Salad

Peach Burrata Salad

serves 4

1 day-old baguette
¼ cup unsalted butter, melted
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp whole grain mustard
1 Tbsp honey
1 tsp red pepper flakes
½ tsp sea salt
2 Tbsp fresh tarragon
2 Tbsp fresh basil
4 cups arugula
1 head radicchio
1 burrata round
2 medium peaches, nearly ripe


Heat oven to 350°F. Slice baguette into rounds or tear into rustic shapes. Brush bread with melted butter and arrange on a baking sheet. Toast in the oven until golden brown, about 15 minutes, turning halfway through baking.

Add olive oil, red wine vinegar, mustard, honey, red pepper flakes and salt to a wide mouth jar. Shake well to combine.

Remove tarragon leaves from stem. Slice basil leaves into thin strips. Toss arugula, radicchio leaves, basil and tarragon in a shallow bowl. Place burrata in the center. Slice peaches and arrange around burrata. Top with croutons, drizzle with dressing and enjoy!

Grapefruit Quinoa Salad

serves 4

1 cup quinoa
1¾ cups water
¼ cup plus 1 tsp olive oil
2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp salt
¼ tsp ground black pepper
5 oz Urban Organics Patio Mix
1 medium grapefruit
2 ripe avocados
1 pomegranate, seeded
½ cup hazelnuts, toasted

Rinse quinoa in a mesh strainer. Heat 1 tsp olive oil in a saucepan. Add quinoa and cook until lightly toasted, 2 minutes. Add water and ½ tsp salt, and bring to a boil. Lower heat and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Whisk together olive oil, lime juice, honey, salt and pepper in a small bowl. Set aside.

Cut away skin and pith from grapefruit and, using a paring knife, remove fruit segments. Halve avocados, remove pits, and cut into slices. Toss quinoa with greens, grapefruit segments, avocado, pomegranate seeds and hazelnuts. Drizzle with dressing and serve.

Marinated Tomato Salad

serves 6

3−4 ripe heirloom tomatoes
1 small yellow onion, thinly sliced
1 Tbsp Dijon or whole grain mustard
1 tsp coarse sea salt
1 tsp ground black pepper
Fresh flat leaf parsley, chopped
Fresh tarragon, chopped
Fresh basil, cut into ribbons
3 Tbsp red wine vinegar
4 Tbsp olive oil

Slice tomatoes into half-inch rounds and arrange in a single layer in a shallow dish with sliced onions. Whisk together remaining ingredients and pour over tomatoes. Chill and marinate at least one hour before serving. Serve with crusty bread.

Tabbouleh

serves 8 

1 cup bulgur
Zest of one lemon
½ cup fresh lemon juice, divided use
1 medium red onion, chopped
3 medium-sized ripe tomatoes, seeded and chopped
1 small cucumber, chopped
2 large bunches flat-leaf parsley, finely chopped
½ cup chopped mint
½ cup feta cheese
1 Tbsp capers
1 15 oz can garbanzo beans, rinsed
6 Tbsp extra-virgin olive oil
½ tsp sea salt

To prepare bulgur: Put bulgur into bowl. Cover with water. Let stand for 30 minutes or until water is absorbed and grains are soft. Press out any excess liquid. Return bulgur to bowl. Toss with lemon zest, ¼ cup lemon juice, red onion, tomatoes, cucumber, parsley and mint. Let stand for 30 minutes or until grains soften fully.

To prepare dressing: Whisk together remaining lemon juice, oil and ½ teaspoon salt. Pour dressing over bulgur. Toss well. Add feta, capers and garbanzo beans. Chill and serve.

Fig Pomegranate Salad

serves 8

1 small shallot, diced
⅓ cup olive oil
⅓ cup balsamic vinegar
3 Tbsp honey
½ tsp cinnamon
½ tsp Tabasco
½ tsp salt
¼ tsp ground black pepper
6 oz. mixed greens
6 oz. arugula
6 fresh figs, sliced
1 pomegranate, seeded
goat cheese, loosely crumbled
½ cup pecans, toasted

Add shallot to wide-mouth canning jar. Top with olive oil, vinegar, honey, cinnamon, Tabasco, salt and pepper, and shake until well combined. Refrigerate 30 minutes. Arrange greens in a serving bowl and top with fig slices, pomegranate seeds, goat cheese and toasted pecans. Dress salad with vinaigrette just before serving.