Cucumber-Tomato Salad with Seared Halloumi & Sourdough Croutons

This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. ­čÖé

The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.

Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course

For the Croutons:

  • 1 pound slightly stale sourdough or country bread, thickly sliced
  • 1/3 cup extra-virgin olive oil
  • Kosher salt

For the Salad:

  • 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
  • Kosher salt and freshly ground black pepper
  • 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
  • 8 to 12 ounces halloumi cheese
  • 2 garlic cloves
  • 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
  • 2┬áT┬áthinly sliced red onion or scallions, plus more to taste
  • 2 to 3┬áT┬ácoarsely chopped fresh mint or basil
  • 2┬áT┬áred wine vinegar, plus more as needed

To Make the Croutons:

  1. Heat oven to 400 degrees.
  2. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
  3. Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
  4. Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
  5. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.

To Make the Salad:

  1. In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
  2. In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
  3. Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
  4. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
  5. Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
  6. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
  7. When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
  8. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
  9. Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
  10. Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
  11. At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Greens with Tomatoes, Creamed Mozzarella & Wild Rice

While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. ­čÖé

I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. ­čśë I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.

We ate this dish as a main course, but it would also be a nice side dish or salad course.

Yield: Serves 2 to 4 as a main course

  • 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
  • 4 garlic cloves, sliced
  • coarse salt and freshly ground black pepper
  • 1/4 cup white wine or ros├ę
  • 1 cup wild rice, soaked overnight in 4 cups water┬á(can substitute farro, quinoa, brown rice, etc.)
  • 1 bunch (4 cups) red or rainbow chard┬áor kale, midribs stripped, cut into 1/4-inch ribbons
  • 1 ball (8 oz, 1/2 pound) fresh mozzarella
  • 4 T sour cream (or yogurt or creme fraiche)
  • 1 lemon, zest and juice
  • 1 pint (2 cups) grape or cherry tomatoes, halved
  1. Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
  2. Heat a glug of olive oil in a large saut├ę pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
  3. Add the white wine and reduce by half.
  4. Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
  5. In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
  6. Tear the mozzarella into rough chunks.
  7. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  8. When the wild rice is cooked, drain any residual liquid and let cool.
  9. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
  10. Taste and adjust the seasoning.
  11. Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leafÔÇöonce it is easily chewable, youÔÇÖre done.

Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. ­čÖé┬áBut, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) saut├ę pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Grilled Corn & Avocado Salad with Creamy Feta Dressing

I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.

My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.

This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.

Yield: Serves 4 to 6

  • 6 ears corn (about 3 pounds), shucked and silk removed
  • 1 bunch scallions (about 6), trimmed
  • 1 jalape├▒o
  • 3┬áT┬áolive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/3 cup buttermilk
  • 1 tsp freshly grated lemon zest (from 1 lemon)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove, grated
  • 1/4 cup sliced fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced
  1. Heat a grill or grill pan over medium-high.
  2. Brush corn, scallions and jalape├▒o with the oil and season with salt and pepper. (I didn’t oil the corn.)
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalape├▒o are charred all over and tender, about 10 minutes, a little longer for the corn.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. When cool, remove charred jalape├▒o skin. Then remove the stem and seeds. Finely chop.
  6. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalape├▒o. Season with salt and pepper.
  7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
  8. Cut corn kernels off the cob and slice scallions into bite-size pieces.
  9. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)

Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

  • 3┬áT┬áextra-virgin olive oil
  • 1 small to medium shallot
  • 2┬áT┬ácapers, chopped, plus 2 teaspoons caper brine
  • zest of one┬álemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove
  • Kosher salt and freshly ground black pepper
  • 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
  • 1/3 cup shaved Pecorino-Romano cheese
  • 1/4 cup torn fresh basil, plus more for garnish, if desired
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
  • 1/3 cup roasted salted almonds, chopped
  1. In the bowl of a mini food processor, mince the shallot and garlic.
  2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
  3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
  4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  5. Just before serving, season the zucchini with salt and pepper and toss to coat.
  6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
  7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

Zucchini with Farro, Chickpeas & Arugula

I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!

I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. ­čÖé

This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.

  • 1 cup farro
  • 1 (15-ounce) can chickpeas
  • kosher salt
  • 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
  • 4-6┬áT┬áolive oil
  • 1 garlic clove, minced
  • 2┬áT┬ábalsamic vinegar
  • 1 cup soft, fragrant herbs, such┬ábasil, mint, tarragon, or a combination, roughly torn or cut
  • freshly ground black pepper
  • 2┬áto 4 large handfuls of┬áarugula
  • 1┬áT freshly squeezed┬álemon juice
  • Parmigiano Reggiano, for shaving
  1. Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
  2. Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
  3. Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
  4. In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
  5. Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
  6. In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
  7. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
  8. Use a vegetable peeler to shave the rest of the zucchini into ribbons (hereÔÇÖs the easiest way: lay the zucchini on a cutting board, then drag the peeler across it).┬áIf your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
  9. Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
  10. Toss with the reserved dressing and season with salt and pepper.
  11. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
  12. Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. ­čÖé ┬áI loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

  • 1/4 cup (4 T) pine nuts or walnuts
  • 2 to 4 T┬áextra-virgin olive oil
  • 1 to 2┬áT┬áchampagne vinegar or white wine vinegar
  • 1/2┬átsp kosher salt
  • 1/4 tsp black pepper
  • 5 ounces baby arugula
  • 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
  • 1/2 cup julienned fresh basil leaves
  • 2 ounces creamy goat cheese, crumbled (about ┬Ż cup), plus more to taste
  1. In a small saut├ę pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
  3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
  4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
  5. Toss gently and serve immediately.

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