Chinese Tiger Salad with Grilled Corn & Avocado

I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

• 2 T sesame seeds
• 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
• 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
• 3 T canola oil
• 2 tsp low-sodium soy sauce
• 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp toasted sesame oil
• 2 tsp unseasoned rice vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
• 3 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
• 1 small shallot, halved through root end, thinly sliced
• 1/2 bunch cilantro, tough stems removed, coarsely chopped
• 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

1. Prepare a grill for medium-high heat.
2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
6. Top with extra cheese and remaining cilantro.

Greek Chicken with Cucumber-Feta Salad

I have two wonderful chicken and rice dishes to share. This dish was part of The New York Times’ List of The Best of 2022- I’m surprised that I missed it when it was first published. It was fresh, delicious, and can be enjoyed in every season. I prepared the chicken in a cast iron skillet on the stove, but it could also be grilled in warmer weather.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I omitted the olives and modified the method and proportions. I served the chicken over white Basmati rice with the cucumber salad and roasted broccoli on the side. Great.

Yield: 6 servings

• 2 cups plain whole milk Greek yogurt
• 6 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt (Diamond Crystal)
• freshly ground black pepper
• 1 1/4 tsp dried oregano or mint
• 2 1/2 to 3 pounds (about 10) boneless, skinless chicken thighs, trimmed and patted dry
• 1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
• 1 pound ripe tomatoes (I used grape tomatoes, halved)
• 2 T extra-virgin olive oil, plus more as needed
• 4 ounces feta, crumbled (about 3/4 cup)
• 1/2 cup Kalamata olives, pitted and halved (I omitted them)
• white or brown Basmati rice, for serving, optional (I used 2 cups of rice with 1 tsp salt)

1. If serving chicken over rice, prepare the rice according to the package directions. (I used a rice cooker.)
2. In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve.
3. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
4. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 1/2 teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
5. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. (I used a 12-inch cast iron skillet.)
6. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Use a splatter screen! Flip and cook until cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165 degrees. Transfer to plates to rest. (For grilling info, see Tip.)
7. To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms.
8. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives (if using) and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid.
9. Serve the chicken over rice with the cucumber-feta salad on the side.

Tip: To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it’s well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)

Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

• about 3/4 to 1 cup plain whole-milk Greek yogurt
• 2 T tahini
• zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
• Kosher salt and ground black pepper
• 15 1/2 ounce can chickpeas, rinsed and drained
• 1 small shallot, halved and thinly sliced
• 2 T red wine vinegar
• 2 tsp za’atar
• 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
• 1/4 cup lightly packed fresh mint, finely chopped
• 1/4 cup lightly packed fresh dill, finely chopped
• 1/4 cup lightly packed fresh cilantro
• ground sumac, to serve, optional

1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

• 5 T olive oil
• 4 T freshly squeezed lime juice or red wine vinegar
• 3 to 4 garlic cloves, minced
• 1 tsp granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
• 1/2 red onion, finely diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
• 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
• 1 red, orange, or yellow bell pepper, seeded and finely diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
• 1 avocado, diced, optional
• 4 oz feta cheese, crumbled, optional
• 1 mango, diced, optional
• 1-2 scallions, white and green parts, chopped, for garnish, optional
• tortilla chips, for serving

1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
2. Cut the corn kernels off the cob directly into the bowl with the dressing.
3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
4. Cover with plastic wrap and refrigerate for 2 hours before serving.
5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

• cooking oil spray, for grill grates
• 5 T extra-virgin olive oil
• 4 ears of corn, husked
• 1 bunch scallions (I used 4 huge scallions)
• 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
• 2 T sherry vinegar or red wine vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• freshly ground black pepper, to taste
• 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
• 1 cup sweet basil, chiffonade, plus more for garnish

1. Prepare a grill for medium-high heat; oil grate (before heating).
2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
3. Transfer to a cutting board and let cool.
4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Basil Vinaigrette

I used my beautiful CSA basil to make this flavorful vinaigrette. We ate it drizzled over my CSA tomatoes and cucumbers from a friend. We also enjoyed it on sourdough baguette slices. Great.

This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. The original recipe notes that it would also be great on grilled chicken or fish, on corn, or in pasta or panzanella salad.

Yield: Makes 1/3 cup

• 1 small garlic clove 
• 1 cup packed basil leaves
• ¼ cup extra-virgin olive oil  
• 1 1/2 to 2 T sherry or Champagne vinegar 
• pinch of crushed red pepper 
• coarse salt and freshly ground black pepper 

1. In a food processor, pulse the garlic until chopped.
2. Add the basil and pulse until finely chopped.
3. Add the oil, vinegar and crushed red pepper and process until smooth.
4. Season with salt and pepper, to taste.

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.

We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.

For the Crispy-Spicy Panko Topping:

• 2 T extra-virgin olive oil
• 1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
• 1 cup panko
• 1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)

For the Salad & Assembly:

• 4 to 6 garlic cloves, finely grated or pushed through a garlic press
• 5 T extra-virgin olive oil
• 4 T freshly squeezed lemon juice
• 1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
• 1 T Dijon mustard
• 1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
• 5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
• 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
• 1 cup dill, chopped

To Make the Crispy-Spicy Panko Topping:

1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
2. Add the chile paste and stir into the warm oil.
3. Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
4. Transfer spicy breadcrumbs to a shallow bowl; set aside.

Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

To Make the Salad & To Assemble:

1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
3. Add the cucumber slices; toss well to coat.
4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
5. Taste and season with more salt, if needed.
6. Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)

Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.