3 tablespoons
balsamic vinegar1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing2 1/4 teaspoons kosher salt, divided1 1/8 teaspoons freshly ground black pepper, divided3 garlic cloves, divided1 (1–1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces2 medium zucchini, cut in half lengthwise4 thick slices country-style bread1 tablespoon Dijon mustard1 tablespoon white wine vinegar1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)1 cup basil leaves, torn if largeFlaky sea salt
DirectionsTo assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve
Grilled Corn, Tomato and Feta Quinoa Saladwith Citrus VinaigretteServings. It’s a perfect side dish to go with a grilled chicken or as a main course for lunch or light dinner
Drizzle withvinaigrette. Top each with equal amounts of pepper and flank steak. While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using
Growing up, I saw them on burgers and salads year-round. Summer is tomato season. I remember, as a little girl, skipping over the lush, green bermuda grass in my grandmother Mimi’s backyard to the little vegetable garden where she grew tomatoes
Sweet Corn, Avocado, Cherry TomatoSalad. So this salad worked out perfectly. Lightly brush the salmon with extra virgin olive oil, then sprinkle on the sea salt and black pepper
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