This salad is absolute perfection. Crunchy, crispy, and colorful, it’s so refreshing and light. Everything you want in a summer salad. I found it in Cooking Light recently as well. I made it for lunch today while the boys napped and pulled it back out later for my dinner. No one eats cucumbers except for Massey and me. When I sat down eating straight out of the Tupperware bowl, he pushed his bowl of spaghetti aside and said, “Me eat!” He took the bowl and ate and ate on the salad, saying, “Mmmmm…” This would be perfect served on the side with a heavier entree. Without further adieu, the cast of characters:
These are the ingredients, minus the dill once again, because I still haven’t been back to the grocery store. I used dried dill for this one as well. And that rogue cucumber from the other day, well he was sweating in this photo, worried he was once again at the wrong party. Relax little cucumber, this is your moment to shine.
I’m a sucker for a tasty salad and summer is the best time to make them! I’ve been pulling recipes for yummy summer salads out of magazines for the last few weeks. This is the first one I’ve tried. This recipe uses fresh and frozen ingredients, so it’s the best of both worlds. It’s from Cooking Light, so it’s intended to be healthy, but I added bacon. And it is divine! It was nice and fresh and bright without the bacon, but I thought, “Why not?” So, I did. And praise the lard, it is wonderful!
Here is the cast of characters, plus a rogue cucumber who wasn’t supposed to be in the photo:
1 T. olive oil
1 medium yellow onion, chopped (approximately 1 cup)
2 c. frozen shelled edamame, thawed
1 1/2 c. frozen corn kernals, thawed (I used white corn, strictly a personal preference.)
1 c. grape tomatoes, halved lengthwise
1 oz. feta cheese, crumbled (1/4 cup)
2 T. chopped fresh dill (Publix was out, so I just used dried from my pantry. Dried herbs are more potent than fresh, so use less than 2 T. if you go this route.)
2 T. chopped parsley
2 T. sherry vinegar (I keep pomegranate infused red wine vinegar in my pantry for splashing on salads, so I used this instead.)
1/2 t. salt
1/4 t. freshly ground black pepper
Heat a large nonstick skillet over medium-high. Add oil to pan and saute onion. Cook until tender, stirring occasionally, about 4 minutes.
Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes. Remove from heat and allow to cool, approximately 10 minutes. Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper.
If desired, garnish with bacon. I wouldn’t add the bacon to the dish because it will become soggy.
This would be perfect for a summer barbecue or even to keep in the fridge for a quick lunch or snack. The edamame adds protein, so it can be a meal on it’s own. I’ll definitely be making this one again!