Of all the summer months, August usually takes the heat, quite literally. At least here in New Jersey, where it gets so hot and muggy that you don’t feel like eating anything but salads and cool drinks.
Although I didn’t have any recipes planned when I visited the farmers market this week, these gorgeous heirloom tomatoes stood out.
I loved how there were different colors, shapes and sizes and yet they are all tomatoes, sweet and juicy.
I decided to make an easy, fresh and delicious salad.
It was so easy that I feel like it is hardly a recipe, more or less just throwing some produce together.
Jersey Fresh Salad:
•7-8 heirloom tomatoes
•3 fresh mint sprigs
•1/2 cup cantaloupe
•Sea salt to taste
1.) Cut cantaloupe into small cubes. I like the cubes because it makes it easy to eat and it also visually appealing.
2.) Cut the tomatoes in half.
3.) Cut mint into small pieces or you could even rip the pieces.
4.) Sprinkle with salt to taste.
See, I told you it was easy! This recipe is for a single serving so if you wanted to make it for more, you’d just have to add more of the ingredients.
If you were feeling extra interesting you could add some feta cheese or goat cheese!
Now excuse me, it is expected to be a high of 93 today and I have a salad to eat.
Whether you’re barbecuing, relaxing or working this Memorial Day weekend, one thing is for sure… this weekend kicks off summer eating! Ok, so maybe you already started eating caprese salads and fresh watermelon, I am guilty too. But, prior to this weekend it wasn’t official.
I have a salad for you that will make you the star of any barbecue, work picnic or family reunion. It is simple, fresh, and an explosion of flavor with each bite!
You will need:
•2 bags of baby spinach
•1 pint of strawberries, sliced
•3/4 pound of grapes, cut in halves
•1 pound of bacon, cooked and crumbled
•1 cup olive oil
•1 cup sugar
•1/2 cup wine vinegar
•1 tsp salt
•1 tsp minced onion
•1 tsp worcestershire sauce
The hardest part of this recipe is just prepping everything. Make sure you wash your spinach well and dry it even better. Mix together the ingredients for the dressing well. The dressing will tend to separate so make sure you keep stirring. Combine all of the salad components and you’re finished!
I always serve the dressing on the side because it will become extremely soggy if you put it over the salad ahead of time. And if you have vegetarians you can obviously put the bacon on the side as well. Feel free to substitute the bacon for turkey bacon too!
And you might want to print this recipe out because everyone is going to want it. Oh, and you might as well get used to making it because not only will your friends and family be asking you to make it…but you’ll probably have a stash of it waiting in your fridge all summer long. Yup, it is that good.
And if you haven’t entered my GIVEAWAY yet, make sure you do!
I am so glad we had leftovers from last night’s dinner :D
I made a fish taco salad. Minus the tortilla.
I also put some of the sour cream/ancho chile dressing on top and a little of the caesar dressing. What an amazing combo!
I’m in love with the flavor of lime and cilantro. I could eat this flavor combo every day! So fresh and delicious.
Today’s workout is 4.5 miles again. I’m feeling a little unmotivated but Jay and I are meeting for dinner later so that should help me want to keep going so I can finish up and spend some time with him :D