Watermelon and Feta Salad

For years I have been intrigued by the images of Watermelon and Feta Salads appearing with some regularity around this time. But I have struggled with wrapping my head, or rather I should say my palate, around the seemingly far-fetched sweet and savory combination of sweet, crunchy watermelon, salty feta cheese, marinated red onions, and sweet, refreshing mint. In spite of all of the appealing photos and mouthwatering descriptions of this salad, I have remained hesitant. Could it really be the delicious, refreshing, most perfect summer salad everyone who has ever made or tasted it said it was? Whether I was out to prove you can't believe everything you read, satisfy a curiosity, have an opinion about something I had never actually tasted, or succumb to the fact I was yet again going to be late to the 'party', I cannot say.  More than likely it was a combination of all of them. Curiosity and FOMO finally got the best of the me.

So let me just cut to the chase. The Watermelon and Feta Salad was more mind-blowing delicious and refreshing than I could have ever imagined. 

It's been awhile since I went down the recipe rabbit hole, but I felt it was necessary to do some due diligence before making the salad I had so many reservations about. While there were an endless number of watermelon and feta salad recipes to choose from, I quickly narrowed my choices down to Ottolenghi's Watermelon and Feta Salad and the Watermelon, Feta, and Black Olive Salad Nigella Lawson shared more than twenty years ago. Both salads were made with watermelon, feta, and red onions. However, Ottolenghi's used basil as the herb and lemon as the citrus, while Nigella's used (spear)mint and limes. The flavor combination of watermelon, feta, red onions, mint and limes appealed to my curious palate's interest more. But the tipping point had everything to do with the salad's presentation. Triangles won out over chunks.

To temper the 'bite' of the red onion, they are very thinly sliced and then marinated in freshly squeezed lime juice. This 'quick' pickling creates a more tender, slightly sweet onion. Using a mandoline makes thinly slicing the onions easier, but a very sharp knife will work too. 

Important note: The lime juice combined with extra-virgin olive oil will be used as a 'dressing' for the salad. So do not throw the lime juice away after you add the marinated onions to the salad.

Look for a ripe, sweet, seedless watermelon at the grocery store or Farmer's Market. This recipe calls for a piece of watermelon about 3 1/2 pounds. But since most watermelons generally weigh more, you will have enough leftover to eat as a snack after you make the salad. The best way to cut the watermelon when making this salad is to first cut it in half. Then cut 3/4" slices from one of the halves (or both if you have a very small watermelon). Cut each slice in half, and then cut each piece into 4-5 triangles. After cutting off the rind, slice each 'triangular' piece of watermelon lengthwise to create 'thinner' pieces.

Arrange the pieces of watermelon on a large platter. There is no one 'right' way to do this. Just create beautifully.

Next to the ripe, sweet, seedless watermelon, the feta cheese is an equally critical ingredient. Choose the wrong feta and your opinion of this fabulous salad will be skewed. So is there a best feta cheese to use? The short answer is 'yes'. According to Serious Eats you want either an imported or domestic sheep's milk-feta as it has "a much creamier texture and a flavor that balances the saltiness with the characteristic funk of sheep's milk". The creaminess of the cheese when contrasted with the crunchiness of the watermelon gives way to the most highly flavorful, refreshing salad. I used a Bulgarian Feta (and loved it), but any good quality sheep's milk Feta cheese can be used. Note: Do not use a cow's milk feta in this salad as it has a dry, crumbly, and saltiness without tang texture.

After layering on the triangular slices of feta, marinated red onions, and chopped fresh mint, the Watermelon and Feta Salad is finished with the lime juice/olive oil dressing and some freshly cracked black pepper. Unlike Nigella's recipe, the dressing is drizzled over the salad instead of having it mixed in with all of the salad ingredients. You could toss the salad together at the table after everyone has seen it, but you don't have to.

The Watermelon and Feta Salad is the most refreshing summer salad I have eaten. I was beyond surprised at the incredibly delectable flavor explosion on my palate. The hype around this salad was, is real. 

There are just two downsides to the Watermelon and Feta Salad. To start, it's one best enjoyed immediately after it's made. In other words, it can't be prepared the night before or even hours before. But because this salad comes together easily, that downside is hardly a deterrent. The second and maybe the most important drawback is that it's a summer seasonal salad. Once the summer watermelon season is over, the Watermelon and Feta Salad must go on hiatus until the next year. So don't wait too long before you make it. Because once you taste it, I promise once won't be enough.

Recipe

Watermelon and Feta Salad

Serves 8

Ingredients

1 medium sized red onion

2 limes, squeezed

4 Tablespoons extra-virgin olive oil

3 1/2 pounds (slightly more than 1.5 kilograms) seedless, ripe watermelon, chilled

7-8 ounces (193-220g) good quality feta (sheep's milk) 

5-6 sprigs of fresh spearmint mint, leaves removed, coarsely chopped, plus more for garnish

Black pepper

Directions

1. Using a mandoline or very sharp knife, thinly slice the red onions.

2. In a small bowl add in the sliced red onions and lime juice. Set aside.

3. Cut the watermelon into 3/4 inch slices. Cut each slice in half. Then cut it into triangular pieces. Remove the rind.  Cut each triangular piece in half lengthwise to create thinner triangular pieces. Arrange the watermelon on a large platter.

4. Cut the feta into smaller sized triangular shapes. Arrange on top of the watermelon slices.

5. Arrange the marinated red onions evenly on the platter. Add the extra-virgin olive oil to the lime juice. Stir and pour over the watermelon and feta salad.

6. Sprinkle the coarsely chopped mint over the top. Finish with some freshly cracked black pepper. Garnish with some fresh mint sprigs, if using.

7. Serve immediately.

Notes: (1) This recipe was inspired by multiple sources, but most by Nigella Lawson's. (2) I used a piece of Bulgarian Feta from the deli of one of the grocery stores I frequent. If you can't find it, look for another sheep's milk Greek cheese. Because there are so few ingredients in this salad, quality matters.

Door County Wisconsin (2022)

Blueberry Pie Baked French Toast Casserole

While it already feels like time moves way too fast what if, hypothetically speaking, we could just fast forward to September? And skip these energy zapping, dreadfully hot, humid, triple digit heat index days. (Yes, I know some of you thrive in the heat and are now collectively thinking this may be one of the worst ideas you have ever heard.) Why would I even suggest such a ludicrous idea? I could give you a litany of reasons, but will instead give you only one. I do not want anyone to think twice or have any guilt about heating up the house to bake up a batch of cookies or more importantly, be deterred from making this Blueberry Pie Baked French Toast. Because, if anything is worth turning the oven on for during the oppressive July and August heat, it would be this luscious Blueberry Pie Baked French Toast. In other words, if we have no choice but to endure the sweltering summer weather, there is no reason why we shouldn't make the best of it.

With blueberry season getting into full swing, this sinfully good Blueberry Pie Baked French Toast Casserole is one way to get your fill of those delicious sweet berries. Between the blueberries in the casserole and a blueberry sauce drizzled over the it, you are bound to be in blueberry heaven.

Almost everyone has a recipe for a blueberry french toast casserole. Some are made with cream cheese, some use challah or brioche, some are studded with dollops of mascarpone, some are made with various kinds of custards, and some use as many as a dozen eggs. 

This one is made with a day old baguette cut into thick one inch slices, a custard comprised of milk, half-and-half, and whipping cream, seven eggs, fresh blueberries, lots of cinnamon, and butter-brown-sugar-cinnamon crust. Freshly whipped cream and a homemade blueberry sauce add to french toast casserole's decadence. 

Two cups of fresh blueberries in the french toast and two cups of fresh blueberries in the lovely blueberry sauce help to create one heck of a berry-licious breakfast dish. 

Like most baked french toast casserole recipes, this one too is made the night before to allow time for the 'custard' mixture to be absorbed in the bread to create a bread pudding-ish texture. For the best results, first dip each piece of bread in the custard mixture before placing them in the buttered casserole dish. Then pour all of the remaining custard over the top. What differentiates this french toast recipe from all of the others is the crunchy, buttery, cinnamony topping that adds both incredible flavor and texture.

Baking time ranges somewhere between 45-50 minutes in a preheated 375 degree (F) oven. For the first half of the baking time, the french toast is lightly covered with aluminum foil. Removing the foil for the second half helps ensure the 'crust' turns a beautiful golden brown. 

The recipe is simple and straightforward. With the french toast casserole assembled the night before, breakfast and brunch will feel relatively stress-free. A bonus for anyone who isn't a morning person. The only thing left to do on the morning of serving it is to make the blueberry sauce (although that too could be made the night before) and whipping up the cream. Whatever you do, don't skip serving it with some freshly whipped cream!

Comfort food satisfying, impressive, scrumptious, and slightly decadent, this Blueberry Pie Baked French Toast Casserole will make a weekend breakfast or brunch feel like a special occasion. Even on a scorching hot summer day, it's definitely worth turning on the oven for. 

Recipe

Blueberry Pie Baked French Toast Casserole

Serves 6-8

Ingredients

Blueberry Sauce

2 cups (270g) fresh blueberries

1/2 cup water

1/2 cup (100g) granulated sugar

1 1/2 teaspoons freshly squeezed lemon juice

French Toast Casserole

2 Tablespoons unsalted butter, room temperature

16 ounce baguette, day old, cut into 1" slices

7 large eggs

1 cup half and half

1 cup heavy whipping cream (see notes)

1 cup whole milk

2 teaspoons vanilla

2 Tablespoons granulated sugar

1 teaspoon cinnamon

1/2 teaspoon Kosher salt

2 cups (270g) fresh blueberries

1/2 cup (113g) unsalted butter, room temperature

3/4 cup (150g) light brown sugar

4 Tablespoons all-purpose flour

2 Tablespoons maple syrup or corn syrup

1 1/4 teaspoons cinnamon

1/4 teaspoon Kosher salt

Whipped Cream

1 cup heavy whipping cream

1 heaping Tablespoon confectionary sugar

Directions

French Toast Casserole

1. Generously butter an 11" round or 9"x12" (or equivalent) casserole dish with the 2 Tablespoons of room temperature unsalted butter. Set aside.
2. Slice bread into 1 inch thick slices. Set aside.
3. In a large bowl, combine the eggs, half-and-half, heavy, whipping cream, milk, sugar, vanilla, cinnamon, and kosher salt. Mix until well combined (no yellow egg streaks).
4. Dip each slice of bread into egg mixture and begin to line the prepared casserole dish by either standing up the slices or overlapping them. Drop in the two cups of blueberries, pressing some of the berries down between the bread slices. Pour remaining egg mixture evenly over the bread slices. Cover dish tightly with plastic wrap and refrigerate overnight.
5. To make brown sugar topping mix the butter, brown sugar, maple (or corn) syrup, cinnamon and Kosher salt in a medium bowl until well blended. 
6. Remove the french toast casserole from the refrigerator. Drop spoonfuls of the brown sugar topping evenly over the top.

7. Preheat oven to 375 degrees (F).
8. Place casserole on large baking sheet. Cover loosely with aluminum foil. Bake for 20-25 minutes covered. Remove the aluminum foil and continue baking for another 25-30 minutes or until the french toast casserole is done. To check for doneness, press down lightly in the center of the casserole to check to make certain the custard has set.
9. Let the french toast casserole rest for 10-15 minutes before serving. Drizzle some of the blueberry sauce on top of the casserole. Serve the remaining sauce and the whipped cream on the side. Note: Any leftovers can be stored covered in the refrigerator. They reheat up perfectly in the microwave.

Blueberry Sauce

1. In a small saucepan, combine the blueberries, water, sugar, and lemon juice.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook until the sauce has thickened (approximately 10-15 minutes). Remove from the heat. Pour into a heat proof container or jar.
4. Transfer to a sauce boat or small bowl when ready to serve.

Whipped Cream

1. In a medium sized bowl add in the whipping cream and confectionary sugar. Beat with a hand mixer until sturdy soft peaks form. Use immediately or cover and chill in the refrigerator until ready to use.

Notes: (1) You could also use 2 cups of half and half and 1 cup whole milk, instead of 1 cup each of half and half, whipping cream, and whole milk. (2) The recipe calls for the use of a day old baguette. You could use a 16 ounce loaf of brioche cut into 1" slices instead for a more decadent french toast casserole. But it's really, really good using a baguette.

Beef and Caramelized Onion Quesadillas

In a little over a month we are headed back out West. Along with a million of our closest friends we will be hiking in the Badlands and Rocky Mountain National Park (RMNP). The trip to the Badlands will a first for all of us, however, I will be the only one having the most familiarity with RMNP. While I wouldn't exactly consider myself on expert on Colorado's most famous national park, I have probably been there at least a dozen times in the last two decades. Although I have never been there in the summer (I'm not a big fan of crowds). Being the 'planner' for one leg of the trip is a kind of double-edged sword. On one hand, my Type A personality couldn't be happier being the one planning the itinerary and making the hiking/sightseeing recommendations in one of my happy places. Yet, on the other hand, the pressure to make the experience the 'best-ever' for everyone will weigh heavily on me. Because at the end of day, I just want them to be as taken in by and smitten with the sheer beauty of RMNP as much as I am. Wish me luck on accomplishing that goal!

Speaking of recommendations. I have one for you. Make these to-die-for Beef and Caramelized Onion Quesadillas. Because as far as quesadillas go, these are divine. 

Century old humble food, quesadillas are one of those foods almost everyone loves. Whether served as an appetizer or as the main course, they can be incredibly satisfying. Yet, no matter how many times you have eaten them, they can still have some element of surprise. 

Ground beef mixed with a homemade smoky, sweet BBQ spice mixture, sweet, golden caramelized onions, and lots of thickly grated cheese layered between two flour tortillas are what elevates these quesadillas to a sinfully delicious level. If your were looking to make and serve a slightly decadent quesadilla, your search is over. As these craveworthy Beef and Caramelized Onion Quesadillas bring new meaning to the concept of simple food.

These savory Beef and Caramelized Onion Quesadillas can be served as either a hearty appetizer, for lunch, or for dinner. Jazz them up by serving them with some chunky salsa, sliced avocado or guacamole, sliced green onions, sour cream or crema, sliced jalapeños, and/or hot sauce. 

You can make the BBQ spice mixture in advance. The recipe below gives you enough to make these quesadillas twice. While I prefer to make my caramelized onions on the day I am using them, you can make them a day ahead. Just store them covered in the refrigerator and reheat them slightly (to get them to room temperature-ish) in the microwave before you begin assembling the quesadillas. Note: It takes about 4-5 minutes to make each quesadilla. Keep the quesadillas warm in oven on a baking sheet until you finish making all of them.

I am going to make one more recommendation (because that's what I love to do). If you are looking for a somewhat effortless, easy, and impressive Tex-Mex dish to make for your summer meals and gatherings, put these Beef and Caramelized Onion Quesadillas on the top of your list. I won't at all be surprised if you are still making them when the fall comes around. 

Recipe

Beef and Caramelized Onion Quesadillas

Serves 5-7 for dinner, serves 8-10 for hearty appetizers

Ingredients

BBQ Spice Mix

2 Tablespoons dark brown sugar

1 1/2 Tablespoons Kosher salt

1 Tablespoon paprika

1 Tablespoon Chipotle chili powder or chili powder

1 Tablespoon onion powder

1 Tablespoon garlic powder

2 teaspoons black pepper

Caramelized Onions

2 pounds (920g) sweet yellow onions (about 4 large), peeled and cut into 1/4 slices

2 Tablespoons unsalted butter

2 Tablespoons extra-virgin olive oil

Kosher salt

Beef Quesadillas

1 (455g) to 1/4 pounds (570g) 85/15 ground beef

1/4 cup BBQ Spice Mix

2-3 Tablespoons water

10-12 (10 inch) soft flour tortillas (from a 16 ounce bag)

4 cups thickly shredded Mexican Cheese Blend or a Cheddar/Monterey Jack Blend  OR 2 cups shredded mozzarella and 2 cups of a shredded Mexican Cheese Blend (see notes)

Extra-virgin olive oil

Topping Options

Jar of your favorite salsa (I like this one)

Sour cream or Crema

2 Avocados sliced or guacamole

2-3 Sliced green onions

2-3 Thinly sliced jalapeños 

Directions

BBQ Spice Mix

1. In a medium sized bowl, mix together all of the spice ingredients.

2. Store in an airtight jar. Note: Spice Mixture will be good for up to a year.

Caramelized Onions

1. In a large (14") nonstick skillet, heat the butter and olive oil over medium heat.

2. When butter has melted, add the onions and lightly sprinkle with Kosher salt. Cook for approximately 10 minutes, stirring frequently, until the onions have softened and are beginning to become translucent.

3. Reduce the heat to medium-low and continue cooking for another 35-55 minutes, stirring every 10-15 minutes, until the onions are golden and have caramelized. 

4. Remove from the heat. Transfer to a bowl. Let come to room temperature.

5. Onions can be made in advance. Cover and store in the refrigerator. Bring to room temperature before using. Note: Caramelized onions will be good for at least a week stored in the refrigerator.

Beef Quesadillas

1. Preheat oven to 200 degrees (F)

2. Place the beef in a large nonstick skillet. Cook over medium-high heat, breaking up the pieces with a metal spatula or wooden spoon, until browned.

3. Add the quarter cup of the BBQ spice rub and 2-3 Tablespoons of water. Stir to combine. Cook until the water has been absorbed and all of the beef is well coated (approximately 2 minutes).

4. Remove from the heat. For easy assembly divide the beef into 8 (or up to 10) mounds. 

5. Heat 1 teaspoon of olive oil in a medium sized cast iron pan or skillet. When the oil has warmed, place a tortilla in the pan. Immediately top with about a 1/4 cup of the beef, 1/2 cup of the cheese(s), and about 2 generous Tablespoons of the caramelized onions. Top with another tortilla, press down lightly. Cook until the bottom tortilla is golden brown. Flip the quesadilla and continue cooking another 2 minutes or until the bottom tortilla is golden brown and the cheese(s) has melted. Remove from the pan and place the quesadilla on a baking sheet. Put in the oven to keep warm while you finish making the remaining quesadillas.

6. Repeat with the remaining ingredients adding 1 teaspoon of olive oil each time you make a quesadilla.

7. Cut the quesadillas in quarters (do not cut smaller than quarters). Arrange on a platter and serve with a variety of topping options.

8. If you have any leftovers, reheat in a skillet as reheating in a microwave will cause the tortillas to get soft.

Notes: (1) The inspiration for the Beef and Caramelized Onion Quesadillas came from Holly Erickson and Natalie Mortimer's cookbook "The Modern Proper: Simple Dinners for Every Day". (2) I used Tillamook's Farmstyle Thick Cut Mexican Cheese, thick cut style, as it contains cheddar, monterey jack, queso quesadilla, and asadero cheeses. If you can't find this cheese, look for another high quality Mexican Cheese blend or a sharp cheddar and monterey jack cheese blend. Do not use finely shredded cheeses.

Lake Powell, Page, Arizona (March 2022)

Corn Dip

All it took was a three day trip to Nashville to convert me into a country music fan. Almost immediately I was lulled in by the story telling music that spoke to my soul. Seven months later I went to my first outdoor country music concert. Not just any concert, mind you, but a five plus hour concert featuring some of my favorite artists. Hearing Old Dominion, Carly Pearce, Dan and Shay, and Kenny Chesney perform their music live has now made listening to their songs on my headphones or while driving in the car a kind of religious experience. As their words now resonate even deeper into my newly discovered country music loving soul. If I were forty years younger it's quite possible I might find myself on the verge of becoming a country music concert groupie. I suppose I will have to find other ways of putting my growing cowboy boot and cowboy hat collections to good use!

   

And all it will take is one bite of this slightly addictive, luscious, creamy with a bit of a kick, Corn Dip for you to fall deeply, madly in love with this ultimate summer gathering appetizer. If it were possible for a dip to speak to your soul, this would be the one.  Next to the BLT Dip, this may be the most crowd pleasing, standing ovation worthy dip on the blog. I dare you not to love it.

If you are a fan of elote (grilled corn slathering in a spicy, creamy sauce and topped with cojita cheese) you may find yourself being equally smitten with this craveworthy Corn Dip. However, unlike elote and some elote dips, this one is served chilled. Although it uses canned versus grilled (or sautéed) corn, no flavor is sacrificed and it's even easier to make.

Simply served with some scoop style corn chips or Frito Scoops, this will be the Corn Dip everyone will gravitate towards and hover over. 

There are several keys to making this chunky dip great. First, you need drain the canned corn (even if it's vacuum sealed), the chopped jalapeños, and chopped green chiles. If you don't, that liquid will create a runny, rather than hefty like texture. Second, you definitely need to use a full-fat sour cream, not a low-fat sour cream. Third, absolutely use a good quality mayonnaise such as Hellman's or Best Foods mayonnaise as it sets up perfectly chilled. And, last but not least, use a thicker cut shredded cheese mixture. Using a three or four cheese blend (preferably a Mexican blend) kicks up the flavor of this Corn Dip up a few more notches (see notes below). 

Not counting the time it takes to dice the red pepper and thinly slice the green onions, the dip comes together in less than five minutes. Allowing the Corn Dip to chill in the refrigerator for at least four hours or overnight will allow all of the flavors to develop. 

Because the corn dip is served chilled rather than baked in the oven, it's a refreshing appetizer on a hot summer day. 

There may be no better way to welcome in the Fourth of July weekend that putting out a bowl of the Corn Dip with piles of tortilla chips or Fritos Scoops. Just like your favorite (country music) songs, more than likely you will put it on repeat and won't tire of enjoying it all summer long.

If you are invited to a potluck this weekend or this summer bring this almost effortless to make Corn Dip! Don't be surprised if it upstages all of the other appetizers! The recipe makes enough to serve 8-10 people. 

We may have all had versions of either an elote or corn dip before. Some we may have loved, some we may have found a tad disappointing. However, I am guessing you haven't had one as insanely scrumptious and chunky as this one before. The combination of chopped (mild) green chiles and fire-roasted (hot) jalapeños gives this highly flavorful Corn Dip some great heat that is ever so slightly tempered by the sour cream and mayonnaise. 

If, by some chance, you have never had Corn Dip, it's never too late to join the party and become a fan!

And here's to wishing everyone a safe, happy holiday weekend!

 

Recipe

Corn Dip

Serves 8-10 as an appetizer

Ingredients

3 - 11 ounce cans (936g) whole kernel sweet corn, drained (see notes)

2 - 4 ounce cans (226g) chopped green chiles (mild), drained

4 ounce (113g) can fire-roasted (hot) chopped jalapeños, drained

2-3 green onions (green and white parts), thinly sliced

1 large red sweet pepper, seeds removed, cut into a small dice

1 cup (230 g) good quality mayonnaise (see notes)

1 cup (240g) sour cream (do not use low-fat sour cream)

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder 

16 ounces (454g) thick cut shredded Mexican Cheese or Sharp Cheddar Cheese (see notes)

Scoop style corn chips or Fritos Scoops

Optional: Thinly sliced jalapeño for garnish and/or sprigs of cilantro for garnishing

Directions

1. In a large bowl, mix together the corn, green chiles, jalapeños, green onions, red pepper, mayonnaise, sour cream, Kosher salt, black pepper, and garlic powder. Stir until blended.

2. Add in the cheese and stir until combined.

3. Transfer to your serving bowl. Cover and refrigerate at least 4 hours or overnight.

4. Serve with scoop style corn chips or Fritos Scoops.

5. Leftovers (if there are any), covered and chilled in the refrigerator, will be good for 3-4 days.

Notes: (1) I used Del Monte Summer Crisp Whole Kernel Sweet Corn. Even though it was vacuum packed, I still let it drain in a colander before mixing with all of the other ingredients. (2) Highly recommend using Hellman's or Best Mayonnaise. (3) I used Tillamook's Farmstyle Thick Cut Mexican Cheese, thick cut style, as it contained cheddar, monterey jack, queso quesadilla, and asadero cheeses. If you can't find this, look for another high quality Mexican Cheese blend, a sharp cheddar and monterey jack cheese blend, or use all sharp cheddar cheese. Do not use a finely shredded cheese.

Buckingham Fountain, Chicago, IL (June 2022)

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Many years ago I learned a really important lesson. Eating simply and eating beautifully are not mutually exclusive concepts. Sometimes we are so hungry we don't really care how the meal is plated. Or we don't think a meal for 'one' is worth the effort (spoiler: you are always worth the effort). But then there are those other times, when how the meal is plated suddenly makes us feel ravenous. Even if just five minutes earlier we weren't at all hungry. Proof that we always eat first with our eyes. 

I am going to cut right to the chase with this post. This is a very simple, very easy salad. No break the bank ingredients like prosciutto or burrata (although you could most certainly add them if you are looking to make a more substantial salad), no hours in advance of prep time, and other than a knife and a cherry pitter you don't need a multitude of kitchen gadgets. This Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is the kind of salad perfect to make on a hot day when you don't feel like turning on the oven, to bring to a summer gathering, to make as your 'house salad' whether or not you own a lake house, when you want to impress your friends, a reason to have a gathering, and easy enough to make during the week. In other words, this is one helluva salad! 

But there's more! The Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is best example of seasonal eating. Everything in this salad is now in season. Peaches, tomatoes, cherries, and fresh herbs. Even fresh peas, the optional ingredient that makes for an even more beautiful presentation. But if you can't find them, don't let that be a deal breaker. You really want this salad in your life. And you especially want the honey herbed vinaigrette!

I didn't intend to make this salad with two kinds of cherries but the Farmer's Market had them, so I thought why not! The salad can be made with all red sweet cherries, all Rainier cherries, or a combination of both. Use what's available (or on sale!). 

Yellow peaches cut into wedges were used here, but you could also use white peaches. I tend to like the slightly sweeter yellow peaches. In addition to cherry tomatoes, there were also a red, yellow, and heirloom tomato in the salad. I would recommend using at least two kinds of tomatoes for both color and flavor. A trip to the Farmer's Market or grocery store might help you decide which ones to use. The tomatoes are cut into wedges, but the cherry tomatoes are cut either in half or in quarters to add depth, interest and texture to the salad.

Making the Honey Herbed Vinaigrette is, yes, you guessed it, easy. All of the ingredients go into a jar (one having a lid that seals. After a few vigorous shakes your vinaigrette is done! That's it. I like using a canning jar to make this vinaigrette. If I make the dressing an hour or two before using, all I need to do is shake it al up again. And, if by chance there are any leftovers, the sealed jar goes into the refrigerator. If you are taking the salad over to a friends, the vinaigrette travels well in the jar. 

But let me talk a little more about this highly flavorful, herby vinaigrette for just a moment. From the lusciousness of the olive oil, to the sweetness of the honey tempering the sharpness of the balsamic vinegar, to the shallots and garlic giving it a subtle bite, and to the fresh herbs adding not only to its' aroma but to its' rather addictive flavor, this vinaigrette is to die for. In addition to serving it on salads, I could also see it being used a great dipping sauce for thick slices of bread. 

If you are serving the Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette as either a first or main course, I would encourage you to serve it with some fresh or grilled bread. I grilled up some thick slices of leftover No Knead Rustic Artisan Bread brushed with olive oil. However, I would happily serve it with a baguette, some sourdough, or Italian bread. 

I honestly can't gush over this simple, yet gorgeous, scrumptious Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette enough. I could probably do an 18 minute TedTalk about it because it's so spectacular. And just in case anyone needed convincing on just how mouthwatering delicious the combination of stone fruits, tomatoes and arugula is. Especially when they drizzled with an intoxicating honey herbed vinaigrette. 

Recipe

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Serves 4-5

Ingredients

Honey Herbed Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 Tablespoon honey

1 small shallot, minced 

1 clove of garlic, minced

2 Tablespoons, fresh basil, chopped

1 Tablespoon, fresh oregano, chopped

1 Tablespoon, fresh thyme, chopped

1/4 rounded teaspoon Kosher salt

1/8 teaspoon black pepper

Salad

2-3 large handfuls of baby arugula

2 large yellow peaches, cut into wedges (you should be able to get 10-12 wedges from each large peach)

3 dozen sweet cherries, pitted and cut in half (use all red cherries, Rainier cherries, or a combination of both)

8-10 cherry tomatoes, some cut in half, some cut in quarters

3 tomatoes, cut into wedges (choose a combination of red, yellow and/or heirloom tomatoes)

Fresh basil for garnish

Optional: Fresh peas in their pod

Fresh or grilled bread, for serving

Directions

Honey Herbed Vinaigrette

1. Put all of the ingredients in jar. Place lid on top and twist tightly. Shake until the vinaigrette is well blended. Use immediately or let sit on counter for several hours before using. 

2. Store any leftovers in the refrigerator.

Salad

1. On a large (about 10"x12" or 10"x14") preferably white platter, begin with creating a bottom layer of the salad with the arugula.

2. Arrange the cut tomatoes wedges and peaches on top of the arugula.

3. Then layer on the cut cherry tomatoes and cut cherries.

4. Drizzle on half of the dressing. Place the remaining the dressing in a bowl to serve on the side.

5. Top with some sprigs of fresh basil. And pea pods if using (not a deal breaker)

6. Serve immediately with thick slices of crusty or grilled bread.

Note: (1) I also topped this salad with fresh peas because they are in season. They are optional, but they make for an ever more beautiful presentation. (2) I liked the simplicity of this salad. But feel free to had some prosciutto and/or burrata to this salad if you are looking to having be more of a 'main course' salad.