salad

Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
- Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Kohlrabi and apple slaw in a white bowl and garnished with purple basil.

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

2 medium kohlrabi bulbs, peeled and julienned
2 apples (Granny Smith or Honeycrisp work well), cored and julienned
1 small shallot, finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves, minced
3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Spoonful of kohlrabi and apple slaw being served.

Serving Suggestions for Kolhrabi and Apple Slaw:

Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

Plate of kohlrabi and apple slaw topped with blue cheese crumbles. — ***Here I topped my apple slaw with blue cheese crumbles. Delicious add on!***

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

5 from 1 vote

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Prep Time 20

Servings 6

Ingredients

2 medium kohlrabi bulbs peeled and julienned
2 apples Granny Smith or Honeycrisp work well, cored and julienned
1 small shallot finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves minced
3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
Salt and pepper to taste

Instructions

STEP 1: PREPARE THE KOHLRABI AND APPLES

Peel the kohlrabi bulbs and julienne.
Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

Pour the dressing over the kohlrabi and apple mixture.
Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Give it a final toss before serving and garnish with additional herbs, if desired.

Zesty Orzo Pasta Salad

Hey there, fellow foodies! Today, I’m thrilled to share with you one of my favorite summer recipes that’s sure to add a burst of flavor to your seasonal get-togethers. This is a recipe that I recently took to a baby shower and a ptoluck, and so many reached out to me asking for the recipe.

If you’re looking to elevate your pasta salad game with a nontraditional twist, then my Zesty Orzo Pasta Salad is just what you need. With its vibrant combination of orzo, lemon, dill, and a host of fresh ingredients, this dish is perfect for those warm summer days when you crave something light, refreshing, and absolutely delicious. Plus, it’s a quick and easy crowd-pleasing recipe that takes minimal ingredients, thanks to using a popular store-bought vinaigrette.

Why Use Orzo Instead of Other Traditional Pasta Salad Noodles?

You might be wondering why orzo is the pasta of choice for this salad. Here are a few reasons why orzo stands out:

Texture and Size:

Orzo, which resembles large grains of rice, offers a delightful texture that traditional pasta shapes like elbows or rotini can’t match. Don’t worry, its still very filling and can feed a crowd. Its small size allows it to absorb the dressing more effectively, ensuring each bite is packed with flavor, making it the perfect base for this zesty pasta salad.

Versatility:

Orzo is incredibly versatile and can be used in a variety of dishes beyond pasta salad, such as soups and pilafs. Its neutral taste allows it to blend seamlessly with a range of ingredients and dressings.

Visual Appeal:

The unique shape and size of orzo adds a sophisticated touch to your pasta salad. It’s a simple way to elevate the presentation of your dish, impressing your guests with minimal effort.

The Role of Fresh Ingredients in my Zesty Orzo Pasta Salad

Cherry Tomatoes:

Why Slice Cherry Tomatoes in Half for Pasta Salad?

Slicing cherry tomatoes in half for your pasta salad is a small step that makes a big difference. Here’s why:

Flavor Distribution: Halved cherry tomatoes release their juices, which mix with the dressing and enhance the overall flavor of the salad. Whole tomatoes might not integrate as well, leaving pockets of blandness.
Texture Balance: Slicing the tomatoes ensures they are easier to eat. Whole tomatoes can be too large, disrupting the texture balance of the pasta salad.
Visual Appeal: Halved cherry tomatoes add a pop of color and a more elegant appearance to your salad. They also make the salad look more appetizing and well-prepared.

Tip: Slice your cherry tomatoes length-wise. I know this sounds odd, but I’ve found that it keeps the seed pockets intact.

Tip: Use a serrated knife to cut tomatoes. The texture of the serrated knife easily saws through the prtective skin of the tomatoes.

Tip: I prefer to cut my tomatoes one at a time, but I’m no stranger to being strapped for time. If you’re in a hurry, The Kitchn has a great tutorial on“How to Slice a Bunch of Cherry Tomatoes at Once”.

English Cucumber:

English cucumbers are a fantastic choice for pasta salads due to their crisp texture and mild flavor. They add a refreshing crunch without overpowering the other ingredients. Plus, their thin skin means you don’t need to peel them, saving you time and effort.

Feta Cheese:

Feta cheese brings a tangy, salty flavor that pairs beautifully with the fresh vegetables and zesty dressing. Its crumbly texture ensures it’s evenly distributed throughout the salad, adding little bursts of flavor in every bite.

Fresh Dill:

Dill adds a wonderful herbaceous note that vibes well with the lemon and basil vinaigrette. Its bright, slightly tangy flavor enhances the overall freshness of the salad, making it perfect for summer.

Lemon Zest:

Lemon zest is a key ingredient that shouldn’t be overlooked. It adds an intense lemony aroma and flavor that lemon juice alone can’t provide. It’s the secret ingredient that takes this salad from good to great.

Red Onion:

Red onion adds a pop of color and sharp taste that offsets the zestiness of the dressing. It also adds another layer of crunch to the pasta salad.

How to Make a Flavorful Pasta Salad

Creating a flavorful pasta salad is all about balancing textures, flavors, and freshness. Here’s a step-by-step guide to ensure your Zesty Orzo Pasta Salad is a hit:

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

Note: This recipe feeds 6-8 people.

Ingredients:

1 lb of uncooked Orzo pasta
1/2 a bottle (about 8 oz) of Newman’s Own Lemon Basil Vinaigrette (or your favorite ready-made vinaigrette)
1 pint of Cherry Tomatoes – Sliced in half
1 English Cucumber – diced
1/4 cup Red Onion – diced
10 oz of crumbled feta cheese
1 – 2 tablespoons of Fresh Dill – chopped, more if desired
1 tablespoon of Lemon Zest
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

Instructions:

Cook the Orzo: Start by cooking the orzo pasta according to the package instructions. Make sure to cook it al dente, so it retains a slight bite and doesn’t become mushy when mixed with the other ingredients. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down. This step is crucial for achieving the perfect texture for your salad.
Combine Ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced English cucumber, diced red onion, crumbled feta cheese, vinaigrette, lemon zest, and chopped dill. Gently toss everything together until evenly coated.
Season to Taste: Taste your pasta salad and add salt and pepper as needed. The feta cheese adds a nice salty tang, so be mindful not to over-salt.
Chill and Serve: For the best flavor, let the pasta salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully. Serve cold, and enjoy the burst of fresh, zesty flavors!

Why Choose Ready-Made Lemon Basil Vinaigrette?

A ready-made dressing that delivers complex flavors without the need for multiple ingredients will save you time. For this recipe, I prefer to use Newman’s Own Lemon Basil Vinaigrette, which I keep as a staple dressing in my pantry. It is a fantastic choice for this pasta salad because it combines the zesty brightness of lemon with the aromatic flavor of basil. Plus, choosing a high-quality vinaigrette like Newman’s Own ensures you’re using a product made with wholesome ingredients.

Tips for the Perfect Summer Pasta Salad

Creating the perfect summer pasta salad goes beyond just following a recipe. Here are some tips to ensure your salad is a standout dish at your next event:

Use Fresh Seasonal Ingredients: Fresh vegetables and herbs make a significant difference in the flavor and texture of your salad. Whenever possible, I opt for locally grown produce.
Don’t Overcook the Pasta: Cooking the pasta al dente is crucial for maintaining the right texture. Overcooked pasta can become mushy and unappetizing when mixed with the dressing.
Chill Before Serving: Allowing the salad to chill before serving not only enhances the flavors but also ensures it’s refreshingly cool, which is ideal for hot summer days.
Adjust Seasoning Before Serving: Taste the salad again before serving and adjust the seasoning if needed. Sometimes the flavors can mellow out after chilling, so a final tweak can make a big difference.

All in All

In conclusion, my Zesty Orzo Pasta Salad is a delightful and refreshing dish that’s perfect for summer. By using orzo instead of traditional pasta shapes, you get a unique texture that absorbs the zesty dressing beautifully. The combination of cherry tomatoes, English cucumber, feta, dill, and lemon zest creates a harmonious blend of flavors that’s both light and satisfying.

I hope you enjoy making this salad as much as I do. It’s a wonderful addition to any summer meal, whether you’re hosting a backyard barbecue or looking for a quick and easy lunch. Remember, the key to a great pasta salad is using fresh ingredients and balancing the flavors to create a dish that’s both visually appealing and delicious.

Cheers to enjoying the vibrant tastes of summer with this Zesty Orzo Pasta Salad!

More Cold Summer Dishes You’ll Enjoy

Zesty Orzo Pasta Salad

Print Recipe

Course Brunch, Dinner, Lunch, Side Dish

Servings 6

Ingredients

1 lb orzo, uncooked
8 oz Newman's Own Lemon Basil Vinaigrette Dressing
10 Oz feta cheese crumbled
1 pint cherry tomatoes sliced in half
1 English cucumber diced
1/4 cup red onion diced
1 tbsp Lemon zest
1 tbsp fresh dill chopped

Instructions

In a large pot, cook orzo according to the package's directions.
When the orzo is al dente, drain and rinse gently with cold water to stop the cooking. Drain well and allow the pasta to cool for at least 10 additional minutes.
Next, in a large bowl, gently stir together the cooled orzo, vinaigrette, crumbled feta, tomatoes, cucumbers, red onion and lemon zest. Season to taste with salt and pepper.

Keyword dill, feta, lemon, orzo, pasta, pasta salad, salad

Tomato and Microgreen Salad with Burrata

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Are you loving the burrata trend? It seems to still grace our presence on social media after one year and I’m alright with it. I enjoy having a decadent, and creamy, option to cook with during these hot summer months.

So, what is burrata?

According to Masterclass, it is “distinguishable by its loose texture: small, soft cheese curds and cream are packaged inside an outer shell made of mozzarella”. For this reason, burrata offers a great blend of textures and decadence.

I bought black truffle flavored burrata for this recipe. It was quite affordable at Whole Foods.

What kind of tomato should I use?

Use your favorite tomato type! For this particular recipe I used a few juicy tomatoes that were locally grown by friends.

As a home gardener I have a great appreciation for growing and eating a variety of tomatoes. Tomatoes are one of my favorite foods to grow. There are so many types of tomatoes that range in flavor and color.

I am grateful for our friend, Garnett, who let me raid his seed collection in the early spring. I am currently growing a combination of hybrid and heirloom types. This is my first year not buying transplants and growing every tomato from seed.

Side note, the beautiful microgreens that I used in this salad were also grown by our friend.

Using an acidic and juicy heirloom tomato to burrata is complementary and recommended. Do you have a favorite type of tomato?

See how I start my vegetable and herb seeds in recycled containers HERE.

How to Make my Tomato and Microgreen Salad with Burrata

This simple recipe serves one person. However, it is easily be adjustable for a small party and it plates beautifully for an event like a brunch.

Fork that is resting in a slice of tomato, creamy burrata and purple microgreens. There are specks of black pepper on the plate.

Mise En Place

1 ball of burrata – room temperature, I used truffle flavored
1 heirloom tomato – sliced
1-2 tablespoons of olive oil extra virgin
1 -2 tablespoons champagne vinegar
1/4 cup of fresh microgreens
salt and pepper to taste

How to make the salad

Cut the heirloom tomato into several thick slices and arrange the slices on a plate. Place one ball of buratta on a plate and cut it open slightly to allow cheese curds to flow out.
Drizzle the tomatoes and cheese with the olive oil and champagne vinegar.
Next, season with salt and pepper to your preference.
Finally, top your dish with fresh microgreens and the serve.

All in All

This heirloom tomato salad with burrata is easy to assemble and wonderfully delicious. Certainly, truffle flavored burrata is the star of this dish. However, the delicious tomatoes, rich vinegar and fresh microgreens complement the velvety Italian cheese.

Tomato and Microgreen Salad with Burrata

5 from 2 votes

Print Recipe

Course Salad

Cuisine American, Italian

Ingredients

1 ball burrata I used truffle flavored burrata
1 heirloom tomato sliced
1-2 tbsp olive oil extra virgin
1 -2 tbsp champagne vinegar
1/4 cup microgreens
salt and pepper to taste

Instructions

Cut tomato into several thick slices and arrange on a plate. Place burrata on plate and cut open to allow mozzarella to flow out.
Drizzle tomatoes and burrata with the olive oil and champagne vinegar.
Season burrata and tomatoes with salt and pepper to your preference.
Top dish with fresh microgreens and serve.

Summer Dish Collab: Arugula Salad with Peaches and Cornbread Croutons

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Whether you’re entertaining cookout guests or just looking for creative ways to use your summer produce, my friends and I have you covered. I have collaborated with Whitney of Fabulous in Fayette and Marie from Bluegrass Blog to share our favorite summer dishes. I’m sharing the recipe for my arugula salad with peaches that includes crispy pancetta and goat cheese.

I love making creative, flavorful salads during the hot summer months. Since our collaborators are reppin’ Kentucky, I threw in some cornbread croutons for this salad. The croutons are simple to prep and an excellent use for leftover cornbread. Lastly, the salad is topped with a light vinaigrette that I love to make with fresh herbs from my garden.

You’ll definitely want to Pin this recipe lineup for reference as you’re planning summer meals!

Here’s how to make my Arugula Salad with Peaches and Cornbread Croutons…

Mise En Place

Arugula – rinsed and dried
Peaches – pits removed and sliced
Day-old Cornbread – cut into about 1 inch cubes
Pancetta – cubed, lightly sautéed until crispy
Goat Cheese – Crumbled
Herbs: Basil and Mint – rinsed and dried
Olive Oil (for cornbread prep and for vinaigrette)
Salt and Pepper – to taste
Honey
Dijon Mustard
Lemon Juice
Garlic – minced

Recipe Steps and Cooking Tips

Use day old cornbread for the best, crunchy results.

Start by making your cornbread croutons, so they have time to cool while you prep the salad. In a bowl, you’ll want to very gently toss your cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in the oven until lightly browned. Tip: Browning won’t take long (especially if your oven runs hot like mine), so flip each crouton a few minutes in to check how crisp they are becoming).
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender. Tip: If you don’t have a blender, finely chop your herbs whisk them into the other vinaigrette ingredients.
Assemble the salad by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve finished salad immediately.

Summer Recipes from my fellow Kentucky Creators:

Whitney’s Elote Recipe

Follow Whitney on Instagram: Fabulous in Fayette

This recipe is perfect for cookouts! Whitney shares how she makes elotes, also known as Mexican street corn. The combination of sweet, charred corn and salty cotija is then topped with a spicy hot sauce.

Marie’s Watermelon Cake

Follow Marie on IG: Bluegrass Blog

Move over fruit salad! Marie shares how to make a stunning tiered dessert using summer-fresh fruits.

All in All

I hope you have a wonderful summer and enjoy this short round-up of seasonal dishes. I highly recommend checking out your local farmers market for seasonal produce to make any of these dishes!

Arugula Salad with Peaches and Cornbread Croutons

5 from 12 votes

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Course Salad

Cuisine American

Servings 4

Ingredients

4 – 6 cups Arugula rinsed and dried
2 Peaches pits removed and sliced
1/2 cup Pancetta cubed, lightly sautéed until crispy
4 oz Goat Cheese Crumbled

For the Cornbread Croutons

3 cups Cubed, Day-old Cornbread cut into about 1 inch cubes
2 – 3 tbsp Olive Oil

For the Vinaigrette

1/2 cup Olive oil extra virgin
1 tbsp Honey
1 tbsp Dijon Mustard
2-3 Basil leaves
8 -10 Mint leaves
2 tbsp Lemon Juice
1 clove Garlic minced
Salt and Pepper to taste

Instructions

Cut cornbread into 1 inch cubes. In a bowl, gently toss the cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in a preheated 400 degree oven for 6-8 minutes. Half way through, flip cornbread cubes to prevent over browning. Set aside to cool.
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
Assemble the salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve immediately and enjoy!

Keyword salad

Summer Dining: Whipped Feta with Tomato, Radish & Cucumber Salad

Creamy whipped feta and a bright vegetable medley make this the perfect summer salad. It takes 20 minutes to make.

We’ve had several 80-degree days over the last few weeks, so in my head, it’s summertime. I don’t have to wait for June 21st with weather like this, right? I love growing summer vegetables like cucumbers and tomatoes.

Luckily, right after Derby Day, I was able to plant my sun-loving veggies in the garden. As a Kentucky-native and gardener, I believe that’s a safe time to assume we’re clear of freezes. It’s a superstition some would argue, because the Kentucky Derby changes dates each year.

Like last year, I started my seeds in recycled jugs. The winter sowing method has been my favorite (and most successful). It’s a lot like having mini-greenhouses in the yard throughout winter and early spring. The milk jugs provide enough humidity and protection from the elements for the seedlings to thrive until planting.

Swiss Chard seedlings being grown inside of an upcycled milk jug.

Thanks to kind friends and neighbors, I received clean, empty jugs. I also had friends who wanted to do a seed swap. I received some tomato and squash varieties that I’ve never grown before and look forward to trying and leads me to this delicious recipe…

Why Make Whipped Feta with Tomato, Radish & Cucumber Salad?

Whipped feta is creamy, slightly salty, and versatile. You may have seen it used as a base for a pasta dish. However, I think it makes an excellent pedestal for a seasonal tomato salad in this case. Here, I served it on a platter with endive leaves and crostini.

My favorite thing about making whipped feta is that it only takes 5 minutes. You just toss a few ingredients in the food processor or blender and let it whirl. It’s an easy, cold dish to prep for guests.

How To Make My Whipped Feta with Tomato, Radish & Cucumber Salad

Mise En Place

4-6 radishes – sliced thinly
15 – 20 cherry tomatoes – each cut in half
1 English cucumber – thinly sliced into rounds
1 handful Fresh chives and parsley – chopped
2 tablespoons of olive oil
1 tablespoon of rice vinegar
salt and pepper – to your taste
1-2 cloves of garlic – minced
7 oz block of feta cheese
1 cup whole milk plain yogurt, or Greek yogurt

Mix together the Salad

Start this dish by stirring together all of the prepped vegetables and herbs. Next drizzle in the olive oil and rice vinegar. To your taste, season the salad with salt and pepper.

I recommend making the salad first. Because, while you make the whipped feta, the water from the cucumbers and tomatoes will drain to bottom of the bowl. This will ensure your overall dish isn’t ruined by excessive liquids. Waiting also allows for the vegetables to marinate; really taking in the acidity of the rice vinegar and the flavors of the fresh herbs.

Whip the Feta

While the salad rests, you’ll need to make the whipped feta. This step is very simple! In a food processor or blender, combine the feta cheese, garlic and yogurt until smooth. I prefer not to add any salt because the feta is salty by nature.

Plate Your Salad and Feta Mix

Lastly, you’ll plate your prepped foods for serving. You can spoon the whipped feta in a platter or into individual bowls. Then top the feta with the salad. I do recommend draining the salad a bit before adding to the feta.

All in All

I’ll be making persistently this all summer long. This is a great dish for entertaining! I think serving along side toasted crostini and endive works well. The creamy feta and medley of fresh vegetables were easy to scoop up and paired well.

Enjoy!

If you’re anxious for summer too, checkout these dishes:

Whipped Feta with Cucumber, Tomato and Radish Salad

5 from 2 votes

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Prep Time 20

Course Appetizer, Salad, Sauces and Dips

Cuisine Mediterranean

Ingredients

4-6 radishes sliced thinly
15 – 20 cherry tomatoes each halved
1 English cucumber thinly sliced in rounds
1 handful Fresh chives and parsley chopped
2 tbsp olive oil
1 tbsp rice vinegar
salt and pepper to taste

Whipped Feta

7 oz block feta cheese
1 cup whole milk plain yogurt or Greek yogurt if preferred
1 – 2 cloves garlic minced

Instructions

In a large bowl, combine radishes, tomatoes, cucumbers, oil, vinegar, and chopped herbs. Season to taste with salt and pepper. All salad to marinate for about 10-15 minutes. Drain off excess liquid.
Using a food processor, whip together the feta cheese, yogurt and garlic for about 1-2 minutes.
Spread whipped feta onto a platter or plates. Next spoon the salad mixture onto the whipped feta and serve immediately.

Keyword cucumber, feta, radish, salad, tomato, whipped

Grilled Zucchini and Corn Salad with Pea Shoots

During Memorial Day Weekend, you may have seen my Instagram post about ribs. I entered them into a local recipe competition. Unfortunately, I didn’t win, but I am grateful I tried. I had a great time bonding with my husband and trying out a few new ideas and food products. We put to use our new smoker and tried two different rib recipes.

So, what did we serve with all of these ribs?

This Grilled Zucchini and Corn Salad!

This salad was simple to make and nutritious. I knew we wanted something seasonal to eat for our side dish, so I swung by our local farmers market for the vegetables.

About Pea Shoots

If you haven’t tried pea shoots before, I recommend adding them to your salad or stir-fry repertoire – especially during the early summer months when in season. Pea shoots are harvested from the pea plant. They are delicate and tender, making them a refreshing alternative to other lettuce types.

Mise En Place

4 Ears of Corn – Shucked and Washed
2 Zucchinis- Cut in half lengthwise
3-4 handfuls of Pea Sprouts- rinsed and dried
Fresh Herbs- I used parsley
1 or 2 Limes- Juiced
1 Can of Chickpeas- rinsed and drained
Extra Virgin Olive Oil- for grilling and to make the vinaigrette
Salt and Pepper

To make the salad, first grill lightly oiled zucchini and corn over medium-high heat. Only grill each side for 2-3 minutes just to get a char on the vegetables. Once Zucchini and Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn kernels from cob.

Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn. Drizzle in 1 Tablespoon olive oil, and juice of 1 lime. Season lightly with salt and pepper. Toss to together the ingredients. If the salad is too dry, you can add more oil or lime juice. If you feel it needs more seasoning, add more herbs and salt or pepper.

Spoon the dressed salad on top of the plain peashoots and serve.

All In All

For this salad, I liked the combination of the light greens, sweetness from the corn, fresh herbs, and charred grill flavors. The addition of the chickpeas is optional, but it made it more filling and textural. The vinaigrette is light and straightforward.

Here’s the recipe below…

Grilled Zucchini and Corn Salad with Pea Shoots

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 4

Ingredients

4 Ears fresh corn Shucked
2 Zucchinis Cut in half length wise
3-4 handfuls Fresh Pea Sprouts Divided
1 Tablespoon extra virgin olive oil Plus more for grilling
1-2 Small Limes Juiced
1 Can chickpeas Rinsed and Drained
3 Tablespoons Fresh Parsley Chopped
salt and pepper (to taste)

Instructions

Grill Corn and Zucchini

Preheat grill to medium-high. Lightly brush corn and zucchini with olive oil and season with salt and pepper. Grill corn and zucchini until lightly charred, about 2-3 minutes per side. Set aside to cool.

Construct Salad

Once Zucchini and Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn kernels from cob.
Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn. Drizzle in 1 Tablespoon olive oil, and juice of 1 lime. Season lightly with salt and pepper. Toss to combine. If desired, add additional lime juice, herbs and more seasoning.
Spoon the dressed salad on top of the plain peashoots and serve.

Summer Farro Salad

It has been hot here in Kentucky this week! Like, summer hot! It’s not officially summer yet but these temps have encouraged me to start making summer-like meals. I think we grilled out at least 4 times last week. This “summer” farro salad was a tasty and filling side that paired well with our grilled pork chops one evening.

What is farro?

It is a whole grain that is most commonly used in Italian cuisine. This may be because it dates back to ancient Rome and is still grown in Italy. Farro is also quite healthy. Some people consider it a superfood. According to Food Network, farro will “…give you a hefty dose of vitamins A, E and minerals like iron and magnesium.”

After making this summer farro salad, I realized that farro is a great alternative to rice or quinoa. It’s a versatile grain that is chewy and sticky like rice but has a great nutty tasty that makes a dish flavorful. I will definitely keep farro stocked in the pantry to switch up some of my rice based dishes.

Cooking Summer Farro Salad

Cooking this dish is easy to make. It takes about 30 minutes to cook. Because this particular side is served cold, you will have to allow about 25-30 minutes of passive time to allow the cooked farro to cool. Overall the steps are easy though. Basically you chop up your veggies, cook the farro, let the farro cool, make a vinaigrette and mix it all together.

I also tossed in some fresh herbs from the patio. The herb garden I planted with my son is growing strong and convenient for dishes like this one. To read more about that adventure, click HERE.

Overall, this was an amazing cool dish dish for a hot day. The tangy vinaigrette and salty feta cheese complimented the nuttiness of the farro. The farro itself was so filling that no other sides were needed for this meal. And of course, the cucumbers and cherry tomatoes give the dish a summer feel.

Summer Farro Salad

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 1

Course Side Dish

Cuisine Italian

Servings 8

Ingredients

For the Farro

2 Tablespoons olive oil
2/3 cup yellow onion chopped
2 cups farro
4 cups vegetable broth
1 pint cherry tomatoes sliced in half
1/4 cup fresh herbs chopped, I used a combo of basil, dill and parsley
4 oz feta cheese

For the Vinaigrette

3 Tablespoons olive oil
2 Tablespoons dijon mustard
2 Tablespoons red wine vinegar
2 baby, seedless cucumbers diced, may use any cucumber type you prefer
2 ears fresh corn kernels cut from cob

Instructions

Over medium-high heat, heat 2 tablespoons of olive oil in pan. Saute onions until translucent.
Stir in farro and toast for 1-2 minutes.
Add broth and bring to a boil. Once boiling, lower heat and cover pan with a lid.
Allow farro to simmer for 20-30 minutes until liquid has absorbed and the farro is tender. Drain any extra liquid that remains and allow to cool to room temperature.
While farro cools make the vinaigrette by whisking together 3 tablespoons of olive oil, the dijon mustard and red wine vinegar.
In a large bowl, lightly toss together the cooled and drained farro, vegetables, herbs, feta cheese, and vinaigrette.
Serve immediately or let marinate further in fridge until meal time.

Notes

An alternative to the feta cheese is crumbled goat cheese.

You will want to drain any remaining liquid from the farro to avoid the salad being soggy.

Make the salad ahead of time for a party, last several days in the fridge if in an airtight container. I suggest making double the vinaigrette just in case the coolness of the fridge dries out the salad. The farro may absorb some of the vinaigrette as it marinates in the fridge.

This recipe is versatile- get creative and add your favorite herbs, vegetables and cheeses to make it your own!