled corn and make a delicious salad with tomatoes or Mexican corn salad with zesty lime and spices.

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious room temperature salad. It’s sweet, crunchy, and creamy all in one!

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Spinach Baked Eggs may sound plain, but they’re definitely anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Eggplant and summer squash is in abundance during summer. It’s always good to have a few recipes to use up this fertile fruit, yes it’s a fruit, throughout the growing season. Use them as noodles for your favorite stacked pastas or hollow them out and stuff them with savory meat.

You know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a #MeatlessMonday meal!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated but are pretty easy to prepare and will amaze your guests and family.

Using in season Florida strawberries, this Strawberry Chicken Spinach Salad is not only packed with strawberry flavor but it’s great a way to start the new year off right! Not only are strawberries in the salad, but they’re in the dressing, too!

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Leeks are often a forgotten vegetable. They’re play second fiddle in most dishes, but I like to highlight their delicate flavor in simple recipes. Like this skillet pizza and carbonara. The carbonara is perfect for hot weeknights because it’s a quick meal that doesn’t heat up the kitchen.

Potato Leek Skillet Pizza packs amazing flavor in a small package. All the delicious flavors are used in moderation for this crispy crusted appetizer or main dish pizza.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Made with blackberry cobbler coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.

I love me some sweet, summer peaches! Here’s two of my favorite ways to highlight these juicy fruits this summer. Simmering them with bourbon makes them taste even more sweet and delicious. And grilling them caramelizes the sugars making them even more sweet and delicious.

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Grilled summer peaches are layered between cream and puff pastry. Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy. You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table. Topped with vanilla ice cream, it’s perfect for summer!

Watermelon is so versatile! It’s great in sweet and savory recipes. But I like to use them in cocktail and mocktail recipes! These grown up popsicles are irresistible with mint and rum. Skip the rum and add mint simple syrup for a non-alcoholic version.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.

All these recipes are simple to make and highlight the best of in season produce in July. Thankfully, most of these are also in season August and September. It’s always a good idea to eat seasonally and eat locally! Support the local farmers and hit your farmers market to get the ingredients for these recipes.

Try these other Farmers Market Recipes for July!

Air Fryer Corn on The Cob

Tomato and Corn Chipotle Salsa

Bacon Tomato Pasta Salad

Watermelon Cosmo Punch

Farmers Market Recipes for July

Watermelon Sparkling Frosé

Blackberry Bourbon Mule

Cherry Stilton Crostata

Greek Caprese Salad is a Twist on the Classic

Corn and Tomato Salad

Chipotle Broccoli Slaw is smoky, spicy, and crunchy

(Southern Fried) Mexican Corn Salad

Spinach Baked Eggs

Strawberry Chicken Spinach Salad

Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread

Potato Leek Skillet Pizza

Pasta Carbonara with Shrimp and Leeks

Grilled Chicken and Pasta with Grated Tomato Sauce

Family Reunion Stuffed Peppers

Eggplant Rollantini

Courgette and Ricotta Falafel Burgers

Watermelon Mojito Popsicles

Raspberry Crostata

Homemade Cherry Turnovers

Grilled Peach Napoleons with Easy Bavarian Cream

Bourbon Peach Empanadas

Blackberry Tiramisu

The post Try these 20+ Farmers Market Recipes for July appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Greek Caprese Salad is a Twist on the Classic

Chris — Sun, 04 Jun 2023 10:00:00 +0000

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

If you love a classic Caprese salad but want something a little brighter and more Mediterranean-inspired, this Greek Caprese salad is the fresh summer side dish you’ll want on repeat. Juicy tomatoes, crisp cucumbers, creamy mozzarella, briny olives, and fragrant herbs come together with a simple drizzle of balsmic glaze for the dressing. This easy Greek salad recipe feels just as perfect for weeknight dinners as it does for backyard gatherings. Serve it alongside caprese salad skewers for a colorful appetizer spread, or pair it with a chicken pesto sandwich for a light, flavorful lunch that tastes like sunshine on a plate.

I make cucumber salads often. I call them Greek salads because to me that’s basically tomato, cucumber, and onion maybe with some kalamata olives but always with a Greek style vinaigrette dressing. Since I suck at dressings, I usually alter a standard vinaigrette to add more oregano and some lemon juice and/or lemon zest to make it Greek style. But this salad doesn’t have a vinaigrette.

What is a caprese salad?

It’s a simple salad made with sliced tomatoes, fresh basil, and sliced fresh mozzarella. It’s typically drizzled with olive oil and sprinkled with salt and pepper. Created in the 20’s, this salad is believed to originate in Capri. The story goes that it was created in the colors of the Italian flag to impress the vacationing royalty and dignitaries to that area.

However, it wasn’t until a king was given a caprese sandwich as a light snack that this salad and sandwich really took off and became popular. Tourists headed to Capri specifically for these dishes which quickly became a staple of the area. Which makes it easy since that particular area of Italy is known for their mozzarella and tomatoes.

Balsamic vinegar, which is almost synonymous with this salad, is not original to the recipe. And sometimes frowned upon by chefs. They claim that the balsamic dressing masks the sweetness of the fresh mozzarella cheese. I personally think it elevates the mozzarella cheese.

What are some variations of the classic caprese salad?

You mean, other than this one? Of course, there’s the drizzle of balsamic that is not part of the traditional recipe. You could also drizzle it with some pesto or sun-dried tomato pesto. Some people have used roasted beets in place of tomatoes, or they have used watermelon instead. Or you can try other fruit like apples, peaches, or even strawberries. Both would go well with mozzarella and basil.

You can turn it into a salsa or a pasta salad. Add some bread and turn it into a panzanella salad. Over a bed of lettuce and it’s a cobb style caprese salad. Sneak in some avocado for a creamy caprese salad. Swap out the mozzarella for some feta cheese for a sharper and saltier taste in this salad. Or flip it to America and use some cheddar and maybe some bacon sprinkles. Oh. That sounds good. I may have to make that next.

What’s in Greek Caprese Salad?

I wanted to serve this as a side salad so I didn’t go with whole tomatoes. I cut grape tomatoes in half and that is the perfect bite size for this salad. There’s an English cucumber that I cut about the same size as the tomatoes. I used mozzarella pearls which are perfect little bite-sized pieces of fresh mozzarella. I thinly sliced a sweet onion and tossed it in the bowl. Instead of basil, I chopped fresh oregano and added it to the salad.

There is no dressing to this salad. As you can see it’s not a dry salad, but I didn’t toss it with vinaigrette or make a dressing for it. Because we have multiple bottles of a condiment in the pantry. For some reason, the hubs doesn’t check the pantry before he shops for whatever ingredients he needs for whatever recipe he wants to make. Ergo we have 3 bottles of balsamic glaze in the pantry. I’m not even kidding. So, I squirted a bunch of balsamic glaze on top of the veggies, sprinkled them with salt and pepper, and let them marinate in the fridge for at least an hour.

The salt will draw out some of the natural moisture of the vegetables. This veggie juice combines with the balsamic glaze to make a delicious natural dressing for this salad. Of course, use your own vinaigrette if you want. I may have added a little garlic salt and a pinch of dried dill, but don’t quote me on that one.

How do you make Greek Caprese Salad?

It’s really simple to whip up. I started by halving the tomatoes and tossing them in a bowl. Then I chopped up the English cucumber. I like using those because you don’t have to seed them. Not that you HAVE to seed the regular kind, but I do. They have an adverse effect on my gastrointestinal tract. I’ll just leave it at that.

I added the mozzarella pearls. You can cut those in half if you want. It depends on the size of the pearls. The first time I made this the pearls were larger, so I cut them in half. They were also marinated so they were super soft. I’m not sure that’s the best kind of mozzarella for this salad. Just saying.

I took the sweet onion and Frenched it. For those that don’t know, it’s a way to cut the onions where the slices are thing and uniform in size. You cut the onion in half vertically or through the poles (imagine the globe). Then you cut the onion through the equator or horizontally. From there you slice at an angle through each half of the onion. Not with your knife perpendicular to the cutting board, but at like a 15-degree angle to the cutting board. If that makes sense. It’s actually one of my favorite ways to cut onions for salads and every time I want a ling thin slice of onion.

The package of oregano I received from the store inspired this salad. The leaves were HUGE! I mean, like the size of the nickel huge. So, I knew I had to use that instead of basil in this Greek caprese salad. Finally, I sprinkled the ingredients with some sea salt and drizzled it with balsamic glaze. To be honest, I squirted the balsamic glaze on top of the vegetables. It was rather fun, too. I didn’t want to put too much on the veggies and have it overpower their delicious and fresh flavor.

What does Greek Caprese Salad taste like?

Super fresh. Vibrant. Delicious. Crunchy and creamy. Sweet and tart. It’s all the flavors you want in a side salad. And all the textures you want. The tomatoes are sweet and juicy. The cucumbers are crunchy and fresh. The onions are sweet and a little spicy. The mozzarella is sweet and creamy and coated in that sweet tart balsamic drizzle. Then there’s the bites of oregano that are unexpected. You think it’s basil but it’s not. It’s earthy, peppery, and more pungent than basil.

Just look at that bowl of fresh veggie goodness! Every bite is packed with delicious flavor and texture. I made sure very bite had a piece of everything in it. That’s the best way to eat this Greek Caprese Salad.

And it’s so versatile! I served mine with green harissa grilled lamb chops. You will have to wait until later this week for that recipe. They were so delicious, too! With a bright and vibrant spicy herb sauce on top. You can serve it with some bratwurst, grilled chicken, pork chops. Pretty much anything for your summer backyard dinner parties.

Greek Caprese Salad

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

No Ratings

Ingredients

3 cups halved grape tomatoes
2 cups cubed English cucumbers
8 ounces mozzarella pearls
1 cup French sweet onions
2 tablespoons balsamic drizzle
1 tablespoon sea salt
1 tablespoon chopped fresh oregano

Instructions

Combine everything in a mixing bowl and stir to combine.
Refrigerate at least one hour before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 109Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 977mgCarbohydrates 6gFiber 1gSugar 4gProtein 7g

Fresh Fruits and Veggies

Arugula Pear Salad with Goat Cheese from Art of Natural Living
Cherry Almond Pie from Magical Ingredients
Fruit Salad with Mojito Dressing from Hezzi-D’s Books and Cooks
Greek Caprese Salad from A Kitchen Hoor’s Adventures
Hawaiian Cole Slaw from Palatable Pastime
Peach Blackberry Salad from That Recipe
Tomato and Corn Chipotle Salsa from Karen’s Kitchen Stories
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The post Greek Caprese Salad is a Twist on the Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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Easy Japanese Kani Salad

What is Kani Salad?

What is Imitation Crab, and Who Invented It?

Why Skeptics Should Give This Ingredient a Second Look

How to Choose Better-Quality Imitation Crab

Texture and Sweetness Makes this Side Dish Shine

Types of Cabbage to Use in This Recipe

Picking the Best Produce for This Japanese Salad Recipe

Build the Salad with Crisp Farmer’s Market Vegetables

Serving Suggestions for This Kani Salad Recipe

What does this Japanese Kani Salad Taste Like?

Ingredients

Instructions

For the Dressing:

For the Salad:

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Blistered Tomato Salad with Pan-Seared Scallops | Warm Beet and Greens Salad Recipe

Why You’ll Love This Blistered Tomato Salad with Pan-Seared Scallops

What Are Scallops?

When Are Scallops in Season?

Blistering Tomatoes

Beets Greens and Other Salad Greens

Sourcing the Freshest Ingredients

Preparing the Blistered Tomato Salad

Pan-Searing the Scallops to Perfection

Making the Warm Salad Dressing

Tips for Success

Bringing It All Together on the Plate

What does this Blistered Tomato Salad with Pan Seared Scallops taste like?

Ingredients

Instructions

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Spring Salads

Steak Caprese Salad

What is Caprese?

Selecting a Perfect Tender and Healthy Cut of Steak

Burrata vs Mozzarella

Kalamata Olive vs Black Olives

Assembling Your Steak Caprese Salad

Enhancing the Flavor Profile of this Steak Caprese Salad

Ingredients

Instructions

Nutrition Information

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New Years Resolution Recipes

Simply Easy Spicy Watermelon and Feta Salad

The Power of a Farmers’ Market for In-Season Produce

What is Balsamic Vinegar?

Balsamic Vinegar vs Balsamic Glaze

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How Do You Infuse Vinegar with Serrano Chile Flavor?

What is Feta Cheese?

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Ingredients to Make This Spicy Watermelon and Feta Salad

Instructions to make this Watermelon Salad

Adding a Twist with Infused Balsamic Vinegar

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More Farm Fresh Recipes:

Curried Chickpea Salad Sandwich

What Are Chickpeas?

Best Ways to Cook Chickpeas

History of the Curried Salad Sandwich

Ingredients to make curried chickpea salad

Instructions to make this curried salad

Building the perfect chickpea sandwich