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Tag: summer salads

Watermelon Mint and Feta Salad

 

Hooray for watermelon season!

I made this watermelon mint and feta salad for a potluck this weekend and wanted to share the recipe with you. Fresh, light, and easy to throw together this will be your new favorite summer salad.

Here in the Pacific Northwest, we’re lucky to have sweet and juicy Hermiston watermelons. I found a small seedless one at Chuck’s Produce.

We have a crazy amount of mint growing like weeds in the back yard so I’m on the lookout for summer recipes that include mint. This weekend as part of my Sunday meal prep, I made a big batch of green soup and thew in two big handfuls of parsley and mint.

Watermelon Mint and Feta Salad

Ingredients:

  • 2 Tbsp white balsamic vinegar
  • 4 Tbsp Olive oil
  • 1 tsp honey
  • salt and pepper to taste
  • 3 cups of seedless watermelon cut into bite sized cubes
  • 4 oz feta crumbled
  • 2 Tbsp fresh mint finely chopped

Directions:

  1. Pour vinegar, oil, honey, salt and pepper into a jar with a lid.
  2. Secure the lid tightly and shake to combine.
  3. Place watermelon, feta and mint in a large bowl.
  4. Pour dressing over fruit mixture and stir gently.
  5. Serve immediately. 

Corn, Peach, And Tomato Salad With Feta

I know y’all are all getting your sweaters out, and making pumpkin spice everything, but please let me enjoy my last few weeks of summer! Its going to be in the 80’s, maybe even 90 this week, so I’m going to get one more paddle board day in on Sunday, and I will be wearing shorts til October!

I found some delicious corn, heirloom tomatoes, and local peaches at the market this week and put together this quick and easy summer salad. You basically chop all your ingredients, make a quick dressing of lemon juice and olive oil, and that’s it!

Try it and let me know what you think.

Corn, Peach and Tomato Salad

Ingredients:

  • 4 ears of corn, kernels removed
  • 2 small tomatoes, chopped
  • 2 peaches, chopped
  • 1/2 cup feta cheese, crumbled
  • Handful of fresh basil leaves, chiffonade
  • Juice from one lemon
  • 2 Tbsp Olive oil
  • salt and pepper

Directions:

1. Make dressing. In a large bowl, whisk together the juice from 1/2 a lemon, 2 tbsp olive oil, salt and pepper. Taste, and adjust seasonings if needed (I really like lemon, so start with half, then add more if you like).

2. Add corn, tomatoes, peaches, feta and basil to the dressing. Toss to combine.

3. Serve at room temperature or chilled.

Anne McCranie is a Portland, Oregon based Personal Trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Broccoli Salad Recipe

This was one of my favorite salads at covered dishes and picnics growing up. It is super easy to prepare (and involves bacon!). I like to steam my broccoli for a quick minute so it’s not raw.

Ingredients:

  • 8 slices of bacon
  • 2 heads of broccoli, chopped into bite sized pieces
  • 1/4 cup raisins
  • 1/2 red onion, chopped into a fine dice
  • 2 garlic cloves, chopped
  • 1/4 cup red wine vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice

Directions:
1. Fry bacon, and let it cool. Crumble into small pieces (this can be done a day or two in advance).
2. Steam broccoli for just barely one minute, then rinse and chill. Seriously, watch the broccoli, you don’t want it “cooked”,  just very lightly steamed so it’s a little easier to chew.
3. In a large bowl, place bacon, broccoli, raisins, onion, and garlic.
4. Prepare dressing – in a small bowl whisk together vinegar, sugar, salt, pepper, mayo, and lemon juice. Pour dressing over broccoli mixture and mix well.
5. Cover and refrigerate for a few hours.

 

Try this at your next potluck and let me know what you think.

~Anne