Kick cole slaw to the curb with the healthy, tasty, and refreshing summer salad. It’s also super easy and can come together in minutes.
Vegetables were very important in my family when I was a child and, as a result, vegetables are very important in my life as an adult. No meal is complete without them, which means you have to be pretty creative to keep from getting into a veggie rut. There were a number of salads in my youth that I continue to make today. While this one wasn’t prevalent in the past, it is a mainstay during the summers now.
Watermelon & Feta Summer Salad
4-5 cups watermelon, cut or broken into rough 1 1/2 inch pieces
1/3 cup feta cheese
1/2 cup arugula, optional
1 1/2 TBSP fresh mint leaves, chiffoned.
1 TBSP olive oil
1/2 TBSP balsamic vinegar
1 TBSP champagne vinegar (You can use all Balsamic if you prefer)
1 tsp honey
Fresh cracked black pepper
I generally buy those freaky, genetically modified “personal sized” watermelons and crack it, like a giant egg, on the edge of my counter. This allows me to let the watermelon drain a little bit before dicing. After about an hour of draining, I broke and cut the watermelon into 1-2 inch chunks. You can use a melon baller, too. I dumped the watermelon and above ingredients into a bowl and gentle tossed. The watermelon will absorb the vinegar nicely, so generally once everything is mixed, I will let the salad sit for about 10 minutes and then move the mixture to a strainer over a bowl, just to help get rid of extra water. It only needs to sit in the strainer a couple of minutes.
If I’m having this as a brunch or mid-day thing, or if feeding it to picky eaters, I will sometimes omit the arugula. It’s just so delicious, that slightly bitter pepperiness with the sweet refreshing nature of the watermelon, honey, and mint. Not to mention the salty tang of the Feta! Oh, it comes together ever so nicely!
Just as beautiful to eat with your eyes as with your mouth!
Skip the arugula and add a croissant for brunch.
Quinoa (I call it Qwi – No- Ah. Yes, I know it’s supposed to be pronounced Keen-Wah. I don’t care.) is an excellent course of protein, fiber, and iron with a very low glycemic index and no fat. Best of all, it can be used in a number of ways, has great texture and is a great addition to a low-carb lifestyle. It’s gaining in popularity due to its naturally healthy nature and has become relatively easy to find in the pasta or rice aisles of most grocery stores.
One of my favorite summer meals is thinly sliced, grilled rare London Broil with tomato salad. To get rid of the carbs in a serving of fresh white bread or a side of mashed potatoes, I decided to combine my love of tomato salad with quinoa. This in no way needs to be a mere side. The flavors are fresh, bright, and summery. It’s perfect to swap out the heaviness of your average pasta or potato salad with this dish, or just for a filling vegetarian lunch.
Quinoa & Tomato Summer Salad
2 cups water
2 cups vegetable or chicken stock
2 cups uncooked Quinoa
3 – 4 large cloves garlic, thinly sliced
1/2 TBSP salt
1/2 TBSP black pepper
2 TBSP balsamic vinegar
3 TBSP freshly chopped basil. A chiffonade is easy, looks awesome, and spreads the flavor.
3 cups various tomatoes. I used 1 cup yellow cherry tomatoes, 1 cup multi-colored cherry/slightly larger heirlooms, and 1 cup of a beef eater tomato cut into inch chunks
1/2 cup extra virgin olive oil
a sprinkle of lemon juice (optional)
Bring the water and stock to a bowl in a medium sauce pot and add the quinoa. Prepare as instructed on the box, usual over low for 15 minutes, and then covered over no heat for 5 minutes. Let any extra liquid evaporate after 5 minutes and set aside to cool.
In a large bowl combine the tomatoes, garlic, basil, vinegar, salt, and pepper. Gentle toss ingredients and let sit until quinoa is cooled to room temperature. Add cooled quinoa to the tomatoes. Drizzle the olive oil over everything and toss. Taste and add more salt or pepper to taste if need be. A fresh sprinkling of lemon juice over it all right before serving adds extra deliciousness. You can also break up a wedge or Parmesan cheese and throw that into the mix, for added texture and richness. It’s a great side with any grilled meat or on it’s own as a filling meal with a slice of focaccia!