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. 🙂

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 T thinly sliced red onion or scallions, plus more to taste
  • 2 to 3 T coarsely chopped fresh mint or basil
  • 2 T red 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.)

Velvety Corn Soup with Roasted Red Pepper Swirl

I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers purĂ©ed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.

This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!

Yield: Serves 6

  • 2 large red bell peppers
  • 3 fresh Fresno chiles, seeds removed, chopped
  • 1 1/2 tsp pimentĂłn (smoked paprika) or 1/4 teaspoon chipotle chile
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 1/2 large yellow onions, diced
  • 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
  • 10 garlic cloves
  • 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
  • Lime wedges, for garnish, optional
  1. Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
  2. Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
  3. Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
  4. Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
  5. Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
  6. Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
  7. Add garlic and cook for 1 minute more.
  8. Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
  9. Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
  10. If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
  11. Taste and adjust seasoning.
  12. To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.

To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.

Orecchiette with Swiss Chard, Basil, & Burrata

This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing. :/

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
  • 1/4 cup extra-virgin olive oil
  • 2 T unsalted butter
  • 4 large garlic cloves, very thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
  • freshly grated zest from 3-4 lemons
  • 3 T fresh lemon juice
  • 3 T freshly grated Parmigiano-Reggiano cheese
  • 8 oz burrata cheese
  • 1/2 cup torn or sliced basil leaves
  • coarsely ground black pepper
  1. In a large saucepan of well-salted boiling water, cook the pasta until al dente.
  2. Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
  3. Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
  4. Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
  5. Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
  6. Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
  7. Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
  8. Adjust the seasoning, to taste.
  9. Place in a serving dish and stir in the Parmesan cheese.
  10. Cut the burrata into chunks.
  11. Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.

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. 🙂

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. 😉 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 rosĂ©
  • 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
  • 1 bunch (4 cups) red or rainbow chard or 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 sauté 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 leaf—once it is easily chewable, you’re 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. 🙂 But, 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) sauté 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 jalapeño
  • 3 T olive 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 jalapeño 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 jalapeño 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 jalapeño 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 jalapeño. 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 T extra-virgin olive oil
  • 1 small to medium shallot
  • 2 T capers, chopped, plus 2 teaspoons caper brine
  • zest of one lemon (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.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,169 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: