Tag Archives: Salad

Tomato & Pepper Salad With Basil Balsamic Vinaigrette

4 cups Red Leaf Lettuce, chopped

2 Vine tomatoes, quartered and sliced

1 Yellow Pepper, stemmed, seeded, and julienned

½ oz Fresh Basil, chiffonade

¼ cup plus ⅛ cup Sweetwater Growers Roasted Garlic Olive Oil

⅛ cup Balsamic Vinegar

1 tsp Georgia Honey Farms Honey

Salt and Pepper to taste

½ cup Flat Creek Lodge Asiago Cheese, shredded

In a mixing bowl, mix together the balsamic vinegar and honey. When combined, slowly whisk in olive oil. Place cut tomatoes, peppers, and basil into the vinaigrette and season with salt and pepper and gently mix. Allow to marinade for at least 30 minutes.

When ready to serve, drizzle some of the vinaigrette over the chopped greens and toss. Place salad in bowls and top with marinated vegetables. Garnish with salt, pepper, and Asiago cheese.

Cucumber Tomato Salad

Cucumber Tomato Salad
1 cucumber
2 large slicing tomatoes
¼ sliced sweet onion
5 sprigs fresh basil (1/4 oz), leaves removed, (chopped if desired)
½ cup basic white balsamic vinaigrette (recipe follows)
Salt and Pepper to taste

Wash and slice cucumber to ¼ inch slices. Wash tomatoes, and slice into ¼ inch half moons. Slice onion in half and then slice halves as thinly as possible. Place cucumbers, tomatoes, and onions in a mixing bowl. Add basil, White Balsamic Vinaigrette, salt, pepper, and mix well. Adjust seasonings to taste. Serve immediately or chill up to 4 hours before serving.

Basic White Balsamic Vinaigrette
¼ cup white balsamic vinegar
¾ cup extra virgin olive oil
1 tsp dijon mustard
½ tbl Hometown Honey
½ tsp each salt and pepper (plus more to taste)

Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.

Summer Salad Recipe: Feta, Peaches and Watermelon


·      1 small watermelon, 3-4 pounds
·      2 limes, cut in half
·      2 oranges, peeled and cut into segments
·      2 TBSP fresh mint, sliced thin
·      Feta Cheese, to your liking

·      Using a sharp knife cut the watermelon into 8 even wedges, then remove rind (do not discard) and cut the fruit into ½-inch thick horizontal slices
·      Place the rind on plates and top with the sliced fruit
·      Squeeze limes over the watermelon
·      Sprinkle lightly with mint
·      Garnish with orange segments and top with feta cheese to your liking