A taste of summer
Fresh tomatoes and watermelon add a sweet and juicy zing to this cool summer entree salad.
Photo by Gina Moore
SERVES 4
Dressing
Kosher salt
Black pepper, freshly ground
2 tablespoons red wine vinegar
2 tablespoons honey
¼ cup olive oil
3–4 mint leaves, sliced or torn
Salad
3–4 cups arugula or baby spinach
1 pint cherry tomatoes
1 small watermelon, cut into 1-inch cubes
½ English cucumber, halved and sliced thick
½ red onion, thinly sliced
1 cup feta cheese, crumbled
In a small measuring cup or bowl, whisk together salt, pepper, vinegar and honey. Gradually whisk in olive oil until emulsified. Add mint. Set aside.
Into a large salad bowl, add arugula, tomatoes, watermelon, cucumber and onions. Sprinkle with salad dressing and toss lightly. Sprinkle feta on top and serve.
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Homemade croutons
Cut day-old crusty bread into cubes and toss with enough olive oil to coat. Add Italian seasoning; toss again. Spread bread crumbs on a cookie sheet and bake at 350 F until brown, 10–12 minutes.
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How to store vegetables
Whether you grow your own vegetables, get them from local farmers, or buy them from a supermarket, you need to know how to store them to keep them fresher longer.
- Remove any ties or rubber bands on vegetable bunches. The closer they are wrapped, the faster they rot.
- Trim off the leafy tops of vegetables like carrots and beets, but leave an inch of stem to prevent them from drying out.
- Don’t store any vegetables in airtight plastic bags—poke holes in the bags to keep air circulating.
- Greens should be washed in lots of water before storing—but not running water. Fill the sink with water, swish the greens and let the dirt sink to the bottom.
- Soft herbs, such as basil, and soft produce, like mushrooms and berries, shouldn’t be washed until just before used—water speeds deterioration.
- Vegetables and fruits should be stored separately. The ethylene emitted by ripening fruit can damage vegetables.
- Stone fruits (except cherries), melons, mangoes, apples, pears, avocados and tomatoes will continue to ripen if left on the counter.
- Bell peppers, grapes, citrus fruit and berries will start to deteriorate if left on the counter.
- Bananas will speed the ripening of nearby fruits and vegetables. Store them separately, unless you want the bananas to help ripen other produce.
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Get More
Homemade blue cheese dressing—When you see how easy it is to make your own flavorful salad dressings, you may never again buy the bottled stuff. Watch Chef Belinda’s latest how-to video.
Picking perfect produce—From avocados to turnip greens, Chef Belinda shows you the secrets for selecting the freshest, best-tasting veggies.
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Bonus salad recipes
Chicken-strawberry-spinach salad—Summer-sweet strawberries and grilled chicken top a fresh, green salad, perfect for warm-weather dining.
Apple and walnut salad with lemon vinaigrette—Try crispy slices of Gala apples, toasted walnuts and shaved Parmesan on a bed of greens.
Orange-almond salad—Keep your taste buds and your waistline happy with this crisp summer salad.
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Related Story
Cool summer salads—Who wants to sweat over a hot stove this summer? Maintain your cool with these refreshing entree salads that will satisfy any appetite.