Mediterranean Salad

It started when I was in high school: my core group of friends began doing dinners together for special occasions--birthdays, prom, etc. Most dinners had a similar landscape, including a main pasta dish with some sort of protein, a salad, and dessert (cheesecake). And Being a lover of cooking and feeling at home in the kitchen, I helped with all three dishes. But, one of those nights, I was proclaimed the Official Salad Maker. 

Now I sort of thought, salad... boooooring. But they said look, you can even make salad taste good, and that's crazy! So I moved on with no complaints. I guess it was a compliment.

Flash forward to 2016 and I'm the first to bring a salad to a party. No one is bringing salad? Don't you worry! Official Salad Maker to the rescue! (I no longer use that title, but somehow, I can't help but be the salad bearer to this day).

I have left many of my old hat tricks for salads in the dark and moved on to more innovative efforts. Candied pecans are out and extravagant ingredients from the antipasti isle are in. So are homemade vinaigrettes. Those jarred roasted red peppers in the ethnic foods section? To die for! Why don't we put those on more things? This salad doesn't last long on a table.

Mediterranean Salad

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

This salad has so many delicious ingreidents--it will be everyone's favorite!

Serves: 5   |    Total Time: 15 minutes

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Ingredients:

• 1 heart of romaine
• 1/3 cup roasted red peppers, sliced thin (found in near the olives and pickles or in the Italian section in the store)
• 1/3 cup Kalamata olives, sliced
• 1/2 english cucumber
• 1/4 cup feta, crumbled
• Sprinkle of dried oregano
• Sprinkle of dried basil
• Roasted red pepper dressing (I used a store-bought version)

Directions:

1. First, wash and dry the romain using a salad spinner. Then, chopped the ingredients: chop the romaine into bite-sized pieces; drain and dice the red peppers, drain and halve the olives; if you prefer, peel the cucumber, and then dice.
2. Arrange the ingredients on a serving tray in rows, including 1 row for crumbled feta cheese. Lightly sprinkle salad with herbs.
3. When serving, drizzle with dressing to taste, and then toss salad until everything is well mixed.

Israeli Chopped Salad

Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down. 

Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes. 

Chopped Israeli Salad

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Fresh, cooling — just the salad you need this summer.

Serves: 8   |    Total Time: 20 minutes

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Ingredients:

• 1 cucumber
• 1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
• 1/4 cup parsley (Change it up: minced parsley or basil also work well)
• 5 radishes
• 1 red bell pepper
• 1 lemon
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt & pepper

Directions:

1. Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
2. Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.

Strawberry, Feta, Argula & Walnut Salad

In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

1. In a jar, combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.