Tomato, Melon, and Mozzerella Salad

Summer is my favorite season. The sun is blazing, parties are abundant, and the produce is spectacular. At my local farmer's market, they had an array of various tiny melons (they always remind me of that shrunken head in Beetlejuice). They are ripe and juicy and sweet-as-candy. Plus they are great for our bodies--loaded with Vitamin A, Vitamin C, and Potassium. And then, of course, the heirloom tomatoes. These funny, quirky guys come in all shapes and sizes, and once you taste one, you realize that those red things they're selling at the grocery store are not really tomatoes. So, I created this summer salad with all my favorite summer flavors. Enjoy!

Half a red onion, thinly sliced
1/4 cup vinegar (white, red, champagne, or sherry)
Cold water
1 butterscotch melon (or any orange-fleshed melon--if large, use half), diced
2 heirloom tomatoes, diced
1 tub of mini fresh mozzerella balls (or just cut a big one up)
2 Tablespoons fresh basil, chiffonaded (stack the leaves up, roll like a cigar, and slice thinly)
1 lemon, halved
Extra Virgin Olive Oil
salt and pepper
pinch of red chili flakes (optional)
4 cups (or more) fresh arugula


1. Place the onions in a small bowl. Add vinegar and then fill with cold water until all onions are covered. Place in fridge.

2. Place melon, tomato, mozzerella, and basil in a medium bowl. Squeeze in juice of half a lemon and drizzle with olive oil to taste (you don't need much). Add salt, pepper, and chili flakes. Take onions out of fridge, drain, and toss into salad. (This process takes the pungency out so that they are crispy still but more subtle in flavor). Toss.

3. In a separate bowl, combine arugula, juice of the other lemon half, and a drizzle of olive oil. Salt and pepper lightly. Toss.

4. Serve melon mixture over arugula salad.

Serves 4.

Variations on a theme: Tonight, I made the same salad but replaced the mozzarella with cubed feta and added mint and kalamata olives. Also delicious! Try them both!

Printable version here.

Crispy lettuces with Tangerines, Parsley, and Sherry Vinaigrette

This is a great winter salad, and it's super easy. I hope you'll try it.

1 bag Italian lettuce blend (or whatever crunchy lettuce you like)
1 tangerine, segmented
1 Tablespoon fresh parsley leaves, kept whole or torn
1 Tablespoon champagne vinegar
1 Tablespoon sherry vinegar
1/2 shallot, finely chopped
Salt and pepper
6 Tablespoons Extra Virgin Olive Oil

1. Combine vinegars, mustard, shallot, and a pinch of salt. Let sit for a few minutes.

2. Slowly whisk in the olive oil.

3. In a large bowl, toss together the lettuce, tangerine, parsley, and vinaigrette.

Serves 4. (With extra vinaigrette to save in the fridge)

Printable version here.

Greek Salad

I could eat a Greek Salad for lunch every day. They are so fresh and tasty with big chunks of crisp cucumber, juicy tomato, and salty kalamata olives. The tricky thing about Greek salads, though, is that they really vary in calorie content when dining out. Many salads are loaded with cheese and full-fat dressing, some come with stuffed grape leaves full of rice, or pita bread, which can add hundreds of unwanted calories. If you make your own at home, you know that you can feel good about eating as much as you want!

I like to cut the vegetables and herbs in this salad into big chunks--that way, every bite tastes a little different...one bite might have cucumber and olive...and the next be more tomato and feta. It's more fun to eat if every bite doesn't taste exactly the same.

3 Persian cucumbers or 1 English cucumber, cubed
3 small tomatoes, chunked
1 head romaine lettuce
1/4 c. kalamata olives
1/2 red onion, sliced thinly (optional)*
2 oz. feta cheese, cut into small cubes (or buy crumbled)
2 Tablespoons fresh mint leaves, torn or slightly chopped
1/4 cup fresh parsley, torn or slightly chopped
1 teaspoon dijon mustard
1 1/2 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

1. In a large bowl, combine cucumbers through parsley.

2. In a small bowl, whisk together the mustard, vinegar, and a pinch of salt. Slowly drizzle in oil while whisking to emulsify.

3. Toss the dressing with the salad and finish with fresh pepper.

Serves 2.

*If you like the taste of onion but raw is a little too sharp for your tastes, soak them in ice water while you prep the rest of the ingredients--this should take the sharp edge off of them.

Printable version here.

Celery Leaf Salad with Walnuts and Parmesan

As I mentioned in my Farmer's Market essay, I bought a simply gigantic bunch of celery this weekend. I used the leaves alone for a salad that would probably serve four people. I know, though, that many of you do not have access to giant bushels of celery leaves, so let me suggest that this salad could also be made with lettuce, shaved (very thinly sliced ) asparagus, shaved green beans, shaved brussel sprouts, or plain old celery.

bunch of leafies
1 lemon
1/2 cup walnuts, toasted and cooled
extra virgin olive oil
salt and pepper
block of parmesan, shaved with vegetable peeler--any desired amount

1.In a large bowl, gently toss the vegetable of choice, walnuts, the juice of the lemon, a few Tablespoons of olive oil, and a small sprinkle of salt and pepper.

2. Shave the parmesan over the top and enjoy!

Printable version here.

Arugula Salad with Rosemary-Roasted Grapes and Pistachios

I absolutely love fruit in salad, and roasting fruit gives it depth of flavor and richness. Combined with the earthy, woodsy rosemary, the toastiness of the pistachios, and the creaminess of the blue cheese, I think it's pretty darn near perfect.
Bon Appetit!



1 container arugula
1 c. seedless black/purple grapes
1 t. turbinado sugar
1 t. olive oil
1/2 t. dried rosemary, crushed
1/4 c. pistachios, toasted
1 T. balsamic vinegar
1 T. sherry vinegar
1/2 t. honey
1/2 t. dijon mustard
3-4 T. e.v.o.o. (less if you like it tangy)
1 t. fresh thyme, chopped
1/4 c blue cheese, crumbled (optional)
salt and pepper

1. Preheat oven to 350 degrees.

2. Combine grapes with 1 T. olive oil and rosemary, and spread out on baking sheet. Sprinkle with sugar. Roast in oven for 20 minutes.

3. Meanwhile, make viniagrette. In a small bowl, combine vinegars, honey, mustard, thyme, and a small pinch of salt. Slowly whisk in olive oil.

4. When grapes are roasted and slightly cooked, transfer to a bowl and add arugula, pistachios, and viniagrette and toss well.

5. Add blue cheese if using.

Printable version here.

Kale Salad

OK, don't give up on me quite yet...I understand your skepticism of all things kale. I share them. However, I discovered a raw kale salad at Whole Foods that's really good...but I don't enjoy paying $5.00 for a pint of kale with a couple nuts! So I created one that is loaded with antioxidants AND flavor. You won't even realize you're eating dark leafies! Note: this recipe uses preserved lemon. If you have an extra day to make it, I highly recommend it as it adds a special flavor. If not, no worries--just use lemon rind.

1 bunch kale, chopped (discard big stems)
1 cup blueberries
1/3 cup dried cranberries
1 teaspoon preserved lemon
1/4 teaspoon dijon mustard
1 teaspoon honey
2 Tablespoons apple cider vinegar
2 Tablespoons quality extra virgin olive oil
salt and pepper

1. Put chopped kale in a large bowl. Throw in the blueberries and the cranberries.

2. In a small bowl, combine preserved lemon, mustard, honey, and vinegar. Throw in a tiny pinch of salt and swirl around until salt dissolves. Now whisk in the olive oil until emulsified.

3. Toss kale salad with vinaigrette and top with ground pepper, if desired.

Printable version here.