SUMMER PLATTER SALAD

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Summer Platter Salad image

A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

1 shallot, minced (about 1/4 cup)
1/2 teaspoon coarse salt
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
Freshly ground pepper, to taste
6 small tomatoes, halved crosswise
4 crookneck squashes, halved lengthwise
2 bunches baby beets (about 1/2 pound total), trimmed with 1/2-inch stems left intact
1/2 pound sugar snap peas
4 new potatoes, cut crosswise into 1/2-inch-thick slices
1 cup canned drained black-eyed peas, rinsed
1 English cucumber, thinly sliced on the diagonal (about 4 cups)
1 red onion, halved and thinly sliced (about 1 cup)
2 bunches or 2 pints red and yellow cherry tomatoes
Coarse salt and freshly ground pepper, to taste
1 bunch fresh basil, for garnish

Steps:

  • Make the vinaigrette: Combine shallot, salt, and vinegar in a small bowl; let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
  • Make the salad: Toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets, and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving stems intact.
  • Meanwhile, prepare another ice-water bath. Bring a second pot of water to a boil. Add snap peas, and cook until bright green and just tender, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
  • Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10 to 15 minutes. Toss remaining vegetables with 1/2 cup vinaigrette (reserve any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.

Jessica Beard
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This salad is a must-try!


Rihan Ahmed
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I love this salad!


Chur Bal
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This salad is so easy to make and it's always a hit!


babakfp
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This salad is a great way to use up seasonal fruit.


mumbeca Jussper
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I love the combination of flavors in this salad.


Binita Kapali
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This salad is perfect for a summer party.


job iramula
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I'm going to try this salad with grilled chicken next time.


wolf eye goods & trade video blog
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This salad is so refreshing and light.


Rabiatu Mustapha
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I love the dressing on this salad!


Ssebandeke Rogers
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This salad is a great way to get your daily dose of fruits and vegetables.


House Look
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I've made this salad several times and it's always a crowd-pleaser.


Jahedul Islam
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This salad is perfect for a light lunch or dinner.


kieran crossland
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I'm not a huge fan of fruit in my salad, but this one is really good!


Mugisha James
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This salad is so easy to make!


Arun Sunuwar
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I love the colors in this salad!


Paul Chege
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This salad is a great way to use up leftover fruit and vegetables.


Dorothy Hudson
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I made this salad for a party last weekend and it was a hit! Everyone loved the unique flavor combination.


Vinna Mae Labiao
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This salad is so refreshing and perfect for summer! I love the combination of fruits and vegetables, and the dressing is light and flavorful.