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Approximate quantities: 1 large red heirloom tomato, roughly chopped; 1 large yellow heirloom tomato, roughly chopped; 1 avocado, sliced lengthwise; 4 kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 watermelon radish, peeled and sliced into thin discs; drizzled with olive oil, salt, and pepper to taste
Serves two as a side.
Approximate quantities: 1 head of red romaine, roughly chopped; 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 purple diakon radish, sliced into thin discs; kernels of 1 ear of grilled silver queen corn; 2 yellow carrots, sliced into thin disks; drizzled with 1/4 teaspoon of red chili flakes, salt and pepper to taste
Peanut-Soy-Rice-Vinegar-and-Sambal Dressing — not pictured — inspired by Sue Li: Whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons unsalted peanut butter, 1 teaspoon sugar, and 1/2 teaspoon sambal
Serves four as a side, or two as a main with 1 cup of steamed rice
Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1 red heirloom tomato, cut into 16ths; 1 orange carrot, sliced into thin discs; 1 yellow carrot, sliced into thin discs; 1 avocado, sliced lengthwise; 1 green bell pepper, thinly sliced; 6 ounces of sugar snap peas, strings removed, ends trimmed, and cut lengthwise; 6 purple radishes, sliced into thin discs; 1 purple carrot sliced into thin discs
Drizzled with 2 tablespoons of olive oil, 1 teaspoon of Cholula’s Chili Lime; two tablespoons of queso fresco or Parmesan, salt and pepper
Serves two as a main or four as a side.
Inspired by Sarah Jampel’s Fancy and Beautiful Tomato Salad!
Approximate quantities: 1 large tomato, cut into 12-16 wedges; 8-10 ounces of mixed cherry tomatoes, quartered; 3 carrots, sliced into thin discs; 1 English cucumber, cut lengthwise into thin spears, then into 1-inch segments; 3-4 ounces of feta cheese, roughly chopped; 4 artichokes, quartered, 2 cups of pita chips; 1 tablespoon of harissa, 1 tablespoon of olive oil, salt, pepper, and the juice of half of a lemon
Chop all of the vegetables and add to salad bowl
Mix harissa and olive oil together in large mixing bowl and mix together with a fork until well-combined, add 2 cups of pita chips and mix well to coat all of the chips in the harissa and oil (or if you bowl has a lid, put the lid on and shake vigorously enough to coat the chips)
Add the chips and any remaining harissa and oil to the salad bowl mix to combine and dress with lemon juice, salt, and pepper
Served two as a main.
Really, beyond exciting!
Thanks so much to Food52 and to all of you who voted for my recipe! You can see the recipe that I submitted here and the original recipe here!
Also thank you to my Mom, Peg, and my husband, Ryan, for encouraging me to start writing down my recipes two summers ago. To my friends Phil and Nicole and their Moms, Lisa and M.c., for their tireless digital encouragement. And to my Dad for exclaiming over everything that I cook, you know, like Dad's do.
Other things you might be looking for: More about me, all of my salad’s so far, and a full index. Otherwise, happy chopping!
When I was chopping last night, first I thought, it will be another I Grilled All Weekend and I’ve Got Leftover Salad, and then I thought, no probably more Greek Salad with corn, or maybe, Cacio e Pepe Corn on the Cob Salad? And then I thought, Is this going to be really weird together? Turns out, it’s not.
Approximate quantities: 1 head romaine, roughly chopped; 2 kirby cucumbers, roughly chopped; 12 ounces grilled chicken, roughly chopped; 12 ounces sugar snap peas, strings removed, ends trimmed, and cut lengthwise; kernels of 1 ear of grilled corn; 6 artichokes, quartered; drizzled with olive oil, Cholula’s chili lime, Parmesan cheese, salt, and pepper
Serves 2 as a main.
Approximate quantities: 10 Persian cucumbers, cut lengthwise into thin spears, then into 2-inch segments; 12 ounces of sugar snap peas, strings removed, ends trimmed, and cut lengthwise; 1 lb of cherry tomatoes, quartered; 1 tablespoon of chives, finely chopped; olive oil, balsamic, salt, and pepper to taste
Serves 6 as a side.
I’ve made it twice in one week now. Chop the cucumbers, herbs, and peanuts, shake the dressing, and serve.
Approximate quantities: 6 Kirby cucumbers, cut first length-wise into thin spears, then cut crosswise into 2-inch pieces; 1 teaspoon of salt; 1/4 cup salted, roasted peanuts, chopped or smashed; 1/4 cup cilantro or basil leaves, roughly chopped
For the dressing: 3 tablespoons unsalted peanut butter; 2 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 teaspoon granulated sugar; 1 small garlic clove, grated
Sprinkle with 1 teaspoon of red pepper flakes
So I’ve made three different cucumber salads over the last 10 days: Sui Li’s really great Cucumbers with Roasted Peanuts, Cilantro, and Chili, which I highly recommend, kirby cucumbers with leftover grilled corn and grilled green beans, and this one which was a total improvisation but was delicious.
Approximate quantities: 3 Japanese burpless cucumbers, sliced into thin crescents; about a 1/2 a cup of shelled peas; about 1 whole roasted red pepper, roughly chopped; salt, pepper, and olive oil to taste
Serves two as a side.
Photo by Bobbi Lin.
My panzanella recipe won Food52’s greatest salad contest!
You can see the recipe that I submitted here and the original recipe here!
