Salads

Grilled Zucchini with Fresh Mozzarella

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.

Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.

Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Grilled Apricots (or Plums, Peaches, or Pears) with Burrata, Country Ham, and Arugula

1 1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 small head radicchio, cored and thinly sliced
5 ounces baby arugula
1/2 pound burrata cheese, shredded
4 ounces shaved country ham 1 tablespoon aged balsamic vinegar

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

Melon-and-Peach Salad with Prosciutto and Mozzarella

One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

Mozzarella with Summer Squash and Olive Puree

1/2 cup pitted kalamata olives, chopped
1 pound fresh buffalo mozzarella, cut into wedges
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
Extra-virgin olive oil, for drizzling
Flaky sea salt, freshly ground white pepper and piment d’Espelette or hot paprika, for sprinkling

In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup. Spread the olive puree on plates and arrange the mozzarella wedges and zucchini and squash slices on top. Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d’Espelette.

Persimmon and Burrata Salad with Sesame Brittle

For sesame brittle:
1/2 cup sugar
2/3 cup toasted sesame seeds
Salt

For salad:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons pure maple syrup
2 tablespoons minced shallot
Pepper
5 ounces baby arugula
1/2 pound burrata cheese (2 small balls), drained and cut into 3/4-inch pieces
2 firm Fuyu persimmons, cut into 3/4-inch wedges
1/2 cup pomegranate seeds

In a medium saucepan, cook the sugar over moderate heat, undisturbed, until melted and light golden, about 3 minutes. Stir in the sesame seeds and a pinch of salt and immediately scrape onto a parchment paper–lined plate. Let cool completely, then break the candy into small pieces.

In a medium bowl, whisk the olive oil with the vinegar, maple syrup and shallot; season with salt and pepper. Mound the arugula on a platter and scatter the burrata, persimmons, sesame candy and pomegranate seeds on top. Drizzle some of the dressing over the salad and serve, passing the remaining dressing at the table.

Chinese Cucumber Salad

6 cloves garlic (minced very finely, almost like a paste)
3 tablespoons oil
2 English cucumbers (or 6-8 Persian cucumbers; if you can’t find seedless cucumbers like these, just de-seed regular cucumbers)
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon MSG (optional)
1/4 teaspoon sesame oil
1 tablespoon rice vinegar

First prepare the garlic. When you’ve minced all of the garlic, set aside the equivalent of 1 clove.

Mix the oil and the rest of the garlic together, and set over medium-heat in a saucepan. Cook lightly for 2-3 minutes. Some foam will appear as the water in the garlic escapes. Do not let the garlic brown! This process takes about 2 minutes. Remove from the heat and let cool.

Chop the cucumbers into quarters lengthwise and then into ½-inch chunks. Transfer to a bowl. Add the garlic oil, salt, sugar, pinch of MSG if using, sesame oil, and rice vinegar. Finally, add the reserved minced raw garlic. Stir thoroughly to coat everything.

For the best results, let sit for at least 20 in the refrigerator to let flavors meld.

Thai Cucumber Salad

1 lb cucumber, cut into pieces
1/4 teaspoon salt
1/4 small red onion, sliced
2 tablespoons chopped roasted peanuts
1 tablespoon chopped cilantro

Dressing:
2 tablespoons sugar
2 tablespoons water
4 tablespoons Thai sweet chili sauce
1 tablespoon apple cider vinegar

Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes.

In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it’s slightly thickened. Let cool.

Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.

RECIPE NOTES
Thai cucumber salad is best served with Thai chicken sate.

Japanese Potato Salad

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers, thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot, quartered and thinly sliced crosswise
1/4 red onion, thinly sliced
2 hard boiled eggs, chopped
1 scallion, white and light green parts only, chopped

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

Mango Salad With Zesty Lime Vinaigrette

Mango salad:
3 mangoes ripe, Alphonso recommended, peeled and thinly sliced
1 red bell pepper thinly sliced
1/4 red onion thinly sliced
1/4 cup fresh basil thinly sliced
1/4 cup fresh cilantro roughly chopped

Mango Salad Dressing:
Zest of 1 lime
1/4 cup lime juice freshly squeezed (about 2 limes)
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil or other neutral tasting oil
Freshly ground pepper

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.

Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Heirloom Tomatoes and Red Onion

1 small or 1/2 medium red onion, thinly sliced into half-moons
1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)
1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.

Asian Cucumber Salad

1 cucumber, about 8 oz
3/4 teaspoon salt or to taste
2 cloves garlic, minced
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon Korean chili powder or regular chili powder
1 teaspoon chili oil
1/2 teaspoon sesame oil
sesame seeds for garnishing

Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.

Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.

Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.

Antipasto Salad with Bocconcini and Green-Olive Tapenade

3 tablespoons green-olive tapenade from a jar
1/4 cup peperoncini—stemmed, seeded and finely chopped
1/2 cup extra-virgin olive oil, divided
1 1/2 cups bocconcini (mozzarella balls) (about 9 ounces)
4 teaspoons fresh lemon juice
4 teaspoons red wine vinegar
4 teaspoons minced garlic
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
6 small basil leaves
1/2 cup green olives, such as Picholine

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.

In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.

n a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.

The recipe can be prepared through step 2 and refrigerated overnight.

Summer Tomato Salad with Feta and Pita Crisps

1 1/2 pound heirloom tomatoes (about 3 medium)
12 oz. mixed cherry tomatoes
1 3/4 tsp. kosher salt, divided plus more
1 lemon
1/2 garlic clove
6 Tbsp. extra-virgin olive oil
2 Tbsp. za’atar
2 cups pita chips
1 1/2 tsp. (or more) honey
3 1/2 oz. Greek feta
1/4 cup basil leaves
1/2 cup mint leaves

Cut tomatoes to taste, then toss with salt.

Zest 1/4 lemon—-you want about 1/2 tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate 1/2 garlic clove. Set aside.

Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You’re looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.

Place 2 cups pita chips in a medium bowl. Pour 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.

You should have about 1/4 cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 1 1/2 tsp. honey and ½ tsp. salt. Add za’atar oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.

Break feta into chunks and toss with tomatoes. Add basil and mint. Drizzle about 3 Tbsp. dressing over and toss to gently combine.

Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with remaining za’atar oil.

Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.

Peach and Fennel Salad

2 fennel bulbs—halved, cored and very thinly sliced on a mandoline
2 tablespoons Riesling vinegar or white balsamic vinegar
Salt
2 peaches, thinly sliced
2 tablespoons flat-leaf parsley leaves
1 tablespoon small tarragon leaves
Finely grated zest of 1 lemon
Freshly ground black pepper

In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.

Miso-Ginger Chicken Salad

1/3 cup water
1/3 cup white miso
1 2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (see note)
6 medium scallions, thinly sliced (½ cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

In a blender, combine the water, miso, ginger, ? cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper.

Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ? cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.

Buttermilk Cucumber Salad

2 cups thinly sliced cucumbers (from 1 large English cucumber or 3 mini, peeled fully or in stripes if desired)
3 tablespoons thinly sliced shallot rings (from 1 shallot)
Kosher salt
Freshly ground black pepper
1/4 cup full-fat Greek yogurt
1/4 cup buttermilk
1/4 cup torn or chopped fresh tender herbs, such as dill, tarragon, basil, parsley or dill
INSTRUCTIONS

Transfer the cucumbers and shallots to a colander, sprinkle with 1/2 teaspoon salt, and toss to combine. Set aside to drain for at least 15 minutes or up to 1 hour.
Stir together the yogurt and buttermilk in a medium bowl. Taste and season with with salt and pepper, then stir in the cucumbers, shallots, and herbs.

Lao Hu Cai (Cucumber Tiger Salad)

3 Persian or mini seedless cucumbers
3 medium scallions, thinly sliced on the diagonal
1 medium jalapeño, finely chopped (seeded first if desired)
1 bunch cilantro, tough stems trimmed, leaves and tender stems cut into 1-inch lengths
1 tablespoon rice vinegar
2 teaspoons vegetable or toasted sesame oil
1/4 teaspoon kosher salt, plus more as needed

Cut the cucumbers in half lengthwise, then cut again in half crosswise. Cut into pieces lengthwise into thin strips. Place in a large bowl.

Add the scallions, jalapeño, and cilantro and toss gently with your hands. Add the vinegar, oil, and salt, and toss once more. Taste and season with more salt as needed.

Shaved Fennel and Cucumber Salad

1/2 cup pitted, torn Castelvetrano olives
1/2 cup cubed feta cheese
3 tablespoons extra-virgin olive oil
1 large fennel bulb with fronds
Freshly ground black pepper
Kosher salt
3 Persian or mini seedless cucumbers
Finely grated zest of 1 large lemon
Juice of 1 large lemon

Stir the olives, feta, and 3 tablespoons of the olive oil together in a medium bowl. Season with black pepper. Finely chop 1/4 cup fennel fronds from the fennel bulb and stir into the olives and feta.

Trim the fennel bulb. Using a mandoline or very sharp knife, shave the fennel and cucumbers lengthwise into very thin slices. Toss the fennel, cucumbers, and lemon zest and juice together in a medium bowl. Season with salt and pepper as needed.

To serve, plate the fennel-cucumber mixture in alternating layers with the feta-olive mixture so you get a little of everything in each bite.

Smashed Cucumbers with Turmeric, Coconut, and Peanuts

4 Persian or mini seedless cucumbers, or 1 small English hothouse cucumber (about 12 ounces total)
1 tablespoon freshly squeezed lime juice
Kosher salt
2 tablespoons coconut or vegetable oil
1/4 cup roasted, unsalted peanuts, coarsely chopped
1/4 cup dried, unsweetened coconut flakes
1/2 teaspoon ground turmeric
Freshly ground black pepper

Smash the cucumbers with the bottom of a heavy pan, then tear into one- or two-bite pieces. Place in a medium bowl, add the lime juice and 1/2 teaspoon salt, and toss to combine. Set aside for at least 5 minutes or up to an hour, then drain and transfer to your serving plate or bowl.

Heat 2 tablespoons coconut or vegetable oil in a small skillet over medium-low heat until shimmering. Add the peanuts and cook until they turn slightly darker brown, about 2 minutes. Add the coconut, turmeric, and a generous few grinds of black pepper. Cook, stirring, until the coconut is lightly toasted, just 30 seconds. Immediately pour the peanut-coconut mixture on top of the cucumbers. Season generously with salt and pepper and serve right away.

Korean Cucumber Salad