cucumber peanut salad

Labor Day weekend is fast approaching and we’re having guests for dinner, so I’m experimenting with some new salads.  This one hit the spot.  It’s picnic or barbecue  perfect, has great flavor, texture, appearance, and goes together super fast.  The original recipe called for an English Cucumber, but the ones in the store were so enormous I opted for a package of mini cucumbers, instead.  I actually think they were more colorful, too; the green being brighter and more cheerful.  Because a cheerful salad is a delicious salad, right?

Adapt as you please.  With the exception of the delicious dressing (lime juice and a little brown sugar) this isn’t one of those stuffy recipes where a minor change will make any difference in the finished product.  Enjoy…and have a safe and enjoyable Labor Day weekend.

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Cucumber Peanut Salad (recipe courtesy Cooking Light, July 2013)

Ingredients:

  • 2 cups thinly sliced English cucumber
  • 1/2 cup vertically sliced red onion
  • 3 tablespoons fresh lime juice
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Directions:

  1. Combine cucumber, onion, lime juice, brown sugar, and salt in a medium bowl; toss to coat. Sprinkle evenly with peanuts.
  2. Step 2?  There is no Step 2.  So easy.  Serve and enjoy!

Serves four.

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***Cook’s Notes:  The peanuts make this a salad you either have to finish the day you make it, or eat any leftovers within a day.  They don’t hold up well refrigerated and stored in the dressing.  So eat it all up, or make sure you eat the remaining salad within 24 hours.

balsamic marinated tomato and mozzarella salad

I know there are a lot of food purists out there who will say this is a travesty; the bastardization of the Caprese Salad.  Yes, there is balsamic vinegar which some say you would never find on a Caprese Salad in Italy.   And yes, I served it as a side dish as opposed to a starter as they would in, you guessed it…Italy.

Alas, we are not in Italy.  We are in the United States of America and here?  Here, I put balsamic on my Caprese Salad and serve it as a side dish.  Except there’s one, minor detail.  This isn’t really Caprese salad.  Because it also has minced garlic and chopped onion.  So, there.  Take that, Italy.  It’s a side salad!

Don’t get me wrong.  I love me some Caprese Salad.  It’s the most tantalizing starter at any summer meal.  But this version is basically a balsamic marinade, and the added onion and garlic gives you an added kick in the taste buds.  It really was very, very good.  Lots of robust flavor with the same summer freshness of the purist’s Caprese Salad.  Keep this recipe on hand for summer weekends where you’re not hosting a formal sit down meal with several courses.  This has summer picnics and barbecues written all over it, especially if you’re invited to a summer meal where you’re asked to bring a dish to pass.  Make it ahead and let the flavors mingle.  It’s all good.  Enjoy!

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Balsamic Marinated Tomato and Mozzarella Salad (recipe courtesy Food.com)

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon salt
  • black pepper
  • 1 clove minced garlic
  • 3 tablespoons chopped fresh basil
  • 1/4 cup onion, chopped
  • 1 1/2 cups mozzarella cheese, cubes
  • 1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Directions:

In medium bowl, combine cheese pearls and tomatoes.  In separate bowl, whisk together olive oil, balsamic, salt, pepper, garlic, onion, and chopped basil.  Stir to blend evenly.   When dressing is evenly mixed, toss over cheese and tomatoes, stirring gently to coat.

Chill until ready to serve.

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Cook’s Notes:  Especially where dressings and marinades are involved, always use the best quality balsamic vinegar and olive oil you can afford.