If you’re having a BBQ then your going to need some side dishes, here’s a few that I’ve been making lately. When I make a salad I don’t fuss about exact measurements, I just grab a bowl or a platter, the size of which is always determined on how many people I’m feeding, then I just start cutting and tossing in all my favorite ingredients. If you love artichokes like me then add more, if you’re not crazy about onions, don’t add any. If I’m adding chickpeas I might want to start with a handful at first adding more as I go. That’s how I make a salad, so for these four salads I’m featuring I’m giving you the combination of ingredients I used but not the exact amounts, you can be the judge according to your tastes!
For my ITALIAN CHOPPED SALAD which is also great as a starter because of all the antipasto ingredients. I added romaine lettuce, grape tomatoes, chickpeas, artichoke hearts, green and black olives, red onion, roasted red peppers, cucumbers, diced provolone cheese, salami and cooked ditalini pasta. Vinaigrette dressing.
ZUCCHINI RIBBON SALAD with ASPARAGUS and CORN. Everything here is raw except for the grilled corn, After you dress it let it sit for an hour so all the flavors meld together. It includes yellow squash and zucchini ribbons, ( that I make with my vegetable peeler) slices of baby zucchini, tender small asparagus cut diagonally, grilled corn, parmesan chards, (the more the better), toasted walnuts, basil and chopped chives. Vinaigrette or lemon olive oil dressing.
GRILLED RED POTATO SALAD. This is a tasty side for steaks, ribs, pork and chicken. Pre-grill some red potato slices by cutting the top and bottom off of the potatoes then cutting into planks, toss in olive oil and place on your grill until tender. Grilled red, yellow and orange peppers, chopped bite size, Nicoise olives, sliced grape tomatoes, chopped green onion and fresh parsley. Vinaigrette dressing.
I get asked many times how I make my Vinaigrette so here it is, 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together. I always have a jar sitting in my fridge at all times! Grilled Veggie Quinoa Salad. A great healthy lunch as well as a side. For this I used a tricolored quinoa that I precooked according to the package then I just added assorted and chopped grilled veggies, yellow squash, zucchini, onion, eggplant, red, yellow and orange peppers, chopped basil and lemon zest. Lemon slices for garnish. Lemon and olive oil dressing.
How could something so simple taste so good? Fresh Lemon and Olive Oil Dressing. This simple dressing is one of my favorites! Fresh squeezed lemon juice plus a little zest, a small smashed garlic clove, whisk in some good olive oil, add salt and pepper, done! I taste as I go along checking for the right balance of juice vs olive oil, you’ll know when you get it just right!