Salad Days


The summertime heat calls for cool and easy salads.

Kick caesar to the curb: your perception of what it means to be a salad is about to get a paradigm shift. While these might not be tradish, we promise these salads are delish.


Chunky Texas Caviar

1/2 onion, chopped
1 poblano pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
2 garlic cloves, minced
1 pint cherry tomatoes, quartered
8 ounces of your favorite Italian dressing
1.15-ounce can garbanzo beans, drained
1.15-ounce can black-eyed peas, drained
1/2 teaspoon ground coriander
1 bunch fresh cilantro, chopped roughly


In your best big bowl, combine onion, poblano, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, garbanzos, black-eyed peas and coriander.

Leave covered in the refrigerator for about two hours. Garnish with cilantro and serve. Serves about 8.

Simple Panzanella Salad

4 cups tomatoes, cut into large chunks
4 cups firm (as in crusty and dry) day-old baguette, cut in similar-size chunks as the tomatoes
1 cucumber, skinned, seeded and cut into large pieces
1/2 small red onion, chopped
1 bunch fresh basil, roughly chopped
1/2 cup extra-virgin olive oil
Salt and pepper


Gently combine ingredients and let the flavors marry, covered, for about 30 minutes. Don’t make ahead; after about 12 hours, you won’t be inspired to dig in. Don’t refrigerate! Serve at room temperature for the best flavor and texture.
Serves 6 hungry people or 8 fussy eaters.

Fruit Salad with Balsamic Vinegar  

1 pint strawberries
1 pint blueberries
1 pint raspberries
1 small bunch seedless red grapes (or, if they’re in season, champagne grapes are a great substitute!)
1/4 cup sugar
1 Tbsp. balsamic vinegar


Remove stems from strawberries and cut them in half. Wash berries and grapes. Combine all the fruit, stir in the sugar, pour balsamic vinegar over the mixture and chill about 30 minutes. Serve with homemade ice cream or alongside a hard, salty cheese, like Manchego or Gruyère.