Blog

Never thought you’d grill a salad, did you? This recipe turns the concept of salad on its head by introducing a smoky, charred flavor to your favorite greens. Perfect for summer BBQs or when you’re craving something light yet unexpectedly hearty.

Why This Recipe Works

• Grilling adds a smoky depth to vegetables, transforming them from ordinary to extraordinary.
• The combination of warm grilled veggies with cool, crisp greens offers a delightful contrast in temperatures and textures.
• It’s a versatile recipe that allows for endless customization based on what’s in season or your personal preferences.

Ingredients

• 2 cups mixed greens (washed and dried)
• 1 large bell pepper (sliced into strips)
• 1 zucchini (sliced lengthwise)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese (crumbled)
• 2 tbsp balsamic glaze

Equipment Needed

• Grill
• Grill brush
• Tongs
• Mixing bowl

Instructions

Preheat Your Grill

Heat your grill to medium-high heat, about 375°F. This ensures your veggies get those perfect grill marks without burning.

Prepare the Vegetables

Toss the bell pepper and zucchini slices with olive oil, salt, and pepper. This not only adds flavor but also helps prevent sticking.

Grill to Perfection

Place the vegetables on the grill. Cook for 3-4 minutes per side, until you see char marks and they’re tender but still crisp.

Assemble Your Salad

Layer the mixed greens on a plate, top with the grilled vegetables, sprinkle with feta cheese, and drizzle with balsamic glaze.

Serve Immediately

This salad is best enjoyed right away while the veggies are still warm and the greens are crisp.

Tips and Tricks

Grilling vegetables can be a game-changer for your salads. Here are some advanced tips to elevate your grilled salad game: Always preheat your grill to avoid sticking and ensure even cooking. Don’t overcrowd the grill; give each piece of vegetable its own space to cook properly. Experiment with different types of vinegar or citrus juices in place of balsamic glaze for a new flavor profile. Remember, the key to a great grilled salad is balancing the smoky flavors with fresh, crisp elements.

Recipe Variations

• Swap out the bell pepper and zucchini for eggplant or asparagus depending on the season.
• Add grilled chicken or shrimp for a protein-packed version.
• Try different cheeses like goat cheese or blue cheese for a twist on the flavor.
• Incorporate nuts or seeds for added crunch and nutrition.
• Use a variety of dressings, from creamy ranch to a light vinaigrette, to keep the recipe fresh and exciting.

Frequently Asked Questions

Can I make this salad ahead of time? While you can prep the vegetables ahead, it’s best to grill and assemble the salad just before serving to maintain the best texture and flavor.

What other vegetables can I grill for this salad? Almost any vegetable can be grilled for this salad. Think outside the box with carrots, corn, or even romaine lettuce hearts.

How do I prevent the vegetables from sticking to the grill? Ensure your grill is properly preheated and your vegetables are lightly coated in oil. Also, avoid moving them too soon; let them develop a sear first.

Summary

This grilled salad recipe is a fun and flavorful way to enjoy your greens with a smoky twist. Perfect for any occasion, it’s sure to impress with its simplicity and depth of flavor.

Here’s a salad that’s as easy to make as it is delicious. Perfect for those hot summer days when you want something light, refreshing, and packed with flavor. This tomato feta cucumber salad is a crowd-pleaser that comes together in minutes.

Why This Recipe Works

• The combination of juicy tomatoes, crisp cucumbers, and creamy feta creates a perfect balance of textures.
• A simple dressing of olive oil and lemon juice enhances the natural flavors without overpowering them.
• It’s incredibly versatile, serving as a side dish, a light lunch, or even a topping for grilled meats.
• This salad is a great way to use up summer’s bounty of tomatoes and cucumbers.
• It’s healthy, refreshing, and requires no cooking, making it perfect for hot days.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil leaves, chopped (optional)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Whisk or fork for dressing

Instructions

Prepare Your Vegetables

Start by washing your cherry tomatoes and cucumber under cold water. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces. Thinly slice the red onion. The key here is to ensure all pieces are roughly the same size for a uniform bite every time. Tip: If you’re not a fan of raw onion’s sharpness, soak the slices in cold water for 10 minutes to mellow them out.

Combine the Salad Ingredients

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion. Gently toss these ingredients together to mix them evenly. Then, sprinkle the crumbled feta cheese over the top. The feta adds a creamy texture and salty flavor that contrasts beautifully with the fresh vegetables.

Whisk Together the Dressing

In a small bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and pepper to taste. This simple dressing brings all the flavors together without overshadowing the natural taste of the vegetables. Tip: For an extra flavor boost, add a pinch of dried oregano or some chopped fresh basil to the dressing.

Dress the Salad

Drizzle the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together to ensure the dressing coats all the vegetables and feta evenly. Be careful not to overmix, as you don’t want to crush the tomatoes or cucumbers.

Serve and Enjoy

Transfer the salad to a serving dish and garnish with additional chopped basil if desired. This salad is best served immediately but can be refrigerated for up to an hour before serving if needed. Tip: For added crunch, sprinkle some toasted pine nuts or croutons on top before serving.

Tips and Tricks

This tomato feta cucumber salad is wonderfully adaptable. Here are some advanced tips to elevate your salad game. First, consider the quality of your ingredients. Since this salad is so simple, using the freshest vegetables and highest quality feta will make a noticeable difference. Second, experiment with the dressing. A balsamic glaze can add a sweet and tangy twist, or a splash of red wine vinegar can deepen the flavors. Third, if you’re making this salad ahead of time, add the feta and dressing just before serving to keep the vegetables crisp and the feta from becoming too soft. Lastly, don’t be afraid to add other ingredients like olives, avocado, or even some grilled chicken to turn this side dish into a main course.

Recipe Variations

• Add some protein: Toss in some grilled chicken, shrimp, or chickpeas to make this salad a hearty main dish.
• Switch up the cheese: Try using goat cheese or mozzarella pearls instead of feta for a different flavor profile.
• Add some grains: Mix in some cooked quinoa or farro to add texture and make the salad more filling.
• Spice it up: Add some diced jalapeños or a sprinkle of red pepper flakes for a bit of heat.
• Change the dressing: Use a balsamic vinaigrette or a honey mustard dressing for a different taste.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the vegetables and store them in the refrigerator separately from the dressing and feta. Combine everything just before serving to maintain the best texture and flavor. The salad is best enjoyed fresh but can be stored in the fridge for up to a day if necessary.

What can I use instead of feta cheese?

If you’re not a fan of feta, goat cheese or mozzarella are great alternatives. Both offer a creamy texture but with a milder flavor. For a vegan version, try using a dairy-free cheese alternative or simply omit the cheese altogether.

How can I make this salad more filling?

Adding a protein like grilled chicken, shrimp, or chickpeas can turn this side dish into a satisfying main course. You can also add some cooked grains like quinoa or farro for extra substance.

Summary

This tomato feta cucumber salad is a simple, refreshing dish perfect for summer. With its combination of fresh vegetables, creamy feta, and a light dressing, it’s a versatile recipe that can be adapted to suit any taste. Whether served as a side or a main, it’s sure to be a hit.

Just when you thought cucumber salads couldn’t get any better, here comes this creamy, dreamy version with mayo to prove you wrong. Perfect for picnics, potlucks, or just because you deserve something delicious today.

Why This Recipe Works

• The combination of crisp cucumbers and creamy mayo creates a texture that’s irresistibly satisfying.
• It’s incredibly easy to make, requiring no cooking and just a few minutes of prep time.
• The recipe is versatile, allowing for numerous variations to suit any taste or dietary preference.
• It’s a great way to use up those garden-fresh cucumbers that seem to multiply overnight.
• This salad gets better as it sits, making it a perfect make-ahead dish for busy days.

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onion, thinly sliced (optional)

Equipment Needed

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Prepare the Cucumbers

Start by washing your cucumbers thoroughly under cold water. Slice them as thinly as possible for the best texture. If you’re not a fan of cucumber skins, feel free to peel them first. Tip: For an extra crisp salad, sprinkle the sliced cucumbers with a little salt and let them sit for 10 minutes before rinsing and patting dry.

Mix the Dressing

In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. This creamy dressing is the heart of the salad, so make sure it’s well combined. Tip: If you prefer a tangier salad, you can adjust the amount of vinegar to taste.

Combine Ingredients

Add the sliced cucumbers (and red onion, if using) to the bowl with the dressing. Gently toss everything together until the cucumbers are evenly coated. Be careful not to overmix, as you want to keep those cucumber slices intact.

Chill Before Serving

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully. Tip: For the best flavor, let the salad chill for up to 2 hours.

Serve and Enjoy

Give the salad a quick stir before serving to redistribute the dressing. Serve it cold as a refreshing side dish to your favorite meals. It’s especially good alongside grilled meats or as part of a summer BBQ spread.

Tips and Tricks

For those looking to elevate their cucumber salad game, here are some pro tips. First, consider using a mandoline for uniformly thin cucumber slices, which not only looks professional but ensures every bite is perfect. Second, if you’re watching your calories, you can substitute Greek yogurt for half of the mayo for a lighter version that’s still creamy. Third, adding fresh dill or parsley can introduce a new layer of flavor that complements the creamy dressing wonderfully. Lastly, for a bit of crunch, sprinkle some toasted sunflower seeds or crumbled bacon on top before serving.

Recipe Variations

• Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes for some heat.
• Herb Garden: Mix in fresh herbs like dill, parsley, or chives for a burst of freshness.
• Protein Power: Turn it into a main dish by adding grilled chicken or shrimp.
• Dairy-Free Delight: Use vegan mayo to make this salad dairy-free without sacrificing creaminess.
• Sweet and Tangy: Swap the sugar for honey and add a bit more vinegar for a sweeter, tangier version.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad actually tastes better after it’s had some time to chill in the fridge, making it a perfect make-ahead dish. Just be sure to give it a good stir before serving to redistribute the dressing.

How long will this salad keep in the fridge?

Stored in an airtight container, this cucumber salad will stay fresh in the refrigerator for up to 3 days. However, it’s best enjoyed within the first 24 hours for optimal texture.

Can I use low-fat mayo?

Yes, you can use low-fat or even fat-free mayo if you’re looking to cut calories. Just keep in mind that the texture and flavor might be slightly different than with full-fat mayo.

Summary

This cucumber salad with mayo is a creamy, crunchy delight that’s easy to make and versatile enough to suit any taste. Perfect for any occasion, it’s a refreshing side dish that’s sure to please.

Mixing the earthy sweetness of beets with the citrusy zing of oranges creates a salad that’s as delightful to the palate as it is to the eye. This recipe is a testament to how simple ingredients can come together to form something extraordinary.

Why This Recipe Works

• The combination of beets and oranges offers a perfect balance of earthy and citrusy flavors.
• Roasting the beets enhances their natural sweetness, adding depth to the salad.
• The addition of nuts introduces a satisfying crunch, contrasting beautifully with the soft textures of the beets and oranges.
• A simple vinaigrette ties all the components together without overpowering the natural flavors.
• This salad is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

Ingredients

• 3 medium beets, peeled and diced
• 2 large oranges, peeled and segmented
• 1/4 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Knife and cutting board

Instructions

Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer to ensure even roasting.

Roast the Beets

Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized around the edges. Stir them halfway through cooking to promote even roasting. Let them cool slightly before adding to the salad.

Prepare the Dressing

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, a pinch of salt, and pepper. Adjust the seasoning to taste. This simple dressing will enhance the natural flavors of the beets and oranges without overwhelming them.

Assemble the Salad

In a large mixing bowl, combine the roasted beets, orange segments, and chopped walnuts. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. If using, sprinkle the crumbled feta cheese on top for an extra layer of flavor.

Serve and Enjoy

Transfer the salad to a serving dish and serve immediately. The contrast of warm beets with cool oranges and the crunch of walnuts makes every bite a delightful experience.

Tips and Tricks

For an extra burst of flavor, toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant. This enhances their nuttiness and adds another layer of texture to the salad. If you’re short on time, you can use pre-cooked beets, though roasting them fresh will give you the best flavor. To make the salad ahead of time, prepare the components separately and combine them just before serving to maintain the best texture and freshness.

Recipe Variations

• Swap the oranges for grapefruit for a more tart flavor profile.
• Add avocado slices for creaminess and healthy fats.
• Use goat cheese instead of feta for a tangier taste.
• Incorporate a handful of arugula for a peppery bite and extra greens.
• For a sweeter version, drizzle with a bit of honey before serving.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the components of the salad ahead of time, but it’s best to assemble it just before serving to prevent the ingredients from becoming soggy. Store the roasted beets, orange segments, and dressing separately in the refrigerator, and combine them when you’re ready to eat.

What other nuts can I use instead of walnuts?

Pecans or almonds would be great substitutes for walnuts in this recipe. Both offer a similar crunch and pair well with the flavors of beets and oranges. Just make sure to toast them lightly to bring out their best qualities.

Is there a vegan alternative to feta cheese?

For a vegan version of this salad, you can omit the feta cheese or use a plant-based cheese alternative. Nutritional yeast can also be sprinkled on top for a cheesy flavor without the dairy.

Summary

This beet salad with orange is a colorful, nutritious, and flavorful dish that’s perfect for any occasion. With its combination of sweet, earthy, and citrusy flavors, it’s sure to be a hit. Plus, it’s easy to customize based on your preferences or what you have on hand.