Plants, lemons, and limes

Summer Salad Recipes From The Restaurants You Love

By Jasmine Pierce, The Zoe Report

A wise man once said, “A good salad is like a beautiful woman. Once you know how she’s put together, you’ll cherish that knowledge forever.” Just kidding, no one ever said that, but there is something to be said about a well-executed salad, whose ingredients seem to have been cultivated solely to be assembled in that very dish. How often have you gone to a restaurant and loved your order so much that you wished you could go home and re-create it night after night? Well, we’ve got you covered. Here, four easy-to-make summer salads from some of the best chefs coast to coast.

Up Your Salad Game

Grilled Halloumi and Stone Fruit Salad

FIG Restaurant, Santa Monica, California

  • 8 cups fruit (nectarines, white peaches, yellow peaches, apricots, pitted cherries),
  • pitted and cut into bite-size pieces
  • 1 block halloumi cheese (about 8 oz), sliced into large planks for grilling
  • California extra-virgin olive oil
  • Freshly cracked black pepper
  • 2 cups loosely packed watercress, large stems removed
  • Aged balsamic vinegar
  • 2 tbsp pine nuts, toasted
  • 1 pinch sumac
  • Coarse sea salt
  • Place fruit in a mixing bowl and chill until cheese is ready.
  • Brush halloumi with olive oil, season with pepper and lightly grill using a grill pan over medium heat, or an outdoor grill.
  • Let cheese come back to room temperature and dice into bite-size pieces.
  • Add cheese, watercress and 3 tbsp olive oil to fruit.
  • Season with more pepper and toss salad to incorporate. Toss again right before you’re ready to serve.
  • Place in a serving bowl and finish with a few dashes of vinegar (how much depends on the sweetness or tartness of fruit).
  • Garnish with toasted pine nuts, sumac and sea salt to taste.

Source: The Zoe Report

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