Tomato Watermelon Salad

Tomato and watermelon may seem like an unlikely combo but I am here to tell you that it works. The two textures and flavors really compliment one another. This is the time of year when we are looking for a cool refreshing salad and this one steps up to the plate. Another bonus is that it's quick and easy to make too. Chill out and enjoy!

Tomato and Watermelon Salad

• 2 pints grape tomatoes, cut in half
• 6 cups cubed watermelon
• 1 small red onion, quartered and sliced thin
• ¼ cup olive oil
• ½ cup white balsamic vinegar
• 1 Tbsp. sugar
• ½ tsp. Fleur de Sel salt

Wash tomatoes then slice in half and add to a large mixing bowl. Cube up watermelon, slice onion and add to tomatoes. In a measuring cup mix together oil, vinegar, sugar and salt then mix well with a small wire whisk. Pour over top of tomato mixture and stir well. Cover and chill for several hours or overnight. Enjoy!

Gorgonzola Pear Salad with Pomegranate Dressing

To prepare pears wash well and then core them with a apple corer, leaving the skin on. After coring pears push Gorgonzola cheese into center of pear, packing it in tightly. Wrap pears in plastic wrap and chill for a few hours or you may serve them immediately. Wash Bibb lettuce or spring mix for salad greens and place on a chilled salad platter. When ready to serve slice pears into thin circles and place on top of salad. Sprinkle top of salad with Craisins and drizzle on dressing. If you would like an extra crunch add some walnuts too.

Dressing:

• 1/3 cup Pomegranate Balsamic Vinegar
• 1/4 cup Olive Oil
• 1-2 Tbsp. honey

Salad:

• Boston Bibb lettuce or Spring mix salad
• 1 pear, serves 2
• Crumbled Gorgonzola cheese
• Craisins
• Walnuts, optional

If you do not want to take the time to stuff the pears you may just add pear slices and crumbled Gorgonzola on top of the salad instead. Enjoy, and stay cool!

Macaroni Salad

There are so many variations on this and everyone has a favorite version and I want to share one of my favorites with you. This is one that you must prepare 24 hours in advance to let the flavors meld. I like the crunch of the carrot and crispness of the pepper, together with the creaminess of the elbow macaroni. I always thought elbow was an odd name for a pasta. I look at it and it does not make me think of an elbow. Food for thought. Enjoy!

Macaroni Salad

• 1 (14.5 oz.) box Ronzoni Smart Taste elbow macaroni
• 1 cup finely diced green bell pepper or sweet banana pepper
• 1 cup finely diced carrots
• 2 tsp. salt
• 1 tsp. celery seed
• 1 tsp. freshly ground black pepper
• 2 ½ cups Hellman's light mayonnaise

Cook macaroni according to package directions, but extend cooking time to 12 minutes. Meanwhile prepare carrots and pepper. Drain macaroni into colander when macaroni is cooked and rinse with cold water to cool down macaroni, drain well. In a very large bowl mix together macaroni and remaining ingredients. Place in an airtight container and chill overnight to serve the next day. Enjoy!

Cucumber and Onion Salad

3 Burpless or regular cucumbers
1 sweet Vidalia onion
1 cup cider vinegar
1 cup sugar or Splenda
⅛ cup canola oil
½ tsp. salt
¼ tsp. black pepper


Skin cucumbers and slice very thin, I like to use a food processor. Mix together vinegar with sugar or Splenda. Add all ingredients in a large airtight container and refrigerate overnight. Serve the next day. It will keep for several days. This is a refreshing summer recipe.

Summertime Tomato & Onion Salad

Seasons change, and our cooking choices change with the season. Here is a fast and easy recipe for the warmer weather. It is so good that I find myself craving it year round.

The Tomato & Onion salad is great as a side. Make sure you have some crusty bread to dip into the juice, or chop and place the bread in a bowl with the tomato & onion salad on top. Or, serve it on a crusty Italian roll. Also, you may top salad greens with it and you will not need any salad dressing. Try filling up a pita with it. Enjoy!


Tomato & Onion Salad

• 2 lbs. grape tomatoes, rinsed and sliced in half
• 1 large sweet vidalia onion, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup balsamic vinegar or white wine vinegar
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• crushed red pepper flakes (optional)

Prepare tomatoes and onion then place into a large bowl. Add remaining ingredients and mix well. Chill in refrigerator until ready to eat. It will taste even better the next day.


It is also scrumptious when you add some fresh mozzarella balls to the salad. You can eat it on a pita or a crusty Italian roll.

I remember my Mom would make this salad for the family when I was a little girl. Summertime fresh tomatoes always spurred a craving for this one. When I was young I did not like the taste of tomatoes or onions, but I would dip Italian bread into the juice. It was delicious. Not anymore, I love tomatoes and onions. This is a summertime favorite. What more can you ask for, quick and easy to make, delicious and healthy too.