Happy summer everyone! This is the time to enjoy the sun, eat bright foods and relax. We try to mix our meals over the summer months with a variety of foods ranging from grilled meats to cold salad. It’s more than just the heat that brings us to salad and cold meals, but also trying to provide balance with heavier meals and lighter fare. This salad in particular is inspired by my mother-in-law’s Kitchen Sink Salad (she coined the term) and brings together some really great flavors. What is great about Kitchen Sink Salad is you literally throw veggies in from your fridge, just make sure they are still fresh! The red wine vinaigrette that we made I think complements this dish well but you could of course use a dressing of your choice. The key in this recipe is to get creative and use ingredients that you like.
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- A couple kinds of lettuce, rinsed (like romaine, green leaf, arugula, red leaf)
- about 5 oz of feta or cheese of your choice
- Pickled vegetables
- 1/2 cucumber
- 1 bell pepper
- 1 oz of red wine vinegar
- 3 oz extra virgin olive oil
- Salt and Pepper
- About 1/4 teaspoon of garlic powder
- 1/2 pound of salmon or meat of your choice
Pre-heat toaster oven to 450 degrees. Take salmon and drizzle lightly with olive oil. Then season generously with salt, pepper and garlic powder (you can also use fresh minced garlic). Bake until 135 degrees F (about 20-30 minutes).
While salmon is cooking, combine all the vegetables in a large mixing bowl. Top with the feta cheese and mix.
Put red wine vinegar into small mixing bowl and slowly whisk in olive oil until combined. Pour mixture over salad and combine.