Now that summer is almost here, we’re ready for a shift to cooler clothes and refreshing foods. It’s time to bring out the grill and plan some gatherings with family and friends. Here’s a recipe that’s perfect for the Fourth of July, or any weekend party. This Tomato, Cucumber and Salmon Bites Salad with Grilled Lemon Vinaigrette is cool, quick and easy to prepare.
Tomato, Cucumber and Salmon Bites Salad with Grilled Lemon Vinaigrette
Grilled lemons are good any time of year and in a multitude of tasty recipes. The key is to prepare them so the citrus flavor is mellowed and the bitterness removed. If you don’t have a grill, try doing them in a cast iron skillet. Put the lemon halves pulp side down to caramelize. Some people do them right over a gas burner on medium flame – but keep the tongs handy to turn them.
YIELD: 6-8 servings
Grilled Lemon Vinaigrette
3 lemons, halved, then cut crosswise ½ inch thick
1 cup extra virgin olive oil
2 teaspoons kosher salt
1 pound tomatoes, chopped into chunks
Kosher salt and pepper to taste
1/3 cup grilled lemon vinaigrette
2 pounds English cucumber, chopped into chunks
1 red onion, thinly sliced
¼ cup fresh basil, torn into small pieces
2 pouches Dear North Salted Rhubarb & Raspberries Salmon Bites
To make the vinaigrette: grill or broil the lemon halves until they are charred. Put aside the grilled lemons until they are cool to the touch. Set out a large coarse strainer over a bowl. Squeeze the lemon halves over the strainer to catch the seeds and pulp. Add the olive oil in a thin stream, continuously whisking. Finally, pour in the salt.
Assemble the salad: Toss together the tomatoes, salt, pepper, and 1/3 cup of lemon vinaigrette in a large glass bowl. Set this on the counter for 30 minutes. Toss the vegetables, basil and Salmon Bites to coat in the dressing and serve.
Enjoy this as a main dish. It’s full of vitamins and packed with protein. Most importantly, it’s delicious!