An easy, summery salad made with peaches, tomatoes, basil, and burrata drizzled with balsamic vinegar and olive oil.
Easy Peach, Tomato, & Burrata Salad
salad
Greek Yogurt Buttermilk Dressing
This post is part of a 30th birthday dinner party series.
Oftentimes, salad is the most uninspired dish in my dinner spread. I usually just toss some greens with a simple vinaigrette, but I wanted to try something different so I went digging for inspiration online. I came across this article on Bon Appetit that mentioned something called a “hand salad,” basically a crudité with romaine leaves and Greek yogurt dressing. Apparently some of the editors weren’t into the concept, but I fell in love with it. It sounded perfect for a dinner where guests slowly trickle in and I felt like it would be a dish that would keep the party going until well into the night (ever hear of second wind?). I used the recipe in the article as a starting point and eventually came up with a Greek Yogurt Buttermilk Dressing with chives and garlic that tastes rich but is actually quite healthy.
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Matchstick Sweet and Savory Salad
When it comes to salads, I’m not a very adventurous cook. I usually just chop some romaine lettuce and any other greens I have lying around in the fridge. Drop a little extra virgin olive oil, champagne vinegar, and a pinch of salt, and the salad is ready to go. I have to admit, it’s really boring. I’m bored making it, I’m bored while eating it, and I get bored thinking about it. It’s funny though, because when I’m at a restaurant I always forego the standard Caesar salad and go with something interesting and different, but in my own kitchen I don’t even make the effort to shave some parmesan cheese to fake a Caesar salad.
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