Courier Cookbook Summer Salads

Summertime is salad time. With so many fresh vegetables and hot temperatures, salad is a perfect summer meal. Try some of these at your next outdoor barbeque.

TAVERNA SALAD

Submitted by Karen Sherlock

Adapted from cooking.nytimes.com

Ingredients:

⅓ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon minced garlic (1 small clove)

½ teaspoon dried oregano

Salt and pepper

3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)

1 (15-ounce) can chickpeas, rinsed

1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces

½ large English cucumber, halved, seeded and diced into ½-inch pieces

½ cup pitted kalamata olives

¼ cup chopped fresh parsley

¼ cup minced red onion or shallot

2 tablespoons (drained) capers, coarsely chopped

2 scallions, thinly sliced

1 pita

1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Directions:

In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.

In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.

Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat skillet and then the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.

Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.

Add the pita and halloumi to the salad, toss well and serve.

FOOD CART-STYLE CHICKEN SALAD WITH WHITE SAUCE

Submitted by Camryn Bell

Adapted from skinnytaste.com

"You could put in naan or tortilla wrap, too. So, so good!"

Ingredients:

Chicken: 4 large boneless, skinless chicken thighs, fat trimmed Juice of 1/2 lemon 2 garlic cloves, minced 1 1/4 teaspoons ground cumin 1 teaspoon olive oil 1 teaspoon kosher salt 1 teaspoon oregano 3/4 teaspoon sweet paprika 1/2 teaspoon turmeric Yogurt Sauce: 1 cup plain yogurt 2 tablespoons mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon lemon juice 1/2 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon black pepper Salad: 6 cups chopped iceberg or romaine lettuce 2 medium tomatoes, quartered 1/2 small red onion, sliced prepared mild harissa, optional for drizzling Directions: Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.

Combine the ingredients for the yogurt sauce and refrigerate.

When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.

Cook on the other side for another 4 to 5 minutes, until browned. Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts.

Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat. Combine salad ingredients.

Top with chicken and drizzle with yogurt sauce and harissa, if desired.

SHAVED HONEYCRISP APPLE AND KALE SALAD

Submitted by Jackie Fredericks

Adapted from sunset.com

"I love this recipe and am happy to share it far and wide!"

Ingredients:

2 Tbsp. extra-virgin olive oil

zest and juice of one lemon

2 cups thinly sliced kale (preferably lacinato lightly salted)

¼ cup finely shredded parmesan cheese

¼ cup roughly chopped candied almonds

1 honeycrisp apple

¼ tsp. kosher salt

ichimi togarashi to taste (red chili pepper flakes found at Asian markets or online)

Directions:

Lightly salt the kale and let it rest while you make the dressing.

Whisk together oil, zest and juice in a medium bowl.

Add kale, cheese and almonds. Toss to coat.

Peel apple and cut into 4 pieces. Thinly slice the apple or use a mandolin.

Add to salad and season with pepper, ichimi togarashi, and salt. Toss again.

Next week, the Courier Cookbook will feature Summer Treats. Send your recipes to editorial@lhvc.com.