All the Wickeds love summer and we all love quick and easy salads to get us out of the kitchen and back onto the beach, the lake or even back to work on our latest works-in-progress. Today we’re talking about our favorite salad recipes.
Have you got a super salad recipe to share? We’d love to hear it!
LATE BREAKING NEWS: Vaughn C. Hardacker is the randomly selected commenter who won the signed copy of Ray Daniel’s debut mystery, TERMINATED. Vaughn, please email EdithMaxwellAuthor at gmail dot com your email address, and congratulations!
Jessie: My husband makes a great Brazilian-style salad. It is fairly quick, very healthy and is delicious with grilled foods. I think it tastes even better the second day.
A small head of Napa cabbage
a bunch of scallions
salt and pepper to taste
Thinly slice the head of cabbage, the tomatoes and the scallions. Mix gently in a large bowl. Squeeze on the juice of the lime and a couple tablespoons of olive oil. Mix thoroughly. Add salt and pepper to taste.
Barb: My husband has made this delicious Tuna and White Bean Salad for years. The recipe is in Boiled Over, the second Maine Clambake Mystery–which also contains the recipe for the Tomato Salad shown in the photo.
Richelle’s Tuna and White Bean Salad
2 6-ounce cans light tuna packed in olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1 tablespoon olive oil
1-2 teaspoons red wine vinegar
salt and pepper to taste
Drain oil from tuna and put in bowl. Flake tuna with a fork. Add onion and garlic and stir with fork. Add beans and gently fold together. Dress with oil, vinegar, salt, and pepper. Allow flavors to marinate at room temperature for thirty minutes to an hour. If refrigerated, best to allow to come to room temperature before serving.
Sherry: I love Greek salad. This is about as easy as it gets. Combine cucumber, tomato, red onion, and feta cheese with romaine lettuce — add anything else you like to it too. For the dressing whisk together lemon juice (one fresh lemon is perfect but you can add more to taste), 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon salt, and 1 teaspoon oregano. We love garlic so I usually mash a bit in too. Pour over the lettuce and serve. This amount of dressing serves one but it’s easy to double.
Edith: Well, dang it all. I was going to include MY go-to Greek salad – which differs from Sherry’s by having gold cherry tomatoes, NO ONION, no lettuce, no dressing but good
Wolf Meadow Farm fresh mozarella
Large whole basil leaves
Slices of large ripe heirloom tomatoes.
(Are you dying yet?)
Layer each trio into stacks, drizzle with good olive oil and spritz of excellent balsamic, sprinkle on some sea salt, and serve with crusty bread and a glass of Prosecco. Yum.
Julie: My favorite salad this summer? Watermelon, feta cheese, olives, a tiny bit of mint (optional). So. Good.
Sherry: Edith you need to tell us about your Greek salad too — there’s always room for more Greek Salad!
Readers: What is your favorite salad?