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A post shared by Siân | Recipebreakout (@recipebreakout)

Ingredients:

• 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts or chopped walnuts
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinaigrette dressing
• Salt and black pepper to taste
• Optional: Grilled chicken, sliced (for added protein)

View this post on Instagram

A post shared by BBC Good Food (@bbcgoodfood)

Instructions:

1. In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, toasted pine nuts, and torn basil leaves.
2. If desired, add sliced grilled chicken for a protein boost. Drizzle balsamic vinaigrette dressing over the salad. Toss gently to coat all the ingredients.
3. Season with salt and black pepper to taste. Serve immediately as a refreshing side or a light main course.
4. Enjoy the burst of flavors and textures in this tasty but simple seasonal salad.

View this post on Instagram

A post shared by Yas-chin (@yas_chin)

The post Try This Amazing Seasonal Salad appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Food etc. (@foodetc)

Ingredients:

• 1 whole lettuce (little gem goes great as it’s quite bitter)
• 1 cup of cherry tomatoes
• 1 whole cucumber
• 1 red onion
• 1 cup of pitted Kalamata olives
• 4 ounces of feta cheese
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of balsamic vinegar
• 1 teaspoon of French mustard
• Salt
• Black pepper

Instructions:

1. In a large bowl, combine your shredded lettuce with your sliced tomatoes, small chunks of cucumber, finely chopped red onion, Kalamata olives, and feta cheese that you can crumble throughout the salad.
2. In a separate bowl, mix your olive oil with your vinegar and mustard. Whisk together to form a dressing, and add a bit of salt and black pepper.
3. Pour your dressing over your salad and stir to get an even coating. You can enjoy this salad by itself or it will be delicious with grilled chicken skewers or a roasted vegetables and cous cous dish. Add ingredients such as pine nuts or walnuts for extra protein to embellish your salad.

View this post on Instagram

A post shared by Pamela Chakraborty (@pamelac123)

The post Try This Greek-Inspired Salad! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by hearty & honey (@heartyandhoney)

Ingredients:

• 3 large tomatoes
• 8 ounces fresh mozzarella cheese
• 1 handful of basil leaves
• 2 tablespoons of olive oil
• Black pepper
• Sea salt

Instructions:

1. Cut the tomatoes into ¼-inch thick slices.
2. Cut the mozzarella into ¼-inch thick round slices.
3. Arrange alternate slices of tomato and mozzarella on a serving platter. Place a basil leaf in between the tomato and mozzarella slices.
4. Season with sea salt and freshly cracked pepper. Drizzle with olive oil (and balsamic vinegar, if you wish). Serve immediately.

The post There’s Nothing ”Simple” About This Classic Caprese Salad appeared first on thedancingcucumber.com.

Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

View this post on Instagram

A post shared by Kat’s Kitchen (@kats_kitchen1)

To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

These are your ingredients.

Green Leafy Vegetables

You want a big gathering of green leafy vegetables such as kale, lettuce and spinach. These lay down the base on which the salad will build, and are high in vitamins and minerals.

Avocado

Next, chop up an avocado into fairly small chunks, season with slat and black pepper and add to the leaves. This will provide a buttery texture.

Cucumber

Slice up about half a cucumber and toss into the salad. Cucumbers are 95% water and have a soft alkaline pH. This will hydrate you, make your salad even fresher, and combine with the other ingredients on this list to make a refreshing alkali meal. This will aid digestion and reduce heartburn.

Tomato and Beet

Next, chop up a large tomato and some beets. This adds some nice shades of red to the green of the salad and introduces some nice textures. The acidity of the tomatoes contrasts nicely with the avocado and cucumber.

Nuts, Breadcrumbs and Olive Oil

Sprinkle on some crushed hazelnuts with a few breadcrumbs and toss sald in olive oil and balsamic vinegar dressing.

The post Try Out this Delicious and Nutritious Salad appeared first on thedancingcucumber.com.

Check out the following recipe to learn how to make this sweet and savory salad that you will absolutely love serving to guests and your family alike.

Ingredients

• 3 cups baby salad greens
• 1 medium-sized green pear
• ½ cup gorgonzola cheese
• ½ cup roasted walnuts
• ¼ cup olive oil
• ⅓ cup balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons lemon juice

Instructions:

• Start off by washing the salad greens and placing them into a bowl.
• After this, cut the pear into thin slices and place on top of the salad greens.
• Next, go ahead and add the gorgonzola cheese (which should be in chunks) and the roasted walnuts to the salad.
• Now, it’s time to make the dressing. Combine the olive oil, balsamic vinegar, sugar, and lemon juice in a small bowl and mix thoroughly. Once it has been sufficiently combined, drizzle it on top of the salad.
• Your salad is ready to serve and eat. Enjoy!

The post Walnut, Pear, and Gorgonzola Make for a Great Salad appeared first on thedancingcucumber.com.

Red wine vinaigrette is one of my favorite dressings to make at home. Here’s how to do it in a recipe that takes less than 10 minutes to prepare and yields about 8 ounces of dressing.

Ingredients

• ½ cup olive oil
• ⅓ cup red wine vinegar
• 1 clove of garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

Start off by placing the olive oil and red wine vinegar in a container that can be closed, such as a Mason jar or a tupperware container.

Next, mince your garlic clove and add it to the olive oil and vinegar mixture. Next, you can go ahead and add the kosher salt, black pepper, and dried oregano to the dressing.

The next step is important: close the container and shake hard! You want to make all of the ingredients together and ensure the olive oil and vinegar emulsify, combining these two non-soluble ingredients.

Once you’ve shaken the container for a couple of minutes, refrigerate and serve within a week or so. Enjoy!

The post Make Your Own Red Wine Vinaigrette at Home appeared first on thedancingcucumber.com.

Tomatoes and cucumbers are the star players in this refreshingly delicious salad which you are sure to enjoy. Here’s how to make it!

Ingredients

• 2 ripe tomatoes, medium-sized
• 1 large cucumber
• 1 small red onion
• 2 tablespoons olive oil
• ¼ cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons black pepper

Instructions

• The first thing you’ll want to do is cut the tomatoes and cucumber into small, bite-sized pieces. Once you’re done with this step, place them into a large bowl.
• Next, go ahead and slice the red onion into thin, almost transparent slices and add to the bowl along with the tomatoes and cucumber.
• Sprinkle salt and black pepper on the ingredients, and then add the olive oil and red wine vinegar. Stir thoroughly, ensuring that the secondary ingredients blend together to make a sort of vinaigrette.
• Cover with plastic wrap or aluminum foil and place into your refrigerator to allow the salad to cool and for the vegetables to absorb the vinaigrette that you’ve created. After a couple of hours, your salad is chilled and ready to serve. Enjoy!

The post Try This Refreshing Tomato and Cucumber Salad appeared first on thedancingcucumber.com.

The idea is simple, to make a salad that tastes like a sandwich you typically eat for breakfast. All you have to do is take the same ingredients and turn them into a salad instead of a sandwich. You can start with your favorite lettuce or a lettuce mix, add a bit of bacon (or turkey bacon), a hard-boiled egg, some cheddar, cherry tomatoes, and finally, croutons. You can use the dressing you like and add some more flavor with sriracha.

Why is it better than a sandwich? It’s generally easier to use less bread (croutons) and more veggies in the salad than it is in a sandwich. Bread is an essential ingredient for a sandwich and you need two pieces of it to hold everything together, but you can drastically reduce the amount of it in the salad. At the same time, you can fill the bowl with lettuce and tomatoes and have yourself a delicious and nutritious breakfast, lunch, or dinner at any time!

The post Can Your Salad Taste Like a Breakfast Sandwich? appeared first on thedancingcucumber.com.

Ingredients: 

• 1 pound cooked and cooled pasta – penne, bowties, and rotini work great!
• 3 cups halved cherry tomatoes or roughly chopped Roma tomatoes
• 1/3 cup thinly sliced red onion
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 1/3 cup chopped fresh mint leaves
• 1/2 cup feta cheese
• 1/2 cup roughly chopped black olives
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1 garlic clove, finely chopped into a paste
• Salt and pepper

Instructions:

1. Whisk the oil, vinegar, mustard, honey, garlic, salt and pepper in a large bowl.
2. Add the rest of the pasta salad ingredients to the bowl.
3. Mix well to coat the ingredients with the dressing.
4. Serve immediately or keep in the refrigerator for 2-3 days. It’s actually even better to let the salad sit in the fridge for a few hours so it can soak up all of the flavors!

The post This Pasta Salad Recipe is Great For Potlucks! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Siân | Recipebreakout (@recipebreakout)

Ingredients:

• 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts or chopped walnuts
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinaigrette dressing
• Salt and black pepper to taste
• Optional: Grilled chicken, sliced (for added protein)

View this post on Instagram

A post shared by BBC Good Food (@bbcgoodfood)

Instructions:

1. In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, toasted pine nuts, and torn basil leaves.
2. If desired, add sliced grilled chicken for a protein boost. Drizzle balsamic vinaigrette dressing over the salad. Toss gently to coat all the ingredients.
3. Season with salt and black pepper to taste. Serve immediately as a refreshing side or a light main course.
4. Enjoy the burst of flavors and textures in this tasty but simple seasonal salad.

View this post on Instagram

A post shared by Yas-chin (@yas_chin)

The post Try This Amazing Seasonal Salad appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Food etc. (@foodetc)

Ingredients:

• 1 whole lettuce (little gem goes great as it’s quite bitter)
• 1 cup of cherry tomatoes
• 1 whole cucumber
• 1 red onion
• 1 cup of pitted Kalamata olives
• 4 ounces of feta cheese
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of balsamic vinegar
• 1 teaspoon of French mustard
• Salt
• Black pepper

Instructions:

1. In a large bowl, combine your shredded lettuce with your sliced tomatoes, small chunks of cucumber, finely chopped red onion, Kalamata olives, and feta cheese that you can crumble throughout the salad.
2. In a separate bowl, mix your olive oil with your vinegar and mustard. Whisk together to form a dressing, and add a bit of salt and black pepper.
3. Pour your dressing over your salad and stir to get an even coating. You can enjoy this salad by itself or it will be delicious with grilled chicken skewers or a roasted vegetables and cous cous dish. Add ingredients such as pine nuts or walnuts for extra protein to embellish your salad.

View this post on Instagram

A post shared by Pamela Chakraborty (@pamelac123)

The post Try This Greek-Inspired Salad! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by hearty & honey (@heartyandhoney)

Ingredients:

• 3 large tomatoes
• 8 ounces fresh mozzarella cheese
• 1 handful of basil leaves
• 2 tablespoons of olive oil
• Black pepper
• Sea salt

Instructions:

1. Cut the tomatoes into ¼-inch thick slices.
2. Cut the mozzarella into ¼-inch thick round slices.
3. Arrange alternate slices of tomato and mozzarella on a serving platter. Place a basil leaf in between the tomato and mozzarella slices.
4. Season with sea salt and freshly cracked pepper. Drizzle with olive oil (and balsamic vinegar, if you wish). Serve immediately.

The post There’s Nothing ”Simple” About This Classic Caprese Salad appeared first on thedancingcucumber.com.

Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

View this post on Instagram

A post shared by Kat’s Kitchen (@kats_kitchen1)

To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

These are your ingredients.

Green Leafy Vegetables

You want a big gathering of green leafy vegetables such as kale, lettuce and spinach. These lay down the base on which the salad will build, and are high in vitamins and minerals.

Avocado

Next, chop up an avocado into fairly small chunks, season with slat and black pepper and add to the leaves. This will provide a buttery texture.

Cucumber

Slice up about half a cucumber and toss into the salad. Cucumbers are 95% water and have a soft alkaline pH. This will hydrate you, make your salad even fresher, and combine with the other ingredients on this list to make a refreshing alkali meal. This will aid digestion and reduce heartburn.

Tomato and Beet

Next, chop up a large tomato and some beets. This adds some nice shades of red to the green of the salad and introduces some nice textures. The acidity of the tomatoes contrasts nicely with the avocado and cucumber.

Nuts, Breadcrumbs and Olive Oil

Sprinkle on some crushed hazelnuts with a few breadcrumbs and toss sald in olive oil and balsamic vinegar dressing.

The post Try Out this Delicious and Nutritious Salad appeared first on thedancingcucumber.com.

Check out the following recipe to learn how to make this sweet and savory salad that you will absolutely love serving to guests and your family alike.

Ingredients

• 3 cups baby salad greens
• 1 medium-sized green pear
• ½ cup gorgonzola cheese
• ½ cup roasted walnuts
• ¼ cup olive oil
• ⅓ cup balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons lemon juice

Instructions:

• Start off by washing the salad greens and placing them into a bowl.
• After this, cut the pear into thin slices and place on top of the salad greens.
• Next, go ahead and add the gorgonzola cheese (which should be in chunks) and the roasted walnuts to the salad.
• Now, it’s time to make the dressing. Combine the olive oil, balsamic vinegar, sugar, and lemon juice in a small bowl and mix thoroughly. Once it has been sufficiently combined, drizzle it on top of the salad.
• Your salad is ready to serve and eat. Enjoy!

The post Walnut, Pear, and Gorgonzola Make for a Great Salad appeared first on thedancingcucumber.com.

Red wine vinaigrette is one of my favorite dressings to make at home. Here’s how to do it in a recipe that takes less than 10 minutes to prepare and yields about 8 ounces of dressing.

Ingredients

• ½ cup olive oil
• ⅓ cup red wine vinegar
• 1 clove of garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

Start off by placing the olive oil and red wine vinegar in a container that can be closed, such as a Mason jar or a tupperware container.

Next, mince your garlic clove and add it to the olive oil and vinegar mixture. Next, you can go ahead and add the kosher salt, black pepper, and dried oregano to the dressing.

The next step is important: close the container and shake hard! You want to make all of the ingredients together and ensure the olive oil and vinegar emulsify, combining these two non-soluble ingredients.

Once you’ve shaken the container for a couple of minutes, refrigerate and serve within a week or so. Enjoy!

The post Make Your Own Red Wine Vinaigrette at Home appeared first on thedancingcucumber.com.

Tomatoes and cucumbers are the star players in this refreshingly delicious salad which you are sure to enjoy. Here’s how to make it!

Ingredients

• 2 ripe tomatoes, medium-sized
• 1 large cucumber
• 1 small red onion
• 2 tablespoons olive oil
• ¼ cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons black pepper

Instructions

• The first thing you’ll want to do is cut the tomatoes and cucumber into small, bite-sized pieces. Once you’re done with this step, place them into a large bowl.
• Next, go ahead and slice the red onion into thin, almost transparent slices and add to the bowl along with the tomatoes and cucumber.
• Sprinkle salt and black pepper on the ingredients, and then add the olive oil and red wine vinegar. Stir thoroughly, ensuring that the secondary ingredients blend together to make a sort of vinaigrette.
• Cover with plastic wrap or aluminum foil and place into your refrigerator to allow the salad to cool and for the vegetables to absorb the vinaigrette that you’ve created. After a couple of hours, your salad is chilled and ready to serve. Enjoy!

The post Try This Refreshing Tomato and Cucumber Salad appeared first on thedancingcucumber.com.

The idea is simple, to make a salad that tastes like a sandwich you typically eat for breakfast. All you have to do is take the same ingredients and turn them into a salad instead of a sandwich. You can start with your favorite lettuce or a lettuce mix, add a bit of bacon (or turkey bacon), a hard-boiled egg, some cheddar, cherry tomatoes, and finally, croutons. You can use the dressing you like and add some more flavor with sriracha.

Why is it better than a sandwich? It’s generally easier to use less bread (croutons) and more veggies in the salad than it is in a sandwich. Bread is an essential ingredient for a sandwich and you need two pieces of it to hold everything together, but you can drastically reduce the amount of it in the salad. At the same time, you can fill the bowl with lettuce and tomatoes and have yourself a delicious and nutritious breakfast, lunch, or dinner at any time!

The post Can Your Salad Taste Like a Breakfast Sandwich? appeared first on thedancingcucumber.com.

Ingredients: 

• 1 pound cooked and cooled pasta – penne, bowties, and rotini work great!
• 3 cups halved cherry tomatoes or roughly chopped Roma tomatoes
• 1/3 cup thinly sliced red onion
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 1/3 cup chopped fresh mint leaves
• 1/2 cup feta cheese
• 1/2 cup roughly chopped black olives
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1 garlic clove, finely chopped into a paste
• Salt and pepper

Instructions:

1. Whisk the oil, vinegar, mustard, honey, garlic, salt and pepper in a large bowl.
2. Add the rest of the pasta salad ingredients to the bowl.
3. Mix well to coat the ingredients with the dressing.
4. Serve immediately or keep in the refrigerator for 2-3 days. It’s actually even better to let the salad sit in the fridge for a few hours so it can soak up all of the flavors!

The post This Pasta Salad Recipe is Great For Potlucks! appeared first on thedancingcucumber.com.