End of The Summer Salads…Watermelon/Feta, Tomato Caprese, Asian Slaw

by mykitchenchaos | posted on: July 26th, 2012 |  6 Comments

A friend of mine hosted an “End of the Summer Salads” dinner party last week. I was confused at first. Did this mean we were celebrating the salads that sat around all summer and we were going to eat them wilted? Or did it mean we would only be eating salads whose ingredients are available in August? Not to mention it’s depressing enough that we start school in a few days. Do I really need a salad to remind me summer is over?

As an aside, this is a woman who works, who has two kids, and who told us to come casual for a very last-minute dinner. She had just arrived home from work when we got there. But somehow it was all done. When we walked in, the place was spotless. The kids actually stayed downstairs with their babysitter (something that would NEVER happen in my house no matter how much I paid them – kids, not babysitter). And there was an array of “End of the Summer Salads” like I’ve never seen before in my life. There were no piles of mail sitting around. I was speechless. If I didn’t like her so damn much, I’d hate her.

Some people just know how to host. So, to pay homage to my friend who can put on a mean “End of the Summer Salads” party (I’ll just keep writing it because I think it’s funny), here are some amazing “End of the Summer Salads” that you can make in your own chaotic kitchen. I won’t even list the directions because they’re pretty obvious. But if you need help just remember these three words: Layer*Drizzle*Sprinkle* Enjoy!

Tomato Basil Caprese

  • 1 beefsteak tomato
  • 1 spring of fresh basil
  • 1 hunk of fresh mozzarella cheese
  • Drizzle of good olive oil
  • Drizzle of balsamic vinegar
  • Kosher salt
  • Fresh pepper
Broccoli Slaw Salad (caution, there are measurements in this recipe!)

 Ingredients:
  • Bag of Broccoli Slaw (you can buy this in the produce department)
  • 1/2 chopped yellow onion
  • 1 package Ramen Noodles
  • 1/2 bag sunflower seeds (shelled)
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil

 

Directions:
  1. Toast Ramen noodles and sunflower seeds lightly (don’t use seasoning from Ramen noodles)
  2. Toss with bag ‘o slaw and remaining ingredients.
  3. Marinate for at least one hour (can also be marinated overnight)
And this one was the real clincher. She adapted it from The Five and Ten famous eatery in Athens, GA. So I won’t take any credit for it. But I will share it even though it has measurements because it was off the chain delicious.

 

Watermelon and Feta Salad with Serrano Chile Vinaigrette
Ingredients:
  • 1 seedless watermelon (cut into thin squares or chunks)
  • 1 wedge Feta cheese (sliced into the same size squares or chunks as the watermelon)
  • 1 bunch butter lettuce or arugula
  • 1 pinch Kosher salt
For Dressing:
  • 1 cup olive oil
  • 1 small Serrano chile
  • 1 small diced shallot
  • splash champagne vinegar
  • 2 tbsp. fresh thyme
  • Squeeze Fresh Lime Juice
Directions:
  1. Mix everything for dressing except for Serrano chile and shake thoroughly.
  2. Chill dressing.
  3. Slice watermelon.
  4. Slice feta.
  5. Alternate slices and top with arugula.
  6. Drizzle dressing over salad.
  7. Garnish with Serrano chile.
Serve all with Prosecco and fresh fruit!

 

 

 

 

A friend of mine hosted an “End of the Summer Salads” dinner party last week. I was confused at first. Did this mean we were celebrating the salads that sat around all summer and we were going to eat them wilted? Or did it mean we would only be eating salads whose ingredients are available in August? Not to mention it’s depressing enough that we start school in a few days. Do I really need a salad to remind me summer is over?

As an aside, this is a woman who works, who has two kids, and who told us to come casual for a very last-minute dinner. She had just arrived home from work when we got there. But somehow it was all done. When we walked in, the place was spotless. The kids actually stayed downstairs with their babysitter (something that would NEVER happen in my house no matter how much I paid them – kids, not babysitter). And there was an array of “End of the Summer Salads” like I’ve never seen before in my life. There were no piles of mail sitting around. I was speechless. If I didn’t like her so damn much, I’d hate her.

Some people just know how to host. So, to pay homage to my friend who can put on a mean “End of the Summer Salads” party (I’ll just keep writing it because I think it’s funny), here are some amazing “End of the Summer Salads” that you can make in your own chaotic kitchen. I won’t even list the directions because they’re pretty obvious. But if you need help just remember these three words: Layer*Drizzle*Sprinkle* Enjoy!

Tomato Basil Caprese

  • 1 beefsteak tomato
  • 1 spring of fresh basil
  • 1 hunk of fresh mozzarella cheese
  • Drizzle of good olive oil
  • Drizzle of balsamic vinegar
  • Kosher salt
  • Fresh pepper
Broccoli Slaw Salad (caution, there are measurements in this recipe!)

 Ingredients:
  • Bag of Broccoli Slaw (you can buy this in the produce department)
  • 1/2 chopped yellow onion
  • 1 package Ramen Noodles
  • 1/2 bag sunflower seeds (shelled)
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil

 

Directions:
  1. Toast Ramen noodles and sunflower seeds lightly (don’t use seasoning from Ramen noodles)
  2. Toss with bag ‘o slaw and remaining ingredients.
  3. Marinate for at least one hour (can also be marinated overnight)
And this one was the real clincher. She adapted it from The Five and Ten famous eatery in Athens, GA. So I won’t take any credit for it. But I will share it even though it has measurements because it was off the chain delicious.

 

Watermelon and Feta Salad with Serrano Chile Vinaigrette
Ingredients:
  • 1 seedless watermelon (cut into thin squares or chunks)
  • 1 wedge Feta cheese (sliced into the same size squares or chunks as the watermelon)
  • 1 bunch butter lettuce or arugula
  • 1 pinch Kosher salt
For Dressing:
  • 1 cup olive oil
  • 1 small Serrano chile
  • 1 small diced shallot
  • splash champagne vinegar
  • 2 tbsp. fresh thyme
  • Squeeze Fresh Lime Juice
Directions:
  1. Mix everything for dressing except for Serrano chile and shake thoroughly.
  2. Chill dressing.
  3. Slice watermelon.
  4. Slice feta.
  5. Alternate slices and top with arugula.
  6. Drizzle dressing over salad.
  7. Garnish with Serrano chile.
Serve all with Prosecco and fresh fruit!

 

 

 

 

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6 Responses

  1. Taylor says:
    August 9, 2011 at 7:21 am

    The watermelon salad looks unreal! Going to make for a BBQ this weekend! Thanks so much. This blog is so much fun and makes me laugh!

    Reply
  2. Noren Caceres says:
    August 10, 2011 at 9:15 am

    Your blog is a true inspiration for me. Thanks!

    Reply
  3. Ayelet Kursk says:
    July 26, 2012 at 7:46 pm

    Yummy!! Trying this!!

    Reply
  4. Ashley L says:
    September 1, 2012 at 7:45 am

    Your friend’s children are of the exception. There’s only one place that my children are not allowed to go in our home and that’s their father’s office, but even that isn’t followed strictly. I just don’t like restricting them of their freedom in their own house, but I do admire how your friend educated her children.

    Reply
  5. Jeremy says:
    September 2, 2012 at 2:04 pm

    These are very neat ways to mix up a good summer salad. Never again will my family get bored of eating the same old salads… Potato salad is a thing f the past. :)

    Reply
  6. Foodie Bugi says:
    September 25, 2012 at 2:43 pm

    Looks yum! I think Feta + Watermelon is the best and cheap eat here in Dubai!

    Reply

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