Summer in a Bowl

Summer in a Bowl 

Eat Fresh and Healthy

Watermelon-Heirloom Tomato Peach Salad

This summer salad features seasonal tomatoes, watermelon, and peaches to create a sensationally delicious side dish It's vibrant in color and explodes with juiciness. Since tomatoes and watermelon both release a lot of moisture yellow cherry tomatoes were used. They have less moisture than the larger variety. Adding in Colorado peaches to the salad mixture was a bit of piece de resistance though another favorite peach can be used.

Cook's Notes: Advance prep: Cut melon into cubes, sprinkle with a little sugar to draw out moisture and drain in a colander. Halve tomatoes, sprinkle with salt to draw out moisture, and set out on paper towels for 10 minutes. Proceed with recipe directions.

Ingredients:

• 2 tablespoons extra-virgin olive oil or lemon olive oil
• 1 tablespoon chopped mixed herbs (parsley and basil) or 1/4 cup fresh basil leaves, torn
• 1-1/2 tablespoons good quality white balsamic vinegar or Lemongrass Mint Balsamic
• 1 teaspoon fresh lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 cup yellow cherry tomatoes, halved
• 2 cups red seedless watermelon, cubed
• 2 cups peaches, diced
• Optional 1 cup blueberries
• 1/3 cup vertically sliced red onion
• 1/2 cup crumbled feta cheese or fresh mozzarella cheese torn into 1-inch pieces

Directions:

• Whisk together olive oil, vinegar, honey, and juice. Add in salted tomatoes, watermelon, peaches, herbs, and red onion; toss to coat. Chill in the refrigerator for 30 minutes.
• Drain salad mixture in a colander, sprinkle with cheese; toss gently before serving.

Mediterranean Greek Orzo Salad with Chicken

Cook's notes: A Greek-flavored salad that keeps well in the refrigerator. Make the salad a day ahead for the flavors to meld and you'll have a delicious meal ready to go. Orzo does soak up some of the liquid so you'll need to add more dressing the second day. Making your own dressing keeps the salad on the lighter side but using a prepared Greek Vinaigrette is another option as well as using a rotisserie chicken as a time saver.

Health Boost
Make It Vegetarian: Toss in garbanzo, chickpeas, or cannelloni beans instead of the chicken
Keep it fresh: Dill, thyme, oregano, or basil are other alternatives and are big flavor boosters.
Recipe adapted from People Magazine October 19 2015 and serves 4.
Ingredients:

• 1-1/2 cups uncooked orzo
• 1/2 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 teaspoon dried dill weed
• 2 cups cooked shredded skinless, boneless chicken (about 2 large breasts)
• 3/4 cup diced English cucumber
• 1/2 cup each diced yellow and red sweet mini bell peppers
• 3/4 cup red onions, diced
• 1 cup grape tomatoes, diced
• 1 tablespoon dried parsley flakes or 2 tablespoons fresh parsley
• 1/2 cup crumbled feta cheese
• Optional 3/4 cup sliced black olives

Directions:

• Cook orzo according to package directions al dente (omit salt if it's called for) Drain and rinse with cold water, drain again and place in a large bowl.
• In a blender add lemon zest, lemon juice, olive oil, honey, salt and pepper, garlic, and dill. Mix well and drizzle over cooked orzo and toss to coat.
• Add in chicken, cucumbers, peppers, tomatoes, onions, and parsley. Mix well and refrigerate the salad for several hours or overnight. Add crumbled feta and black olives in right before serving.