Salad - 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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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.

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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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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.

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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

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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

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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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Fresh Peach Salad with Port Wine Vinaigrette

Fri, 18 Jun 2021 01:01:45 +0000

Juicy fresh peach salad with port wine vinaigrette is topped with crunchy candied pecans and tangy blue cheese

Fresh summer peaches are perfect for salads. They add a sweet touch and are especially delicious when combined with tangy blue cheese and a port wine cumin vinaigrette. This salad has just a few ingredients but all of them are so flavorful!

There are a few steps to making this delicious salad, such as blending the vinaigrette and preparing the candied pecans, and all can be done ahead of time. We will walk you through all the steps below, including how to make port wine syrup for the dressing.

How to make Port Wine Syrup

The first step to making the base of the port wine cumin vinaigrette is making a port wine reduction syrup. It’s simple to make with just 2 ingredients.

Combine sugar and port wine in a pan, heat to a boil, and reduce to a simmer. Stir occasionally until thickened, about 15 minutes. Cool the syrup before using it.

Ingredients for Port Wine Cumin Vinaigrette

Port Wine Syrup – be sure it’s cooled before using it
Rice Wine Vinegar – Compared to white vinegar, rice vinegar is less acidic with a delicate, mild, and slightly sweet flavor.
Red Wine Vinegar – this vinegar is tangy and is a staple for vinaigrettes
Champagne Vinegar – a mild, floral vinegar typically made from Chardonnay and Pinot Noir grapes. If you don’t have any on hand you can use white wine vinegar
Minced Shallots – we like the milder taste of shallots (vs. onions) for most vinaigrettes
Toasted Cumin – to toast cumin just cook in a dry skillet over medium heat for a few minutes to bring out the warm flavors
Black Pepper – freshly ground
Extra Virgin Olive Oil – use your best olive oil since this is the base of this vinaigrette

This vinaigrette comes together in just a few minutes. Either hand whisk it in a bowl or quickly blend it in a mini food processor.

To Prepare: blend everything together, except olive oil, and then slowly drizzle in the oil until well combined.

Ingredients for Fresh Peach Salad

Mixed Greens – we use a mixture of lettuces such as red leaf lettuce, green leaf lettuce, frisee, arugula, spinach, and baby romaine
Fresh Ripe Peaches – yellow and white peaches are our favorites for this salad. Try using a combination of both for extra visual appeal. Peaches are at their best June through August and as a result, are at their peak during this time.
Crumbled Blue Cheese – we used Maytag blue for our salad but you can use any variety of blue cheese, or gorgonzola. If you aren’t a fan of blue cheese you could substitute in some tangy goat cheese or feta.
Candied Pecans – these sweet pecans really add a nice crunchy touch and you can easily swap in walnuts if you prefer. Candied pecans are easy to make so be sure to jump over to our recipe to see how to make your own. (Be warned: these are addicting so you might want to make extra!)
Chives – adding chopped chives for garnish gives the salad a little bite. Chives are a mellow cousin of the onion and should be added last.
Port Wine Cumin Vinaigrette – this zesty dressing ties it all together! It has a deep flavor due to the port wine syrup. We are huge fans of cumin so add more if you are too.
In a time crunch? This salad works perfectly with our Classic Balsamic Vinaigrette, as well.

Assembling Peach Salad:

Once you have the vinaigrette made, and the candied pecans ready, this salad comes together quickly. The salad looks great on either a large platter or in shallow bowls.

Prepare vinaigrette and pecans
Thinly slice the peaches with the skin on
Crumble the blue cheese and chop the chives
Layer the greens on a platter or in shallow bowls
Add the peaches, pecans, and blue cheese
Toss with the vinaigrette and then sprinkle with the chives
Serve

Make your own Candied Pecans

The great part about making your own sugared nuts is you can adjust the seasonings. This recipe works well with pecans, walnuts, and almonds.

If you want them spicier add more cayenne or chili powder.
If you want them sweeter just add a bit less spice and more sugar and cinnamon.
Grab this amazing recipe, get creative, and share with us what you made!

What to serve with Fresh Peach Salad:

This salad has a sweet touch so works well with main dishes that have a bit of spice. Here are some great matches:

Chicken Paprikash (paprika) is a one-pot dish with deep rich paprika flavor
Flavorful marinated Chile Lime Pork Tenderloin is grilled to perfection with a beautiful zesty chili lime glaze
This 30-minute Shrimp in Chipotle Sauce is sweet, smokey, and lightly spicy! Shrimp is marinated and oven-roasted with a spicy kick of chipotle
The secret to Perfect Seared Scallops is quickly searing them in a blazing hot cast iron pan and basting them with butter.

Your Sommelier Wine Pairings:

When pairing wine with salads be mindful of the dressing you will be using. This one component will be your guide to selecting the right wine pairing. Match the weight of your dressing with the weight of the wine.

When looking for a great wine pairing for our amazing Peach Salad your dressing component is the Cumin Port Wine Vinaigrette. This dressing is a combination of tart, sweet, and fruity flavors and white acidic wines hold up well to most vinaigrettes.

A Sauvignon Blanc or Pinot Grigio will make an ideal pairing for this peach salad.

Here are our “go-to” wine pairings:

Sauvignon Blanc – a pick from the Loire Valley of France or Sonoma is a perfect match
Pinot Grigio – Italy has fine Pinot Grigio from the Friuli and Alto Adige region. Our California favorite comes from Laird Family Estates in the Napa Valley
Rosé – you can’t go wrong with a Rosé from Provence, France

Fresh Peach Salad with Port Wine Vinaigrette

Flavorful fresh peaches, crunchy candied pecans, and tangy blue cheese, on top of a bed of mixed greens with a port cumin vinaigrette.

Course Entree Salad, Salad, Salad Dressing

Cuisine American, European

Prep Time 20

Total Time 20

Servings servings

Calories 161kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

For Salad:

12 cups Organic Mixed Greens
½ cup Blue Cheese crumbled
2 Fresh Ripe Peaches skin on, thinly sliced
½ cup Candied pecans (or walnuts) (see link to recipe in notes)
2 Tablespoons Chives chopped
¼ cup Port Wine Vinaigrette with Cumin More to taste, (See ingredients and directions below)

Port Wine Vinaigrette with Cumin:

6 Tablespoons Port Syrup See directions below
4 Tablespoons Rice Wine Vinegar
2 Tablespoons Red Vinegar
2 Tablespoons Champagne Vinegar
2 Tablespoons shallots minced
1 Tablespoon Toasted Cumin
1 Tablespoon black pepper, freshly ground
1 cup extra virgin olive oil

Port Wine Syrup:

½ cup Port wine
6 Tablespoons sugar

Instructions

How to make Port Wine Syrup:

In a small heavy bottomed pan combine sugar and port wine.
Heat to a quick boil, stir, then reduce heat to medium and simmer. Cook until reduced to a lightly thick syrup, about 15-18 minutes, stirring occasionally. Pour into a glass jar and let cool.

How to make Port Wine Vinaigrette with Cumin:

In a bowl, whisk all vinaigrette ingredients except olive oil. Slowly drizzle in the olive oil while whisking to emulsify.
Store in a sealed container and refrigerate if not using right away.

How to make Peach Salad with Port Wine Vinaigrette:

Prepare the candied pecans and let cool. Prepare vinaigrette and set aside.
Slice fresh peaches into thin slices. Crumble the blue cheese, and chop the chives.
On a large platter, or in shallow bowls, layer the mixed greens.
Scatter sliced peaches, blue cheese, and pecans over the lettuce.
Drizzle on the vinaigrette and toss everything together. Sprinkle with chives and serve.

Notes

Click for recipe link for Easy Candied Pecans

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Tomato Burrata Salad

Fri, 19 Mar 2021 00:51:36 +0000

Vine-ripened Tomato Burrata Salad is the easiest side dish you will ever make and it has just delicious 5 ingredients

Just a few ingredients are needed for this gorgeous salad so it’s perfect when you are short on time!

This salad is similar to a classic Caprese salad but uses creamy burrata cheese instead of mozzarella. If you cannot find fresh burrata you can substitute regular or soft Buffalo mozzarella in this salad. For a true Caprese salad, you would also add basil as we do in our Mini Caprese Skewers.

Ingredients needed:

16 ounces of Cherry Tomatoes – mixed colors look gorgeous
2 regular sized Tomatoes – use heirloom tomatoes or vine-ripe, if possible
One ball of Fresh Burrata Cheese – about 4 ounces, at room temperature, for best flavor, drained
Extra Virgin Olive Oil – be sure to use the very best quality oil because the flavor will shine through on this salad
Thick-Aged Balsamic Vinegar (glaze consistency)
Coarse Sea Salt – using coarse salt gives you extra tang and texture
Freshly Ground Black Pepper – just a little to give it some zing

How to make Tomato Burrata Salad

Slice cherry tomatoes in half
Thinly slice the large tomatoes
Drain, pat dry, and place the whole ball of Burrata on a platter
Scatter the tomatoes on the platter around the Burrata
Drizzle with extra virgin olive oil. (This is the time to use your very best extra virgin olive oil!)
Drizzle with thick aged balsamic vinegar. Thicker-aged balsamic will help you achieve the prettiest clean lines. (To make a thicker balsamic reduction see our instructions below)
Sprinkle with coarse sea salt and freshly ground pepper. We like to include a small dish of sea salt on the platter, as well.
Served with freshly toasted garlic bread slices, if desired, which is great for scooping up the creamy burrata!

What is Burrata Cheese?

Burrata is a cow’s milk cheese made from mozzarella and cream and originates from the Puglia region of Italy.
Puglia is near the “heel of the boot” in southern Italy and is on the Adriatic Sea. The area is also the inspiration for our easy Oven Dried Tomatoes

The edible outside layer is a firmer soft “shell” that protects and encases the creamy inside. When you pierce the outside layer the creamy center slowly oozes out. It’s glorious!

Burrata is woven and shaped by hand. The process of making fresh burrata involves artisans achieving the perfect texture through feel and experience.
Burrata starts much like mozzarella with rennet used to curdle the warm milk. Unlike other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop stretchy strings and then shaped.
From there the cheese producers form pouches of cheese and stuff them with fresh curds and whole cream, creating the signature creamy center. Finished burrata is traditionally tied to form a little dumpling-like topknot and packaged in a plastic bag or container in liquid.
Look for imported burrata in specialty cheese shops or well-stocked grocery stores. A true Apuligian burrata will have the Indication of Geographic Protection (IGP), with the name Burrata di Andria IGP on the label.

What are Heirloom Tomatoes?

Heirloom tomatoes are perfect for this salad, not just because they taste like sunshine, but because the colors are striking and colorful.

Regular tomatoes are grown for consistent appearance and size, while heirloom tomatoes are grown for flavor. Part of the charm of heirloom tomatoes is their rather irregular shape and coloring. They also have softer skin when ripe.

The seeds are what make them so special. The varieties are grown from seeds that have had no crossbreeding for at least 40 years and have often been passed down from generation to generation.

Heirloom tomatoes are open-pollinated, which means they are pollinated in the wide open and exposed to bees and nature.

Here are a few of the varietals that I am growing in my garden:

Cherokee Purple – my personal favorite and pictured above – they are usually large and purple
Hillbilly – the yellow tomato in our photos above
Heirloom cherry tomatoes – these are the small tomatoes in our photo
Brandywine – they are very flavorful and they grow in both red and yellow
Green Zebra – striped green and yellow
Gold Medal – gorgeous orange and red striped
White Wonder – perfect for white salsa!

How to make a Balsamic reduction or glaze:

If you want to achieve a pretty drizzle (like the one in our photo) you need a nice thick, rich balsamic. You can purchase them (they often come in a squeeze bottle) but if you don’t have one on hand you can easily reduce regular balsamic vinegar to make your own.

For the best results use a good quality balsamic from Italy. Cooking it down by about half of its volume turns it into a sweet syrup-like consistency.

We love to drizzle it on vegetables, and it’s especially perfect on our Pan Roasted Brussels Sprouts

Here’s how to make 1/2 cup of glaze:

Heat 2 cups of balsamic vinegar in a small heavy saucepan, over medium heat, until it begins to boil.
Reduce heat to medium-low and simmer for about 20-25 minutes, or until it’s thick enough to coat the back of a spoon. Stir occasionally.
The glaze should be glossy and pourable, like maple syrup or honey.
Remove from the heat and cool. The glaze will continue to thicken slightly as it cools, so keep that in mind, based on how thick you want your glaze.
I keep mine in a plastic squeeze bottle so that it’s easy to use a little at a time, but a glass jar works well too. Store at room temperature.

Looking for other salad ideas?

Our Italian-inspired Tricolore Salad with Oranges is light and refreshing
For a complete lunch or dinner try our Southwest Chicken Salad
Asian Coleslaw with Peanut Dressing is bursting with flavors
Our Berry Salad with fresh mixed greens and Poppy Seed Dressing is always a hit!

Tomato Burrata Salad

Beautiful tomato burrata salad drizzled with olive oil and rich creamy balsamic is the easiest appetizer or side dish you will ever make. Just 5 ingredients needed and 10 minutes to make.

Course Appetizer, Salad, Side Dish, starter

Cuisine American, Italian

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 137kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

16 ounces cherry tomatoes mixed colors
2 heirloom tomatoes
1 ball fresh burrata cheese, packed in water
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar (thick consistency – like glaze)
coarse sea salt, to taste
black pepper, freshly ground, to taste

Instructions

Clean, dry and slice cherry tomatoes in half
Clean, dry and slice full size tomatoes in slices
Drain, pat dry and place the whole ball of burrata cheese on a platter or plate
Scatter the tomatoes around the burrata
Drizzle tomatoes with the olive oil
Drizzle the thick balsamic vinegar over the tomatoes and burrata in zig zag lines
Sprinkle platter with coarse sea salt and freshly ground pepper
If desired, serve with freshly toasted garlic bread slices

Nutrition

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Tricolore Salad with Oranges

Tue, 04 Feb 2020 21:46:21 +0000

Tricolore Salad with Oranges is inspired by the colors of the Italian flag

Red Radicchio – White endive – Green Spinach or Arugula

This beautiful salad is so refreshing! It’s perfect in the summer, but also in the winter because oranges are really at their best in the winter months. Imagine how gorgeous this would be with blood oranges!

The oranges in the salad are “supremed” meaning they are segmented or sectioned without their membranes. This is easier than it sounds and we will walk you through it below.

What is a Tricolore Salad?

Tricolore Salad is also called Insalata Tricole and is traditionally made with three different types of lettuce. The meaning of Insalata Tricole is “salad of 3 colors” which include:

Radicchio
Endive
Arugula or Spinach
We’ve added oranges and shallots to our version

We used spinach for this recipe. Arugula works well too, so feel free to use interchangeably. Arugula has a slightly bitter flavor compared to spinach. Both are crisp but tender lettuces that offset the crunchy radicchio and endive.

Radicchio cut in half and cored
Radicchio cut into slices
Endive cut into 1/2″ pieces

How to make Tricolore Salad with Oranges:

Prepare the vinaigrette by combining all ingredients in a glass jar or bowl, whisk (or shake) until completely combined. Set aside.
Mince shallots into a fine dice. Put in a small bowl and pour 1 teaspoon of the vinaigrette over the shallots and marinate them while prepping the lettuce for the salad. See detailed instructions below.
Supreme the oranges – see detailed instructions below
Cut the radicchio in half, and remove the core
Cut the endive in half lengthwise
Then cut all three lettuces crosswise into 1/2″ strips.
Toss all of the lettuces and marinated shallots together and toss well to combine
Add dressing and toss well to coat ingredients
Divide into 4 bowls and scatter with the orange slices
Serve

Lemon Vinaigrette for Tricolore Salad:

Tricolore Salad needs a tangy vinaigrette to stand up to the various types of lettuce mixed together. Our Classic Lemon Vinaigrette works perfectly, or try our Lemon Champagne Dressing below. If you don’t have any champagne vinegar on hand you can substitute a good white wine vinegar. Either way be sure to use freshly squeezed lemon juice!

2 Tbsp Lemon juice, freshly squeezed
1 Tbsp Champagne vinegar
¼ tsp Dijon mustard
½ cup Extra Virgin Olive Oil
1 clove garlic, minced
salt and white pepper, to taste

Marinating the Shallots

One of the best parts of this salad is the marinated shallots.

Finely dice the shallots and put them in a small bowl.
Add about a teaspoon of the champagne vinaigrette and let the shallots marinate while you are preparing the rest of the salad.
Marinating them for a short time takes away most of the sharpness of the shallots.

Chopped Shallots

How to “Supreme” an orange:

Have you ever noticed how beautiful citrus looks on your salad in a restaurant? That’s because the membrane has been removed.

Follow these easy steps to “supreme” any citrus fruit or click here for our step by step instructions and photos.

Cut both ends of the orange before cutting peel off
Continue cutting all the peel and white pith off the orange
Remove each segment of the orange to supreme

Cut off both ends of the orange.
Stand the orange upright and with your knife cut downward to remove the peel and pith. Follow the natural curve of the orange from top to bottom. Continue around the orange until all the peel and pith are removed.
Once you have removed the peel you can easily see the membranes between each segment. Slice on each side of the membrane to remove the segment.
Continue until each segment is removed.

Segmented oranges are also called Oranges Supreme

Lettuce for Tricolore with Oranges and Vinaigrette

Tricolore Salad with Oranges

Tricolore Salad has crunchy Red, Green and White lettuces with orange segments and a tangy Champagne vinaigrette dressing.

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 20

Total Time 20

Servings servings

Calories 151kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

Lemon Champagne Dressing

2 Tbsp Lemon juice, freshly squeezed
1 Tbsp Champagne vinegar
¼ tsp Dijon mustard
½ cup Extra Virgin Olive Oil
1 clove garlic, minced
salt and white pepper, to taste

Salad

2 Tbsp shallots, peeled and finely diced
1 head Radicchio, halved, cored and sliced crosswise into 1/2" pieces
1 head Endive, halved lengthwise and sliced crosswise into 1/2" pieces
4 cups fresh spinach leaves, sliced crosswise into 1/2" pieces
2 oranges, cut into "Supreme" segments* See note for instructions on how to Supreme

Instructions

Prepare the vinaigrette by combining all ingredients in a glass jar or bowl, whisk (or shake) until completely combined. Set aside.
Mince shallots into a fine dice. Put in a small bowl and pour 1 teaspoon of the vinaigrette over the shallots and marinate them while prepping the lettuce for the salad.
In a large bowl combine prepared radicchio, endive, and spinach. Add marinated shallots and toss well to combine.
Add dressing and toss well to coat ingredients.
Divide into 4 bowls and scatter with the orange slices. Serve.

Notes

How to “Supreme” an orange (segments without the membrane)

Slice the ends off
Slice off the peel and the pith (white part) with a sharp knife following the shape of the sphere
To remove each segment cut on either side of the membrane toward the core. Do this on both sides until the segment releases.
Continue around the orange until all segments are released.

For a complete lesson on how to ‘Supreme” click here

Nutrition

Calories: 151kcal

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