Another End of Summer Salad
Okay, so I had a little of this and a little of that in the fridge (some of which was left over from making pizza (add link)) and thought they would make a wonderful end of summer salad. Again. It is a bit different from my other End of Summer Salad (add link), but I am really trying to squeeze in the summer produce, so I decided to post it. I know it was recently, like, right below, but this one has a totally different taste. I have to say right now that I absolutely adore my daughter and love how her fine motor skills are improving exponentially while helping me in the kitchen. Now I must also say that I really enjoyed making this salad all by myself – not having to lean over a footstool, without a helper who is learning to use a knife, or a munchkin putting a little too much parsley in the bowl or an imp who insists on measuring and pouring the olive oil from the huge bottle on her own and spilling about half a cup on the counter. While she watched the last bit of Willy Wonka and the Chocolate Factory (1971 version, thank you very much) I snuck in the kitchen and whipped up the salad. I liked doing it by myself as much as I will like the next time she helps break a dozen eggs for a frittata – its just a different way of cooking. Here she comes!
Another End of Summer Salad
3 Tbsp apple cider vinegar
1 tsp sea salt*
½ tsp ground black pepper
1 Tbsp dried parsley leaves
1 tsp garlic powder
½ tsp onion powder
Dash of dried red pepper flakes
4 Tbsp extra virgin olive oil
2 medium tomatoes, rough chopped
½ large cucumber, rough chopped
1 cup artichoke hearts, rough chopped
½ cup chopped black olives
1 cup shredded Monterrey Jack, Feta or Parmesan cheese
Add first seven ingredients in small bowl. While whisking the vinegar mixture gradually add olive oil until well combined. In medium bowl add tomatoes, cucumber, artichoke hearts, olives and cheese. Drizzle dressing over vegetables and stir until evenly distributed. Chill for at least 20 minutes. Toss again before serving.
*If you use Feta or Parmesan cheese you may need less than 1 tsp of sea salt, since they tend to be stronger flavored cheeses.