Heirloom Tomato Onion Plate
Heirloom tomatoes, sliced
Vidalia onion, sliced
Fresh basil leaves
Condiments such as balsamic vinegar, Peter Luger’s Steak Sauce, and a good olive oil
Sometimes, when I’m running short on time, I like to fix a platter of heirloom tomatoes and onions. I simply slice up a beautiful assortment of colorful tomatoes and a Vidalia onion or two, and then garnish with fresh basil leaves. I place a few condiments nearby for everyone to dress their own as they please. I always have an aged balsamic vinegar, Peter Luger’s Steak Sauce, and an extra-virgin olive oil.
Watermelon Steak Salad with Honey Balsamic Vinaigrette
6 (1-inch) watermelon wedges, rind removed
1 cup arugula
½ cup blueberries
½ red onion, thinly sliced
¼ cup feta cheese, crumbled
¼ cup pistachios, coarsely chopped
Honey Balsamic Vinaigrette (recipe below)
Place watermelon wedges on a flat serving platter. Top each with several pieces of arugula and next 4 ingredients. This can be assembled several hours in advance. Refrigerate until ready to serve. At serving time, drizzle with Honey Balsamic Vinaigrette.
Learn from Leslie: One-fourth of a medium-size, seedless watermelon will make about six wedges.
Honey Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Combine all ingredients in a Mason jar. Cover tightly, and shake until thoroughly combined. This can be made up to two days in advance. Makes approximately 1/2 cup.
Mediterranean Pasta Salad
1 pound bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
½ cup pepperoncini slices
½ cup Kalamata olives, pitted and halved
½ cup green onions sliced (about one bunch)
¼ cup sweet onion, diced
2 tablespoons fresh dill, chopped
Lemony-Dill Dressing (recipe below)
½ cup pine nuts, toasted
½ cup Romano cheese, grated
Basil leaves for garnish
In a large bowl, combine cooked pasta, cherry tomatoes, pepperoncini slices, and next
4 ingredients. Toss with Lemony-Dill Dressing, and refrigerate for several hours, if desired. Before serving, top with toasted pine nuts, grated Romano cheese, and fresh basil leaves.
Lemony-Dill Dressing:
¼ cup olive oil
¼ cup fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon oregano
Whisk all ingredients in a medium-size measuring cup.
Old-Fashioned Marinated Vegetables
1 cup apple cider vinegar
½ cup vegetable oil
¾ cup sugar
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1 cup celery, finely chopped
1 cup green pepper, finely chopped
1 cup sweet onion, finely chopped
3 ears corn, boiled, kernels removed (1 [11-ounce] can shoepeg white corn may be substituted)
1 (4-ounce) jar diced pimiento, drained
1 (14.5-ounce) can green beans, drained
1 (14.5-ounce) French-style green beans, drained
Place vinegar and next 5 ingredients in a saucepan; bring to a boil. Stir until sugar is thoroughly dissolved. Remove from heat; set aside, and allow to cool for about 15 minutes.
In a large bowl, combine celery and next 6 ingredients. Add vinegar mixture, and toss to coat evenly. Place in a large, airtight container, and store in the refrigerator. The vegetables will keep for up to a week. Makes 8 cups (serves 10 to 12)
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