Fresh Corn, Tomato, & Cucumber Salad

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This colorful salad recently appeared at a family gathering.

Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.

It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.

Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” of Montreal Steak Seasoning (a dry mixture of salt, pepper, paprika, garlic, and who knows what) or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.

Here’s the recipe for the one pictured!

Ingredients:

• 1/4 cup olive oil 

• 3 tablespoons rice vinegar

• 3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)

• 2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)

• 2 cups grape or cherry tomatoes, halved

• 2 large cucumbers, peeled, and diced

• 1 large red bell pepper, seeds removed, diced

• 1/2 large red onion, diced

Directions:

1. Whisk together the oil, vinegar, and seasonings in a small bowl.

2. Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.

3. Pour the vinaigrette over the veggies and toss to coat.

4. Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.

5. Serve.

Fresh, light, and healthfully delicious. Go ahead and indulge in the other picnic favorites, but leave a little room on that flimsy paper plate for some of this goodness!

Perfect for your Father’s Day, 4th of July, or any summer gathering.

Tabouli Salad

Tabouli Salad, anyway you spell it (many variations) is a traditional Middle Eastern dish made with loads of fresh herbs for a confetti of flavor, and bulgar wheat that adds substance.

It can be eaten right away, but in my mind is a dish meant to be made ahead so that all the flavors can marry. I recommend mixing it up at least one day - but up to three - before serving.

It’s fantastic alone for a light but filling lunch, or as a side to a protein like grilled chicken skewers or fish. Sprinkle some feta on top, add a few wedges of naan or pita on the side, and nothing could be better! (It’s also a perfect picnic partner.)

I often make this in the spring when I have an abundance of fresh tender mint, begging to be used. However, it happens to be a favorite of my good friend and neighbor, Chris, who has more patience than I do for chopping - so much chopping - and she makes it all the year through. She always shares, so I get to reap the benefits, for which I’m grateful!

A note about bulgur wheat:

This ancient Mediterranean super food is made from hard red winter wheat berries that have been cracked to break down some of the outer layer.

FINE bulgur, preferred for this recipe, has been further processed and only needs soaking in a 1:2 ratio of bulgur to water/broth. COARSE bulgar, more readily available, is boiled in a 1:1.5 ratio.

Check your packaging for proper preparation method.

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For six side-servings.

Ingredients:

• 1 cup prepared bulgur wheat, cooled.

• 1 cup cored diced cucumber (no seeds)

• 1 cup cored and diced tomato (no seeds)

• 3 cups finely chopped parsley

• ⅓ cup finely chopped fresh mint

• 2 scallions, chopped

• ⅓ cup olive oil

• 3-5 tablespoons fresh lemon juice

• 1 grated garlic clove

• ¼ teaspoon ground coriander

• A pinch of ground cinnamon

• a sprinkle of sea salt

Optional:

• Crumbled feta for topping

• Lemon wedges for serving

• Naan or pita wedges on the side

Instructions:

1. Chop, chop, chop your cucumber, tomato, parsley, mint, and scallions, tossing into a large bowl as you go along.

2. Add cooled, prepared bulgur wheat to the herb mixture.

3. In a small bowl, whisk together the olive oil, lemon juice, garlic, coriander, and cinnamon.

4. Once combined, pour over herbs and bulgar mixture, toss well.

5. Season with sea salt to taste, cover and refrigerate overnight or up to 3 days.

6. Serve. Top with crumbled feta if you like, a lemon wedge, again, if you like. And… if there’s an addition that suits your taste buds, like olives, pomegranate arils, or finely chopped green chili’s, go for it!

ENJOY!

Fresh Corn, Tomato, & Cucumber Salad

repost

This colorful salad recently appeared at a family gathering.

Amongst delicious, but not the healthiest choices, (yes, I’m talking to you, bratwurst, Doritos, and potato salad!) it was a fresh, welcome addition to the early summer banquet table.

It’s easy to mix together, and you can adapt it to whatever you’ve got in the fridge.

Use the olive oil and vinegar you’ve got around. Regular, extra-virgin, rice, white wine, red wine, whatever. Try the recipe’s “secret ingredient” —Montreal Steak Seasoning— or substitute your favorite seasoning blend. Add avocado, rinsed and drained black beans, scallions if you don’t have red onion, mozzarella cheese, or feta crumbles… Add sunflower or roasted pumpkin seeds just before serving if that tickles your fancy. Your salad, your way.

Here’s the recipe for the one pictured!

Ingredients:

• 1/4 cup olive oil 

• 3 tablespoons rice vinegar

• 3 generous tablespoons McCormick’s Montreal Steak Seasoning (or salt and freshly ground black pepper to taste)

• 2 cans of whole kernel corn, drained, or 6 ears fresh corn cooked, cooled, and cut from cob (about 4 cups)

• 2 cups grape or cherry tomatoes, halved

• 2 large cucumbers, peeled, and diced

• 1 large red bell pepper, seeds removed, diced

• 1/2 large red onion, diced

Directions:

1. Whisk together the oil, vinegar, and seasonings in a small bowl.

2. Combine corn, tomatoes, cucumber, bell pepper, and red onion in a large bowl.

3. Pour the vinaigrette over the veggies and toss to coat.

4. Let stand for about 10-15 minutes then give a taste test and adjust seasonings if needed, adding salt, pepper, garlic or others (Italian blend) to your likings.

5. Serve.

Fresh, light, and healthfully delicious. Go ahead and indulge in the other picnic favorites, but leave a little room on that flimsy paper plate for some of this goodness!

Perfect for your Father’s Day, 4th of July, or any summer gathering.