Summer Salad Recipes-Using up That Tomato Bounty thread

[S_Wirth]

Here is a recipe that I love. If you have cooked chicken/bacon on hand, then you hardly need to generate a morsel of heat in preparing this! As noted by others tho, you can cook the meat in the microwave, too.
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BLT Chicken Salad
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1/2 cup mayonnaise
1/3 cup barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
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2 options at this point - mix this together and set aside, OR skip the last 3 ingredients, sub ranch dressing for the mayo, and drizzle them (the bbq sauce and dressing) separately in a decorative way over the salad.
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8 cups torn salad greens
2-3 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 cups corn, cooked and cooled
1 15 oz can black beans, rinsed and drained
3 hard-cooked eggs, sliced
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Place salad greens on a large serving platter. Layer all salad ingredients; garnish with eggs. Drizzle with dressing.
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Italian Salad
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2 cups cooked green beans
2 cups cooked yellow beans
1 medium cucumber, sliced
1 small zucchini, sliced
8 Roma tomatoes, sliced
6 small red-skined potatoes, cooked, sliced
1 medium red onion, chopped
1/2 cup cider vinegar
1/2 cup olive oil
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Optional: 2 cups broccoli, 1 Tbsp. fresh chives, 1 Tbsp. parsley, 1 Tbsp. oregano.
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Combine all ingredients. Marinate for 2 hours in refrigerator.
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Summer Pasta Salad
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4-6 ounces rotini or spiral pasta
4 tsp. olive oil
1 tsp. oregano
1 tsp. seasoned salt
1/4 tsp. freshly ground pepper
1/4 cup minced fresh basil or parsley
1 medium red onion, chopped fine
1 medium cucumber, peeled, seeded, chopped
1 large tomato, cored, seeded, cut into 1/2 inch cubes
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Cook pasta al dente. Drain, rinse pasta under cool water. Add oil, oregano, salt, pepper, basil, & chopped vegetables to cooked pasta. Toss salad. Refrigerate for one hr. prior to serving.
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Tri-Pasta Salad
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1/2 box tri-colored pasta, cooked
2-3 ripe tomatoes, chopped
1 bunch fresh broccoli, chopped
1 large red onion, chopped
1 small bottle Italian drssing
1 cup Parmesan cheese
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Let pasta cool, place in a large bowl. Combine vegetables, dressing, cheese, & pasta. Toss until well-coated.
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Garden Macaroni Salad
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(1) 8 oz. pkg macaroni (I like baby shells)
1 cup chopped cucumber
1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup sliced radishes
1 Tbsp. chopped or minced onion
2 med. tomatoes, chopped
3/4 cup mayonnaise
1/4 tsp. dried basil2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish
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1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.
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2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.
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3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.
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4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.
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Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.
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Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.
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Mozzarella & Tomato Salad
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1 cup Italian salad dressing
1 Tbsp. minced garlic
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
1 lb. cherry tomatoes, halved
1/2 red onion, sliced
12 oz. fresh mozzarella, cubed
6-8 cups spinach
Salt
Pepper
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Whisk together salad dressing, garlic, vinegar, oregano. Add tomatoes, onion, mozzarella. Let marinate 1 hr. at room temperature, tossing occasionally. Toss with spinach. Season w/salt & pepper.
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by dachshundlady on July 19, 2011 at 1:12 pm
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Greek Orzo Salad
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I often halve this as it serves 6
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1 cup uncooked orzo (makes about 4 cups)
2 cups peeled, seeded, quartered cuke
1 1/2 cups quartered cherry tomatoes
1 cup crumbled feta
1/2 cup chopped red onion
1/2 cup snipped parsley
24 imported pitted kalamata, coarsely chopped
1 teas salt
1/4 teas pepper
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Dressing:
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1/2 teas salt
1/4 teas pepper
1/3 cup lemon juice (about 1 lemon)
1 teas minced garlic
1/4 cup olive oil plus 1 Table to toss orzo
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Cook orzo, drain, rinse with cold water, drain again and toss with olive oil.
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In large bowl combine orzo with all veggies, s & p.
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In small bowl mix lemon juice, garlic, s & p. Whisk in olive oil and then toss with salad. Refrigerate until needed.
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I add some cheese cubes, maybe 1/2 cup
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I like some sugar, maybe 2 Tbsp., but omit if you prefer
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Cook macaroni, drain. Combine with next 6 ingredients, tossing well. Add mayonnaise & basil. Mix well. Add cheese & sugar if using. Mix. Chill.
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I love this pasta salad; it’s so straightforward in flavor, easy to prepare, and pretty to look at. And, it’s interesting enough on the buffet table that it doesn’t get overlooked. Use whatever short pasta you’ve got in the pantry—shells, penne, or spirals. What makes the salad Greek is the seasonings—garlic, oregano, and mint—as well as the add-ins of kalamata olives, cucumbers, feta cheese, and tomatoes. Serve the salad from a nice ceramic bowl, and garnish it with pickled banana or cherry peppers or whole steamed and peeled shrimp. Or, just let the salad speak for itself.
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Greek Pasta Salad
Serves 8
Prep: 40 to 45 minutes

1 pound medium-size shell or other short pasta (4 cups)
Salt
2/3 cup olive oil
2 tablespoons fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.
2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.
3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.
4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.

Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.

Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.
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reply by: altardee on August 25, 2013 at 10:31 pm

My family loves this very simple salad. Use several ripe but firm tomatoes cut in wedges, then halve the wedges. Chop several garlic cloves (or in a pinch use garlic powder) to taste, Julienne fresh basil and sprinkle with a generous amount of dried oregano. Lightly salt. Add EVOO and stir gently. This is better after it rests for an hour or two before eating.
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reply by: swirth on August 25, 2013 at 5:36 pm
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Here's a much sought after recipe among the oldBcers from long ago...nice for all those fresh garden veggies now available:
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Fresh Corn Salsa (Penzeys Harvest 2004 Catalog)
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The best dish of the harvest. Corn tossed with roasted peppers, onions, tomatoes, jalapenos, and spicy salsa dressing. If you come across a nice avacado, it would make a great addition to the salsa.
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6 good-sized ears sweet corn (4 cups kernels)
1 red bell pepper, roasted
1 large tomato, chopped (1 cup cherry)
2 jalapeno peppers, cored, seeded, minced
1 bunch green onions, diced, tops & bottoms discarded(1/3 cup when diced)
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Dressing
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1/3 cup corn oil
1/4 cup fresh lime juice (2 small limes)
2 Tbsp. water
2 tsp. sugar
1 tsp. salt, divided
2 tsp. medium chili powder
1/2 tsp. cilantro (or 1-2 Tbsp. fresh)
1/2 tsp garlic granules (2 cloves fresh)
1/4 tsp.black pepper
1/4 tsp. ground red chipotle pepper (optional, adds smoky flavor to the salsa)
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Dressing...Mix the spices with 2 Tbsp. water in a small bowl. Let stand 5 min., add lime juice, oil, sugar and 1/2 tsp. salt. Whisk to combine and set aside. Place husked corn in a large pot of rapidly boiling water, cook for 10 min., rinse with cool water. Remove all the corn silk from the cob (or it will look like hair in the finished product).
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While the corn is boiling, roast the bell pepper. While the pepper is steaming, use a chef's knife to cut the kernels off of the cooked corn cobs. Cut as deeply as possible without getting too much husk. Place the kernels in a large bowl along with the chopped roasted bell pepper (pimento). Add the tomatoes, onions and jajapenos. Don't worry about the salsa being too hot-the corn seems to absorb both heat and spice. Pour the mixed dressing over the salsa, toss gently to combine. Refrigerate overnight. Just before serving, toss again, taste and adjust seasoning to your liking. Add 1/2 tsp. salt at this point. Serve with white and yellow corn chips. Make sure to keep the bowls filled.

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• This topic was modified 8 years, 6 months ago by S_Wirth.

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