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Tag: summer foods

Potato Salad with Anchovies and Olives

August 13, 2019

Potato Salad with Anchovies and Olives

  • 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices

Dressing

  • 3 to 4 anchovies
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • ¾ cup kalamata olives, sliced
  • 1/4 cup red wine vinegar
  • ¾ cup parsley, chopped
  • 2 to 3 teaspoons salt

Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.

Nectarine and Tomato Salad

August 29, 2010

Nectarine and Tomato Salad I was in the kitchen listening to the radio the other day- which, by the way is my favorite thing to do- when I heard someone talk about summer tomatoes. They were saying how good the crop is this year because of the hot hot weather. I realized it to be true as I thought about the bumper tomato crop I have been harvesting from my backyard. The tomatoes have been unbelievable. I mostly grown cherry tomatoes- I love them. They are super versatile and delicious.

Anyway, the radio person suggested a peach and tomato salad- and that is where I got my inspiration.  It is so simple that I am almost embarrassed to post it as a recipe.

The key ingredient is balsamic glaze. You can buy it at a specialty store- I bought my from Italy but you can make your own as well. It is as simple as cooking regular balsamic vinegar down on a medium heat until it cooks down to a syrupy consistency. That is all this salad has- salt, really good olive oil and thyme.

It is very delicious- the combination of tomatoes and nectarines is unbelievable. Before summer is over- try this super simple salad…

  • 2 cup cherry tomatoes, cut in half
  • 1 to 2 nectarines cut into ½ inch pieces
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic glaze
  • 2 teaspoon fresh thyme

Add the cherry tomatoes and nectarines into a medium bowl. Add the salt and olive oil. Let them sit for at least an hour. Add the fresh thyme and balsamic glaze and serve.