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Too hot to cook? Summer Garden Salad

Summer Garden Salad Recipe
Cool down with this refreshing salad for lunch.

I love summer but one of the last things I want to do when it’s 90F with 90% relative humidity outside is stand in front of a hot grill or stove.

This salad is the perfect lunch or dinner side dish.  It captures all the flavors of summer in one bowl.

Who says salads need to have lettuce?

This is our second year in our new home and the first summer since we’ve set up our little garden in the city.  Our tiny lemon tree that was gifted to us last year has begun to bear fruit and the veggies we planted in January are ripe and ready for the first harvest of the year.

We challenged ourselves to make a dish using only vegetables grown from our garden.  The only store-bought ingredients we used in this salad is a bottle of olive oil, black peppercorns, and grey sea salt.  Short of harvesting our own sea salt and pressing our own olive oil, this salad is as local and seasonal as you’re going to get in Hong Kong.

While tomatoes, cucumbers, and peppers thrive under summer sun, lettuce plants bolt and turn bitter.  Not a problem!  The best parts of any salad are always the toppings anyways.

You’ll notice that all the vegetables in this recipe are crunchy and full of juicy goodness.  This dish is not only full of flavor, but it’s the perfect way to hydrate and re-energize after a hot summer afternoon.

With all the flavorful ingredients, there’s no need for any additional dressing.  Keep the recipe simple with just a sprinkle of salt and pepper or dress it up with your favorite herbs.

Oregano, thyme, and basil work well and add just that bit of something to the dish.  Turn this salad into a salsa with a sprinkle of cumin and fresh cilantro.  An endless combination of spices and flavors makes this one of my favorite recipes to turn to during the summer.

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Summer Garden Salad
A refreshing flavor packed salad that’s easy to make and perfect when it’s too hot to cook.
Ingredients
  • Cucumber1 cup, sliced
  • Tomatoes1 cup, sliced
  • Sweet Bell Pepper1 cup, sliced
  • Olive OilDrizzle, about 1 tablespoon
  • Lemon Juice1 wedge
  • Salt and PepperTo taste
  • Herbs (Basil, Oregano, Thyme)To taste
Instructions

  1. Slice all the vegetables thinly and place in a large bowl. We want to release their flavors and coat them thoroughly in spices and dressing.
  2. Drizzle your vegetables with the lemon juice and olive oil. Sprinkle salt, black pepper, and spices to season your salad.
  3. Gently toss your salad. Make sure the juices and oil is mixed evenly and all the vegetables are seasoned well.
Details

Prep time: Cook time: Yield: 1 bowl

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Tea Cookies With Lavender And Orange Zest

Fusion Sweets Tea Cookies

Today marks three years since we launched Fusion Sweets. Our first offering wasn’t our best selling caramels or marshmallows. As a matter of fact, we didn’t even start making confections until a year later.

The very first item we put up for sale was a collection of tea cookies in 14+flavors fusing Asian and Western ingredients. The recipe that led to the creation of Fusion Sweets embodies what we have tried to do with each new product line.

My mother loves rich crumbly cookies such as French sablés and short breads, but she could never find the perfect cookie recipe. For her, the perfect cookie had to be rich and sandy but tender and crispy. It also had to suit her Asian tastes for subtle flavors and less sugar. While I experimented and tinkered to craft the perfect cookie for her we ended up trying so many different flavors that somebody suggested we sell our cookies.

Nowadays the business of keeping up with our candy orders is challenging enough that we can no longer bake our tea cookies for sale. However, even after two years we still get order requests from old customers who fondly remember our tea cookies.

Though we have expanded our catalog to over 150 items, the original item that inspired us to create our company still holds a special place in our hearts. To celebrate the three years since fusionsweets.com has been online, we are letting this recipe go and sharing it with the world.