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August 5, 2015

Super-Fresh Summer Salad Ideas

A Grilled Caprese Salad stands out against a bright, blue plate.

Nothing beats fresh-picked vegetables straight from the garden. This time of the year, farmers’ markets, farm stands and backyard gardens are full of lush fruits and vegetables – tomatoes, corn, cucumbers, eggplant, watermelon, peaches and much more.

Here are two simple salad ideas to make the most of this summer’s bounty. And the best part is that they pair beautifully with KORBEL California Champagne.

Heirloom Tomato-Watermelon Salad

  • ¼ seedless watermelon (about 1 pound), cut into 1-inch cubes
  • 4 heirloom tomatoes, cut into chunks
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh herbs (mint is a popular choice, but you could also try basil or tarragon)
  • 4 oz. crumbled feta cheese
  • 1½ tablespoon white balsamic vinegar
  • 1½ tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

Mix together watermelon, tomatoes, onion and herbs in a large bowl. Top with cheese. Whisk together vinegar and oil, and drizzle over the salad. Season with desired amount of salt and pepper. Serves 4.

Grilled Caprese Salad

  • 2 medium eggplants, cut into ½-inch slices
  • 2 large tomatoes, cut into ½-inch slices
  • 1 pound fresh mozzarella cheese, sliced
  • Extra-virgin olive oil
  • 10 to 15 Genovese basil leaves

Brush eggplant and tomato slices with oil and sprinkle with salt and pepper. Grill over medium-high heat, turning once, until tender – about 8 minutes for the eggplant and 2 minutes for tomato. Let cool to room temperature. On a large plate or platter, alternate eggplant slices, tomato slices and mozzarella slices. Top with basil leaves and drizzle with oil. Serves 4.

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