Summer Salad
This Summer Salad is giving flavor, freshness, and flex. Blanched broccolini meets juicy heirlooms, cherry plums, crumbled feta, and a lemon-Tajín dressing that hits all the right notes.
Ingredients
- 1 bunch broccolini - trimmed
- 2 cups heirloom tomatoes - cut into wedges
- 1/2 cup cherry plums - halved or quartered
- 1/4 cup shallots - thinly sliced
- 1/2 cup feta cheese - crumbled
- 1/4 cup toasted pumpkin seeds
- 1/2 cup fresh cilantro - roughly chopped
- 1 lemon - zest
- 1 lemon - juice
- 3 tbsp good quality olive oil
- 1 tsp kosher salt - adjust to taste
- 1 tsp Tajín - plus extra for garnish
Instructions
Blanch the broccolini
- Bring a pot of salted water to a boil. Add broccolini and blanch for about 1-2 minutes until vibrant green and just tender.1 bunch broccolini
- Transfer immediately to an ice bath to stop the cooking. Drain and pat dry.
Prep the produce
- Cut heirloom tomatoes into wedges. Slice cherry plums and shallots thinly. Roughly chop cilantro.2 cups heirloom tomatoes, 1/2 cup cherry plums, 1/4 cup shallots, 1/2 cup fresh cilantro
MIx the salad
- In a large bowl, gently toss together blanched broccolini, tomatoes, plums, shallots, and cilantro.
Add cheese and crunch
- Crumble in feta cheese and sprinkle toasted pumpkin seeds over salad.1/2 cup feta cheese, 1/4 cup toasted pumpkin seeds
Dress it up
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, kosher salt and Tajín. Drizzle over the salad and toss gently to coat.1 lemon, 1 lemon, 3 tbsp good quality olive oil, 1 tsp kosher salt, 1 tsp Tajín
Finish and serve
- Garnish with a light dusting of extra Tajín if desired. Serve immediately with grilled corn, grilled meats, or on its own.
Notes
This salad holds up well for a few hours. It's great for potlucks or picnics. If prepping ahead, wait to dress it until ready to serve.
