Ina Garten Summer Salads 2020 Food

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

INA GARTEN'S GREEK SALAD

Ina Garten's Greek Salad image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Provided by Faux Chef Lael

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly.
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Tips from me:
To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7

INA GARTEN'S OLD-FASHIONED SALAD

Ina Garten's Old-Fashioned Salad image

This is a simple, easy to prepare potato salad from Ina's book: "The Barefoot Contessa at Home". It's easy to make because you don't have to peel the potatoes; and it's the one she made for the 18 years that she owned the Barefoot Contessa Store.

Provided by lynnski LA

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs small red potatoes
salt, to taste (kosher)
pepper, to taste (freshly ground)
1 cup mayonnaise
1/4 cup buttermilk (or white wine)
2 tablespoons mustard, dijon
2 tablespoons mustard, whole grain
1/2 cup fresh dill, chopped
1/2 cup celery, medium- diced
1/2 cup red onion, small-diced

Steps:

Place potatoes in boiling water, then lower the heat and simmer water until potatoes are barely tender, about 15 minutes; drain potatoes and keep them warm.
In a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole grain mustards, 1 teaspoon salt and 1 teaspoon pepper, set aside.
When cool enough to handle, cut potatoes into salad-size pieces, into a bowl and pour enough dressing over them to moisten.
Add the celery, red onion, 2 teaspoons salt and one teaspoon pepper.
Toss well, cover and refrigerate for a few hours for the flavors to marry.

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