Peach Basil Mozzarella Salad

This week's (belated) recipe is a rendition of Heather Ross's Peach and Basil Salad, published in Weekend Sewing: More Than 40 Projects and Ideas for Inspired Stitching .

While she stacks the fruit, cheese and basil, I simply chop mine and toss with the dressing.  Also, I use golden balsamic vinegar so that the vibrant oranges and reds retain their gorgeous color.

Seems fitting to make this salad - look at my camera strap!  I've been taking photos of salads for weeks with Heather Ross's fabric around my neck.  It's about time I featured her salad too.

I have had this fabric in my stash for years.  It is one of those treasured cuts that doesn't often get used in my sewing room because I don't want to run out!  It is a special project, a bit of pampering, to use this fabric. 

In case you love her fabric too, here's a hostess apron in my etsy shop made out of her adorable "Lightning Bugs and Other Mysteries" fabric.

I hope you enjoy this salad as much as I do - just like the fabric, it is such a treat!

Watermelon Feta Salad with Mint

For this week's recipe, I'm serving up something new in my salad repertoire.  I've seen this salad at different picnics and have been intrigued.  What follows is a compilation of many recipes, and makes for one very easy, quite unique salad.  As a simple girl, I love the fact that I can create such an interesting salad with only a few ingredients - one of which is growing rampant in my yard!  (No complaints, though - that fresh mint also goes very well in a fresh mojito!)

For this Watermelon Feta Salad with Mint, you will need:

• 10 cups cubed watermelon (approx. 5 lb)
• 1/2 c. mint (approx. 40 leaves)
• 2 limes (oops!  are there three in the photo?)
• 1 c. crumbled feta
• 1/4 c. olive oil
• 1/2 t. kosher salt

Measure out 1/4 c. oil and pour into small bowl.

 

Juice two limes and pour into oil.

 

Measure a generous 1/2 t. salt and pour into oil/lime juice mixture.

 

Whisk together and set aside.

 

Now, to prepare the watermelon - does anybody else find it tricky to turn an oval into small squares?  I figured out this method to get the most even-sized cubes.

First, cut off the end of the watermelon.

 

Quarter the watermelon.

 

From the top of each quarter, make 1 inch slices down.

 

From each of these pieces, cut along the rind and remove.

 

Lay the remaining piece flat and cut 1 inch lengths.

 

Then, cut across these with more 1 inch cuts.

 

Repeat for the remaining quarters of watermelon - lovely 1 inch cubes of watermelon!  (If your watermelon is extra juicy, you can strain in a colander before mixing the remaining ingredients.)

 

Here's a handy way to cut your mint, too!  Rinse and dry approximately 40 leaves.

 

Stack your leaves (about 20 at a time) and pinch tight.

 

Use your kitchen shears to cut across the leaves to create thin strips.

Sprinkle your cut mint over the watermelon.

Sprinkle the feta over the watermelon.

Pour the dressing over the salad and gently toss to coat. 

 

There you have it!  A simple summer treat that perfectly blends sweet, salty, citrus and spice for such a flavor explosion!  Try it with some spicy grilled chicken.

Have fun surprising your friends with something new and different!



Happy Fourth of July!

 

And, happy anniversary to Mr. Jane of All Trades! 

I'm not much of a gusher, but I will say I am one very lucky lady to have married, and be married to, such a wonderful, kind, funny, loving (not to mention cute) guy.

It's still fireworks for us, baby!

Crunchy Vegetable Slaw

First up in our Summer Salad series is this amazing Crunchy Vegetable Slaw. My friend Karen brought it over one night and I fell in love with it. I'm not usually a slaw girl, but this one has just the right balance of sweet, crunch, flavor and color. Karen bought it at the local deli, so it took a little bit to figure out what all the ingredients were, and how to make the dressing. I'm pleased to share this new favorite with you.

You'll need:

 

you can find bags of broccoli slaw at the grocery store near the carrots

 

 

 

 

 

Put all your prepared vegetables, berries and seeds in a large bowl and set aside.

 

Now for the dressing:

 

Pour all your dressing ingredients into a small bowl and whisk together until smooth.  It will still be quite thick.

 

Now, toss the dressing with the vegetable mix.  I like to either scoop and mix with tongs, or put the lid on the bowl and shake until mixed. 

 

Cover and place in refrigerator for at least an hour to let flavors blend (although I can never wait this long!  I'm eating a bowl as I type!)

This slaw is a delicious side dish, or a meal unto itself accompanied by a slice of roasted garlic ciabatta! 

Enjoy!

Click HERE for the recipe.

Introducing...the Summer Salad Series!

This summer, I will be posting a series of fantastic, delicious summer salad recipes perfect for all those summer celebrations and picnics!

I will be sharing some of my all-time favorite, go-to recipes along with guest posts from friends and family.

If YOU have a summer salad recipe you want to share, please contact me - I would love to feature you!

Look for a new recipe every Monday, starting tomorrow!