Zucchini Cherry Tomato Salad
It has been a hot summer here in Atlanta. When it is this hot, the last thing I want to do is stand over a hot stove or oven to cook something. That is one of the reasons I love this zucchini cherry tomato salad…
Tag: feta
Roasted Fairy Tail Eggplant with Feta
For the past month, my local farmers market has had the most beautiful fairy tail eggplant. I just love them. Not only are they adorable, but they are also easy to cook. Just slice them in half and roast them and you get a creamy…
Spinach, Fig, and Goat Cheese Salad with Honey Balsamic Dressing
This salad is also a great way to use a favorite new ingredient that I discovered on my recent trip to Italy: balsamic glaze*. Yes, balsamic glaze can be made by simmering balsamic vinegar to reduce it – making it syrupy and sweet. However, now that they’ve started selling it as a condiment, it is much easier to use it to add extra yumminess to salads and sauces.
The recipe below is for 1 salad, but the dressing makes enough for 3 or 4 salads. As with any salad, you can switch up which cheese or nuts you use based on your preference or what you have on hand. I like to substitute burrata, fresh mozzeralla, or feta for the goat cheese and sometimes use walnuts or pistachios instead of pecans.
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Spinach, Fig, & Goat Cheese Salad with Honey Balsamic Dressing
August 29, 2021
: 1 salad (dressing is enough for 3-4 salads)
: Easy
Ingredients
- 2 c. spinach
- 2-3 figs
- 1-2 Tbsp. crumbled goat cheese
- 1-2 Tbsp. chopped pecans
- 1/4 c. balsamic glaze
- 1 tsp. lemon juice
- 1 Tbsp. honey
- 1-2 tsp. olive oil
Directions
- Step 1 Coarsely chop pecans. Slice figs into quarters.
- Step 2 Stir together balsamic glaze, lemon juice, and honey. Set aside.
- Step 3 Toss spinach with olive oil. Add figs, goat cheese, and walnuts. Drizzle a couple of teaspoons of honey balsamic dressing on top. Add salt and pepper to taste. Reserve remaining dressing for a future salad.
Detailed Instructions
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Cherry Tomato Basil and Feta Crostata
Every summer I plant a rainbow of cherry tomatoes in my garden. This tomato, basil, feta crostata recipe is a delicious way to enjoy them. It is based off of a tomato tart recipe that is one of my mom’s favorites. Her recipe uses a…
Roasted Cherry Tomato & Shallot Ravioli
I always plant cherry tomatoes in my garden. A few plants can produce LOTS of cherry tomatoes. As a result, I have some great cherry tomato recipes. This roasted tomato ravioli is one of my favorites. It is quick, easy, and delicious. Pair it with…
Strawberry Salad with Honey Lemon Vinaigrette
I’ve been spoiled all spring with fresh lettuce from my garden. This strawberry salad is one of my favorite salads to make with fresh-from-the-garden lettuce. I’ll either eat it as a side or add chicken, salmon, pork or steak to make it a main dish.
Skip to variations or detailed instructions.
Strawberry salad with honey lemon vinaigrette
June 6, 2020
: varies
: Easy
Ingredients
- Dressing
- 1/4 c. olive oil
- 1/4 c. white wine vinegar
- 1 Tbsp honey
- 1/2 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- Salad per person
- 1 c lettuce or spinach for side salad, 2 c for entree salad
- 3-4 strawberries, quartered
- 1 Tbsp crumbled feta
- 1 Tbsp chopped pecans
Directions
- Step 1 Clean lettuce
- Step 2 Whisk together Dressing ingredients
- Step 3 Put greens in bowl and toss with desired amount of dressing. (Reserve remaining dressing for future salad.)
- Step 4 Top greens with strawberries, feta, and pecans and serve.
Variations
- For a main dish, add chicken, salmon, pork, or steak
- Use chopped almonds, pistachios, or walnuts instead of pecans
- Use goat cheese or fresh mozzarella instead of feta
- Use other fresh fruit (e.g., peaches, raspberries) or dried fruit (e.g., cranberries, cherries) instead of strawberries
Detailed Instructions
Step 1.Clean lettuce. I like to use mixed greens, butternut lettuce, or spinach. I recommend using a salad spinner to clean the lettuce. Dump the water from the salad spinner and then put the salad spinner full of lettuce in the fridge for at least 15 min. This makes the lettuce nice and crispy. (Note: I store my lettuce in the fridge in the salad spinner and it stays nice and crisp for days.)
Step 2.Whisk together the dressing ingredients. Whisk until emulsifies – that means the oil and the vinegar bind together.
Step 3. Put the greens in a bowl. Add desired amount of dressing to greens and mix together. Reserve remaining dressing in the fridge for future salads.Note: When you store the dressing in the fridge the olive oil will separate from the other ingredients and solidify in the fridge. To use, remove it from the fridge and let come to room temp for 30-45 minutes before using. The olive oil will re-liquify. Whisk together for a few seconds to get the dressing to re-emulsify. (You can zap it in the microwave for 10-15 seconds if you are in a hurry.)
Step 4. Top with strawberries, feta, and pecans and serve.
