Need vegetable salad for picnic
July 22, 2022 7:01 AM Subscribe
I need to make a vegetable salad for a picnic and I think that something that doesn't center around leafy greens will be easier to eat. What should I make?
I personally don't like trying to deal with regular tossed salads at picnics, so I am looking for...something else? Something with blanched vegetables? Something marinated? There aren't a lot of tomatoes at the farmers' market yet so I don't want to make caprese salad or anything that is basically "tomatoes and garnish". What would be good?
I almost never make salads except spinach-with-dressing kinds or grain salads, and I have been specifically requested to bring vegetables this time.
I personally don't like trying to deal with regular tossed salads at picnics, so I am looking for...something else? Something with blanched vegetables? Something marinated? There aren't a lot of tomatoes at the farmers' market yet so I don't want to make caprese salad or anything that is basically "tomatoes and garnish". What would be good?
I almost never make salads except spinach-with-dressing kinds or grain salads, and I have been specifically requested to bring vegetables this time.
For a picnic, I like slaw. It's compact but reasonably filling and easy to eat with a fork from a plate that's in your lap or in your hand. You can buy bags of ready cut cauliflower, broccoli, or regular cole slaw (or mix types) and then make a dressing to go on them.
posted by jacquilynne at 7:06 AM on July 22, 2022 [5 favorites]
posted by jacquilynne at 7:06 AM on July 22, 2022 [5 favorites]
Smitten Kitchen's Mediterranean pepper salad is good for a picnic... the recipe even starts with Deb's confession that she's bored by leafy salads.
posted by nantucket at 7:11 AM on July 22, 2022 [2 favorites]
posted by nantucket at 7:11 AM on July 22, 2022 [2 favorites]
I would probably do a greek salad, bean salad, or a fennel salad. Tabbouleh came to mind, but maybe too grain-based.
posted by love2potato at 7:12 AM on July 22, 2022 [3 favorites]
posted by love2potato at 7:12 AM on July 22, 2022 [3 favorites]
A local lunch place makes a vegan veg and quinoa salad with vinaigrette dressing. They normally use cauliflower, courgette, sweet potatoes, beetroot and some kind of hummus, adding a scoop of quinoa. The veg is blanched and cut into small pieces. Easy to eat with a spoon. I’m not vegan so I have added hard boiled eggs, a tin of tuna or chunks of rotisserie chicken to great effect. I like it because it’s very colourful and has nice textures and because there is not a single salad leaf in sight. If you keep it vegan or just add hard boiled eggs it is also pretty food safe for a while at a picnic without significant cooling.
posted by koahiatamadl at 7:27 AM on July 22, 2022 [1 favorite]
posted by koahiatamadl at 7:27 AM on July 22, 2022 [1 favorite]
This Smitten Kitchen cabbage, feta, and date salad is really delicious, a little unusual, and super easy. I don't like parsley so I sub some other fresh herb, I think I've tried mint and dill and they were each great.
posted by dusty potato at 7:28 AM on July 22, 2022 [2 favorites]
posted by dusty potato at 7:28 AM on July 22, 2022 [2 favorites]
I’d make a Mexican corn salad. Roasted corn, chopped peppers and onion, cilantro, queso, etc.
posted by gnutron at 7:28 AM on July 22, 2022 [5 favorites]
posted by gnutron at 7:28 AM on July 22, 2022 [5 favorites]
Chinese smashed cucumbers is a great hot weather food. It comes in different styles from different regions, some contrasting the cooling flavor with spice and some just cooling. My favorite is this strong and spicy one — I'll leave out the Sichuan peppercorns if I'm feeding it to people who aren't accustomed. For gentle and cooling, this recipe looks good, though I haven't made it.
posted by nebulawindphone at 7:30 AM on July 22, 2022 [5 favorites]
posted by nebulawindphone at 7:30 AM on July 22, 2022 [5 favorites]
Because I suspect you don't have time for my usual Moosewood Daily Special recommendation, here's something I threw together once for a potluck - it used all frozen veg, with frozen green beans, frozen lima beans, and frozen peas, all steamed together and then dressed in a simple vinaigrette with a little mint. I brought that to a pot luck where everyone else defaulted to lasagna, and I ended up having brought the only green vegetable-type thing and so people DEVOURED it.
Or: a pasta-and-veg salad with frozen cheese tortellini for the pasta. You almost don't need a recipe for this one, you can just go nuts at the farmers market or the veg section of the supermarket; the recipe as written calls for a couple leeks, a couple carrots, one red and one yellow pepper each, a couple celery stalks and some broccoli, but the specific veg you use makes not one whit of difference (I regularly leave the broccoli out as it gives me tummy issues). Chop up the peppers and celery, julienne the carrots and leeks and blanch them slightly, and throw it all together with a dressing you make by stirring chopped basil into a little mayo. (If you want to free-form the vegetables, there are some I would avoid - tomatoes would be a little too gooshy, zucchini is tough to eat raw, and beets would make everything look weird; otherwise go nuts.)
posted by EmpressCallipygos at 7:39 AM on July 22, 2022
Or: a pasta-and-veg salad with frozen cheese tortellini for the pasta. You almost don't need a recipe for this one, you can just go nuts at the farmers market or the veg section of the supermarket; the recipe as written calls for a couple leeks, a couple carrots, one red and one yellow pepper each, a couple celery stalks and some broccoli, but the specific veg you use makes not one whit of difference (I regularly leave the broccoli out as it gives me tummy issues). Chop up the peppers and celery, julienne the carrots and leeks and blanch them slightly, and throw it all together with a dressing you make by stirring chopped basil into a little mayo. (If you want to free-form the vegetables, there are some I would avoid - tomatoes would be a little too gooshy, zucchini is tough to eat raw, and beets would make everything look weird; otherwise go nuts.)
posted by EmpressCallipygos at 7:39 AM on July 22, 2022
Dinosaur BBQ Tomato - Cucumber salad. *so* delicious and easy. Note, the dressing does get watery, so bring a slotted spoon to serve it.
posted by Ardea alba at 7:42 AM on July 22, 2022
posted by Ardea alba at 7:42 AM on July 22, 2022
I would also vote for fennel, provided enough of the picnickers like aniseedy flavours. love2potato's recipe sounds great, and the fennel and sugar snap salad linked at the bottom of it sounds good to me too - lots of crunch and bright flavours, and a bit out of the ordinary.
posted by ManyLeggedCreature at 8:03 AM on July 22, 2022
posted by ManyLeggedCreature at 8:03 AM on July 22, 2022
Italian bread salad is delicious, and it actually improves over time as the bread soaks up more of the vinaigrette. There are a million variations online, but the one I have uses a loaf of French bread cut into cubes, cucumbers, tomatoes, fresh mozzarella, and a simple vinaigrette (I clipped it from a magazine, and I can't find that exact one online). You can easily adapt it to how much you have of certain ingredients (so if you don't have a lot of tomatoes, you can go heavy on the cucumbers). If you'd prefer a recipe, here's one.
posted by FencingGal at 8:04 AM on July 22, 2022 [5 favorites]
posted by FencingGal at 8:04 AM on July 22, 2022 [5 favorites]
Celery root remoulade is my go-to for picnics. It's a salad/slaw that uses celery root (celeriac), which has a milder flavor than celery stalks. I usually don't follow a recipe for the dressing, just a bit of mayo, dijon mustard, lemon juice and capers. I julienne the celery root on a mandoline and then make the dressing in a separate bowl and combine. It is best if it sits for a few hours in the fridge to soften the celery root - no need to blanch it first. This recipe has similar proportions to what I do for the dressing.
posted by amelliferae at 8:07 AM on July 22, 2022 [3 favorites]
posted by amelliferae at 8:07 AM on July 22, 2022 [3 favorites]
Were i live green beans are in season, and i have been eating them as a salad several times this week.
For Austrian style green bean salad (Fisolensalat):
Cut off the somewhat hard tips, and de-string them, cut into 2cm pieces (about 1 Inch), boil them in salted water until they are soft but still somewhat crunchy, strain. While they are still hot/ warm put them in a dressing of (olive ) oil, apple vinegar or similar not too sour vinegar, salt, pepper, finely chopped or diced red onion (either one large or two small) and if you like add chopped dill and/or parsley.
The dressing should be sweet/sour but not too sweet. If your vinegar is very sour add a little sugar
When the salad is cooled off to room temperatur it is ready. It keeps well for picnic or bbq as it will not wilt into unappetizing mush, tastes good at room temperature, and also easy to eat with a fork or a spoon.
posted by 15L06 at 8:14 AM on July 22, 2022 [4 favorites]
For Austrian style green bean salad (Fisolensalat):
Cut off the somewhat hard tips, and de-string them, cut into 2cm pieces (about 1 Inch), boil them in salted water until they are soft but still somewhat crunchy, strain. While they are still hot/ warm put them in a dressing of (olive ) oil, apple vinegar or similar not too sour vinegar, salt, pepper, finely chopped or diced red onion (either one large or two small) and if you like add chopped dill and/or parsley.
The dressing should be sweet/sour but not too sweet. If your vinegar is very sour add a little sugar
When the salad is cooled off to room temperatur it is ready. It keeps well for picnic or bbq as it will not wilt into unappetizing mush, tastes good at room temperature, and also easy to eat with a fork or a spoon.
posted by 15L06 at 8:14 AM on July 22, 2022 [4 favorites]
Invite some legumes to your picnic! Cook 1 cup of green lentils (brown will be too mushy) and let cool. Meanwhile, whisk together olive oil, honey, salt, pepper, grated fresh ginger, and lime juice. Toss the lentils with the dressing (they don't have to be completely cooled). Dice a Granny Smith apple and add it to the salad, then dump on some sunflower seeds. Delish!
posted by scratch at 8:15 AM on July 22, 2022 [4 favorites]
posted by scratch at 8:15 AM on July 22, 2022 [4 favorites]
This is something I have posted very many times here and on the blue, but I'll do it again, because it is so amazing how many people love it and ask for the recipe or for me to bring it to potlucks. It's a cauliflower salad that my gran found in a ladies magazine 40 years ago.
For one cauliflower, you need:
1/2 cup of yogurt or creme fraiche
1/2 cup of mayonnaise
1 very finely diced onion (big cauliflower > big onion, small cauliflower > small onion. But you can also use a bunch of spring onions)
a clove of garlic, minced (this is optional)
dijon mustard to taste, my taste is a tablespoonful
salt and pepper to taste
cherry tomatoes for garnish
fish roe for garnish
lemon for garnish
Start by preparing the dressing:
Mix the mayo, dairy product and the finely chopped alliums with all the seasonings. Put to rest in the fridge as you separate all the cauliflower into small florets. Mix the florets into the dressing and let rest for 20-30 minutes. Transfer the salad onto a nice platter/dish and decorate with halved cherry tomatoes, sliced or quartered lemons and according to the original recipe, little dollops of fish roe. You can leave this last element out, but I had to mention it. No one I know likes it.
It seems so simple, but as said above, everyone loves this salad.
posted by mumimor at 8:16 AM on July 22, 2022 [3 favorites]
For one cauliflower, you need:
1/2 cup of yogurt or creme fraiche
1/2 cup of mayonnaise
1 very finely diced onion (big cauliflower > big onion, small cauliflower > small onion. But you can also use a bunch of spring onions)
a clove of garlic, minced (this is optional)
dijon mustard to taste, my taste is a tablespoonful
salt and pepper to taste
cherry tomatoes for garnish
fish roe for garnish
lemon for garnish
Start by preparing the dressing:
Mix the mayo, dairy product and the finely chopped alliums with all the seasonings. Put to rest in the fridge as you separate all the cauliflower into small florets. Mix the florets into the dressing and let rest for 20-30 minutes. Transfer the salad onto a nice platter/dish and decorate with halved cherry tomatoes, sliced or quartered lemons and according to the original recipe, little dollops of fish roe. You can leave this last element out, but I had to mention it. No one I know likes it.
It seems so simple, but as said above, everyone loves this salad.
posted by mumimor at 8:16 AM on July 22, 2022 [3 favorites]
I'd make a Fattoush. The ingredients are malleable and widely available--in my mind it does require tomatoes, but they can be the small cherry tomato types that are fairly reliable year-round. You can add sturdy romaine (as this recipe does) to please those who enjoy leafy greens, plus whatever else looks good. The important elements are the toasted pita chips (which are meant to soak) and a bright vinaigrette--please buy sumac if you don't already have it; it really is a delight.
posted by CiaoMela at 8:18 AM on July 22, 2022
posted by CiaoMela at 8:18 AM on July 22, 2022
I've always like the Sicilian Salad in Annie Somerville's Fields of Greens. This recipe makes 4-6 servings; scale up as needed. (I used to hit the Mpls. Farmers Market at 6 am to load up on multiples of the ingredients, and then drive home in a car redolent of fresh basil, ahhhhh.....)
2 red or yellow bell peppers, halved and seeded, membranes removed
5 T. olive oil
16 garlic cloves, unpeeled
2 lbs Japanese eggplant, sliced 1/2 inch thin on diagonal
2 cloves garlic, chopped
12 or so Gaeta or kalamata olives, halved
bunch of basil, chopped or chiffonaded
Roast (500F oven), broil (high) or grill peppers until skins have begun to blister and darken (~15 min), then put them in a covered bowl to steam.
Toss garlic cloves and eggplants with olive oil, chopped garlic, salt and pepper, roast at 375F until garlic is soft (12-15 min. depending on size).
Peel the cooled peppers and slice lengthwise into 1/2 inch strips, saving any juice. Peel garlic cloves. Slice eggplant pieces 1/2 inch wide.
Combine everything with the olives, basil, and chopped garlic in a bowl. Let sit for at least an hour so flavors can meld.
posted by Kat Allison at 8:26 AM on July 22, 2022 [1 favorite]
2 red or yellow bell peppers, halved and seeded, membranes removed
5 T. olive oil
16 garlic cloves, unpeeled
2 lbs Japanese eggplant, sliced 1/2 inch thin on diagonal
2 cloves garlic, chopped
12 or so Gaeta or kalamata olives, halved
bunch of basil, chopped or chiffonaded
Roast (500F oven), broil (high) or grill peppers until skins have begun to blister and darken (~15 min), then put them in a covered bowl to steam.
Toss garlic cloves and eggplants with olive oil, chopped garlic, salt and pepper, roast at 375F until garlic is soft (12-15 min. depending on size).
Peel the cooled peppers and slice lengthwise into 1/2 inch strips, saving any juice. Peel garlic cloves. Slice eggplant pieces 1/2 inch wide.
Combine everything with the olives, basil, and chopped garlic in a bowl. Let sit for at least an hour so flavors can meld.
posted by Kat Allison at 8:26 AM on July 22, 2022 [1 favorite]
As the nth person to suggest a Smitten Kitchen recipe, I really love this broccoli slaw (and I'm not usually a raw broccoli person or a slaw person). It's so easy and a crowd-pleaser.
posted by mosst at 8:40 AM on July 22, 2022 [2 favorites]
posted by mosst at 8:40 AM on July 22, 2022 [2 favorites]
I often make this pea salad from Martha Stewart. It’s a bit decadent with the bacon, cheese, and creamy dressing but it’s always a huge hit. You could omit bacon if you are expecting vegetarians. It uses frozen peas straight from the freezer which helps keep it cold with no refrigeration.
posted by rodneyaug at 8:47 AM on July 22, 2022 [1 favorite]
posted by rodneyaug at 8:47 AM on July 22, 2022 [1 favorite]
Thinly sliced fennel & sweet onions, garbanzo beans, oil & vinegar, salt & pepper, minced flat-leaf parsley.
posted by niicholas at 8:48 AM on July 22, 2022 [1 favorite]
posted by niicholas at 8:48 AM on July 22, 2022 [1 favorite]
Another Smitten kitchen Mango Slaw
The Salad Lab has a ton of great recipes to scroll through
Oh and this Rainbow salad I'm not a fan of kale, so I use romaine
posted by Ftsqg at 9:06 AM on July 22, 2022 [1 favorite]
The Salad Lab has a ton of great recipes to scroll through
Oh and this Rainbow salad I'm not a fan of kale, so I use romaine
posted by Ftsqg at 9:06 AM on July 22, 2022 [1 favorite]
I am partial to Smitten Kitchen's black bean confetti salad (basically chopped bell peppers + black beans + onion). Sits out in the sun fine, goes with many dishes, and it's easy to make.
posted by The Biggest Dreamer at 9:23 AM on July 22, 2022 [4 favorites]
posted by The Biggest Dreamer at 9:23 AM on July 22, 2022 [4 favorites]
This broccoli slaw with honey mustard dressing is easy and delicious.
Cooks Country has a great Caesar Green Beans recipe that would be great at room temp. It's behind a paywall, but it's essentially blanched green beans tossed with a light caesar dressing and croutons.
Any variety of roasted veggies tossed with a nicely seasoned cous cous makes a great salad. I usually go with a garlic and curry-flavored dressing to tie it together. Harissa also works well, but can get spicy. This recipe is a starting point, but it's super open to being customized.
posted by hydra77 at 9:24 AM on July 22, 2022 [2 favorites]
Cooks Country has a great Caesar Green Beans recipe that would be great at room temp. It's behind a paywall, but it's essentially blanched green beans tossed with a light caesar dressing and croutons.
Any variety of roasted veggies tossed with a nicely seasoned cous cous makes a great salad. I usually go with a garlic and curry-flavored dressing to tie it together. Harissa also works well, but can get spicy. This recipe is a starting point, but it's super open to being customized.
posted by hydra77 at 9:24 AM on July 22, 2022 [2 favorites]
A staple lunch for me: chopped cucumber, tomato, finely diced onion, avocado, lemon juice, olive oil, salt to taste, mix mix mix (so the avocado mushes up a little into the dressing) AHHHHHHH
posted by rrrrrrrrrt at 11:05 AM on July 22, 2022 [1 favorite]
posted by rrrrrrrrrt at 11:05 AM on July 22, 2022 [1 favorite]
This recipe is more of a main, although technically it's a salad, I guess (I mean that's what the recipe says). It's also pretty labor-intensive to make.
But is is absolutely freaking delicious. If you don't make it for the picnic, make it for yourself some time. I always make a double batch now.
In the dressing, start with only half as much salt as the recipe says, then add more if needed. For me, half is plenty. Also, you can probably make about 1/2 to 2/3 the amount of dressing they specify and still have plenty.
If you have a Trader Joe's nearby you could use their refrigerated prepared lentils. Preparing the lentils isn't super-fussy, but you need to monitor their doneness pretty closely so you don't end up with mush. You can also use bagged spinach. I think the flavor of the bunch (mature) spinach is better, but if you're looking to streamline the process bagged is a good way to go.
Curried Lentil Salad with Cilantro Lime Dressing
posted by under_petticoat_rule at 1:15 PM on July 22, 2022 [1 favorite]
But is is absolutely freaking delicious. If you don't make it for the picnic, make it for yourself some time. I always make a double batch now.
In the dressing, start with only half as much salt as the recipe says, then add more if needed. For me, half is plenty. Also, you can probably make about 1/2 to 2/3 the amount of dressing they specify and still have plenty.
If you have a Trader Joe's nearby you could use their refrigerated prepared lentils. Preparing the lentils isn't super-fussy, but you need to monitor their doneness pretty closely so you don't end up with mush. You can also use bagged spinach. I think the flavor of the bunch (mature) spinach is better, but if you're looking to streamline the process bagged is a good way to go.
Curried Lentil Salad with Cilantro Lime Dressing
posted by under_petticoat_rule at 1:15 PM on July 22, 2022 [1 favorite]
How do you feel about beets?
Red Beet Salad
Or cauliflower?
Marinated Cauliflower Salad
posted by sm1tten at 2:31 PM on July 22, 2022
Red Beet Salad
Or cauliflower?
Marinated Cauliflower Salad
posted by sm1tten at 2:31 PM on July 22, 2022
My default summer salad:
posted by The Underpants Monster at 3:32 PM on July 22, 2022
- Canned chickpeas
- Chopped red onion
- Diced cucumbers
- Chopped boiled egg
- Halved cherry tomatoes (grape tomatoes or cubed big tomatoes are OK)
- A little crumbled feta cheese
- Optional: a handful of cooked brown rice or pasta (orzo is nice)
- Newman’s Own Light Balsamic Vinaigrette
posted by The Underpants Monster at 3:32 PM on July 22, 2022
This was my favorite salad my mom used to make: 7 Layer Salad
posted by Serene Empress Dork at 4:28 PM on July 22, 2022
posted by Serene Empress Dork at 4:28 PM on July 22, 2022
tomatoes
basil
shallots
balsamic vinegar
olive oil
salt
pepper
optional: mozzarella balls
posted by Jacqueline at 6:45 PM on July 22, 2022
basil
shallots
balsamic vinegar
olive oil
salt
pepper
optional: mozzarella balls
posted by Jacqueline at 6:45 PM on July 22, 2022
Food safety side note: for a slaw or other mayo-based dressing that will be sitting out for a longer period of time, use vegan mayonnaise rather than egg-based mayo. The flavour is different enough that you would notice it in a mayo-heavy sandwich, but not in a properly seasoned slaw or salad dressing.
I recently got Bryant Terry’s “Vegetable Kingdom” cookbook (which is the latest in his series of vegan soul food cookbooks), and the recipes I’ve tried from it so far have been very tasty. In salads, this has included the pea shoot and peanut salad, Memphis slaw, and shaved asparagus salad (the first two were bettter than the third one though). He also has recipes for a fennel and citrus salad; simple celery salad (basically just celery, lemon oil, ground pepper, and parsley); a fancier “crunchy, bitter, and tart salad with sweet mustard vinaigrette” that has celery, apples, radicchio, frisée, and toasted walnuts, which sounds a lot like a salad a friend of mine makes a lot that is very good and good for gatherings in particular (not quite a salad, not quite a slaw, looks and tastes fancy but is quick and easy to put together, won’t spoil when sitting out for a couple hours, and the vinegar in the dressing keeps the apples from turning brown), apple and kohlrabi coleslaw with cabbages (a very similar style salad that would also be a good option), etc. Even his “all green everything salad with creamy sage dressing” is a step up from your traditional green salad (kale, arugula, apple, candies pistachios, and the sage dressing). If your library has a copy, I’d definitely recommend it, and many of the recipes would go well with a more traditional upper Midwestern meal but be different enough to be interesting and memorable.
Here are some links to some of his other salad recipes.
posted by eviemath at 7:01 AM on July 23, 2022
I recently got Bryant Terry’s “Vegetable Kingdom” cookbook (which is the latest in his series of vegan soul food cookbooks), and the recipes I’ve tried from it so far have been very tasty. In salads, this has included the pea shoot and peanut salad, Memphis slaw, and shaved asparagus salad (the first two were bettter than the third one though). He also has recipes for a fennel and citrus salad; simple celery salad (basically just celery, lemon oil, ground pepper, and parsley); a fancier “crunchy, bitter, and tart salad with sweet mustard vinaigrette” that has celery, apples, radicchio, frisée, and toasted walnuts, which sounds a lot like a salad a friend of mine makes a lot that is very good and good for gatherings in particular (not quite a salad, not quite a slaw, looks and tastes fancy but is quick and easy to put together, won’t spoil when sitting out for a couple hours, and the vinegar in the dressing keeps the apples from turning brown), apple and kohlrabi coleslaw with cabbages (a very similar style salad that would also be a good option), etc. Even his “all green everything salad with creamy sage dressing” is a step up from your traditional green salad (kale, arugula, apple, candies pistachios, and the sage dressing). If your library has a copy, I’d definitely recommend it, and many of the recipes would go well with a more traditional upper Midwestern meal but be different enough to be interesting and memorable.
Here are some links to some of his other salad recipes.
posted by eviemath at 7:01 AM on July 23, 2022
Response by poster: These all look great - I'm going to make one of the super simple ones for the picnic and a couple of others to have around for lunches this week since I've been having real trouble eating healthy lunches. I'm definitely going to make mumimor's cauliflower salad since I got a really gnarly cauliflower at the farmers' market, but I think I might blanche the florets real quick - IME those cone shaped farmers' market cauliflowers can be really pungent and almost bitter.
Anyway, thank you! This is just the kind of thing I was looking for.
posted by Frowner at 7:37 AM on July 23, 2022 [3 favorites]
Anyway, thank you! This is just the kind of thing I was looking for.
posted by Frowner at 7:37 AM on July 23, 2022 [3 favorites]
in this context, does potatoes count as vegetables?
if so, quartered red potatoes roasted plus a dressing of mayo + mustard + sriracha and a garnish of scallions and sesame seeds is delicious.
On the topic of Italian bread salads...I hate cucumbers so I never add those but I load up on basil and add shallots both raw and slowly melted in olive oil that goes into the dressing. I also like the tomatoes roasted in the oven and adding little hunks of mozzarella.
posted by mmascolino at 8:21 AM on July 23, 2022 [1 favorite]
if so, quartered red potatoes roasted plus a dressing of mayo + mustard + sriracha and a garnish of scallions and sesame seeds is delicious.
On the topic of Italian bread salads...I hate cucumbers so I never add those but I load up on basil and add shallots both raw and slowly melted in olive oil that goes into the dressing. I also like the tomatoes roasted in the oven and adding little hunks of mozzarella.
posted by mmascolino at 8:21 AM on July 23, 2022 [1 favorite]
Oh! Mark Bittman's old How To Cook Everything book has a potato salad recipe which calls for just potatoes for the veg, and the dressing is a sort of vinaigrette involving about twice as much mustard - and using two mustards (half Dijon, half the stone-ground stuff). You can add other herbs if you want too. Here's a good take on the original recipe, where she mentions what she changed about it and briefly discusses what else can be changed.
posted by EmpressCallipygos at 8:57 AM on July 23, 2022
posted by EmpressCallipygos at 8:57 AM on July 23, 2022
* Broccoli salad
* Greek salad
* Superfood salad
* Watermelon-feta salad.
posted by NotLost at 12:05 PM on July 23, 2022
* Greek salad
* Superfood salad
* Watermelon-feta salad.
posted by NotLost at 12:05 PM on July 23, 2022
Also, avocado, beans, corn, cilantro, lime, plus peppers of your choice.
Optional additions: onion, tomato and cheese.
posted by NotLost at 12:07 PM on July 23, 2022
Optional additions: onion, tomato and cheese.
posted by NotLost at 12:07 PM on July 23, 2022
I make these lemon chickpeas quinoa salad.I don’t have preserved lemon so I add just lemon juice.I like adding some avocados and some cilantro too.I add some toasted bread and it’s a full meal.
posted by SunPower at 5:00 AM on July 24, 2022 [1 favorite]
posted by SunPower at 5:00 AM on July 24, 2022 [1 favorite]
Between this thread, the latest CSA haul, and the heat in NYC today, I've been gathering the means to make some salads to stow in the fridge and live off this week. This one I just found is making the cut - a mix of watermelon, cucumber, grapes, and snap peas, which bills itself as being hydrating as well as light and fresh. (I dunno about that, but it sounds good.)
posted by EmpressCallipygos at 5:26 AM on July 24, 2022 [1 favorite]
posted by EmpressCallipygos at 5:26 AM on July 24, 2022 [1 favorite]
Response by poster: An initial salad reportback:
I made the Smitten Kitchen Mediterranean Bell Pepper Salad recommended by nantucket for the picnic. It was very good and a big success - I used standard grocery store feta, olives and bell peppers but had farmers' market cucumber and sweet onions. I only had apple cider vinegar rather than red wine vinegar, but that didn't seem too big a deal. I added cherry tomatoes but I probably wouldn't bother next time. I would probably cut the salt by about 1/3. The recipe says that you can dress it right before serving or let it marinate; letting it marinate is IMO the better choice.
I also made mumimor's cauliflower salad - very more-ish even upon first mixing. I did par-cook the cauliflower. I had farmers' market cauliflower, onions and garlic and used Hellman's mayo and greek yogurt. The cauliflower was medium-small, so I only made 2/3C of the mayo/yogurt mix but I doubled the dijon. Since my cauliflower was par-cooked and less crunchy, I found myself thinking that toasted mustard seeds or something crisp would be a nice inclusion. Also it seemed clear that one could for instance add a little cumin and maybe some fenugreek while replacing the mayo with all-yogurt and have a different but delicious salad. Did not add lemon, tomatoes or fish roe. Some thinly sliced greens or herbs might also be nice, but it is delicious as-is.
Next up: smashed cucumber!
posted by Frowner at 11:11 AM on July 25, 2022 [3 favorites]
I made the Smitten Kitchen Mediterranean Bell Pepper Salad recommended by nantucket for the picnic. It was very good and a big success - I used standard grocery store feta, olives and bell peppers but had farmers' market cucumber and sweet onions. I only had apple cider vinegar rather than red wine vinegar, but that didn't seem too big a deal. I added cherry tomatoes but I probably wouldn't bother next time. I would probably cut the salt by about 1/3. The recipe says that you can dress it right before serving or let it marinate; letting it marinate is IMO the better choice.
I also made mumimor's cauliflower salad - very more-ish even upon first mixing. I did par-cook the cauliflower. I had farmers' market cauliflower, onions and garlic and used Hellman's mayo and greek yogurt. The cauliflower was medium-small, so I only made 2/3C of the mayo/yogurt mix but I doubled the dijon. Since my cauliflower was par-cooked and less crunchy, I found myself thinking that toasted mustard seeds or something crisp would be a nice inclusion. Also it seemed clear that one could for instance add a little cumin and maybe some fenugreek while replacing the mayo with all-yogurt and have a different but delicious salad. Did not add lemon, tomatoes or fish roe. Some thinly sliced greens or herbs might also be nice, but it is delicious as-is.
Next up: smashed cucumber!
posted by Frowner at 11:11 AM on July 25, 2022 [3 favorites]
Hope it's okay to post so late, but: I've been really enjoying artichoke salad lately. I use a bag of frozen artichoke hearts (defrosted and drained a bit), a can of chickpeas, a jar of roasted red peppers, some kalamata olives, olive oil, and lemon juice.
posted by kristi at 12:05 PM on July 25, 2022 [2 favorites]
posted by kristi at 12:05 PM on July 25, 2022 [2 favorites]
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Cucumbers make a good base for Greek salad - add some olives.
posted by kevinbelt at 7:05 AM on July 22, 2022 [5 favorites]