Tag Archives: salad

Simple Summer Garden Salad for a Light Lunch


– Handful of mixed lettuce and large leaf arugula
– Red and sun gold cherry tomatoes, sliced in half
– 1 small or 1/2 large jalapeno, coarsely chopped, somewhat de-seeded
– Warmed pinto or Rio Zape Heirloom Beans
– Crumbled feta or cotija cheese
– Olive oil
– Kosher salt & black pepper


1. Gather vegetables from the garden. Clean and dry thoroughly in strainer or salad spinner.
2. Slice & chop vegetables.
3. Place lettuce pieces on plate. Lightly toss with a pinch of kosher salt. Add cherry tomatoes and drizzle a bit of olive oil over the top.
4. Place ~1/2 cup warmed beans (strained with slotted spoon) next to lettuce.
5. Add jalapeno over the top and sprinkle with cheese and black pepper.
6. Serve immediately.





Arugula Salad with Cherry Tomatoes, Corn and Carrots

Arugula Salad with Cherry Tomatoes and CornA light arugula salad for lunch or as a side at dinner time.

Arugula Salad with Cherry Tomatoes, Corn and Carrots

2 cups arugula
1 ear of fresh corn, briefly boiled, kernels removed (or remove kernels first and blanch in hot water
5-8 cherry tomatoes, sliced in half
1-2 small carrots, sliced

For the vinaigrette:

5 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon dijon mustard
1 teaspoon finely chopped red onion or shallot
Freshly cracked pepper and dash of kosher salt


Blend vinaigrette ingredients, taste and adjust as necessary. Toss with arugula, add vegetables and serve.

Farro with Fresh Mozzarella and Arugula Walnut Pesto

Farro Salad with Arugula and Walnut Pesto

I tried out this farro recipe after seeing a recommendation on EcoSalon. It’s very tasty, and great to have for lunch, a snack, or to complement a fresh arugula salad with radish, or the like. I didn’t use all the pesto I made, although I think I should have added more of it to the farro in retrospect.

Here’s a link to the recipe: Farro with Fresh Mozzarella Salad and Arugula Walnut Pesto.

Also, if you need tips on cooking farro, this is the perfect resource: How to cook Farro.