This Trio of Super Simple Side Salads is the definition of casual, effortless eating. This week, I went back into my files, and I am serving up three side salads made for the hot days of summer. Lots of fresh vegetables from farmers' markets make these not only easy but also good for you.
All of these side salads came from my take out shop and illustrate the timelessness of good, solid recipes. These are as pertinent today as they were then, and I still make them at home.
Great with grilled meat, fish, or sandwiches, you'll be out of the kitchen in no time. All of these recipes can be cut in half if desired. Since we are empty nesters, I do just that for the two of us, with delicious left overs!
Mediterranean Orzo Salad
Pasta salads are among the easiest and tastiest ways to enjoy our love affair with Italian food. Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do. The fact that it holds, wonderfully, in the refrigerator makes this ideal for get-togethers or to take to a potluck.
Orzo is a rice shaped pasta. My husband has never been a big fan of rice, and I remember the first time I served this to him. He thought this was the best rice dish he had ever eaten. I’m not sure to this day if he realizes he isn’t eating rice! I honestly don’t remember telling him differently.
I can’t tell you how much of this we made at the retail shop. It has the perfect balance of pasta, vegetables, and dressing. Whenever I have included this in one of my teaching menus, it is always a huge hit. At one of the classes, students were almost diving over the counter to get more.
1 ½ cups dried orzo
¼ cup chopped sundried tomatoes
½ cup crumbled feta cheese
⅓ cup finely diced red onion
⅓ cup finely diced yellow pepper
⅓ cup finely diced red pepper
⅓ cup finely diced green pepper
3 tablespoons chopped parsley
3 tablespoons coarsely chopped calamata olives
3 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon black pepper
¾ teaspoon salt
Cook the pasta in boiling, salted water. Drain. Rinse the orzo and cool.
Combine the orzo with all but the vinegar, olive oil salt and pepper. Mix well.
Whisk the vinegar, olive oil, salt and pepper together and pour over the orzo and vegetables. Chill to combine flavors.
This can be served room temperature or cold.
Yield: 4 to 6 servings
Mediterranean Orzo Salad
Ingredients
- 1 ½ cups dried orzo
- ¼ cup chopped sundried tomatoes
- ½ cup crumbled feta cheese
- ⅓ cup finely diced red onion
- ⅓ cup finely diced yellow pepper
- ⅓ cup finely diced red pepper
- ⅓ cup finely diced green pepper
- 3 tablespoons chopped parsley
- 3 tablespoons coarsely chopped calamata olives
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ¾ teaspoon salt
Instructions
- Cook the pasta in boiling, salted water. Drain. Rinse the orzo and cool.
- Combine the orzo with all but the vinegar, olive oil salt and pepper. Mix well.
- Whisk the vinegar, olive oil, salt and pepper together and pour over the orzo and vegetables. Chill to combine flavors.
- This can be served room temperature or cold.
Nutrition
Epicurean Potato Salad
This potato salad, highlighted with a bit of dill and two different olives, is best made a day or two before, so the flavors can meld. When you drain the olives, be sure to save some of the juice from both, as it is used in the dressing. This recipe uses American Mission Olives in a can. Substituting another black olive will change the flavor of the finished salad.
A small 2.25 ounce can of sliced black olives is perfect for this recipe. For the green olives, I use the pimento stuffed for the color, but it isn't strictly necessary.
“B” potatoes are also known as new potatoes and are just baby big red potatoes. If these are unavailable, use regular size red potatoes and cut them into bite size pieces. Leave the skins on.
3 pounds red “B” or new potatoes
⅔ cup or 6 ounces drained black olives, coarsely chopped*
⅔ cup or 6 ounces drained green olives with pimento, coarsely chopped
⅔ cup onions, finely diced
1 cup mayonnaise
2 tablespoons parsley, finely chopped
2 teaspoons dried dill
1 ½ teaspoon salt
½ teaspoon white pepper
2 tablespoons green olive juice
3 tablespoons black olive juice
Wash the potatoes, cut them in half or quarters, and simmer just until tender – approximately 20 minutes. Do not let them get mushy. Drain well and cool. Add olives and onions.
Whisk together the mayonnaise, parsley, dill, salt, pepper, and olive juices. Toss with the potato mixture and mix carefully so as not to break the potatoes. Chill overnight.
Yield: About 4 ½ pounds or 8 to 10 servings.
Epicurean Potato Salad
Ingredients
- 3 pounds red “B” or new potatoes
- ⅔ cup drained black olives coarsely chopped* (or 6 oz)
- ⅔ cup drained green olives with pimento coarsely chopped (or 6 oz)
- ⅔ cup onions finely diced
- 1 cup mayonnaise
- 2 tablespoons parsley finely chopped
- 2 teaspoons dried dill
- 1 ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoons green olive juice
- 3 tablespoons black olive juice
Instructions
- Wash the potatoes, cut them in half or quarters, and simmer just until tender – approximately 20 minutes. Do not let them get mushy. Drain well and cool. Add olives and onions.
- Whisk together the mayonnaise, parsley, dill, salt, pepper and olive juices. Toss with the potato mixture and mix carefully so as not to break the potatoes. Chill overnight.
Nutrition
Greek Tomato Salad
This super simple side salad was originally posted last year but I wanted to include it for those who may have missed it. If you love tomatoes, there isn't a better way to eat them. How to photos can be seen here.
2 pounds fresh tomatoes, cut into wedges
¼ pound feta cheese
½ small red onion, cut into ½ moons
½ cup calamata olives, halved
2 tablespoons parsley, minced
4 tablespoons basil, cut in chiffonade
½ cup olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup red wine vinegar
Place tomatoes, feta, onions, olives, parsley, and basil in a non-reactive bowl.
Whisk together the olive oil, sugar, salt, and pepper. Slowly whisk in the vinegar to emulsify. Pour over the tomato mixture. Chill.
Yields: 3 pounds
Greek Tomato Salad
Ingredients
- 2 pounds fresh tomatoes cut into wedges
- ¼ pound feta cheese
- ½ small red onion cut into ½ moons
- ½ cup calamata olives halved
- 2 tablespoons parsley minced
- 4 tablespoons basil cut in chiffonade
- ½ cup olive oil
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup red wine vinegar
Instructions
- Place tomatoes, feta, onions, olives, parsley, and basil in a non-reactive bowl.
- Whisk together the olive oil, sugar, salt, and pepper. Slowly whisk in the vinegar to emulsify. Pour over the tomato mixture. Chill.
Nutrition
These are literally super simple side salads, and I hope you enjoy them as much as we do.
If you enjoyed these, you might also like:
Savory Tarts, Summers Bounty
Low Fat Fantastic Low Fat Crustless Quiche
Abigail Wenderson says
You are my inspiration when it comes to cooking and baking. You always have such amazing content. Love your blog. And loved the salad :)
hfletcher says
Hi Abigail, When I started my day this morning, I saw your comments and they certainly started me off of the right foot. Thank you so much for taking the time to comment.
Eileen Murphy says
Helen, these a look tempting and a refreshing change from heavily laden mayo based sides. Are the sun dried tomatoes oil packed? Thanks again for sharing your expertise. Btw, your NY style crumb cake will be on the breakfast table for Sunday, Father's day
Warmest regards
hfletcher says
Hi Eileen, I always used dry and soaked them in hot water to plump them up. Either will be fine. Love that coffeecake. Have a great Father's day.