Salads Recipes - The Yummy Bowl

Raspberry Salad

Julia | The Yummy Bowl — Sat, 27 Jun 2020 01:39:18 +0000

Raspberry salad with spinach - healthy, summer salad recipe loaded with raspberries, pecans, fresh spinach, and beet leaves. This recipe uses just a few ingredients and is simply delicious on its own. But what makes this salad special is the creamy Greek Yogurt Herb Dressing.

How to make raspberry spinach and beet salad

STEP 1

Place dried cranberries in warm boiled water and soak them there for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel.

STEP 2

Next, on a dry pan without oil over medium heat, toast pecans for about 5 minutes, stirring occasionally.

STEP 3

Prepare the rest ingredients for your salad and assemble on a serving plate.

STEP 4

Follow with crumbled feta cheese on top and when ready to serve, drizzle the Greek Yogurt Dressing over the salad.

Serve immediately!

I was amazed at how everything in this salad and in combination with the dressing looks and tastes just perfectly. I’m not kidding.

Seriously, this is the real deal. Try it for yourself!

How to store a summer salad:

This summer salad recipe keeps in the fridge for up to 2 days if stored in an air-tight container.

Moreover, it’s best that you simply mix all the ingredients in a salad bowl first, transfer to an air-tight container, and only add the dressing later when you are ready to serve.

This way, it will remain fresh and taste the best.

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Tips To Make The Best Raspberry, Spinach and Beet Salad

Wash and dry all salad leaves using this Salad Spinner.
Make this salad up to 4 hours ahead, just keep it covered in the fridge until needed and add feta cheese and dressing when serving.
Always prepare the salad dressing before you chop up the salad ingredients. This way the dressing will taste even more delicious.

Raspberry, Spinach and Beet Salad Variations

Serve this salad as a side dish or a wholesome meal. Add some protein like chicken or salmon to the mix and voila! you have a proper dinner on the table!
Don’t have feta cheese? No problem! Any soft cheese like goat cheese, blue cheeses will work.
Try using different nuts - caramelized almonds, walnuts. Both taste awesome!
If you don’t have baby spinach, you can substitute with kale, arugula, or any other greens you have on hand. Same with beet greens.

Recipe

Raspberry, Spinach And Beet Salad

Raspberry, Spinach, and Beet Salad - healthy, summer salad recipe loaded with raspberries, pecans, fresh spinach, feta, and beet leaves. This recipe uses just a few ingredients and is simply delicious on its own. But what makes this salad unforgettably delicious is the Creamy Greek Yogurt Herb Dressing.

Course Appetizer, Salad

Cuisine American, European, international, Italian

Keyword easy, feta cheese, pecans, quick, raspberry, salads, summer, summer salad recipe

Prep Time 10

Cook Time 5

Total Time 10

Servings portions

Calories 392kcal

Author Julia | The Yummy Bowl

Ingredients

½ apple sliced
2 tablespoon cranberry dried
12 pecan nuts
1 ⅓ oz feta cheese crumbled
½ red onion sliced
4 cup baby spinach
2 cup beet leaves
1 avocado medium sliced
10-15 raspberry

Instructions

Place dried cranberries in warm boiled water and soak them for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel.
Next, on a medium pan over medium heat (no oil), toast pecans for about 5 minutes, stirring occasionally.
Prepare the rest ingredients for your salad and start arranging nicely on your salad plate or a bowl.
Sprinkle with feta cheese on top and when ready to serve, drizzle with Greek Yogurt Herb Dressing.
Serve immediately!

Nutrition

Calories: 392kcal

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The post Raspberry Salad appeared first on The Yummy Bowl.

Avocado Corn Salad

Julia | The Yummy Bowl — Wed, 04 Aug 2021 22:56:20 +0000

This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado and salty feta cheese. Paired with a simple and light basil olive oil salad dressing is a great side dish for BBQ meats.

If you like corn be sure to check out my other recipes such as Grilled Vegetarian Tostadas , Black Bean and Corn Quesadillas, Veggie Kabobs In The Oven, the word ''corn'' into the search bar.

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Ingredients

Corn – any type of corn on the cob will do, yellow or white, your call. Yellow does make a beautiful presentation!
Onion and garlic – optional, but does give a little extra flavor, and combined with corn and mayo mixture does complete the dish.
Basil - for the salad dressing! Freshly chopped basil or Thai Basil leaves will work here. Alternatively, if you don't like the basil, I'd recommend trying cilantro instead.
Feta cheese – corn and feta cheese combination is truly irresistible for me, if you can also get some cotija instead, that would be delicious too. Other alternatives are flavored or regular white cheese salad cubes such as from Apetina or similar brands.

Instructions

Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.

Salad dressing. In a small bowl or glass jar, whisk garlic, lime juice, olive oil, apple cider vinegar, basil leaves, sugar, salt, and pepper. Set aside.

Salad Assembly. In a large mixing bowl, add all the salad ingredients except jalapeno and avocado. They will go last.

Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.

Garnish with jalapeno, basil leaves. We like to serve this salad with a ton of dinner recipes. However, our favorites include Chicken Broccoli Pasta or Chicken Broccoli Rice Casserole.

Tips

Corn - the best flavor for the salad will give grilled charred corn, but there are also other ways to cook corn very easily and healthier. Please read below. Also if you like grilled corn be sure to check out my Cajun Corn On The Cob recipe.
Seasonings - season simply with salt and pepper but I also added sugar, which does bring all the flavors out even more. Start with ½ teaspoon and if you like the flavor add a little more.
Avocado and lettuce - these ingredients are best to be added last, or right before serving to keep them fresh looking and for the best flavor. Avocado will get dark rather quickly, so my suggestion is to either consume the salad right away after making it or add avocado only when serving to individual plates or on top of the salad as a garnish. Lettuce: Romaine lettuce is preferred for salads, as it is thicker and crunchier.

How To Cook Corn - 3 Ways

How to Grill corn – Soak the corn in warm water for 15-20 minutes, oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.)
How to Bake corn – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
How to Boil corn/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium-low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (a grill pan can also be used here). Alternatively, canned corn is easier and quicker to use in this salad.

Cinco De Mayo Recipes

If you looking for more ideas for Cinco de mayo appetizers, browse through this delicious roundup for 35+ Cinco De Mayo Recipes to get more inspiration for your next party.

Easy BBQ Side Salad Recipes

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Recipe

Avocado Corn Salad

This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado, and salty feta cheese. Paired with a simple and light olive oil salad dressing is a great side dish for your BBQ meats.

Course Salad, Side Dish

Cuisine American

Keyword avocado corn salad, corn salad recipe, grilled corn and avocado salad

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 251kcal

Author Julia | The Yummy Bowl

Ingredients

Salad

5 ears of corn
salt and pepper to taste
1 cup lettuce chopped
1 small red onion diced or thin circles
2 tablespoon feta cheese crumbled or cut into small cubes
1 large avocado diced into about 1-inch size
1 medium jalapeno for garnish, sliced
1 pint of cherry or plum tomatoes cut in half

Basil Salad Dressing.

1 tablespoon freshly squeezed lime juice
10-15 basil leaves chopped + few leafs for garnish
2 tablespoon olive oil
2 teaspoon apple cider vinegar
½ -1 teaspoon sugar
1 garlic clove minced
Pinch of salt
Pinch of black coarse pepper

Instructions

Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.
Salad dressing. In a small bowl or glass jar, mix garlic, lime juice, olive oil, apple cider vinegar, basil leafs, sugar, salt, and pepper. Set aside.
Salad Assembly. In a large salad bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.
Garnish with jalapeno, basil leaves. Serve immediately.

Notes

*corn - you can cook corn how you prefer, but my recommendation is to use grilled corn. Other ways how to cook corn:
How to Bake corn on the cob – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
How to Boil corn on the cob/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Corn on the cob boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
Alternatively, canned corn is easier and quicker to use in this salad.
Best enjoyed immediately as it has lettuce, avocado (will turn brown), and tomatoes that will not taste fresh enough once kept in the fridge.
Alternatively, if you need to meal prep, mix all the ingredients along with the sauce except lettuce, tomatoes, avocados and add them once ready to serve the salad.

Nutrition

Calories: 251kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Avocado Corn Salad appeared first on The Yummy Bowl.

Mediterranean Cucumber Salad

Julia | The Yummy Bowl — Wed, 27 Jul 2022 17:19:54 +0000

This Mediterranean Cucumber Salad is the best side salad to pair with any main dish. Its refreshing flavor pairs well with any grilled food, seafood or can be served as a part of multiple appetizers.

This is the base recipe for this simple cucumber salad and you can further customize it with all sorts of Mediterranean ingredients such as olives, salty creamy feta cubes, artichokes, hearts of palm and so much more!

This is one of the best universal side salads along with this incredibly popular on this blog Marinated Cucumber Tomato And Onion Salad.

Ideal for summer barbecues, your favorite grilled chicken or meat and seafood. We love to serve this simple salad with Olive Garden Baked Ziti, Old Fashioned Hamburger Casserole, and Farmer's Casserole.

There are many versions of this salad traditional greek salad, and I hope you enjoy my take on it.

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If you like fresh and easy salad recipes please take a look at my similar recipes such as Cabbage and Cucumber Salad With Dill and Tomato Basil Mozzarella Salad.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This salad requires all fresh ingredients that are essential in Mediterranean recipes.

Use fresh local farmer's market cucumbers and tomatoes whenever possible. You can easily substitute other ingredients such as fresh herbs with dried herbs, different oil and seasonings.

Cucumbers - Dutch, English cucumber, and Persian cucumber (usually more expensive) are juicy and skin not bitter. They have thin skins which makes them great for salad. For the creamy salad, I like to peel the skins anyway as it just tastes better when soft and creamy.
If you’re not sure, actually long cucumbers are usually not as watery inside and have decent flavor. Too much water and cucumber juice will ruin the flavor and make the dressing diluted and hence resulting in less flavor.
Different Fresh Herbs - the essential ingredients that you can't miss when making an authentic Mediterranean-style salad. Parsley, mint, basil, marjoram, sage, and fennel are one of the few herbs that can be used in refreshing Mediterranean salads. And you can get away with at least just two of these (I used a parsley and mint combo). Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with widely available fresh basil or cilantro.
Lemon juice - gives that needed acidity, substitute with apple cider vinegar or red wine vinegar. I also like to drizzle a little balsamic glaze over the salad in addition to the existing dressing.

Instructions

Wash and cut all fresh veggies (tip: for best flavor chill the vegetables before you start)

If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on day 1.

Mix the salad dressing in a small bowl or mason jar.

Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve!

Optional add-ons include salty feta cheese, a trio of olives, bell peppers, and artichokes.

We like to serve this salad with our pasta dishes the most, such as creamy Cajun Shrimp Pasta, Salmon Casserole or Chicken Alfredo Pasta Bake.

Or chop it very fine and serve as a dip!

Tips

Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers.
For pickling cucumbers (small cucumbers), I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on.
I like this style of salad where all the ingredients are diced very small, this way you can enjoy all the ingredients together in one bite. Delicious! If you don’t have enough time, a good mandolin will work wonders! Slice or dice those cucumbers away, whatever shape you like.
Cucumber seeds - should you remove the seeds from the cucumber for a salad? It really comes down to your personal preference. It also depends if the salad will be consumed right away after making it or will be enjoyed the following day. I would save time and keep the seeds, but make as much as you’d need to consume on the day.
This being said if you come home and find the cucumber you bought is TOO WATERY, cut them in half lengthwise and discard the seeds, then slice them. Also if the skin is too thick and harsh (like it is with smaller garden cucumbers) you would want to peel it off for this salad.
I also love to add some lettuce to the salad, about 3 cups of 50/50 mix of arugula, romaine, and/or spinach.
To make this salad more nutritious I recommend adding chopped toasted nuts (pecans, walnut, almonds).
How to make toasted nuts: Spread the nuts on a baking sheet and bake in preheated oven to 350 Fahrenheit for about 10 minutes or until they become fragrant and golden brown. Nuts burn easily! Keep an eye on these all time, especially during the last minutes.
Tomatoes - Depending on the size of the ripe tomatoes used, you can either cut them into quarters or in half. Grape tomatoes, sweet cherry tomatoes, and Roma tomatoes are ideal. But any larger tomatoes such as heirloom tomatoes are perfectly fine, small diced though. I also recommend those tips on handling and storing tomatoes correctly for juicy and ripe flavor.
If possible, purchase tomatoes with stems on, this indicates more ''life'' in them. Plus it helps to retain the incredible aroma and flavor!

JULIA'S TIP For an extra hearty meal, we like to serve this greek salad with lazy Cabbage Roll Casserole or my Unstuffed cabbage rolls.

Freezing And Storing Instructions

Store the leftover dressed salad in the fridge in an air-tight container and consume it within 1 day (same day).
Undressed salad will taste fine if stored in the fridge for 1-2 days but for best results (and fresh flavor) I highly recommend combining everything right before serving.
No freezing.

Common Readers Questions

Should you peel cucumbers for a salad?

You don’t need to peel the cucumbers for a salad, it is optional. But depends on the type of cucumbers used - Dutch, English, or Persian cucumbers have thin and not bitter skin that makes them perfect to use in salads.
Smaller, homegrown cucumbers can have thicker skin that is advisable to be removed but not necessarily as well.

How far ahead can you cut cucumbers?

The best way to have the freshest cucumbers for consumption is to wash and cut them right before you are going to eat them. Whole cucumbers will remain fresh for a week or two in the fridge however sliced cucumbers only for a couple of days.

Is the skin on a cucumber poisonous?

The cucumber skin is not poisonous itself however you do need to wash them with soapy water before use as you would with any vegetable or fruit bought from the store or market. Mass production retailers do use different methods for growing their produce so it is necessary to make sure no toxins or bacteria are left on a cucumber before you consume it.

Easy Salad Recipes

For more easy gluten-free Fresh Salad recipes check out my SALAD as well as ALL APPETIZER recipe index here.

Recipe

Mediterranean Cucumber Salad

This Mediterranean Cucumber Salad is the best side salad to pair with any main dish. It’s refreshing flavor pairs well with any grilled food or can be served as a part of multiple appetizers.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword mediterranean cucumber salad, mediterranean cucumber tomato salad

Prep Time 15

Total Time 15

Servings as small side salad

Calories 79kcal

Author Julia | The Yummy Bowl

Ingredients

Salad

2 large fresh cucumbers diced, see notes (i didn’t remove the seeds, personal preference can do either)
2 cups diced tomato I used small grape tomatoes
½ cup red onion or sweet white salad onion chopped
3 tablespoons fresh mint leaves chopped
4 tablespoons fresh parsley chopped

Dressing

2 tablespoons extra virgin olive oil good quality
1 tablespoon lemon juice fresh
1 teaspoon Salt or more to taste
Black Pepper to taste

Optional Add ons

kalamata olives green olives
feta cheese
bell peppers

Instructions

Wash and cut all fresh veggies (tip: for best flavor chill the vegetables prior)
If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on the day 1.
Mix the salad dressing in a small bowl or mason jar.
Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve! Optional add ons include salty feta cheese, trio of olives, bell peppers, artichokes.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Mediterranean Cucumber Salad appeared first on The Yummy Bowl.

Cabbage Salad (With Cucumbers)

Julia | The Yummy Bowl — Wed, 09 Jun 2021 16:22:01 +0000

Here's my go-to cabbage salad recipe. It consists of 3 main ingredients - cucumber, cabbage, and dill + salad dressing ingredients that almost everyone has on hand.

If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).

Ingredients

Cabbage. Young Green cabbage with softer leaves works best for this recipe. Alternatively, Napa cabbage or iceberg lettuce can also be used.
Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers. For pickling cucumbers, I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on.
Dill. A staple ingredient in most Russian salads, stews, soups, and well, most of the dishes! A great alternative is to use green scallions, chives, or thinly diced or sliced white/brown onions. Parsley can also be used, however, reduce the amount to about half (instead ½ cup use about ¼ cup or less).
Vinegar. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad.

Instructions

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper. Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.

Cut the cucumbers into half-moon circles. Prepare dill and add to the bowl with sliced cabbage.

Drizzle with olive oil and vinegar.

Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.

Perfect to be served with creamy dinners like salmon casserole and baked ziti.

Tips

Add ons - Add more texture to the salad by experimenting with other flavors such as diced bell peppers (red are delicious!), corn (canned or thawed to room temp), thinly grated or julienned carrot, green peas, small diced or thin apple slices, red onion slices.
Meal prep - best to be eaten in the first 24 hours but it's easily adaptable for meal prep. Slice the cucumber, shred the cabbage, cut the dill and keep separately in an airtight container for up to 1-2 days. (Ideally, you’ll want to place a moist paper towel on top of each ingredient before closing the storage container, it helps the greens to remain fresh.) When ready to serve, drizzle with olive oil, season and mix to combine. The salad is ready for serving.

How To Store Cabbage Salad

Serve immediately at room temperature or leave in the fridge for 15-30 minutes to chill.
Best consumed in the first 24 hours since it has been made. Keep in the fridge in an airtight container or glass bowl covered tightly with plastic wrap.

What To Serve With Cabbage Salad

I love to serve this salad with grilled meat or veggies. Here are some of my recommendations:

ALL DINNER recipes.

More Cabbage Recipes

Recipe

Cabbage Salad Recipe

Easy and budget-friendly cabbage salad with cucumber and dill is ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish, and other main courses.

Course Salad, Side Dish

Cuisine Russian

Keyword Cabbage cucumber salad, cabbage salad recipes, cucumber salad with dill

Prep Time 10

Total Time 10

Servings side portions

Calories 58kcal

Author Julia | The Yummy Bowl

Ingredients

1 lb young green cabbage shredded
2-3 small (pickling) cucumber or ¾ of english cucumber peeled, cut into half moon
½ cup fresh dill
1 ½ tablespoon olive oil
1 teaspoon salt or to taste
¼ black cracked pepper
1 tablespoon apple cider vinegar 6% or white cider vinegar 5%

Instructions

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.
Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
Cut the cucumbers into half moon circles. Prepare dill and add to the bowl with sliced cabbage.
Drizzle with olive oil and vinegar. Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more.

Video

Nutrition

Calories: 58kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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ALL SALAD recipes.

The post Cabbage Salad (With Cucumbers) appeared first on The Yummy Bowl.

Creamy Cucumber Salad

Julia | The Yummy Bowl — Mon, 20 Sep 2021 06:19:56 +0000

Creamy Cucumber Salad has only 5 ingredients, comes together in seconds, and is the most refreshing salad for your BBQ meats. Loaded with cucumbers, dill, onion, and radishes this salad is bursting with flavors and good for you nutrients.

If you like easy and fresh salad recipes please take a look at my similar recipes such as Cabbage and Cucumber Salad With Dill and refreshing Tomato Basil Mozzarella Salad.

And I can't forget about one of the most popular recipes on this blog Marinated Cucumber And Tomato Onion Salad.

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Ingredients For Creamy Cucumber Salad

Yogurt - any plain natural yogurt, such as greek yogurt. Sub with vegan options (e.g. coconut or soy). Sour cream (at least 20%) is another alternative.
Cucumbers - the following cucumbers are perfect for salads, they are juicy and skin not bitter: Dutch, English cucumber, and Persian cucumber (usually more expensive). For the creamy salad, I like to peel the skins anyway as it just tastes better when soft and creamy.
I like to use aromatics a lot in pretty much any dish, a combination of dill and green onions works great here. This is the optimal amount that is not overpowering and most folks can eat. However, if I would prepare the creamy cucumber salad only for myself I’d add at least 3 tablespoons of dill and extra green onions.
Sugar – For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.

How To Make Creamy Cucumber Salad

Slice the cucumbers and radishes as thinly as possible, preferably with a mandolin. Transfer to a large bowl.

Add chopped dill, spring onion.

In a separate bowl or mason jar, whisk yogurt or sour cream, salt, and pepper. Add sugar here if you are used to this in salads.

It is not necessary but will make other flavors stronger. You'll only need about ½ teaspoons.

Pour over the salad ingredients, stir to combine.

Season again with salt and pepper if needed.

What To Serve With It

I love to serve this salad with grilled meat or veggies and casseroles. Some of our favorites include fulfilling Hamburger Casserole, veggie lover favorite Gluten Free Eggplant Parmesan, Chicken Zucchini Casserole and ultra cheesy Chicken Broccoli Rice Casserole.

ALL DINNER recipes.

Tips

Chill the ingredients - keep all the cucumber salad ingredients in the fridge except seasoning before use. This way you will be able to enjoy the salad right away without needing to refrigerate after combining.
Sweating cucumbers - I usually don't sweat sliced cucumbers for salad. English or Dutch cucumbers typically don't release much water. Their natural juice, when combined with yogurt and other ingredients, creates a refreshing dressing. If you prefer drier cucumbers or want to preserve the salad longer, you can slice them, sprinkle with salt, and let them sit in a mesh strainer for a few hours to remove excess water.
Make ahead - That being said, I prepare all my salads on the day and consume them within 2 days, and they are fresh and with great flavor. There is no good of making a salad many days in advance, it is just not the same flavor, my friends.
Can be made with sugar replacement such as erythritol or stevia.
How to store - Best to be stored in the fridge in a jar or air-tight container for up to 2-3 days.

Side Dish Salad Recipes

For all my Salad Recipes click here.

Recipe

Creamy Cucumber Salad With Radishes

Creamy Cucumber Salad has only 5 ingredients, comes together in seconds, and is the most refreshing salad for your BBQ meats. Loaded with cucumbers, dill, onion, and radishes this salad is bursting with flavors and good for you nutrients.

Course Salad, Side Dish

Cuisine American

Keyword creamy cucumber salad, cucumber dill salad, cucumber radish salad, radish cucumber salad

Prep Time 10

Cook Time 0

Total Time 10

Servings side dish portions

Calories 40kcal

Author Julia | The Yummy Bowl

Ingredients

2 English cucumbers peeled or unpeeled, sliced thin
8 medium radishes sliced thin
3 tablespoons plain yogurt or sour cream
2 stalks of green onion sliced thin
2 tablespoons dill finely chopped
salt and pepper to taste
½ teaspoon sugar optional

Instructions

Slice the cucumbers and radishes as thinly as possible, preferably with a mandolin. Transfer to a large bowl.
Add chopped dill, spring onion.
In a separate bowl or mason jar, combine yogurt or sour cream, salt, and pepper. Add sugar here if you are used to this in salads. It is not necessary but will make other flavors stronger. You;ll only need about ½ teaspoons.
Pour over the salad ingredients, stir to combine. Season again with salt and pepper if needed.
Enjoy right away.

Video

Notes

Should you peel cucumbers for a salad? You don’t need to peel the cucumbers for a salad, it is optional. But depends on the type of cucumbers used - Dutch, English, or Persian cucumbers have thin and not bitter skin that makes them perfect to use in salads.
Smaller, homegrown cucumbers can have thicker skin that is advisable to be removed but not necessary as well.
How far ahead can you cut cucumbers? The best way to have the freshest cucumbers for consumption is to wash and cut them right before you are going to eat them. Whole cucumbers will remain fresh for a week or two in the fridge however sliced cucumbers only for a couple of days.

Nutrition

Calories: 40kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Creamy Cucumber Salad appeared first on The Yummy Bowl.

Strawberry Chicken Salad

Julia | The Yummy Bowl — Wed, 01 Jun 2022 21:25:19 +0000

This refreshing strawberry chicken salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.

This is one of my favorite entree salads, along with my Cobb Salad With Breaded Chicken, Avocado Corn Salad.

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If you like fulfilling salad bowls be sure to head over to my Salad Section next.

Ingredients

Chicken - you'll need a large boneless, skinless chicken breast or pre-cooked chicken slices. For a tasty alternative, try grilled or baked shrimp. If using shrimp, swap strawberries for mango slices for an amazing combination!
Strawberries - slice the strawberries into quarters or thinner slices, keeping the tops for later use. Other berries like raspberries, blueberries, or blackberries are also great alternatives and pair well with the honey dressing and chicken.
Feta - the chicken, strawberries, and salty feta combo is uniquely delicious. For the best flavor, crumble a fresh block of feta instead of using pre-packaged.
Lime Honey Vinaigrette - sweet and refreshing salad dressing that works best when pairing both refreshing fruits and vegetables for a salad. These two need balancing ingredients - refreshing mint. Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with fresh basil or cilantro.
Honey has a sweetening effect but you can barely feel its strong flavor here. Maple syrup is also great with cucumbers and strawberries but it has a more intense caramel flavor.
Lettuce - I like to use a combination of at least two lettuce choices here, arugula and spinach. Romaine lettuce, iceberg lettuce, and butter lettuce add a whole different feel to this salad.
Pecans - or walnut, pine nuts, pistachios, almonds, or basically any nut that can be toasted or for an extra sweet flavor candied nuts.
Apple Cider Vinaigrette - balanced off the sweet and salty flavors. If you don’t have it, swap it with fresh (store-bought doesn't work well) lime or lemon juice.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Strawberry Chicken Salad

Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients.

Mix to combine and let chill in the fridge until you cook the chicken.

For an easier cleanup, use a mason jar with a very tightly sealed lid.

Shake it with the dressing inside for flavors to blend easily.

Rub the chicken breasts with salt, pepper, smoked paprika, onion and garlic powder.

Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown.

For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes.

Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.

In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil.

Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken.

Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Tips

Fresh strawberries are great fruit but can lose their fresh look fast. Add the strawberries to the salad last and any remaining fruit store refrigerated in a box lined with paper towels in between the strawberry layers. For the salad, prep wash the berries only as much as you need and the rest keep out of moisture stored as mentioned above.
Honey Dressing should be added at the last minute, right before serving. I recommend consuming the salad right away as the longer this dressed salad sits the soggier it will turn.
Dressing substitutions - For a very quick dressing simply use olive oil and balsamic vinegar or make my homemade thick Balsamic Glaze (just two ingredients and in this easy recipe!). If you want to stretch this dressing further and make it creamy, add a little nonflavored greek yogurt (about ½ cup) to it or use my other salad dressings such as Creamy Strawberry Poppy Seed Dressing.
Chill the ingredients - Before assembling the salad, keep all the ingredients except the chicken in the fridge. Chilled ingredients work best for this recipe.
Dressing tips -Add more apple cider vinegar (about 1-2 tablespoons extra if you like the taste). It may taste very strong when you taste-test but once added to the salad it all comes together and balances the flavors.
Add some seeds for a nutritional boost! Poppy seeds, chia, or even sesame seeds work really well here.

Storing Leftovers

Store the leftover dressed salad in the fridge and consume it within 1 day (same day). Undressed salad will taste fine if stored in the fridge for 1 day but for best results (and fresh flavor) I highly recommend combining everything right before serving.
Make ahead. Salad dressing can be mixed in advance for up to 4-5 days and tightly stored in an airtight container in the fridge.

Strawberry Recipes

Don’t throw away the strawberry tops!

Make strawberry-infused water. Or Strawberry Agua Fresca.
Don’t have a plan to use those tops right now? Place them in an airtight container and keep them in the fridge for up to a few days, or in the freezer for a few months, then pull them out when you’re ready to use them.
Another great way to use them is to infuse your favorite spirit with them (I usually keep them in rum for a few days and then it's cocktail time!).
Add the tops to your favorite smoothies to get a little pink hue and a hint of strawberries.

Recipe

Strawberry Chicken Salad Recipe

This refreshing Strawberry Chicken Salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad with strawberries

Prep Time 20

Cook Time 10

Total Time 30

Servings servings as a side salad

Calories 352kcal

Author Julia | The Yummy Bowl

Ingredients

For The Chicken Salad

1 cup arugula
4 cup baby spinach
10 large fresh strawberries sliced into 3-4
1 small red onion sliced into half-moons
3 tablespoons chopped toasted pecans for garnish
1 medium boneless skinless chicken breast cut in half
½ cup crumbled feta cheese
salt to taste
black pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon smoked paprika

For The Dressing

6 small strawberries
2 tablespoons olive oil good quality
2 tablespoons apple cider vinegar
1 teaspoon honey or maple syrup
¼ teaspoon black pepper
salt to taste
½ teaspoon dijon mustard

Instructions

Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients. Mix to combine and let chill in the fridge until you cook the chicken.
For easier cleanup, use a mason jar with a tightly sealed lid.
Rub the chicken breasts with salt, pepper, smoked paprika, onion, and garlic powder.
Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown. For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes. Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.
In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil. Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken. Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Notes

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Strawberry Chicken Salad appeared first on The Yummy Bowl.

Beet Salad (With Feta)

Julia | The Yummy Bowl — Mon, 16 May 2022 23:12:26 +0000

Beet salad is a beautiful colorful salad and a very easy fresh summer side dish. It’s loaded with beets, creamy feta cheese, quinoa, spinach, carrots, nuts, and seeds and topped with irresistible olive oil mustard salad dressing.

Try other beet recipes such as halloumi salad and roasted beets and carrots.

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Ingredients

Lettuce - baby spinach, arugula, romaine, butter lettuce, or other similar vitamin-packed lettuces will be a great choice here. I usually add at least 2 different types of lettuce.
Dressing - This salad is simple but with the right dressing, it becomes very special! Dijon mustard is the key element in this creamy dressing along with a good quality olive oil that just seals the deal. Regular mustard is not a great idea to use, it is too overpowering. To mix things up, even more, add fresh chopped or dried Italian herbs such as thyme, basil, oregano, rosemary, or simple parsley to the dressing.
Vinegar - if the dressing flavor is too sweet, add 3 tablespoons in total or sub with lemon or orange juice.
Salty Feta cheese - feta cheese is the best to pair with beetroot however pan-fried or grilled halloumi is another winner along with creamy goat cheese. You should definitely try my Pan Fried Halloumi Salad With Beetroot recipe next time.
Beets - the star of the show are of course beets that are nutrient powerhouse root vegetables! For this recipe, use baby beets or whatever you can find and prepare the beets as you like - boil, steam, or roast the beets in the oven. If you have more time, roast beets taste delicious in this salad!
This fabulous beetroot salad will taste good with only balsamic vinegar and a drizzle of good quality extra virgin olive oil.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Beet Salad

Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy.

Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).

Cook the quinoa according to package instructions. Set aside to cool.

Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and carrot strips in a bowl.

Gently mix to combine.

Arrange other ingredients on a large serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), feta cheese, and top with more dressing and seeds and nuts if using.

You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors.

Tips

I prefer minimizing my time handling the beetroot because it gives stains everywhere so I like to cut it in thinner half circles or wedges. You can cut the beetroot into thinner strips using mandoline or julienne peeler.
Beets - I used boiled beets bought from the store (already packaged). But you can definitely use roasted beets as they retain the most flavor and nutrition value.
Things will get messy - Beet juice stains everything very easily and I recommend caution and wearing gloves when handling the veggies. Also, don’t use your favorite cutting board as it may get hard to get it cleaned.
You can actually eat beetroots raw. Best to grate them (don’t forget the gloves!). Keep the beetroot juice for later!

Freezing And Storing Instructions

The simple beetroot salad is meant to be consumed on the same day. The spinach or arugula leaves mixed in the dressing won't keep fresh for a long time and thus is better to consume right away, as fresh as it comes!

If you do want to preserve the salad for later, I'd recommend storing the beets in an airtight container (especially roast beets) separate from the rest of the salad ingredients. You can reheat cooked beets in the oven or air fryer for best results.

What To Serve With Beet Salad

I love to serve this salad with grilled meat or veggies. Here are some of my recommendations:

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Recipe

Beetroot And Feta Salad

Beetroot and feta salad is a beautiful colorful salad and a very easy fresh summer side dish. It’s loaded with beetroot, creamy feta, quinoa, spinach, carrots, nuts and seeds and topped with irresistible olive oil mustard salad dressing. Takes only 10 minutes to throw together and is best enjoyed with your favorite BBQ!

Course Appetizer, Salad

Cuisine American

Keyword beet and feta salad, beetroot and feta salad, beetroot salad with feta, honey dijon dressing

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Author Julia | The Yummy Bowl

Ingredients

Salad

3-4 cups spinach or a mix of lettuce such as arugula romaine, butter lettuce
1 large carrot cut into strips or julienned
½ cups uncooked quinoa
1 large beetroot cooked (boiled, grilled or roasted)
¼ cups mixed seeds and crunchy nuts chopped
½ cup feta or similar salad cheese cubes sub with halloumi or fried tofu

Dressing

2 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoon honey liquid type
4 tablespoon good quality olive oil
A drizzle of freshly squeezed lemon juice for serving
Salt
Black pepper to taste

Instructions

Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
Cook the quinoa according to package instructions. Set aside to cool.
Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, carrot strips in a bowl.
Gently mix to combine.
Arrange other ingredients on a large serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), feta cheese, and top with more dressing and seeds and nuts if using.
You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Fried Halloumi Salad

Julia | The Yummy Bowl — Mon, 09 May 2022 22:30:01 +0000

This fried halloumi salad with beets is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.

Try our favorite beet recipes roasted beets and carrots, or pickled cabbage like next!

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Ingredients For Halloumi Salad

Savory Halloumi cheese - after frying, this soft cheese provides just enough saltiness (and a little crispiness!) to allow the other flavors to shine. Cheese just makes things so much better. Goat cheese is another popular variation, just slice it and serve as a topping.
Beets - beets are a nutrient powerhouse root vegetables! For this recipe, prepare the beets as you like - boil, steam, or roast the beets in the oven.
Baby spinach - arugula, romaine, butter lettuce, or other similar vitamin-packed lettuces will be a great choice here. I usually add at least 2 different types of lettuce.
Dressing - Dijon mustard is the key element in this creamy dressing along with a good quality olive oil that just seals the deal. Regular mustard is not a great idea to use, it is too overpowering.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Fried Halloumi Salad

Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy.

Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).

Heat up a little cooking oil in a nonstick or similar frying pan over medium heat.

Add the halloumi slices (about a ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes).

Transfer to a plate lined with a paper towel to drain the excess oil.

You can keep the halloumi warm in a preheated oven before being ready to serve.

If you have a grill, fry the cheese there which will add an appetizing smoky layer to it.

Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl.

Gently mix to combine. Arrange other ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi, and top with more dressing right before ready to serve.

You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors.

Tips

Avoid bleeding - I prefer to minimize handling beetroot because it stains easily, so I opt for cutting it into thinner half circles or wedges. You can achieve this by using a mandoline or julienne peeler to cut thinner strips.
Customize with: quinoa, edamame beans, chickpeas (preferably roasted), carrots, avocados, and extra lettuce choices.
If you have time, marinate the red onion in red wine vinegar for 15-30 minutes. If you don’t have time, no worries it will still taste good. Red wine vinegar has a strong flavor that can be used instead of apple cider vinegar for the dressing. The flavor is incredible!
I used pre-packaged boiled beets, but roasted beets are also great as they retain maximum flavor and nutrition.
I prefer serving fried halloumi warm, cooking it at the last minute to maintain its crispy exterior and soft, slightly squeaky texture inside. Alternatively, you can cook the cheese and keep it in a preheated oven until ready to serve.

Freezing And Storing Instructions

To Store Salad. The salad is meant to be consumed on the same day. The spinach or arugula leaves mixed in the dressing won't keep fresh for a long time and thus is better to consume right away, as fresh as it comes!
To Store Fried Cheese. However, this doesn’t apply to halloumi cheese! Once you’ve fried halloumi, it can be refrigerated for 1-2 days. Reheat in the warm oven for a couple of minutes (preferred method), or in the microwave, or air fryer. No freezing!

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Recipe

Beet and Halloumi Salad

This fried halloumi salad with beetroot is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.

Course Appetizer, Salad

Cuisine American, Greek

Keyword fried halloumi, halloumi and beetroot salad, halloumi salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Author Julia | The Yummy Bowl

Ingredients

For Salad

1 packet 8 oz halloumi cheese (block of halloumi cheese)
4 cups baby spinach washed and dried
2 medium beetroot cooked (boiled, grilled or roasted)
1 small red onion sliced into half moon or circles

Dressing

3 tablespoon Olive oil
1 tablespoon Dijon Mustard
1 teaspoon lemon juice
Salt to taste
Black pepper to taste
2 tablespoon apple cider vinegar or red wine vinegar

Instructions

Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
Heat up a little cooking oil in a non stick or similar frying pan over medium heat. Add the halloumi slices (about ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes). Transfer to a plate lined with paper towel to drain the excess oil. You can keep the halloumi warm in a preheated oven before ready to serve. If you have a grill, grill the cheese there which will add an appetizing smoky layer to it.
Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl. Gently mix to combine. Arrange others ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi and top with more dressing right before ready to serve. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Fried Halloumi Salad appeared first on The Yummy Bowl.

Tomato Salad (With Onions)

Julia | The Yummy Bowl — Thu, 30 Jun 2022 09:37:49 +0000

Tomato Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing. Just 5-ingredients + salt and black pepper!

Serve this tomato salad as a great side dish to garlic chicken pasta, baked ziti, over scrambled eggs, over baked fish, or on top of crusty gluten free bread similar to tomato bruschetta.

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If you like easy and fresh salad recipes please take a look at my similar recipes such as Tomato Basil and Mozzarella Salad and Marinated Cucumber, Onion and Tomato Salad.

Ingredients For Tomato Salad

Tomatoes - I’ve used large ripe tomatoes that are each cut into 6 thinner wedges. You could use smaller tomatoes such as grape tomatoes, cherry tomatoes, or heirloom tomatoes, cut into quarters.
Onion - A sweet onion is best for this salad. Cut the raw onions in half-moons. You can also use red onion for a more intense flavor. To make their flavor less strong you can soak the slices in cold water for 15-30 minutes.
Olive oil - Using good olive oil of the highest quality will make a huge difference to the taste of this onion salad recipe. If you don't have olive oil, you can also use vegetable oil, canola oil or avocado oil.
Balsamic vinegar - This is the popular choice for this simple salad but you could also use red wine vinegar, simple vinaigrette, or tangy vinaigrette dressing.
Salt - A teaspoon of salt to taste is all you need. Kosher salt or table salt will do.
Oregano - Use ½ teaspoon or 1 teaspoon for more flavor. Fresh herbs such as fresh basil or fresh dill would also be great additions to the refreshing side dish. My go-to dried herbs are usually oregano, basil, thyme, or a blend of different Italian seasonings.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tomato Salad

Slice the onions and tomatoes into a large bowl.

In a small bowl combine olive oil, and balsamic vinegar (or red wine vinegar), and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.

Toss tomatoes and onion generously in the dressing.

I like to sprinkle some sea salt flakes on top right before serving.

Serve right away.

Tips

Buy your tomatoes directly from a farmers' market to get the best tomatoes during tomato season.
Always check your tomatoes for any marks, bruises, or blemishes. Use tomatoes immediately if their skin has split since purchasing them.
Since I’ve used large tomatoes, I prefer to slice them into thin wedges but you can cut your juicy tomatoes in half or in quarters, especially when using smaller tomatoes such as Cherry or Grape tomatoes.
Using the best quality olive oil will really add to the flavor of this salad. Something like Italian Nocellara extra virgin olive oil is great although you can use whatever quality brand that you enjoy the most.
To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes.
You can use this delicious salad as a base, adding in other ingredients such as seeds, fresh herbs, nuts, or even shredded meat like chicken or turkey.
Leftover tomato salad can be added to a blender together with other tasty ingredients to make a salsa or you can toss them into a leafy green salad so that nothing goes to waste!
This salad is best enjoyed immediately at room temperature. Leftovers won’t keep well for long since the tomatoes will release more liquid as time goes on.
What else can I add to this salad? This fresh tomato salad is great as a simple salad with fresh herbs. You could also bulk up this salad by including quartered English cucumber (or Kirby cucumber) as a tomato cucumber salad, add in canned and drained chickpeas, fresh mozzarella balls, feta cheese, or even some small pasta of choice.

What To Serve With Tomato Salad

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Storing Leftovers

To Store: This salad is best when served right away. You can refrigerate it for up to 2 days, however, the flavor is not the freshest on the second day.
Make ahead: Dressing can be made in advance for 1-2 days but for best results, other ingredients should be cut and combined right before serving.

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Recipe

Tomato and Onion Salad

Tomato and Onion Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing.

Course Appetizer, Salad

Cuisine American

Keyword tomato and onion salad

Prep Time 10

Total Time 10

Servings as side dish

Author Julia | The Yummy Bowl

Ingredients

3 large tomatoes cut in 6 thinner wedges
1 medium sweet onion cut into half moons
2 tablespoons olive oil
1 ½ tablespoons balsamic vinegar or red wine vinegar
½ teaspoon oregano or 1 teaspoon for more flavor
Salt to taste
Black pepper to taste

Instructions

Slice the onions and tomatoes into a large bowl.
In a small bowl combine olive oil, balsamic vinegar, and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.
Toss tomatoes and onion generously in the dressing.
Sprinkle sea salt flakes on top before serving. Serve right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Red Cabbage Salad

Julia | The Yummy Bowl — Thu, 15 Feb 2024 17:15:27 +0000

Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.

Cabbage recipes are our weekly staples, try this green goddess salad or pickled cabbage next.

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Ingredients

Red cabbage - provides a sweeter base for this recipe, adding visual appeal.
Olive & lemon juice vinaigrette - made with extra virgin olive oil and maple syrup, perfectly complements the natural sweetness of the dish.
Maple - maple syrup balances the sourness of the lemon juice with its sweetness
Cucumbers - are optional, you can also use some shallots of red onion.
Fresh herbs - parsley and dill, together they make a powerful duo for this salad. Thai basil would work great too!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.

Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.

Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

Tips

Prevent cabbage bleeding - Coat cabbage with 2-3 tablespoons of vinegar or lemon juice before mixing to prevent red color bleeding. Add cucumbers just before serving to keep them from turning red.
Add dressing just before serving to avoid soggy vegetables. Aim for adding it as close to serving time as possible.
Keep it crispy - Use fresh produce and serve promptly to maintain crunchiness.
For thin even strips shred the cabbage or use a mandoline slicer.

Freezing And Storing Instructions

To Store. For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead. Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds and cucumbers just before serving to keep them crunchy.

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Recipe

Red Cabbage Salad Recipe

Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.

Course Salad

Cuisine American

Keyword cabbage recipes, cabbage slaw, healthy purple cabbage salad, red cabbage salad, simple cabbage recipes

Prep Time 10

Total Time 10

Servings servings

Calories 240kcal

Author Julia | The Yummy Bowl

Ingredients

Salad:

6 cups purple cabbage sliced thinly
1 cup carrots shredded
1 cup cucumber chopped
1 tablespoon parsley chopped
1 tablespoon dill chopped
¼ cup toasted sunflower seeds

Dressing

4 tablespoon extra virgin olive oil
4 tablespoon lemon juice
1 teaspoon salt
A pinch of black pepper
1 teaspoon maple syrup

Instructions

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.
Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.
Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

Notes

For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead: Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds just before serving to keep them crunchy.

Nutrition

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For all side salad recipes, hop on to our Salad collection.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Red Cabbage Salad appeared first on The Yummy Bowl.