Recipe Tuesday...Salads

I love salads, usually all salads so here are a few of my favorites from my favorite cooks and chefs.

Cucumber, Tomato, Mint Salad

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

0 min

Level:

Easy

Serves:

5 servings

Ingredients

• 10 ounces goat cheese
• 2 to 4 ripe tomatoes
• 4 medium sized cucumbers, thinly sliced
• 2 small white onions (Vidalia will work great for this if they are available), julienned
• 20 mint leaves
• 1/2 cup white vinegar
• 1/2 cup extra-virgin olive oil
• Salt and pepper

Directions

In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers and onions to bowl. Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil. Mix well. Add salt and pepper, to taste. Refrigerate for 1 hour, then serve.

Black Bean Salad

Recipe courtesy Guy Fieri

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
• Pinch ground cumin

Directions

Mix all ingredients in a bowl and refrigerate for 1 hour.

Roasted Tomato Caprese Salad

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

8 min

Inactive Prep Time:

30 min

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

6 servings

Ingredients

• 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
• 1/4 cup good olive oil, plus more for drizzling
• 1 1/2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• 16 ounces fresh salted mozzarella
• 12 fresh basil leaves, julienned

Directions

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.