Chef Nathan Lippy is back and joins Jerry in the kitchen for fabulous summer salads. Check out both recipes below.
Summer Tomato Salad
Recipe by Nathan Lippy
Time: 5 minutes
2 Large organic tomatoes, cut into wedges
2 plum tomatoes, sliced
a handful of heirloom grape tomatoes, cut in half
3 tablespoons crumbled feta cheese
1 tablespoon fresh oregano
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt and pepper
1. Combine all ingredients into a large bowl and stir delicately to incorporate. Store covered in the refrigerator until ready to serve.
Grilled Watermelon Salad
Time: 10 minutes
4, 1" thick slices of Watermelon
1 large handful baby arugula
1/2 cup goats cheese
2 teaspoons fresh thyme
1/2 tablespoon fresh lemon juice
1/2 tablespoon Watermelon water
1/2 tablespoon red wine vinegar
1/2 tablespoon olive oil
salt and pepper
1. Rub a touch of olive oil on each side of the sliced Watermelon. Place the slices on the hottest part of the grill and cook for 2-3 minute on each side (or until you get beautiful grill marks).
2. In a small mixing bowl, add the thyme, lemon juice, watermelon water vinegar and olive oil with a bit of salt and pepper and mix evenly to incorporate all ingredients.
3. To plate, add the sliced grilled watermelon to the center of the plate, add a small bunch of arugula over the top then add a few crumbles of goats cheese. Garnish by add a drizzle of the dressing over the top then serve.
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