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Caprese Salad
2 lbs assorted large tomatoes, sliced or halved
1 burrata ball
1/4 cup Kalamata olives
1/4 cup basil leaves
3 tablespoons olive oil
1 tablespoon balsamic glaze
Salt and freshly cracked black pepper
Arrange the tomatoes, burrata, olives and basil on a large platter. Drizzle the salad with the olive oil and season with salt and pepper to taste. Drizzle with the balsamic glaze just before serving.
Mexican Grilled Corn Salad
Dressing:
3 tablespoons yogurt
3 tablespoons crumbled cotija cheese
2 tablespoons olive oil
1 chipotle pepper in adobo, finely minced
1 lime, zest and juice
1 garlic clove, grated
Salt and freshly cracked black pepper
Salad:
4 ears of corn, husked
1/4 cup finely diced red onion
1 jalapeño, seeded and minced
2 tablespoons freshly chopped cilantro
6 cups mixed greens
Preheat the grill to medium-high heat. Grill the corn on all sides until it is bright yellow and begins to brown, 2 to 3 minutes per side. Remove from the heat and allow the corn to cool.
While the corn is cooling, in a small bowl, whisk together the cheese, yogurt, oil, lime zest, juice, garlic, salt and pepper. Set it aside.
Once the corn is cool enough to handle, slice off the kernels from the cob. Transfer the kernels into a large bowl and add the jalapeño, chives and cilantro. Mix well. Serve over a bed of mixed greens and top with the dressing.
Cool Creamy Cucumber Salad
Dressing:
1/2 cup sour cream
2 tablespoons freshly chopped dill
2 tablespoons white wine vinegar
2 teaspoons prepared horseradish
1 lemon, zest and juice
Salt and freshly cracked black pepper
Salad:
2 English cucumbers, seeded and sliced into half moons
1/4 cup finely sliced red onion
6 cups arugula
In a small bowl, whisk together the dressing ingredients.
In a larger bowl, toss together the cucumber, red onion and dressing. Arrange the cucumber salad over a bed of arugula and enjoy!
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