K Sarah Designs

Tasty Eats // Cucumber & Zucchini Carpaccio Salad

This is one of those salads that can be filed under the "ridiculously easy to throw together, yet looks kind of fancy & tastes yummy" categories... which means it's a great salad for entertaining, but is also easy enough for an everyday side, too. It's such a light + refreshing dish, and is a great way to use up the last of those summer veggies before officially heading into the cooler months of Fall. And in addition to being delicious, I absolutely love the presentation of this salad - paper thin slices of cucumber and zucchini are layered onto plates (hence the "carpaccio" reference), and are then sprinkled with a fresh herb vinaigrette, walnuts, and feta. The result is both pretty and yummy - I hope you give it a try!

 

Cucumber & Zucchini Carpaccio Salad

- 1 medium (or 2 smallish) zucchini
- 1 medium cucumber
- 4 Tbsp. fresh lemon juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. finely chopped fresh mint
- 1 Tbsp. finely chopped Italian parsley
- 2 tsp. finely chopped fresh dill
- 1/4 cup extra virgin olive oil
- 1/2 tsp. kosher or sea salt
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped, roasted walnuts
- fresh cracked black pepper

First, slice the cucumber and zucchini as uniformly thin as possible. *Note: if you have a mandolin, this is a great time to use it! However, I don't have one, and found that slicing by hand worked well enough :)

To make the dressing, combine the lemon juice, rice wine vinegar, chopped mint, dill, and italian parselt in a medium bowl. Whisk in the olive oil until well combined. Set aside.

Arrange the sliced cucumber and zucchini on four individual salad plates, or on one large platter, alternating & slightly overlapping the cucumber slices with the zucchini slices. Sprinkle slices with salt, and drizzle with the vinaigrette. Top with crumbled feta, walnuts, and fresh cracked black pepper. Serve immediately, and enjoy! *Note: if not serving immediately, wait until the very last moment to add the salt and dressing... since the veggies are so thin, they will become wilted and watery if they sit in the salt/vinagrette mixture for too long.

*Recipe adapted from White on Rice Couple

Tasty Eats // Green Bean & Radish Salad with Dijon Herb Vinaigrette

This chopped salad is one of my favorite no-lettuce salads - it's full of crunchy veggies + fragrant herbs, and is finished with a refreshing vinaigrette. This salad, in addition to nearly daily caprese salads, has been a go-to side dish all summer long, and I just love the mix of chopped green beans, radishes, and cucumber that make up the base of this. I hope you give it a try!

 

Green Bean & Radish Salad with Dijon Herb Vinaigrette

- 1 lb. slender green beans, washed and ends trimmed
- 1/2 lb. radishes, chopped
- 1/2 english cucumber, peeled, seeded, and chopped
- 4-5 green onions, finely chopped
- 3 Tbsp. flat leaf parsley, finely chopped
- 3 Tbsp. fresh basil leaves, julienned
- 1/4 cup white wine vinegar
- 1-2 tsp. Dijon mustard
- 1 tsp. sea salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup extra virgin olive oil

 

Place the green beans in a pot of boiling water and cook until crisp-tender, about 3-4 minutes. Drain the beans, and plunge them into an ice bath to stop the cooking. When the beans are chilled, drain again, and thoroughly pat dry with paper towels.

Meanwhile whisk together the white wine vinegar, dijon mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil so that it emulsifies.

Chop the green beans into thirds, so that they are more bite-sized, and add them to a large bowl. Add the chopped radish, cucumber, green onion, parsley, and basil to the bowl and mix. Pour the dijon vinaigrette over the salad, and mix thoroughly. Let stand for an hour, mixing occassionally, so that the flavors begin to meld. Serve chilled or at room temp, and enjoy!

Tasty Eats // Watermelon, Mint + Feta Salad

I don't know if there is a more refreshing summer fruit than ice cold watermelon, and while I love it on its own, I've discovered that my new favorite way to enjoy it is in this salad. The lime vinaigrette is the perfect tart counterbalance with the sweetness of the watermelon, the feta adds a nice savory note, and the chopped mint adds a fresh, herbal flavor... It's a simple combination of flavors that really makes the watermelon shine!

And, what's great about this salad is it can be easily adapted, based on what you have... don't have any fresh mint? Top with fresh cilantro or basil. Don't have feta? Sub in queso fresco or fresh mozzarella. I've also added things like thinly sliced radishes and jalapenos, for a spicy kick, or chopped cashews or almonds for some crunch. There are so many ways to change this up, and I'm pretty sure they are all delish :) I hope you give this refreshing salad a try before the summer is over!

 

Watermelon, Mint + Feta Salad

- 4 cups watermelon, cubed
- 1/2 cup crumbled feta
- 1-2 Tbsp. finely chopped fresh mint
- 2 Tbsp. fresh lime juice
- 1-2 tsp. honey
- 1 Tbsp. extra virgin olive oil
- dash of salt and pepper
- balsamic reduction, optional

 

Whisk the lime juice, honey, olive oil, and salt and pepper in a small bowl, and set aside. Arrange the watermelon on plates, and sprinkle with crumbled feta and chopped mint. Spoon the lime vinaigrette over the salads, and lightly drizzle with balsamic reduction, if using. Serve and enjoy!