![Insalata Caprese]()
by Yvonne Maffei | Dec 15, 2014 | Italian, Salads, Summer
Just because it’s not summer, it doesn’t mean you can’t still indulge in a craving for fresh produce and a taste of sunny Italy…at least I don’t deny myself that when I find great organic tomatoes, fresh basil and of course the best fresh mozzarella around. It’s such a treat and takes away some of those winter blues.
Choose a variety of fresh tomatoes- yellow or red, if you like. And always, always choose fresh mozzarella, as that is the key ingredient. Fresh mozzarella can be found in logs in the cheese section of many grocers or in plastic containers in the dairy aisle near things like cottage cheese. It may come in small balls labeled, bocconcini, too.
You can find a few brands made with vegetarian rennet and enzymes (or just look for cheese that is suitable for vegetarians). Check out my Cheese & Dairy Page for brands and links to things I recommend.
Overall, it’s so easy to build and goes great as a snack, side to a meal or even put it together to throw onto a sandwich. Well, don’t actually throw it.
Here’s the recipe, enjoy!
![Cucumber, Red Onion, and Avocado Salad]()
by Yvonne Maffei | Sep 12, 2014 | Gluten-Free, Salads, Summer, Vegetarian
At the time I made this recipe, it still felt like summer.
Two short days later, it feels like we skipped right to Autumn and possibly on the verge of winter. Oh well, I’ll eat avocados at any time of year and when mixed with cucumbers and red onions, it reminds me of summer days. At least the cucumbers I’ve had to save in my garden can be put to good use still…and for just a little while longer.
I hope you’ll enjoy this super simple, really healthy and light salad recipe, too.
![Watermelon & Feta Salad]()
by Yvonne Maffei | Jul 5, 2014 | Iftar, Mediterranean, Ramadan, Salads, Summer
I have been waiting to make this salad since the winter time. Watermelon is my favorite fruit, mainly because it hydrates the body as you eat it, perfect to eat during non-fasting hours in Ramadan, so during this time I eat it as much as possible and in as many ways as possible. Being a coffee drinker, it’s super important to stay hydrated since it really dehydrates the body so much.
The ingredients for this salad are fresh and Mediterranean in origin. I remember seeing something like this at a Greek restaurant long ago, and so having the herbs growing in my garden that make this salad a snap to make, is probably why it’s also a rustic Mediterranean dish- traditionally, people just used what they had to serve up dishes, which then became very traditional and seasonal.
Use roughly chopped fresh watermelon, crumbled feta cheese, sliced red onions, extra virgin olive oil, sea salt, freshly ground black pepper, fresh lime or lemon and fresh herbs such as thyme, mint and basil or lemon basil.
To start, add oil to a large bowl. This is where you will mix it all up. You could serve it in this bowl, too, but I kind of like to serve it in a platter.
Next, add the sea salt.
Then the freshly ground black pepper.
Add the sliced red onion. To reduce the pungency of the onions, you can do this.
Stir it all up. Separate the onions, too, at this time, if they’re sticking together.
Add the chopped watermelon.
I like a big salad so I use a lot of watermelon.
Mix it all up.
Add the crumbled feta.
Gently pour onto serving platter.
I try not to let the feta get too pink with watermelon juice- it looks more presentable when it’s white.
Cut the leaves of the fresh herbs.
Squeeze lime juice on top.
Et voila! There you have it.
Keep chilled until you’re ready to serve.
It’s best not to keep in the fridge for more than a day or so because it becomes watery. It’s really meant to be eaten up quickly.
You can also replace the watermelon with cantaloupe. It’s just as delicious.
Perfect on a summer night…in Ramadan.
by Yvonne | Oct 17, 2013 | Gluten-Free, Salads, Vegetarian
Many of you have asked about the recipe for this dish that I served over the weekend, so I’ll give it to you simply- because it’s one of the easiest dishes to make, and super simple and healthy.
Enjoy!
![Salad with Dates, Almonds & Apples]()
by Yvonne | Aug 31, 2013 | Fall, Salads
One of the easiest things you can do to a salad to spruce it up is to add something surprisingly sweet. I love chopped dates in my salads, especially around the end of summer and early fall when things like pears and apples are in season. They pair so beautifully with the chewy sweetness of dates and are delicious topped with a simple dressing of olive oil and vinegar or a creamy buttermilk one.
For a salad recipe with chopped dates, see Summer Mediterranean Salad with Citrus, Dates and Nasturtiums
![Kumato Tomato Salad with Balsamic Vinaigrette Dressing]()
by Yvonne | Aug 30, 2013 | Salads, Summer
I feel like every year there has to be a late summer salad made of just tomatoes (in terms of produce) and I like to experiment by making a unique one. Last year, I made salads with a lot of heirloom tomatoes and salsa with the tomatillos from my garden.
This year, since moving I haven’t been able to grow much except for potted tomato plants that have actually suffered from a little neglect on my part- house renovations and updates don’t give you much time for anything else. But, I love a good tomato salad, especially with a good steak- and that is happening this long weekend ahead of us, insha’allah.
In fact, when making this NY Strip Steak with Buttery Mushrooms & Onions recipe, I also made this salad just because I love to have tomato salads with beef dishes.
It’s made with Kumato tomatoes, a Spanish variety that was produced kind of by accident in an interesting story of a farmer’s accidental find on a tomato vine that didn’t get as much water as the others. Read more here.
This is a super quick and easy salad recipe (exactly how I like to cook) and a perfect way to enjoy the freshness of summer tomatoes.
You only need a few basic things: honey, sea salt, balsamic vinegar (or lemon), olive oil, parsley flakes and black pepper (optional).
I really poured on the dried parsley here, but you don’t have to add as much as I did. Sometimes the cap just sort of opens a little too much on it’s own…
The dressing is very basic and there is actually a pretty easy way to adjust it to make a smaller or larger amount. Simply remember the oil to vinegar (or lemon/acid) ratio, which is typically 3:1, or three parts oil to one part vinegar.
If you want something a little more tart, add a little more vinegar or something acidic.
I like to make the vinaigrette ahead of time and keep it in something that makes it easy to whisk then pour, like the glass Pyrex measuring cups. It’s also nice if you’re making this for guests who may or may not want any of the dressing.
One other tip: Don’t salt the tomatoes too early or too far ahead of serving- it’ll make them secrete their juices and make the salad a bit soggy.
Got questions about the vinegar in reference to halal? Check out my vinegar information page here.
