Salads & Dressings - The Art of Food and Wine

Watermelon Salad with Feta

Sat, 23 Aug 2025 01:35:50 +0000

One of our favorite ways to stay cool all summer is our Watermelon Salad with Feta and Mint

Summer weather calls for refreshing, light salads that highlight the season’s bountiful produce, and this one has it in abundance!

This colorful 15-minute salad combines the sweetness of juicy, ripe watermelon with the tanginess of feta cheese and the freshness of mint leaves, creating a perfect balance of flavors and textures. It’s lightly dressed in a refreshing lime mint vinaigrette.

Whether you’re looking for a simple side dish to accompany some of your grilled favorites or a standalone salad that steals the show, this watermelon salad with feta, mint, and tangy lime dressing is sure to be a hit at any summer gathering.

Ingredients Needed:

The beauty of this salad lies in its simplicity.

Watermelon – choose a ripe one for the best flavor. You’ll need about 6 cups of cubed melon for this salad. Buy seedless if you can, because it makes life easier!
Feta Cheese – we love feta for its tangy flavor, and we think the best is Greek sheep’s milk feta. Buy a block and gently crumble it for the best texture.
Fresh Mint – chop it up and sprinkle it over the salad, and we’ll also use it in the lime vinaigrette dressing for an added boost of flavor.
Roasted Salted Pistachios – great for a nice salty crunch in every bite! We like the salted and roasted variety.
Lime Vinaigrette – see below ⬇️

Lime Vinaigrette – a simple dressing with olive oil, fresh lime juice, honey or sugar, and chopped mint

Easy steps for Watermelon Salad:

This recipe is so easy that it’s almost not a recipe at all – it’s more of a guideline!

Make the Lime Vinaigrette

Juice 3 fresh limes into a bowl to equal 5 Tablespoons. Reserve 1 Tablespoon and set aside for later for the salad
Chop 3 Tablespoons of mint, reserving 2 teaspoons for the dressing
Whisk in 1 Tablespoon of sugar, honey, or agave and whisk until sugar is dissolved
Slowly whisk in 3 Tablespoons of extra virgin olive oil and mix until emulsified
Stir in 2 teaspoons of chopped mint
Set the vinaigrette aside while you make the salad

Prepare the Salad

Remove the rind of the watermelon and cut it into bite-sized cubes until you have about 6 cups.
Chef’s Note: Don’t worry if the pieces are even or square. The shape of watermelon can make this hard, and why waste watermelon?! Besides, this is an easy summer salad!
Place the cubes on a large platter or in a large shallow bowl.
Crumble the feta. We prefer to buy feta in a block and crumble it ourselves because it adds texture to the salad if all of the pieces are different. And, feta is simple to crumble.
Roughly chop the roasted pistachios. Again, different-sized pieces are great!
Drizzle 1/4 cup of the lime vinaigrette on the watermelon and gently toss to coat.
Scatter the feta and pistachios over the top of the watermelon, and then drizzle the remaining lime dressing and the remaining 1 Tablespoon of fresh lime juice.
Sprinkle the remaining chopped mint (2 Tablespoons) all over the salad and serve.

Tips for success for Watermelon Mint Salad

This salad is popular and simple to make, but here are some tips and tricks for success:

Choose The Best Watermelon – it’s the star of the show! Look for melons that feel relatively heavy for their size. Also, smaller watermelons tend to have a more concentrated flavor. Chill the melon for a few hours before cutting for a nice crisp flavor.
Quality Feta – this makes all the difference! Try to find a good sheep’s Greek feta that is sold in a block and stored in a salty brine. It will have a lovely creamy texture and a light saltiness that balances perfectly with sweet watermelon.
Fresh Mint – don’t chop it too far in advance because it will begin to brown.
Mix Gently – combine the watermelon with the vinaigrette first, and then scatter the rest of the ingredients on top. The feta will break down with tossing, so best to sprinkle it on.

Make Ahead and Leftover Tips

This is a salad that needs to be tossed right before serving because watermelon is naturally watery. If you need to prep ahead, just keep all of the components stored separately and combine right before serving.
Store any leftover salad in a sealed container in the refrigerator for up to 2 days. You may need to drain the watermelon juice before serving.

Favorite Main Dishes to serve with Watermelon Salad

Jerk Chicken – its spiciness is the perfect contrast
Ribs – a summer pairing that can’t be beat! Try our Smoked Ribs, Slow Cooker Ribs, or fall-off-the-bone Oven Baked Ribs
Cedar Plank Salmon – the light smoky flavor pairs well with watermelon
Garlic Butter Steak Bites – an easy main dish for warm summer nights with no oven required!

Watermelon Salad with Feta

This easy-to-make Watermelon, Feta, and Mint Salad will keep you cool all summer. Zesty lime dressing and toasted pistachios add big flavor.

Course Brunch, Fruit, Salad, Salad Dressing, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 185kcal

Author Cyndy Ufkes

Ingredients

Salad Ingredients

6 cups watermelon, cut into cubes
½ cup feta, crumbled
⅓ cup roasted pistachios, shelled and lightly chopped
2 Tablespoons fresh mint, chopped
1 Tablespoon fresh lime juice
⅓ cup Lime Vinaigrette (see ingredients below)

Lime Vinaigrette Dressing:

4 Tablespoons lime juice, freshly squeezed (approx. 3 limes)
1 Tablespoon sugar or honey
3 Tablespoons extra virgin olive oil
2 teaspoons fresh mint, minced

Instructions

Lime Vinaigrette

In a small bowl, add 4 Tablespoons of lime juice and sugar. Whisk until the sugar is dissolved. (Or use a mini food processor)
Slowly whisk in 3 Tablespoons of extra virgin olive oil and mix until emulsified. Stir in 2 teaspoons of freshly chopped mint.
Set the vinaigrette aside while making the salad. This will equal about 1/3 cup.

Watermelon Salad

Remove the rind and cut watermelon into cubes, equaling 6 cups. Place cubes on a large platter or in a large shallow bowl.
Crumble the feta and chop the roasted pistachios.
Drizzle 1/4 cup of the lime vinaigrette over the watermelon and gently mix.
Scatter the feta and chopped pistachios all over the salad. Drizzle the remaining vinaigrette and the reserved 1 Tablespoon of lime juice.
Sprinkle the remaining 2 Tablespoons of chopped mint all over the salad and serve.

Notes

We recommend roasted salted pistachios. If yours aren’t salted, you may want to add some salt to the salad.
If making ahead of time, keep all the components separate and then add them together at the last minute to avoid a watery salad.

Nutrition

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Fresh Berry Salad with Poppy Seed Dressing

Wed, 05 Jun 2024 00:26:08 +0000

This summer Berry Salad combines mixed greens and assorted berries, plus candied pecans with a tangy poppy seed dressing

Nothing says summer like fresh berries. This perfect summer salad is an ideal light lunch, a colorful side dish for dinner, or served in a large bowl at summer BBQs.

Like our Strawberry Spinach Salad, it’s a great way to use up leftover berries!

This post may contain affiliate links. Please see our Affiliate Disclosure Policy for more details.

Ingredients Needed

One of our favorite things about this fresh summer salad is its simple ingredients and its flexibility. So feel free to mix and match your favorite add-ins!

Mixed Greens – We think spring mix plus arugula is the perfect combination. You could also use fresh baby spinach leaves, romaine lettuce, arugula, or a combination of any/all of these
Fresh Berries – Choose your favorite summer berries. Any combo of raspberries, blackberries, strawberries, and blueberries works! Look for plump juicy berries
Poppy Seed Dressing – Or use a classic Lemon Vinaigrette. We have easy recipes for both but store-bought versions work too! Or use a simple olive oil and balsamic dressing
Candied Pecans – Or candied walnuts. Make your own or use store-bought. Any type of nuts work well with berries
OPTIONAL: crumbled blue cheese, goat cheese, or feta cheese

How to make Berry Salad with Poppy Seed Dressing

If you’re making homemade candied pecans make them first and set them aside to cool before using
If mixing up our Homemade Poppy Seed Dressing or Lemon Vinaigrette gather the dressing ingredients, mix, and set aside (or make ahead and store in the refrigerator in a mason jar)
Wash berries and gently pat dry. Stem and cut fresh strawberries in half if they are large
Add lettuce to 4 medium sized shallow bowls
Top with fresh delicious berries and then scatter the pecans on top
If using, add a sprinkle of feta cheese, blue cheese, or goat cheese on top of each salad
Drizzle liberally with dressing. Toss if desired. You can also serve the dressing on the side and let everyone add the amount they want
If desired, for a crowd, mix everything in one big bowl instead of individual bowls and let everyone serve themselves
Serve and savor!

Make Ahead Tips

Make dressing up to 3 days ahead of time and store in an airtight container in the refrigerator. Shake well or whisk before serving.
Candied or roasted nuts can be made up to 3 days in advance and stored at room temperature.
Clean and pat dry the berries up to 1 day ahead and store in the refrigerator
This salad should be assembled right before serving, so if you need to transport it the best way to do this is to bring the ingredients separately and toss everything with the green salad mix just before serving.

Helpful tips for making the best berry fruit salad

Start with cold ingredients. This will help reduce the chance of your salad wilting.
Don’t add the dressing to salads until you’re ready to serve.
If making candied or toasted nuts be sure to allow time for them to cool before adding to the salad.
If you want to toss the salad before serving we recommend tossing just the lettuce with the dressing and then adding the toppings. Berries are tender and fragile and can get crushed with extra tossing.

Storing Leftovers

REFRIGERATE: Store in an airtight container for one day.

Variations

Berry Salad is super adaptable so use anything that appeals to you. Here are some ideas:

Add a Protein – for a heartier main dish salad try adding shredded chicken, shrimp, sliced steak, or salmon
Add more Veggies – sliced red onions, zucchini, or cucumbers
Add a Grain – Add cooked brown rice, quinoa, or cous cous for a full meal
Healthy Add-Ins – avocado, olives, and roasted garbanzo beans
Salad Dressings – use any type that you love!

What to serve with this Fresh Berry Salad Recipe

Serve as the perfect side dish with any protein! Great for outdoor summer dining. Try it with any of these great recipes.

Cedar Plank Salmon has a smoky flavor that pairs well with bright berries
This light salad is a good match for Garlic Steak Bites
Pairing with Air Fryer Pork Chops or Pan Seared Scallops makes this a true 15-minute meal

Fresh Berry Salad

Elevate your salad game with this Fresh Berry Salad that combines mixed greens and assorted berries, plus candied pecans and poppy seed dressing

Course Brunch, lunch, Salad

Cuisine American

Diet Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 262kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

6 ounces mixed greens (or romaine)
2 cups fresh berries (blueberries, blackberries, strawberries, raspberries)
½ cup candied pecans or walnuts recipe link below, or use a store-bought version
½ cup poppy seed dressing or lemon vinaigrette recipe links below, or use a store-bought version

OPTIONAL:

¼ cup blue cheese, goat cheese, or feta cheese crumbled

Instructions

Make the dressing and candied pecans, if making homemade, and set aside
½ cup candied pecans or walnuts
In 4 individual bowls add the mixed greens, top with the mixed berries, scatter the pecans (and optional cheese).
6 ounces mixed greens, 2 cups fresh berries, ½ cup poppy seed dressing or lemon vinaigrette, ¼ cup blue cheese, goat cheese, or feta cheese
Drizzle the dressing over the top of the salad. Or leave the dressing on the side and allow each person to add their own.

Notes

Candied Pecans are easy to make at home and can be made up to 3 days ahead of time and stored in an airtight container.
Lemon Vinaigrette or Poppy Seed Dressing pair well and these are the links to our homemade versions.
Dressing can be made ahead and refrigerated in an airtight container for up to one week. Shake or stir before serving.
Calorie and nutrient count does not include optional cheese.

Nutrition

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Poppy Seed Dressing

Wed, 29 May 2024 22:55:20 +0000

Poppy Seed Dressing is popular and versatile because it adds bursts of flavor to salads, sandwiches, and other dishes

With its sweet and tangy taste, this dressing has become a staple as a drizzle over mixed greens or as a marinade on grilled chicken or vegetables.

Say goodbye to store-bought dressings and whip up a batch of this delicious homemade poppy seed dressing recipe with fresh ingredients instead. No mystery ingredients in homemade dressings!

Tiny poppy seeds add a slight crunch and nutty flavor to this creamy dressing, making it stand out from other dressings.
The sweet and tangy taste of the vinegar and sugar creates the perfect balance of flavors.

Ingredients Needed

This recipe makes about one cup of dressing but can easily be doubled. See the printable recipe card below for the exact quantities, nutrient information, and serving size.

Apple Cider Vinegar – alternately you can use white wine vinegar or white vinegar
Sugar – or use honey or agave
Cream – or half & half
Dried Mustard – if you don’t have any dried mustard use Dijon mustard instead
Salt – just a pinch to balance the sweetness
Mayonnaise – we like Best Foods or Dukes
Poppy Seeds – the star of the show!

Step-by-step instructions to make Poppyseed Salad Dressing

In the bowl of a mini food processor or blender add the vinegar, salt, and sugar. Allow it to sit for a few minutes so that the salt and sugar begin to dissolve. You can also make this dressing in a medium bowl and stir with a whisk.
Add the mayonnaise, cream, and dry mustard.
Blend until smooth, creamy, and completely combined. Taste and add more salt to match your personal preference.
Add the poppy seeds and blend for a few seconds to combine, or stir them in by hand. Try to avoid overprocessing the seeds.
Transfer to a mason jar or other airtight container.
If not using the dressing right away store in the refrigerator for up to 7 days and shake well, or stir, before serving.

Variation Ideas

VINEGAR – use white wine vinegar in place of apple cider vinegar
WHITE SUGAR – swap with honey or agave, although both of these choices will be sweeter
DRY MUSTARD – use Dijon-style mustard instead
CREAM – use half & half or whole milk. Buttermilk would also make a nice tangy alternative
HONEY MUSTARD POPPY SEED DRESSING – add 2 Tablespoons of honey and 1 Tablespoon of Dijon mustard to the recipe

How to make a thicker dressing:

This homemade creamy poppyseed dressing recipe won’t be as thick as a store-bought version because those contain thickeners such as xanthan gum, titanium dioxide, and soybean oil.
We like to make it in a mini food processor (or blender) to help create a slightly thicker dressing. You can also add more mayo, or cut back on the cream, for a thicker result, but keep in mind that will change the flavor balance.

Storing the Dressing

REFRIGERATE: Store for up to 7 days in a sealed airtight container. We suggest a glass jar or container. Shake well before using.

Best ways to use Creamy Poppy Seed Dressing

We LOVE this dressing on a crunchy kale salad
Perfect on our Strawberry Spinach Salad
Drizzle on this Arugula Beet Salad for a tangy twist
Add to BLT sandwich or chicken salad sandwich
Make a fresh summer Berry Salad like the one pictured here (or any fruit salad) with a sprinkling of our Candied Pecans on top!

Poppy Seed Dressing

Make creamy, flavorful poppy seed dressing at home in no time with basic ingredients. Perfect for salads, sandwiches, vegetables, and chicken.

Course Dressing, Salad Dressing, Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings servings (1 Tablespoon)

Calories 90kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

Small Food Processor optional

Ingredients

¾ cup mayonnaise
2 Tablespoons cream (or 1/2 & 1/2)
3 Tablespoons sugar (or 2 TBS honey/agave)
4 Tablespoons apple cider vinegar or white vinegar
½ teaspoon dry mustard or dijon mustard
½ teaspoon salt
1 Tablespoon poppy seeds (more to taste)

Instructions

In a medium bowl or bowl of a small food processor (or blender) add the vinegar, sugar, and salt.
Allow mixture to sit for about 2 minutes to dissolve salt and sugar.
3 Tablespoons sugar, 4 Tablespoons apple cider vinegar, ½ teaspoon salt
Add mayonnaise, cream, and dry mustard. Blend until creamy.
¾ cup mayonnaise, 2 Tablespoons cream, ½ teaspoon dry mustard
Stir in poppy seeds and blend again for 5 seconds or blend by hand.
1 Tablespoon poppy seeds
Transfer to an airtight container. Refrigerate if not using immediately. Shake well before serving.
Dressing can be stored for about 7 days in the refrigerator

Notes

This recipe makes about 1 cup of dressing and can be doubled.
Want a thicker dressing? Add up to 1/4 cup more mayonnaise or less cream
Keep tightly sealed in the refrigerator for up to 7 days. We recommend a glass mason jar.
Shake well before using.

Nutrition

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Chicken Apple Salad

Fri, 01 Sep 2023 23:44:43 +0000

Chicken Apple Salad, with fresh greens and nuts, is spicy and tangy and full of flavors that will make it your new favorite lunch or dinner

This salad really does have it all!

Drizzled with creamy Garlic Parmesan Dressing, this salad is perfect for lunch, dinner, or brunch year-round. We love it served alongside Pork Loin Roast, Garlic Butter Steak Bites, or Individual Chicken Pot Pies.

Ready to get started? Just click on our “JUMP TO RECIPE” button below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Jump to Recipe

Ingredients for Chicken Salad with Apples

Boneless, Skinless Chicken Breast (about 6 ounces) – seasoned, baked, and cut into small dice or shredded. In a time crunch? Grab a rotisserie chicken from the market.
Green leaf lettuce – about 4 cups
Butter leaf lettuce – about 4 cups (or use 8 total cups of mixed greens)
Feta cheese – crumbled, or substitute blue cheese or goat cheese
Walnuts or Pecans – roughly chopped, we recommend toasting them for best flavor
Apple – Red Delicious, Honeycrisp, or Fuji, cut into cubes
Dressing – we like a tangy Parmesan Garlic Dressing (see recipe card for details), but our classic Lemon Vinaigrette is also a great match for this salad

Ingredients for Parmesan Dressing

This dressing pairs perfectly with chicken apple salad but, of course, you can use any salad dressing of choice, such as our Champagne Vinaigrette.

White Wine Vinegar or Champagne Vinegar – the flavor of champagne vinegar is slightly softer but either works
Red Wine Vinegar – we don’t recommend substituting balsamic because it’s too heavy. If needed just use more white wine vinegar or champagne vinegar
Celery Seed and Onion Powder – if you use celery salt or onion salt just omit the regular salt
Cinnamon – one of the secrets to this amazing dressing! (If you use store-bought dressing instead be sure to whisk in a little cinnamon)
Tarragon – dried or fresh
Garlic – choose fresh garlic if you can, but garlic powder works too
Anchovy fillet – optional, but we promise you it takes this dressing to a whole new level, doesn’t taste fishy and gives it a gorgeous umami flavor
Tabasco – or any other hot sauce of choice
Olive Oil – slowly drizzling olive oil in emulsifies this dressing and gives it a slightly creamy texture
Parmesan Cheese – use the good stuff – it’s worth it!
Salt and Pepper

How to make Chicken Apple Salad with Fresh Greens

Make the Dressing:

In a blender or small food processor: Mix together both vinegars, celery seed, onion powder, cinnamon, tarragon, garlic clove, anchovy, and tabasco and blend until smooth
Add Parmesan and blend until pureed
Slowly drizzle in olive oil and blend until the dressing is emulsified
Taste and add salt and pepper, as needed
If whisking in a bowl instead of using a food processor: Follow the same method but finely mince the garlic clove and use grated parmesan instead
Set dressing aside. If not using it right away store it in a sealed container in the refrigerator for up to 7 days. Shake well before using

Make the Salad:

If desired, lightly toast the nuts, let them cool, and roughly chop. Set aside.
Cut the cooked chicken into bite-sized cubes, or shred it, and set aside.
Core and cut the apple into bite-sized pieces. We leave the skin on our apples but peel them if you like. Set aside.
In a large bowl add the lettuce.

Add chicken, apples, and nuts.
Crumble the feta cheese and add to the salad bowl.
Drizzle in dressing and toss gently to combine everything.
Serve immediately.

Substitution Ideas:

We love this salad as it’s written but it’s easy to swap out some of the ingredients.

Lettuce: red or green leaf, mixed greens, or butter lettuce all work well
Apples: Red Delicious, Honeycrisp, or Fuji are our favorite choices
Nuts: walnuts are the traditional choice, but pecans are also a good pairing. Our candied pecans would be scrumptious in this salad too!
Cheese: try substituting the feta with crumbled blue cheese, gorgonzola, or goat cheese

Make Ahead:

This salad is great for meal prep! Almost everything can be made ahead.

The chicken can be cooked and refrigerated for up to 3 days
The dressing can be prepared and kept in the refrigerator for up to 14 days. Just be sure to mix well before serving.
Toast the walnuts or pecans, cool, and keep tightly sealed for about 5 days.
When ready to serve the salad, cut the apples, crumble the feta, and toss everything with the lettuce.

Other great salads to try:

Chicken Apple Salad

Chicken Apple Salad with zesty homemade garlic parmesan vinaigrette salad dressing. Fresh greens, walnuts, and feta make this salad a complete lunch or dinner.

Course Dressing, Salad, Salad Dressing

Cuisine American, Italian

Prep Time 15

Total Time 15

Servings servings

Calories 506kcal

Author Jayne and Cyndy ~ The Art of Food and Wine

Equipment

mini food processor or whisk

Ingredients

Parmesan Garlic Dressing

1 oz white wine vinegar or champagne vinegar (2 Tbsp)
1 oz red wine vinegar (2 Tbsp)
½ teaspoon celery seed
½ teaspoon onion powder
¼ teaspoon cinnamon
½ teaspoon dried tarragon (or 2 tsp fresh)
1 clove fresh garlic (or ½ tsp garlic powder)
1 anchovy fillet, packed in oil (optional)
3 shots Tabasco
2 Tablespoons Parmesan or Romano cheese, shredded or grated
4 oz extra virgin olive oil
1 pinch salt to taste
1 pinch black pepper, freshly ground to taste

Chicken Apple Salad

6 ounces cooked chicken breast, boneless, skinless cut into pieces or shredded
8 cups green, butter, red, or mixed leaf lettuce torn into bite-size pieces
1 large Apple, Fuji, Honeycrisp, or Red Delicious cut into bite-size pieces
½ cup feta, crumbled, or blue cheese/goat cheese
⅓ cup walnuts or pecans, toasted and roughly chopped
½ cup Dressing (recipe above) or more to taste

Instructions

Making the Dressing:

In a small food processor or blender add the first 9 ingredients (white vinegar through Tabasco) and blend well. Alternately, whisk in a bowl until smooth
Add Parmesan and blend until pureed (If hand whisking make sure to use finely shredded or grated Parmesan)
Slowly drizzle in the olive oil, little by little, and blend until emulsified. Test for flavor and add salt and pepper to taste.
If not using immediately store in a tightly sealed glass jar in the refrigerator.
Always shake well before serving.

Preparing the Salad:

Chop the cooked chicken into bite-sized pieces (or shred). Set aside.
Core and cut the apple into bite-sized pieces (no need to peel it). Set aside.
If desired, toast the nuts, cool, and roughly chop. Crumble the cheese.
In a large bowl combine the two lettuces, add the chicken pieces, nuts, and cheese. Toss gently.
Drizzle on the dressing, toss to combine and serve.

Notes

Dressing recipe makes 2/3 cup
Anchovy is optional, but highly recommended for flavor
We use Tabasco, but any hot sauce will work
This dressing will keep for 14 days, sealed in the refrigerator

Nutrition

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Korean Cucumber Salad

Fri, 11 Aug 2023 16:00:22 +0000

This simple Korean Cucumber Salad is easy to make and is a zesty spicy side dish for any meal

This recipe could not be simpler and you’ll want to make it over and over. The total time is 45 minutes but 30 minutes of that is hands-off!

This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.

Ingredients for Korean Cucumber Salad

1 – 2 Cucumbers – we used 2 average garden-grown cucumbers. Keep in mind you’ll need 2 cups of thinly sliced cucumbers for this recipe
2 Green Onions – also known as scallions
Garlic – a must in Korean cooking
Gochugaru – this amazing Korean chili powder has a unique flavor with smoky notes. See below for more information on this spicy powerhouse
Rice Wine Vinegar – Compared to plain white vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor
Soy Sauce – regular or low-sodium both work equally well
Sesame Oil – regular or toasted both works in this salad
Sugar – adds a little touch of sweetness
Salt – just a pinch balances the flavors
Sesame Seeds – buy the roasted variety if you can for the best flavor

How to make a Korean Cucumber Salad

In Korea, this salad is known as Oi Muchim. The word “Oi” means cucumber, and “muchim” means mixed with seasonings. Making this spicy salad is an everyday staple in the Korean kitchen and the most popular banchan side dish.

Making this salad could not be easier and requires no cooking, so let’s get started:

Slice cucumbers into thin slices, about 1/8-inch thick.

Toss them with 1 teaspoon salt and place them in a colander to drain. The salt helps draw out the water in the cucumbers. Let the colander drain over a bowl for 30 minutes. This is a very important step so don’t skip it!

In a medium-size bowl blend the minced garlic, soy sauce, rice wine vinegar, sesame oil, and sugar and whisk to combine. Set aside.
In a small bowl blend the Gochugaru and sesame seeds together.

Add the Gochugaru and sesame seed mixture to the soy sauce mixture, one teaspoon at a time, blending after each addition.
Taste test after you have added each teaspoon to get your desired spice/heat level.
Adding slowly will help you control the spice/heat level of the salad. Add up to 4 teaspoons, if desired. Some of us like it hot and some do not!
Slice two green onions, white and part of the green, into 1/4-inch pieces and add to the sauce.
Pour the sauce over the cucumbers, stir together, and serve.

Which cucumbers to use for Korean salad?

Cucumbers come in many interesting varieties. They are botanically a fruit with high water content, which is why you’ll want to salt them before using to eliminate some of the water (nobody wants watery salad!).

One choice for this salad is to use Korean cucumbers which are on the crunchy side with fewer seeds. The best place to find these beauties is in a specialty Asian market or at your local farmers market. This cucumber was developed in Korea and is typically longer and more slender than other cucumber varieties.

Other delicious varieties you could use for this salad include English, Persian, Japanese, and of course, Kirby.

We like to use whatever cucumbers are growing in our garden during the summer. Keep in mind, any variety will work to make this amazing Korean Cucumber Salad.

What is Gochugaru?

To start, “Gochugaru” is not misspelled! However, it is commonly confused with “gochujang” paste which has become much more popular recently.

The differences are easy to understand once you dissect each word. The Korean meaning for “gochu” includes a variety of red chili peppers or Korean chili peppers. The word “garu” means flakes or a powder. While the word “jang” translates to a paste or a sauce.

Gochugaru is characterized by its deep red color and lightly smoky spice.

Lastly, but most important, “Gochugaru” comes in different spice levels which can be confusing. When purchasing a bottle of Gochugaru it’s important to check the spice level which is usually listed on the package. Here is a quick reference:

“dol maewoon” is moderately spicy to mild
“maewoon” will be hotter

So, in conclusion, it’s best to taste-test your Gochugaru for spiciness so you can adjust the ingredient measurement for your personal spice level preference.

Pro tips, tricks, and questions:

Is there a substitute for Gochugaru?

When it comes to this unique smoky spice you have a few substitute options that will work and may already be in your kitchen cabinet.

Crushed Red Pepper – About 1/4 teaspoon of crushed red pepper is equal to 1 teaspoon of gochugaru.
Paprika – 1 teaspoon of smoked paprika is equal to 1 teaspoon of gochugaru. When swapping we like to use smoked hot paprika as the closest substitute
Cayenne Pepper – A great spice substitute is fiery Cayenne pepper. 3/4 teaspoon will be equal to 1 teaspoon of gochugaru.
Cayenne and Smoked Paprika – blend 1/2 teaspoon cayenne and 1/4 teaspoon smoked paprika for the ideal combination

Storing Cucumber Salad:

How long can you store Cucumber Salad?

This salad can be stored in the refrigerator for up to 4 days in a tightly sealed container. We suggest draining off any excess liquid and adding a few freshly chopped green onions and a sprinkle of sesame seeds to freshen it up.

Perfect Dinner pairings with Cucumber Salad Recipe

We love to pair our Cucumber Salad with two great Korean dishes on our site.

Our Korean Scallion Pancakes are a great starter or side dish and are simple to make at home. We pair them with a Ginger Soy Dipping Sauce.

Korean Beef Bulgogi – bulgogi means “fire meat” and is Korean-style marinated beef or pork with sweet, smoky flavors.

Wine pairing for Korean inspired dishes:

Korean-based dishes pair well with a light-bodied Sauvignon Blanc or German Riesling. It helps to remember that both of these wine varietals help cut the heat in spicy dishes.

Other great salad recipes to try:

Korean Cucumber Salad (Oi Muchim)

This simple Korean Cucumber Salad is easy to make and adds a zesty spicy side dish for any meal! It's also called Oi Muchim and is often served as banchan.

Course Salad

Cuisine korean

Prep Time 15

Resting Time: 30

Total Time 45

Servings servings

Calories 40kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

2 cups Cucumbers – sliced 1/8 inch thick 1-2 cucumbers depending on size
1 teaspoon salt
2 teaspoons garlic, minced
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1 – 4 teaspoons gochugaru depending on desired heat level
1 – 4 teaspoons sesame seeds add as desired for flavor
2 Green onions, white and green part, sliced 1/4 inch thick around

Instructions

Slice cucumbers into thin slices, about 1/8 inch thick.
Toss them with 1 teaspoon of salt and place in a colander, and let it rest over a bowl for 30 minutes.
The salt will help to draw out the water in the cucumbers. Do not skip this step.
In a medium bowl blend minced garlic, soy sauce, rice wine vinegar, sesame oil, and sugar. Mix and set aside.
In a small bowl add gochugaru and sesame seeds and mix together.
Add gochugaru sesame seed mixture one teaspoon at a time to the soy sauce mixture, blend, then taste test.
This will help you to control the heat level of your salad.
Then add one teaspoon at a time, taste after each additional, until you have your desired spice/heat level.
Add the sliced green onions to the mixture and mix them in.
Blot any excess salt off of the cucumbers.
Pour over the cucumbers, stir everything together, and serve.

Notes

Gochugaru is a spicy Korean chili-based spice.

Substitutes for “gochugaru“ – when it comes to this unique spice you have a few substitution options that might already be in your kitchen cabinet.

Crushed Red Pepper – About 1/4 teaspoon of crushed red pepper is equal to 1 teaspoon of gochugaru.
Paprika – A teaspoon of paprika is equal to 1 teaspoon of gochugaru. When substituting with paprika we like to use a hot paprika.
Cayenne Pepper – 3/4 of a teaspoon will be equal to 1 teaspoon of gochugaru.
Cayenne Pepper + Smoked Paprika – use 1/2 tsp cayenne plus 1/4 tsp smoked paprika

Storage – This salad will store well in the refrigerator for up to 4 days in a tightly sealed container. We suggest refreshing your salad by draining off any excess liquid. Also, add a few freshly chopped green onions and a sprinkle of sesame seeds.

Nutrition

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Black Bean and Corn Salad

Mon, 26 Jun 2023 00:32:37 +0000

Easy Black Bean and Corn Salad is colorful, nutritious, and 100% delicious!

It’s loaded with corn, black beans, avocado, red bell peppers, and red onion and topped with a zesty lemon vinaigrette dressing!

This zesty combo is also called Cowboy Caviar or Texas Caviar, which is a scrumptious dip made by simply chopping the pieces a little smaller and serving it with tortilla chips

Ready to try this super flavorful 15-minute recipe that works as both a side dish and a salad? You’re going to love it! No real cooking is required – always a win-win!

This salad is dairy-free which makes it perfect for BBQs, picnics, and beach days. Add a protein, like shredded chicken, and you’ve got a full meal.

Ready to get started? Just click on our “Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.

Jump to Recipe

Ingredients needed:

This salad has 2 parts: The salad ingredients and the simple lemon dressing ingredients

The Salad:

Corn Kernels – we prefer frozen (so easy!) or fresh corn. But you can use canned.
Black Beans – canned beans make it simple but you could also make your own homemade beans
Red Bell Pepper – or try yellow, orange, or green peppers (or a little of each!)
Red Onion – or use sliced scallions
Avocado – adds a creamy touch that is a great contrast with the pepper and onion
Cilantro – use flat leaf parsley if you’re not a cilantro fan

The Lemon Dressing:

Lemon Juice – use freshly squeezed (you just need one lemon)
Olive Oil – we recommend extra virgin olive oil for the best flavor
Garlic – optional but highly recommended (substitute garlic powder/salt in a pinch)
Salt and Pepper – both help balance the flavors of the dressing
Cayenne – just a pinch really gives this salad dressing a kick

How to make Black Bean and Corn Salad (or cowboy caviar)

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes, drain, and let it cool. Fresh corn, just off the cob, will likely take closer to 5 minutes. If using canned corn simply drain, rinse, and set aside.
Drain black beans and rinse them with cool water in a colander. Let them drain completely.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Trim the cilantro leaves from the stems and roughly chop them.
Add corn, beans, red onions, red peppers, and cilantro to a large salad bowl.

Whisk all of the lemon vinaigrette dressing ingredients together in a small bowl
Drizzle the dressing onto the salad and toss until well combined
Add the avocado and gently mix everything together
Best served slightly chilled or at room temperature
If serving as Cowboy Caviar dip add some tortilla chips on the side!

Types of corn to use:

This recipe is very flexible so use what is easiest for you!

Frozen – It’s easy peasy and only needs a quick 3-minute steam because frozen corn is pre-cooked. It can be cooked ahead of time and chilled.
Fresh – Perfect when fresh corn on the cob is in season. Better yet, grill it up for an extra punch of flavor!
Canned – Great in a pinch but be sure to drain well

How to Store Corn Salad:

This salad stores well, covered, in the refrigerator for about 3 days. Keep in mind that cut avocado turns brown pretty quickly, although it will still taste fine.

Make ahead tips

Everything can be prepped up to 3 days ahead of time, except the avocado, and then assembled when ready to serve.

Variations and add-in ideas:

We LOVE the flexibility of this fresh black bean corn salad. A salad that can also be a dip? How much better can it get?

Feel free to make some substitutions/additions to mix it up based on what’s in your fridge. Here are some ideas:

Replace the red onion with scallions or white onion
Use flat-leaf parsley instead of cilantro
Substitute lime for the lemon in the dressing
Make a big batch of our Classic Lemon Vinaigrette to use all week and dress the salad with that instead of the dressing below
Add chopped tomatoes (especially great in the cowboy caviar version)
This salad is dairy-free as written, but adding crumbled feta or goat cheese is delicious
Any cooked protein would make this a complete meal. Try shredded chicken or turkey, tofu, or shrimp

Perfect pairings with Corn Salad

As a side dish, this salad pairs especially well with BBQ mains such as Carne Asada, Jerk Chicken, or Cedar Plank Salmon.

Black Bean and Corn Salad

This easy Black Bean Corn Salad is colorful, nutritious, and delicious. Loaded with corn, black beans, avocado, bell pepper, and red onion. It's also called Cowboy Caviar!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 282kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Salad

3 cups Corn kernels Fresh or frozen
2 15 ounce cans Black beans, drained and rinsed
1 medium Red bell pepper stemmed, seeded and diced
1 cup Red Onion diced
1 avocado diced
⅓ cup cilantro leaves roughly chopped

Lemon Dressing

¼ cup Lemon juice, freshly squeezed
¼ cup Extra Virgin Olive Oil
1 Tablespoon garlic, minced
1 generous pinch salt
1 generous pinch black pepper, freshly ground
1 generous pinch cayenne pepper (or red pepper flakes)

Instructions

Making Corn Salad (or Cowboy Caviar):

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes. Drain and let cool to room temperature while preparing the rest of the salad. if using canned corn simply drain, rinse, and set aside. (Fresh corn may need about 5 minutes to be fully cooked)
Drain and rinse the black beans with cool water. Let drain well.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Strip cilantro from the stems and roughly chop.

Dressing:

In a small bowl whisk together lemon juice, garlic, olive oil, salt, pepper, and cayenne.

Assembly:

In a large bowl combine corn, black beans, red peppers, red onions, and cilantro and toss until well mixed.
Drizzle on lemon dressing and toss again to coat.
Add avocado and gently mix to combine.
Best served slightly chilled or at room temperature.
If serving as cowboy caviar add tortilla chips on the side for dipping.

Notes

Common substitutions:
- Swap red onion for white onion or scallions
- Use lime instead of lemon for the dressing
- Not a fan of cilantro? Just substitute parsley or leave it out altogether
- Use roasted corn for added depth of flavor
Other add-in ideas
- Add chopped tomatoes
- Feta or goat cheese crumbles work well in this salad
- Top with grilled or roasted chicken, pork, tofu, or shrimp for a complete meal
If making ahead: Prepare all of the ingredients and toss when ready to serve.
Don’t cut the avocado until ready to use because they turn brown pretty quickly once they’ve been cut.

Nutrition

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Citrus Salad with Citrus Vinaigrette

Thu, 12 Jan 2023 19:22:01 +0000

This bright healthy Citrus Salad with a variety of fresh oranges and grapefruits and then dressed in a zesty orange citrus vinaigrette and topped with pistachios and mint

Winter months are peak citrus season but this fresh colorful salad is gorgeous and versatile with simple ingredients available year-round

Most citrus is now available year-round in every grocery store, but certain varieties of citrus can only be found in the winter season, such as blood oranges, white grapefruit, and Cara Cara oranges. The fun part about this simple citrus salad recipe is that you can use as many varieties as you want. We used five different types for our salad because our local farmers’ market was full of citrus varieties!

This salad is gluten-free and can be vegan (if you substitute the honey with agave)

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients for Winter Citrus Salad

This salad has 2 parts ~ the simple citrus vinaigrette and the salad greens with citrus

1. Citrus Dressing:

We like a simple orange vinaigrette but any light dressing will work

Orange and Zest – freshly squeezed juice is best, and lemon juice, lime juice, or grapefruit juice are great substitutes for oranges if you want it more tart. Any of these tangy citrus fruits will work.
Extra Virgin Olive Oil – use the best quality because this is a simple vinaigrette and the oil is what gives this dressing a creamy texture
Honey – adds a touch of sweetness to balance the tangy vinaigrette. (sub in agave for a vegan version)
Salt and Black Pepper – add a pinch, or more, depending on your personal preferences

2. Citrus Salad Ingredients:

Baby Arugula – Peppery arugula gives the salad a fresh bite, but you can use any type of sturdy fresh greens, such as radicchio, romaine lettuce, kale, or spring greens
Pistachios – shelled and roasted, these nuts add a perfect salty contrast to the zesty sweet citrus
Mint – fresh mint adds a pop of flavor to this salad. Mint and citrus are a classic flavor combination and a beautiful addition to this salad
Citrus – Choose a colorful variety of at least two types. See below for more about the types of citrus we chose

How to make easy Citrus Salad Dressing

The orange vinaigrette for this salad is super easy and comes together in a flash. Using fresh citrus is the key to a zesty bright flavor.

Whisk together fresh orange juice, orange zest, and honey in a small bowl
Slowly drizzle in the olive oil and continue to whisk until fully emulsified and creamy

Assembling the Salad

In a large salad bowl, toss the arugula with half of the vinaigrette and scatter the arugula on a large platter
Place prepared sliced citrus slices on top of the arugula in a shingle pattern
Drizzle more of the citrus honey dressing over the top
Sprinkle with chopped pistachios and mint leaves
You can also make a single serving side salad using a shallow bowl for each portion which makes a perfect light lunch

How to prep citrus

To prepare the citrus for the salad you need to remove the rind and the white pith (which is bitter), and then cut the fruit into wheels. Removing the peel is easy and quick with a little practice.

Cut off both ends of the citrus
Stand citrus up on one of the cut sides
Slice off the peel in small segments by moving a sharp knife down the sides of the citrus from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips
Slice the fruit into wheels
If you prefer segments (also called citrus supremes) instead of wheels you can follow our easy steps on How to Segment an Orange

How do you choose the best citrus?

Look for fruit with even colored peel, no bruising, limited blemishes, and little discoloration. The ripe fruit should feel heavy and it should smell fragrant.

We found five gorgeous types for our salad, but in the off-season, you can easily use just sweet oranges and tangy grapefruit, which are available year-round.

Winter Citrus reaches peak season and is the sweetest and juiciest from December to late March.

Here is what we used (pictured below left to right)

Cara Cara Oranges ~ these oranges have distinctly pink flesh, a higher level of Vitamin C, and maintain the rich citrus flavor of a navel orange, with additional sweet hints of cranberry, blackberry, and raspberry
Navel Oranges ~ the most common variety of oranges with a sweet juicy flavor. Look for thick bright skin
Pink Grapefruit ~ rosy colored, semi-sweet and a little bit sour, pink grapefruit varies in color intensity. Ruby red or white grapefruit is a great alternative
Pomelo ~ this citrus is part of the grapefruit family but has a more delicate, floral taste than grapefruit. They are sweeter, have lower acidity, and have a thicker white pith. The outside can be light green or yellow but the inside is white
Blood Oranges ~ this gorgeous citrus fruit looks similar to navel oranges from the outside but has deep red, almost maroon-colored fruit and juice. The flavor is generally sweeter and they have a light raspberry taste

Substitutions and Additions for Citrus Salad

Arugula – any study lettuce variety works well in this salad such as radicchio, curly endive, romaine, butter, or kale. Or skip it all together and make a lettuce-free salad.
Citrus – choose any citrus that is in season!
Mint – try other fresh herbs such as basil, chives, parsley, or cilantro
Pistachios – any nut will work and is a great way to add crunch and salt to this salad. Consider walnuts, hazelnuts, pine nuts, sunflower seeds, pumpkin seeds, or almonds. Toasted nuts are recommended for the added flavor boost
Additional garnish ideas – during the holidays a sprinkling of pomegranate seeds looks gorgeous. Crumbled goat or feta cheese would also be nice
Try adding freshly sliced creamy avocado, fennel, beets, crispy chickpeas, or red onion for a more hearty salad
Make it a meal: Shredded chicken or salmon also pair well with citrus and can be layered on top to create a main dish
Eating plant-based? Substitute the honey in the dressing with agave or rice syrup

Tips

Prep Ahead: prepare all of the ingredients ahead of time, store separately in an airtight container, refrigerate (except nuts), and assemble just before serving
Don’t dress this salad until just before serving for best results
Store unpeeled citrus at room temperature for up to 3 days, and up to 7 days in the refrigerator
Room-temperature citrus is juicier and better for squeezing fresh juice
Be sure to wash any citrus before zesting

Looking for more great citrus or salad recipes?

Our classic Zesty Lemon Vinaigrette works on every salad!
Arugula Beet Salad with Goat Cheese features fresh segmented oranges
Herby Italian-inspired Gremolata, with lemon zest, is a fresh 5-minute topping for meats, seafood, soups, and pasta
A classic Tricolore Salad with oranges features the best of winter produce
These gorgeous Lemon Drop Martinis are a lemon bomb of flavor!
Easy-peasy Sheet Pan Chicken with Lemon or Chili Lime Pork Tenderloin makes the perfect weeknight dinner

Citrus Salad with Citrus Vinaigrette

Bright healthy Arugula Citrus Salad made with fresh oranges and grapefruits. Dressed in a zesty citrus vinaigrette, pistachios, and mint.

Course Salad, Salad Dressing

Cuisine American, European

Prep Time 15

Total Time 15

Servings servings

Calories 144kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Salad Ingredients:

1 navel orange peeled, pith removed, and sliced in rounds
2 cara cara oranges peeled, pith removed, and sliced in rounds
2 blood oranges peeled, pith removed, and sliced in rounds
1 pomelo peeled, pith removed, and sliced in rounds
1 ruby red or pink grapefruit peeled, pith removed, and sliced in rounds
6 cups baby arugula
2 Tablespoons roasted, shelled pistachios roughly chopped
1 Tablespoon fresh mint leaves for garnish

Citrus Vinaigrette Dressing

2 Tablespoons fresh orange juice
½ teaspoon orange zest
1 teaspoon honey (or agave)
3 Tablespoons extra virgin olive oil
salt and pepper, to taste

Instructions

Orange Citrus Vinaigrette Dressing:

Zest one orange, then cut it in half and squeeze 2 Tablespoons of the juice into a small bowl. Add 1/2 teaspoon of the zest, and honey and whisk together. Drizzle in the olive oil one Tablespoon at a time, whisking until completely blended and emulsified. Add salt and pepper to taste. Set aside.

Salad Preparation:

Snip mint leaves from stems, wash and gently pat dry. Set aside for garnish.
On a wooden cutting board, cut off both ends of the remaining orange. Stand orange up on the cut side and slice off the peel by moving a sharp knife down the sides of the orange from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips.
Cut orange, crosswise, into rounds.
Repeat with all of the other citruses.
In a large bowl toss arugula with half of the vinaigrette dressing and scatter on a large platter
Arrange the sliced citrus in a shingled pattern on top of the arugula and drizzle with the remaining vinaigrette dressing.
Sprinkle with pistachios and mint leaves and serve

Notes

For variety try our Easy Zesty Lemon Vinaigrette instead of the citrus dressing
Want to keep it vegan? Use agave instead of honey in the dressing
Store any unused dressing in the refrigerator for up to 7 days

Nutrition

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Pesto Pasta Salad

Wed, 27 Jul 2022 15:45:04 +0000

This fresh and light Pesto Pasta Salad is quick to make but big on flavor!

With just a handful of ingredients – there are only 5 – this is the perfect year-round side dish for any occasion!

This deliciously easy salad will become your new go-to. It’s perfect for a quick picnic or to take to a BBQ. The fresh taste of basil is like a taste of summer!

Jump to Recipe

In the summertime, my garden is always overflowing with fresh basil, so I’m constantly making fresh Homemade Pesto Sauce. It’s a great herby additional to almost anything and great to have on hand. Make your own, or grab a quality fresh-made pesto at any market, and dinner is instantly better!

Ingredients needed:

Pasta – We used orecchiette pasta. The name comes from the shape, which resembles little ears, and the advantage is that all the pesto sauce tucks into the crevices. You could also use fusilli (corkscrew), farfalle (bowtie), conchiglioni (shells), or penne pasta
Cherry Tomatoes – Pick a variety of colors to make this salad extra gorgeous!
Pesto Sauce – In the summer, take advantage of the overflowing basil in the garden and make your own homemade pesto. If not, buy a high-quality fresh version in the refrigerator section of your local market
Pearl Mozzarella – These baby balls of fresh mozzarella are the perfectly bite sized for this salad. If you can’t find the pearls just chop regular-sized mozzarella into bite-size pieces
Pine Nuts – These seeds contain a variety of nutrients, including vitamins, minerals, and heart-healthy fats. These little nuggets pack a lot of flavor!
Salt & Pepper – Optional, but recommended, to make all the flavors pop

What is Pearl Mozzarella?

Pearl Mozzarella is found in the refrigerator section. The “pearls” are cow’s milk mozzarella and sold packed in liquid that you drain off before using them. The slightly larger version is called Bocconcini. They are the perfect bite-sized cheese for this salad.

How to make easy Pesto Pasta Salad

This salad really is super simple to prepare and make with just 5-ingredients

If using homemade pesto make it ahead of time (and store it tightly sealed)
Prepare the pasta in a large pot of salted boiling water
Cook until just past al dente. Remember that every pasta cooks differently so check the timing as you go along. (Pasta firms up a little after cooking so that’s why you want to cook just a tad past the al dente stage)
Pour pasta into a large bowl, drizzle with a few Tablespoons of pesto, stir, and allow the pasta to cool for about 15-minutes
TIP: If the pasta is too warm it will melt the cheese so make sure it’s cooled off
Toast the pine nuts in a dry skillet. Toast until just lightly browned and starting to smell fragrant. Remove from the pan and let cool on a plate. See photos below for tips on the correct coloring.
Slice the cherry tomatoes in half (unless they are already tiny)
If using the larger size mozzarella slice it into bite-size pieces
Stir the pasta and add the remaining prepared pesto sauce
Stir to coat evenly
Toss in the mozzarella and tomatoes and gently combine
If serving right away add the toasted pine nuts. If serving later or refrigerating reserve the pine nuts and toss them in right before serving to ensure they have a little crunch
Garnish with basil leaves, if desired

Toasting Pine Nuts:

Be sure to watch them carefully and just toast until lightly browned and starting to smell fragrant. Then let them cool on a paper towel.

Best types of pasta to use:

Be sure to select a pasta that will have some nooks and crannies to capture all of the delicious pesto sauce. We used orecchiette pasta because we love the shape and the fact that it really holds its shape, even when cooked just past al dente.

Here are some other favorite pasta shapes:

Farfalle – also called bowtie
Fusilli – a corkscrew shaped pasta
Penne – basic tube pasta
Conchiglioni – a fun shell shaped pasta

Because there are so few ingredients in this delicious Pesto Pasta Salad we suggest making your own Homemade Pesto Sauce. It comes together in 5-quick minutes and the flavor is so fresh and vibrant.

We used about a 1/2 cup of pesto sauce, but use more if you like more pesto flavor.

How to store Pasta Salad:

This salad tastes great at room temperature but is also delicious chilled, which makes it a perfect make-ahead dish.

Store up to 5 days in the refrigerator. If needed add a little more pesto before serving.

Perfect Pairings for Pesto Pasta Salad

This flavorful side dish pairs well with any grilled meats such as our Chili Lime Pork Tenderloin or zesty Jerk Chicken. It’s also great at a picnic with Buttermilk Fried Chicken.

We love this salad as is but you could easily sprinkle in some Parmesan cheese, or add chopped olives. Adding protein, such as grilled shrimp or sliced chicken to this salad, makes it a complete meal. We love to serve it alongside our fall-off-the-bone Oven Baked Ribs.

Looking for other versatile herb sauces?

Chimichurri Sauce is an herb lovers dream and tastes great on steak, shrimp, and vegetables
Gremolata is a fresh Italian herb mixture that enhances everything including pasta, veggies, soups, and seafood

Pesto Pasta Salad

Pesto Pasta Salad is an easy and quick side dish with just 5 ingredients. Perfect for picnics and pot lucks, or add protein for a complete meal.

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 305kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

10 ounces pasta (uncooked) orecchiette, farfalle (bowtie) or fusilli
1 cup cherry tomatoes
½ cup pesto (plus more if needed)
1 cup pearl mozzarella
3 Tablespoons pine nuts toasted
salt and pepper, as needed

Instructions

In a large pot bring salted water to a boil and cook the pasta until just past al dente.
Note: Cooking time will vary based on the type of pasta you choose.
Drain the pasta. Pour pasta into a large bowl, drizzle with a few Tablespoons of pesto, stir, and allow the pasta to cool for about 15-minutes while you prep the rest of the recipe.
Toast the pine nuts over low heat, in a dry skillet, until they start to smell fragrant and have a little color on them, and then remove from the pan.
Set aside to cool completely. This step can be done in advance.
Slice cherry tomatoes in half.
(Chop larger mozzarella into bite-size pieces if using instead of mozzarella pearls)
Add the remaining pesto sauce and blend until very well coated.
Gently mix in the tomatoes and mozzarella pearls. If serving immediately add the pine nuts, otherwise reserve them and add in right before serving.
Serve at room temperature or chill for a few hours.

Notes

If you cannot find pearl mozzarella then substitute fresh mozzarella and cut it into bite-size pieces
If making this salad ahead of time (up to one day) reserve the pine nuts and add them just before serving
The best Pesto is always homemade pesto so try our easy recipe!
Choose a variety of cherry tomato colors for the most gorgeous presentation
To easily double this recipe simply slide the serving option on the recipe card above and the amounts will adjust.

Nutrition

Did you make this recipe?

If so, we would love to hear how it turned out. Take a picture and share it by tagging us on Instagram (@theartoffoodandwine).

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Warm Bacon Dressing Spinach Salad

Mon, 06 Dec 2021 23:18:37 +0000

Drizzling the Warm Bacon Dressing over a perfect Spinach Salad allows all it’s amazing flavors to shine!

With just a few easy ingredients you can make this amazing Warm Bacon Dressing Spinach Salad. It’s a show stopper at any dinner table and will be a hit with your guests. It’s the perfect salad with many different entrees. Plus, it’s a favorite salad of ours.

It’s delicious served for lunch, brunch, or dinner all year long. This salad is great paired alongside our Grilled Lamb Chops with Pomegranate or our classic Tomahawk Steak.

This post may contain affiliate links. Please see our affiliate disclosure for more details.

There are 2 easy parts to a classic Warm Bacon Dressing Spinach Salad

Assemble the fresh baby spinach leaves with all the other delicious salad components – this can be done ahead of time and set aside in the refrigerator.
Prepare the hot bacon dressing – this should be done prior to serving and then served immediately.

Ingredients for this simple Spinach Salad

Fresh Baby Spinach, stems removed
Thick-Cut Bacon, cooked and chopped into small pieces (reserve the fat for the dressing)
Hard-Boiled Eggs, sliced (see below for our expert tips on preparing perfect hard boiled egg)
Mushroom, sliced
Red Onion, thinly sliced

Ingredients for the Hot Bacon Dressing

Bacon Fat – leftover from the cooking bacon for the salad ingredients
Sugar
Red Wine Vinegar
Lemon Juice, freshly squeezed
Salt
Pepper
Worcestershire Sauce

How to make Hot Bacon Dressing

Cook bacon until you get a nice crisp bacon strip. Remove from pan, and let cool on a paper towel-lined plate until room temperature.
Reserve 4 Tablespoons of the bacon fat
In a small saucepan add the reserved bacon drippings, red wine vinegar, lemon juice, sugar, and Worcestershire sauce
Heat over medium-low heat and whisk until all of the sugar has dissolved
Season to taste with salt and pepper. Some bacon is saltier than others so the amount of salt you add can vary, it’s best to taste test as you go.
Let dressing cool slightly while plating the tender spinach greens
This dressing can be prepared up to 2 days in advance, chilled, and reheated immediately before serving

Steps for making a Warm Bacon Dressing Spinach Salad

Because the warm bacon dressing will wilt the spinach when added to the salad it’s important to prep all of the ingredients in advance. Once the dressing is added you will want to serve immediately.

Prepare and cool the hard boiled eggs. (See our expert tip below for perfect hard boiled eggs every time!).
Peel the eggs and slice with a sharp knife, or use an Egg Slicer for easy, perfectly even slices
Rough chop the cooked bacon in bite sized pieces
Wash, dry and trim the long stems from the baby spinach leaves, and set aside
Peel and cut the red raw onions in half. The best way to do this is to cut it stem to root. Then slice one half of the onion in half moon slices
Clean, dry, and cut off the rough woody stems of the fresh mushrooms. Slice mushrooms into bite size slices
Toss all of the ingredients with the warm salad dressing and serve immediately

Best ways to serve a Warm Bacon Dressing Spinach Salad

One of the things we love about this salad is the different options you have for serving. Here are our 3 favorite ways:

The simplest way to serve is family style. Combine hard-boiled eggs, sliced onions, sliced mushrooms, chopped crispy bacon together in a large salad bowl, toss with dressing and serve immediately.
Toss the spinach with the hot dressing, place on a platter then scatter hard cooked eggs, chopped bacon, onions and mushrooms on top and serve immediately.
Toss the cold spinach with the warm dressing, place in 4 individual bowls and scatter on the rest of the ingredients

However you decide to serve this salad just keep in mind that once the dressing is added you will want to serve right away before the salad wilts too much!

Expert Tip:

We like to place our sliced onions in the warm dressing and allow the onions to soften slightly and soak in the bacon flavor while preparing the rest of our salad ingredients!

How to hard boil eggs:

There are many schools of thought on how to hard boil eggs. We prefer a simple and straight forward approach that turns out perfect every time.

Place eggs in a shallow sauce pan
Fill the sauce pan with water to fully cover the eggs
Bring the water to a boil
Boil for 15 minutes
Remove from the heat and gently drain the water
Fully cover the eggs with cool water
Let the cooked eggs sit until they are cool enough that you can easily handle them
Remove from water. pat dry and use or refrigerate them in an airtight container.
Hard boiled eggs will keep in the refrigerator for up to 7 days

How to evenly slice hard boiled eggs

We are hooked on this Egg Slicer from OXO for even slicing. It slices the eggs into 1/4th inch slices for round or oblong slices. (We do oblong). If you don’t have an egg slicer just use a sharp slicing knife for best results.

More tasty and delicious salad ideas

Easy Grilled Caesar Salad – a great twist on the original version with grilled flavor
Strawberry Spinach Salad – with crumbled blue cheese and our candied pecans
Tricolore Salad with Oranges – bright flavors with our classic Lemon Vinaigrette
Shaved Brussels Sprout Salad – with tart pomegranate seeds
Arugula Beet Salad with Goat Cheese – packed with flavor and color
Chicken Apple Salad – with a zesty Parmesan dressing.

Warm Bacon Dressing Spinach Salad

Warm Bacon Dressing Spinach Salad is a classic favorite and easy to make. Also included are tips for the perfect hard boiled eggs.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings serving

Calories 132kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

Hard Boiled Egg Slicer

Ingredients

Spinach Salad:

8 cups fresh baby spinach
2 slices bacon
12 mushrooms
2 hard boil eggs, prepared and cooled
½ red onion

Hot Bacon Dressing:

4 Tablespoons bacon fat (from cooked bacon)
3 Tablespoons red wine vinegar
2 teaspoons lemon juice, freshly squeezed
1 teaspoon sugar
1 dash Worcestershire sauce
1 pinch salt
1 pinch black pepper, freshly ground

Instructions

Prep the Salad:

Wash baby spinach and dry completely. Trim stems off and set aside
Fry two pieces of thick-cut bacon until lightly crispy in a small saute pan and set aside to drain on a paper towel. Once cooled cut into small pieces. Reserve 4 Tablespoons of the bacon fat for the dressing
Clean, remove woody end of stems, and slice mushrooms
Peel a large red onion, cut in half and slice one half of the onion into thin slices. The slices should resemble half moon shapes
Peel and slice hard boiled eggs with an egg slicer or a sharp knife

Hot Bacon Dressing Instructions:

In a small pan add the reserved 4 Tablespoons of bacon fat, red wine vinegar, lemon juice, sugar, and Worcestershire sauce
Heat on low, whisking, until sugar is completely dissolved
Taste and add a dash of pepper and salt, to taste

Assembling Salad:

Add all of the salad ingredients to a large bowl
Toss with the warm bacon dressing
Serve as a large salad or as 4 individual salads and serve immediately

Notes

This salad should be dressed immediately before serving because the warm dressing will wilt the spinach.
Dressing can be prepared up to 2 days in advance and reheated just before serving

Nutrition

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Easy Grilled Caesar Salad

Sun, 27 Jun 2021 00:31:17 +0000

Grilled Caesar Salad is an easy flavorful twist on the traditional recipe with a light caramelized flavor

Charred romaine wedges are topped with a zesty dairy-free Caesar dressing, homemade garlic croutons, and grated Parmigiano-Reggiano cheese

To prepare this grilled Caesar Salad there are three quick steps:

Prep the lettuce and grill it
Mix together the Caesar dressing and grate the cheese
Make the homemade croutons

How to prep and grill lettuce:

If you’ve never grilled lettuce before you’re in for a treat! The lettuce becomes wonderfully caramelized when grilled.

It’s popular on restaurant menus but quite easy to make at home. A quick visit to the grill gives any lettuce added flavor and color, and romaine is sturdy enough to hold its shape.

To prepare the lettuce:

Trim the bottom core, if needed, just enough to remove the unclean end, and remove any broken or loose outer leaves
Slice the head lengthwise, starting at the core, and cutting through to the top of the leaves. If the heads are extra big you can cut them into lengthwise quarters
Wash and dry
Brush with olive oil, coating the head all over, and sprinkle with salt and pepper. This helps keep the lettuce from sticking to the grill
Set aside while prepping the dressing and croutons

Ingredients for classic Caesar Salad Dressing

If you love Caesar salad as much as we do then you will love this traditional Caesar dressing, which also happens to be dairy-free (no mayonnaise) and gluten-free too. We use this dressing for both cold and grilled Caesar.

There are a million versions of Caesar dressing but this one is very traditional. We use anchovies (trust us, you need them!) and plenty of garlic. This recipe makes about 1 cup of dressing.

Caesar dressing is rich so a little goes a long way on this salad. You will likely use less dressing than on a cold Caesar because there is already so much flavor from the smoky caramelized lettuce

Olive oil – we prefer this over vegetable oil for a creamy finish
Anchovies – these are a must for Caesar so don’t skip them as they add that classic briny umami flavor to a real Caesar dressing
Garlic – we usually add extra but start with 3 cloves and adjust to suit your taste
Egg – If you are uncomfortable using raw egg use pasteurized whole eggs. You can also substitute in mayonnaise but it will change the flavor slightly
Worcestershire sauce – great for giving the dressing a deeper umami flavor
Lemon juice – make sure it’s freshly squeezed
Dijon mustard – use Grey Poupon brand if you’re keeping it gluten-free
Tabasco – just a dash!
White wine vinegar – gives the salad a pop of tang
Salt and pepper

How to make the Caesar dressing:

You can prepare this dressing super fast by using a small food processor, or it’s easy to make by hand, as well.

Pulverize the anchovies and garlic to make a paste (if mixing by hand just mash with a fork)
Add the egg, Worcestershire sauce, fresh lemon juice, Dijon mustard, Tabasco and white wine vinegar. Puree until smooth
Slowly drizzle in the olive oil. Did you know that most mini food processors have small drip holes in the lid for this exact purpose? Just drizzle slowly into the reservoir while blending
Blend for about 1 more minute to help thicken the dressing
Taste and adjust the seasonings then add salt and pepper to taste
Store any leftover dressing in the refrigerator for about 3 days

How to make Homemade Garlic Croutons

Homemade croutons are so tasty compared to the hard crunchy boxed croutons available at the grocer. And, they take just minutes to make.

Preheat oven to 350˚F
Cut sourdough or french bread into small cubes and place in a large bowl. You will only need about 1/4 of a regular loaf, or one small loaf, for this salad. Save the rest for another use
Melt butter and olive oil in a small pan, add minced garlic and a pinch of salt. Blend well to combine
Pour melted garlic butter over the cut bread and toss until all of the bread is well coated
Spread out in a single layer on a baking sheet
Bake until lightly crunchy and browned – about 10-12 minutes but check after 7-8 minutes because timing depends on the size of your croutons
Remove and let cool on a plate or paper towel

How to grill Romaine lettuce

Once the dressing and croutons are ready it’s time to grill the lettuce!

Heat an outdoor grill, or stove top grill pan, to medium-high
Place the lettuce wedges cut side down on the grill just until lightly charred. This takes about 2 minutes on an outdoor grill and a little longer on a stove top grill
Gently flip the lettuce over and grill the other side for just about 30-seconds to warm and add grill marks
Remove from the grill and place on a platter
We like to quickly grill a few lemons, cut in half, at the same time as the lettuce, for garnish

How to serve Grilled Caesar Salad

Once the lettuce is grilled this salad comes together quickly and is meant to be served warm.

Be sure to grate or shred the Parmigiano-Reggiano ahead of time.

Place grilled lettuce on a platter
Drizzle with prepared Caesar dressing
Sprinkle with grated Parmigiano-Reggiano cheese. We also like to cut thin strips of the cheese for a pretty presentation
Add baked croutons. Nestle in lemon wedges, if desired, and then add a little cracked black pepper.
Serve any remaining dressing on the side

Substitution suggestions:

If you are unable to eat fish (anchovies) you can leave them out all together
Uncomfortable with the raw egg? Use pasteurized eggs or swap in mayo
Tight on time? Use a store bought dressing

Other great grilling ideas:

This grilled Caesar can stand on it’s own but is excellent along with grilled meats since you’ve already got the grill going!

Grilled Salmon on a Cedar Plank or Grilled Jerk Chicken are two of our favorite main dish pairings
The umami flavor of Caesar is a great match for our Korean Beef Bulgogi
Chili Lime Pork Tenderloin has a light citrus flavor that pairs well with the rich Caesar dressing

Grilled Caesar Salad

Easy Grilled Caesar Salad, and traditional Caesar dressing, with homemade croutons and Parmesan, is a delicious smoky twist on the usual method.

Course Salad, Salad Dressing

Cuisine American, European

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 432kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

2 heads Romaine lettuce

Dressing Ingredients:

¼ cup extra virgin olive oil + 2 Tablespoon for lettuce
3 anchovies, packed in oil
3 cloves garlic
1 egg
4 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice, freshly squeezed
2 Tablespoons Dijon mustard
1 dash Tabasco
¼ cup white wine vinegar
salt
black pepper, freshly ground

Crouton Ingredients:

1 small sourdough or french bread baguette
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Tablespoon garlic, crushed
1 pinch salt

For Top of Salad:

½ cup Parmigiano-Reggiano (or Parmesan cheese), shredded
Black pepper, to taste

Instructions

Clean romaine heads, trim stem a little if needed and cut in half lengthwise. Pat dry, then lightly brush all over with 2 Tablespoons olive oil. Sprinkle lightly with salt and pepper.
Set aside while making the dressing and croutons

Instructions for making dressing:

In a small food processor pulverize the anchovies and garlic to make a paste.
If not using a processor: In a bowl crush garlic, add anchovies, and mash with a fork until you have a paste.
Add the egg, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco, and white wine vinegar. Puree until smooth
Slowly drizzle in olive oil in bursts, until completely blended. Blend for an additional minute to thicken the dressing.
Taste and adjust any seasonings, then add salt and pepper to taste.

Instructions for croutons:

Preheat oven to 350˚F
Cut sourdough into small cubes and place in a large bowl.
In a small sauce pan, over low heat, melt butter with 2 Tablespoons olive oil, 1 Tablespoon of minced garlic, and a pinch of salt. Stir until well blended.
Pour butter mixture over the bread cubes and toss well to coat.
Spread out in a single layer on a baking sheet and cook until lightly crunchy, about 10-12 minutes.
Remove from oven and cool on a plate, or paper towel.

Instructions for grilling the romaine lettuce:

Heat the grill to medium-high, or a stove top grill pan to medium high.
Place lettuce halves cut side down and grill just until lightly charred which should be about 2-minutes. Flip and grill other side for about 30-seconds. Remove from the grill and put on a platter

To finish salad:

Drizzle the caesar dressing over the grilled romaine lettuce heads.
Sprinkle with Parmigiano-Reggiano, croutons, and cracked fresh black pepper.

Nutrition

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