Salads come in all shapes and forms, from the traditional green tossed salad to fruit, fish, pasta and more. Summer is a great time to serve salads because they are cool and refreshing. Salads are great for picnics, parties and backyard barbecues. This week we’ll be featuring a variety of salads to serve at your next event or for dinner.
This is a really tasty lunchtime salad which can be served alone with crusty bread or as a prelude to a sandwich or other light fare.
2 large heads of Boston or romaine lettuce
8 cherry tomatoes or 2 tomatoes, sliced into wedges
½ cup coarsely crumbled feta cheese
6 thin slices red onion
½ cucumber, peeled and sliced
8 Kalamata olives, pitted
¾ cup diagonally sliced celery hearts
4 scallions, cut into 1-inch pieces
8 radishes, sliced thin
One 2-ounce can anchovy fillets, rinsed, patted dry and halved lengthwise, optional
Combine all ingredients in a large bowl and toss with dressing (below).
6 to 7 tablespoons olive oil
2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon finely minced garlic
1 teaspoon dried oregano
Salt and pepper to taste
Whisk all ingredients together, pour over salad and toss.
Serves 4 to 6
DO YOU HAVE A FAVORITE SALAD OR SUMMERTIME RECIPE YOU'D LIKE TO SHARE? Email it to Lisa at firstname.lastname@example.org