This light main course salad is a perfect way to celebrate the summer harvest (recipe here).
I'm kicking off BlogHer's new Market Fresh Cooking series with this beautiful Arugula Salad with Pan-Fried Herbed Potatoes, Cherry Tomatoes, and Feta Cheese that's full of flavor and bursting with summer bounty. For this batch I used arugula, parsley, thyme, and red onions from my garden.
The crisp, herby potatoes also taste great on their own, and the Kalamata olive vinaigrette is wonderful on other things too. I love it tossed with cucumbers and tomatoes. To make this a more substantial meal, simply add some leftover grilled chicken or steak.
No arugula? Make it with romaine lettuce instead. My favorite variety of romaine is an easy to grow heirloom called Parris Island Cos, which is crisp, tasty, and amazingly heat tolerant.
No arugula? Make it with romaine lettuce instead. My favorite variety of romaine is an easy to grow heirloom called Parris Island Cos, which is crisp, tasty, and amazingly heat tolerant.
Coming up next on In My Kitchen Garden: Can you grow arugula during the summer? Yes!
We miss you when you don't write.... You an amazing gal! Can hardly wait to read how you grow arugula in the summer heat!
ReplyDeleteIt has taken a long time for my husband to like salads but I am almost there, I just can't convince him that feta is also good. He is not a fussy eater and will eat anything I cook, it is just (now he likes salad at last) feta or goats cheese! Diane
ReplyDeleteThe combination of feta and olives, yum!
ReplyDelete