Roman Summer Salad

Roman Summer SaladGot too many tomatoes on the vine? This salad is a great way to use up the extra tomatoes from your backyard garden. Don’t be afraid of the anchovies! They add a dimension to the flavor of the dish, but not the “fishy” flavor.

Roman Summer Salad
Adapted from Giada De Laurentiis via Food Network
Serves 4

Ingredients
1 cup good-quality balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped into small pieces
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper Read more…

Stone Fruit Summer Salad

Stone Fruit Summer SaladWhen we have warm weather as we have had for the past few weeks, I find I tend to eat more salads and as we move closer to the Summer produce season the availability of more ingredients makes salad making that much more interesting.

The arrival of the Fitzgerald stone fruits in the store reminded me of this refreshing Summer salad from Joanne Weir’s More Cooking in the Wine Country. It’s great as a light lunch or as a side for just about everything.

Stone Fruit Summer Salad
Adapted from Joanne Weir’s More Cooking in Wine Country
Serves 6 Read more…

Tri-Colored Orzo Salad

Tri Colored Orzo SaladI had a bunch of people over for an End of Season baseball party the other night and when trying to decide what to have besides the various pizzas, I landed on a favorite salad that I make whenever I have BBQ or just need an easy, tasty, goes with anything side dish.

This recipe comes from Foodnetwork.com courtesy of Giada De Laurentiis. Every time I make it people ask for the recipe.

The key is to use good quality olive oil. Try this tonight with anything grilled and any left-overs are great as a light lunch the next day!

Tri-Colored Orzo Salad
Recipe adapted from Giada De Laurentiis Read more…