Tag Archives: summer salad

Simone’s Fregola Sarda Panzanella

Chef Simone’s Fregola Sarda Panzanella is a classic summer cookout staple. Filled with toasty fregola sarda and delicious summer vegetables like sweet peppers, cucumbers and cherry tomatoes.  The crisp vegetables offer a bright contrast to the tender cooked grains—Simone’s Summer Salad is the star of every BBQ.

SIMONE’S FREGOLA SARDA PANZANELLA
INGREDIENTS

I cup raw Fregola Sarda
2 cups hot water
Carrots
Celery
Fresh onion
Sweet peppers
Cucumbers
Cherry Tomatoes
Basil
     DIRECTIONS

– Boil the water and cook the Fregola. Once tender, drain and let cool.

-Dice all the veggies and toss with salt, pepper, olive oil and balsamic vinegar to taste.

-Once the Fregola is cool, mix with the prepped vegetables and sprinkle with fresh basil.

 

Refreshing Summer Salad Read more

Chef Simone’s Fregola Sarda Panzanella is a classic summer cookout staple. Filled with toasty fregola sarda and delicious summer vegetables like sweet ...

Umbrian Lentil Salad

It’s the middle of summer and the last thing anyone wants to do in the [sometimes unbearable] heat is spend a long time hovering around the stove to make dinner. Enter Umbrian Lentil Salad –one bite of this vibrant dish and you’ll instantly be transported to the refreshing Mediterranean seaside. This healthy and delicious salad is filled with fresh vegetables–making it fantastic as a snack, side, or light meal. And best of all, it’s simple to prepare!

Umbrian Lentil Salad

Ingredients

2 cups lentils
1 bay leaf
1 carrot, peeled and diced
1 celery stalk, diced
1 medium red onion, diced
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons fresh parsley, minced
1 teaspoon fresh thyme, minced
8 ounces Feta, crumbled or cubed
Kosher salt
Fresh cracked black pepper

Directions

1. Place lentils and bay leaf in a large pot and cover with 3 inches of water.Bring to a boil then reduce and simmer for 30 minutes.
2. Drain the lentils well and spread them on a baking sheet. Drizzle with vinegar and olive oil and let cool.
3. While the lentils cool, sauté the onion, carrot, and celery together in a pan with a little olive oil until they are slightly soft. Season with salt and pepper.
4. Remove from heat and add herbs. Combine cooled lentils with sautéed vegetables and Feta and stir gently.
5. Refrigerate for at least 1 hour–this is what makes it perfect for a hot day!
6. Serve with a bit of Feta on top.

Download a printable version of the recipe here!

A quick and healthy dish for summer Read more

It's the middle of summer and the last thing anyone wants to do in the [sometimes unbearable] heat is spend a long ...