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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.

View this post on Instagram

A post shared by Natasha Kravchuk (@natashaskitchen)

Ingredients:

• 20 cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 large cucumbers, halved and sliced
• 20 Kalamata olives, halved
• 15-ounce can of chickpeas, drained
• 1 large red pepper, sliced
• 4 teaspoons of balsamic vinegar
• 2 teaspoons of olive oil
• 3 ounces feta cheese

Instructions:

1. Combine the chickpeas, tomatoes, red onion, cucumbers, Kalamata olives, and red pepper in a bowl and mix well.
2. Separate into two portions.
3. Right before serving add 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil to each portion.
4. Top with 1.5 ounces of feta cheese.
5. Mix everything together and enjoy!

The post What’s For Lunch? How About This Mediterranean Chickpea Salad appeared first on thedancingcucumber.com.

Regarded as the most popular salad in the world, the dish is found on pretty much every menu. That means that, like with most things, there are likely to be a few variations on the classic. But if you’re looking for how to make an authentic Greek salad, read on.

View this post on Instagram

A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 2 large tomatoes
• 1 English cucumber
• 1 green bell pepper
• 1medium red onion
• 1 cup of Kalamata olives
• 1 cup/block of feta cheese

Dressing:

• 1 teaspoon of salt
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• ¼ cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar

Instructions:

1. Cut the tomatoes and cucumbers into large chunks, and the onion and pepper into thin slices.
2. Slice the feta cheese into medium-sized cubes.
3. Place all ingredients into a bowl and drizzle with the dressing.
4. Toss lightly to combine and serve.

The post This Authentic Greek Salad Will Make Any Yaya Proud appeared first on thedancingcucumber.com.

Croutons

Bread croutons are often added to salads—and they are truly tasty and adorable—but you should skip them if you’re trying to make a low-carb salad.

Honey Nuts

Nuts also often make their way into a healthy salad, and there’s nothing wrong with them as long as you use them in moderation and try to avoid honey-glazed nuts with high sugar content.

Crispy Bacon

Crispy bacon bits won’t do any favors to your salad, and if you’re trying to keep your diet healthy try to limit or cut the intake of this food.

Fried Foods

Just like bacon, fried foods are another surprising ingredient people enjoy adding to their salads, despite their high calorie and sodium content.

Wrong Dressings

The choice of dressings can make or break your salad. Creamy dressings, such as ranch and blue cheese, won’t do you any favors since they’re often high in calories and fat.

The post Your Salads Are Better Off Without These Five Ingredients appeared first on thedancingcucumber.com.

Ingredients:

Homemade Croutons:

• 4 ounces ciabatta or sourdough bread
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt

Vinaigrette:

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano, plus more for garnish
• 1 large clove garlic
• 1/2 teaspoon fine sea salt
• freshly ground black pepper
• 1/2 small red onion, thinly sliced

Salad:

• 1 pound cherry or grape tomatoes, halved or quartered
• 1 pound additional tomatoes, cut into bite-size pieces
• 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
• 8 ounces mozzarella
• 1/3 cup roughly chopped fresh basil
• 2 tablespoons thinly cut Kalamata olives and/or capers

Instructions:

1. For the croutons, preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper.
2. Slice the bread into 1-inch cubes and place them on the baking sheet. Drizzle the cubes with olive oil and sprinkle them with salt, toss until combined. Bake until golden, 7 to 10 minutes.
3. In a bowl combine olive oil, vinegar, oregano, garlic, salt, and black pepper. Whisk until combined.
4. Cut your onion down the middle to make it more manageable and then stir the onions into the dressing. Let the bowl chill in the refrigerator while you make the salad.
5. For the salad, transfer the tomatoes to a large serving platter and nestle half of the croutons between the tomatoes, distribute the rest on top. Place the cucumber rounds and mozzarella over the salad.
6. Distribute the lightly pickled onions all over. Stir the remaining dressing and drizzle it over the salad.
7. Sprinkle the basil, olives and/or capers on top. Top with extra black pepper and dried oregano.
8. Let the salad marinate for 20 minutes to an hour before serving.

The post Use Your Stale Bread For Panzanella Salad appeared first on thedancingcucumber.com.

Ingredients

• 4 radishes 
• 3-4 Persian cucumbers 
• 2-3 tomatoes
• Half a bell pepper
• Half a red onion
• 1 lemon 
• 1-2 tablespoons of olive oil 
• A handful of parsley, or more if you like the flavor!
• Salt and pepper to taste

Recipe

1. First, start by washing all of the vegetables. 
2. Then, cut the radishes in half and then cut into thin half-moons. 
3. Dice up the cucumbers, tomatoes, bell pepper, and red onion. 
4. Put all the vegetables into a bowl and squeeze the lemon right over everything. 
5. Pour over the olive oil and then toss to combine. 
6. Season with salt and pepper, toss and taste to make sure all the seasoning is right.
7. Chop up the parsley and then pour it on top of the salad, and serve!

The post Israeli Salad Will Make You Believe in Salads Again appeared first on thedancingcucumber.com.

Ingredients:

• 2 cups chopped baby spinach or arugula
• 1 medium-sized butternut squash, peeled and cubed
• 1/4 cup raw pecans
• 1/4 cup dried cranberries
• 3-4 tablespoons olive oil
• sea salt and black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

Instructions:

1. Set the oven to 400 F degrees and prepare a rack. Put it in the center of the oven to roast the butternut squash.
2. Use 1 1/2 teaspoons olive oil, 1/2 teaspoon pepper, and 1 teaspoon sea salt mixed with the cubes of squash. Leave it in for 15 to 20 minutes.
3. In the meantime, cook the pecans in a skillet.
4. Next, combine them with 2 tablespoons brown sugar, 1 tablespoon olive oil, and a little salt. Cook them for 1 more minute.
5. Cut the spinach or arugula and add the greens to a bowl.
6. Mix in the cranberries, then add the butternut squash.
7. Top the butternut squash salad with pecans, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Toss the salad and serve it right away. Enjoy!

The post Roasted Butternut Squash Salad is a Tasty, Healthy Idea appeared first on thedancingcucumber.com.

@healthylittlevittles

This Instagram account is dedicated to all vegan and gluten-free cooking. Even if you are not someone who is vegan or gluten-free, chances are you know someone who is, and it’s always good to keep some recipes for them in your back pocket. This kale salad is taken up a notch with flavors of curry, as well as a plethora of crunchy veggies.

@dialaskitchen

If you are a cheese lover, try something new with a salad or grilled halloumi! Halloumi cheese is a Middle Eastern staple that unlike its other cheese counterparts, never melts.  That means that you can grill it and add another cool element to your salads, just follow the lead of this awesome account.

@sizzleandspout

This account gives you great achievable cooking inspo, especialy their salads! If you want to hide the veggies and accentuate some fruit, try this beet and citrus salad! The colors, textures, and flavors are bound to excite.

The post You’ll Change Your Mind About Salads After Seeing These Instagrams 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.

View this post on Instagram

A post shared by Natasha Kravchuk (@natashaskitchen)

Ingredients:

• 20 cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 large cucumbers, halved and sliced
• 20 Kalamata olives, halved
• 15-ounce can of chickpeas, drained
• 1 large red pepper, sliced
• 4 teaspoons of balsamic vinegar
• 2 teaspoons of olive oil
• 3 ounces feta cheese

Instructions:

1. Combine the chickpeas, tomatoes, red onion, cucumbers, Kalamata olives, and red pepper in a bowl and mix well.
2. Separate into two portions.
3. Right before serving add 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil to each portion.
4. Top with 1.5 ounces of feta cheese.
5. Mix everything together and enjoy!

The post What’s For Lunch? How About This Mediterranean Chickpea Salad appeared first on thedancingcucumber.com.

Regarded as the most popular salad in the world, the dish is found on pretty much every menu. That means that, like with most things, there are likely to be a few variations on the classic. But if you’re looking for how to make an authentic Greek salad, read on.

View this post on Instagram

A post shared by America’s Test Kitchen (@testkitchen)

Ingredients:

• 2 large tomatoes
• 1 English cucumber
• 1 green bell pepper
• 1medium red onion
• 1 cup of Kalamata olives
• 1 cup/block of feta cheese

Dressing:

• 1 teaspoon of salt
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• ¼ cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar

Instructions:

1. Cut the tomatoes and cucumbers into large chunks, and the onion and pepper into thin slices.
2. Slice the feta cheese into medium-sized cubes.
3. Place all ingredients into a bowl and drizzle with the dressing.
4. Toss lightly to combine and serve.

The post This Authentic Greek Salad Will Make Any Yaya Proud appeared first on thedancingcucumber.com.

Croutons

Bread croutons are often added to salads—and they are truly tasty and adorable—but you should skip them if you’re trying to make a low-carb salad.

Honey Nuts

Nuts also often make their way into a healthy salad, and there’s nothing wrong with them as long as you use them in moderation and try to avoid honey-glazed nuts with high sugar content.

Crispy Bacon

Crispy bacon bits won’t do any favors to your salad, and if you’re trying to keep your diet healthy try to limit or cut the intake of this food.

Fried Foods

Just like bacon, fried foods are another surprising ingredient people enjoy adding to their salads, despite their high calorie and sodium content.

Wrong Dressings

The choice of dressings can make or break your salad. Creamy dressings, such as ranch and blue cheese, won’t do you any favors since they’re often high in calories and fat.

The post Your Salads Are Better Off Without These Five Ingredients appeared first on thedancingcucumber.com.

Ingredients:

Homemade Croutons:

• 4 ounces ciabatta or sourdough bread
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt

Vinaigrette:

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano, plus more for garnish
• 1 large clove garlic
• 1/2 teaspoon fine sea salt
• freshly ground black pepper
• 1/2 small red onion, thinly sliced

Salad:

• 1 pound cherry or grape tomatoes, halved or quartered
• 1 pound additional tomatoes, cut into bite-size pieces
• 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
• 8 ounces mozzarella
• 1/3 cup roughly chopped fresh basil
• 2 tablespoons thinly cut Kalamata olives and/or capers

Instructions:

1. For the croutons, preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper.
2. Slice the bread into 1-inch cubes and place them on the baking sheet. Drizzle the cubes with olive oil and sprinkle them with salt, toss until combined. Bake until golden, 7 to 10 minutes.
3. In a bowl combine olive oil, vinegar, oregano, garlic, salt, and black pepper. Whisk until combined.
4. Cut your onion down the middle to make it more manageable and then stir the onions into the dressing. Let the bowl chill in the refrigerator while you make the salad.
5. For the salad, transfer the tomatoes to a large serving platter and nestle half of the croutons between the tomatoes, distribute the rest on top. Place the cucumber rounds and mozzarella over the salad.
6. Distribute the lightly pickled onions all over. Stir the remaining dressing and drizzle it over the salad.
7. Sprinkle the basil, olives and/or capers on top. Top with extra black pepper and dried oregano.
8. Let the salad marinate for 20 minutes to an hour before serving.

The post Use Your Stale Bread For Panzanella Salad appeared first on thedancingcucumber.com.

Ingredients

• 4 radishes 
• 3-4 Persian cucumbers 
• 2-3 tomatoes
• Half a bell pepper
• Half a red onion
• 1 lemon 
• 1-2 tablespoons of olive oil 
• A handful of parsley, or more if you like the flavor!
• Salt and pepper to taste

Recipe

1. First, start by washing all of the vegetables. 
2. Then, cut the radishes in half and then cut into thin half-moons. 
3. Dice up the cucumbers, tomatoes, bell pepper, and red onion. 
4. Put all the vegetables into a bowl and squeeze the lemon right over everything. 
5. Pour over the olive oil and then toss to combine. 
6. Season with salt and pepper, toss and taste to make sure all the seasoning is right.
7. Chop up the parsley and then pour it on top of the salad, and serve!

The post Israeli Salad Will Make You Believe in Salads Again appeared first on thedancingcucumber.com.

Ingredients:

• 2 cups chopped baby spinach or arugula
• 1 medium-sized butternut squash, peeled and cubed
• 1/4 cup raw pecans
• 1/4 cup dried cranberries
• 3-4 tablespoons olive oil
• sea salt and black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

Instructions:

1. Set the oven to 400 F degrees and prepare a rack. Put it in the center of the oven to roast the butternut squash.
2. Use 1 1/2 teaspoons olive oil, 1/2 teaspoon pepper, and 1 teaspoon sea salt mixed with the cubes of squash. Leave it in for 15 to 20 minutes.
3. In the meantime, cook the pecans in a skillet.
4. Next, combine them with 2 tablespoons brown sugar, 1 tablespoon olive oil, and a little salt. Cook them for 1 more minute.
5. Cut the spinach or arugula and add the greens to a bowl.
6. Mix in the cranberries, then add the butternut squash.
7. Top the butternut squash salad with pecans, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Toss the salad and serve it right away. Enjoy!

The post Roasted Butternut Squash Salad is a Tasty, Healthy Idea appeared first on thedancingcucumber.com.

@healthylittlevittles

This Instagram account is dedicated to all vegan and gluten-free cooking. Even if you are not someone who is vegan or gluten-free, chances are you know someone who is, and it’s always good to keep some recipes for them in your back pocket. This kale salad is taken up a notch with flavors of curry, as well as a plethora of crunchy veggies.

@dialaskitchen

If you are a cheese lover, try something new with a salad or grilled halloumi! Halloumi cheese is a Middle Eastern staple that unlike its other cheese counterparts, never melts.  That means that you can grill it and add another cool element to your salads, just follow the lead of this awesome account.

@sizzleandspout

This account gives you great achievable cooking inspo, especialy their salads! If you want to hide the veggies and accentuate some fruit, try this beet and citrus salad! The colors, textures, and flavors are bound to excite.

The post You’ll Change Your Mind About Salads After Seeing These Instagrams appeared first on thedancingcucumber.com.