Posted on 05/03/2017 3:57:47 PM PDT by Jamestown1630
We recently had a request for a ‘vegetable salad’ thread. One of my favorites is Panzanella, or Tuscan Bread Salad. A search will bring up many variations, and a lot of them use only tomatoes, cukes, and onion. I like to make it with those things; but also add some chopped Giardiniera (you can find it jarred in the grocery store) fresh red and green peppers, capers - and sometimes chopped pepperoni or salami. Chef John of ‘Food Wishes’ has a technique for making sure your bread doesn’t go all soggy:
https://www.youtube.com/watch?v=J-Rn9DN3IjU
Looking around, I found some interesting roasted vegetable salads, and I especially like this one from ‘Running to the Kitchen’, for the inclusion of beets:
http://www.runningtothekitchen.com/simple-summer-roasted-vegetable-salad/
-JT
This week: Vegetable Salads (quick and early this week, due to schedule.)
If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.
-JT
Cukes? Never heard of it.
Cucumbers, I believe.
We LOVE the copycat recipe of Buca di Beppo’s Chopped Antipasto salad. The dressing just makes the salad. Heat up some good sourdough bread and you’ve got a great meal:
Copycat Buca Di Beppo Chopped Antipasto Salad
Ingredients:
1 package(s) romaine lettuce ( 10 ounces, mixed lettuce )
2 ounces pepperoni (sliced ¼ inch thick then diced into about ½-inch pieces)
2 tablespoons red onion (chopped - cut into ½-inch pieces)
1/4 cup provolone cheese (diced, sliced ¼ inch thick, then diced into about ½-inch piece )
1/2 cup cucumber (cubed, cut into 3/4 inch pieces)
1/4 cup gorgonzola cheese (crumbled)
1/4 cup feta cheese (crumbled)
1 tablespoon pepperoncini (sliced)
1/2 teaspoon dried oregano
1/2 cup roma tomatoes (diced into 1/2 inch pieces, divided)
6 tablespoons Italian dressing (prepared Italian dressing vinegrette - See recipe below)
6 pepperoncini (whole)
6 kalamata olives (pitted)
6 green olives
Directions:
In a large bowl, using gloved hands or tongs, toss together all ingredients except half the tomatoes, dressing, whole pepperoncini and the olives.
Add dressing around the outside perimeter of the bowl and toss, again using gloved hands or tongs. Do not overmix.
Divide salad among three large chilled salad bowls. Top salads with remaining chopped tomatoes, the whole pepperoncini and the olives.
Directions:
Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.
Homemade Italian Dressing Vinaigrette
1/3 cup white wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
salt black pepper
1/8 cup red onion (chopped fine)
1 1/2 teaspoons garlic (minced)
Olive oil
I’m saving that! My husband will like it.
This looks good.
Looking again, I will probably have to leave out the Gorgonzola and add more Feta.
(How can a husband love Feta, but dislike anything ‘blue’? I’ve never figured it out.)
These are my 2 “go to” salads when we have fresh garden produce.
http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe
http://www.foodnetwork.com/recipes/ina-garten/greek-panzanella-recipe
Some of my favs
https://www.hiddenvalley.com/recipe/crunchy-pea-salad/
http://allrecipes.com/recipe/228022/bacon-broccoli-salad-with-raisins-and-sunflower-seeds/?scale=2&ismetric=0
I use craisons.
http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe
http://www.food.com/recipe/top-secret-recipes-version-of-kfc-coleslaw-by-todd-wilbur-33489
And on of my favorites
Potato Salad
4 large potatoes boiled for 20 min. and diced
6 hardboiled eggs
homemade salad dressing.
1/4 cp mayo
1 cp celery
1/4 cup green onions
1/4 cp parsley
Homemade Salad Dressing
1/2 cp sugar
1 T cornstarch
2 t dry mustard
1/2 t salt
2 beaten egg
1/2 cp white vinegar
3/4 cp milk
Combine dressing ingredients in a saucepan. Cook til thick and bubbly. Once cooled stir in mayo. Toss with the rest of ingredients. Refrigerate several hours.
Corn Salad
Take about 2 cups of defrosted corn. Add a bit what ever vegies you have around (Red and green pepper, asparagus, tomatoes, broccoli, black olives, green onions, whatever) Mix in Mayo. Season with pepper and Lawry’s seasoning salt.
Then add a bunch of diced cooked bacon right before serving.
Been making these for decades. Looking forward to new ones.
Jamestown, thanks for your thread!!!
(p.s. I’ve been to Jamestown a dozen plus times. Love the Williamsburg circle. This year, a Christmas tour.)
I just posted your first one! It’s great! Researched the second this morning. LOL. I’m a skinny chick but love trying new food!
The dressing in the first version is like the one I make; but the Greek one looks good, too.
Thinner and fewer moz slices. And, I go for a spicier oil/vinegar dressing, instead of just oil and oregano.
I was telling my husband the other day that Jamestown is on my bucket list. Even living so nearby, I’ve never been to where my own ancestry began in this country! and I think that Christmas would be the nicest time to go.
Buca di Beppo’s Chopped Antipasto Salad is a meal and a half.
I think my husband and I could finish that off! and with bread, it WOULD be a meal.
That looks like a VRRY cool parade.
.
LOL!
I often think of what it would be like to sit down with the Founders, and tell them about everything that the Nation has been through, come to, and developed.
(Jefferson and Franklin would be very interested in all those lights! Washington would probably just want to hitch the first ride up to Mt. Vernon.)
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