Simply Satisfying – Summer Salads

I’m enjoying experimenting with different kinds of salads.  While I always love a classic green or Cobb salad, these two are a fresh and tasty change.

salad1

If you’re looking for a cool and refreshing salad recipe for this summer, look no further.
This salad is light and sweet, with a perfect balance between fruit and vegetables. Not only is it delicious, but it also features two extremely hydrating foods – watermelon and cucumber, making it perfect for the summer. Serve it up at barbecues or throw it together at lunchtime. Either way it’s a winner.

As far as the herbs, freshness is key. If you don’t have mint on hand, you can easily substitute basil, for a dish that will be just as delicious.

Ingredients

1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade (cut into thin strips)
freshly ground black pepper

Directions

Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.

The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end. Or, you can slice larger pieces of watermelon and place large thin slices of feta over top which gives this an elegant look.

beet, feta, proscuitto, artichoke hearts, sweet onionFor this one you must love cooked beats (not pickled), artichoke hearts, sweet onion & prosciutto (Italian word for ham that is cured & very thinly sliced). 

 Ingredients:

Sliced cooked beets

Sliced Artichoke Hearts

Thinly sliced sweet onion

Good Quality Feta Cheese (I always ask for the “Barrel” sheep Feta from Minerva’s Greek)

Top with torn crisp Prosciutto.  (Cook in frypan on medium-high heat (turn once) until done – should only take a couple of minutes).

Just arrange on the plate to your liking and drizzle with organic olive oil, a splash of lemon juice & balsamic vinegar (I used one with fig & dates).  Simply delicious!

My FOOD Board on Pinteresthttp://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

Most of all, enjoy your SUMMER

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