Diva Tasting: Summer Salads….

I am listing these as summer salads but they are good all of the time.

Summer Salads and Dressings

Mediterranean Tomato Salad


4 Cups Chopped Roma Tomatoes Or Halved Cherry Tomatoes

¼ Cup Olive Or Avocado Oil

4 Tablespoons Cider Vinegar

1 Teaspoon Dried Parsley

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

½ Teaspoon Kosher Salt

1  Teaspoons White Sugar

1 Cup Crumbled Feta Cheese (Optional)


Step 1 In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.

Step 2 Pour dressing and feta, if using, over tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Honey Vinaigrette


¼ Cup Apple Cider Vinegar

1 Tablespoon Freshly Squeezed Lemon Juice

1 Teaspoons Honey, Or To Taste

1 Teaspoon Dijon Mustard

½ Teaspoon Salt

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder

½ Teaspoon Oregano

Teaspoon Freshly Ground Black Pepper

Cup Extra-Virgin Olive Oil


Step 1 Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.

Step 2 Use immediately or keep extra stored in the fridge. Shake jar again before using. 6 Servings

Cornbread Salad


1 Cups Butter Milk Ranch Dressing

1 Cup Mayonnaise

1 Pan Pre-Made Skillet Cornbread Stale, Coarsely Crumbled

1 (4 Ounce) Can Chopped Green Chile Peppers (Such As Ortega®; Optional)

1 (2.25 Ounce) Can Sliced Black Olives, Drained(Optional)

½ Cup Diced Celery

2 Cups Shredded Cooked Chicken

2 Tablespoons Crumbled Cooked Bacon

1 Cup Diced Red Onion

1 Cup Diced Tomatoes

1 Cup Shredded Cheddar Cheese


Step 1 Mix ranch dressing and Mayonnaise in a medium bowl.

Step 2 In a large mixing bowl mix the corn bread crumbles, green chile peppers, and olives; cover with 1/2 of the dressing mixture. Add chicken, bacon, onion, and tomatoes. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top and toss to mix well. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours. Serves 6-8

Note: may use 2 cans of chickpeas, drained instead of chicken for a more vegetarian salad.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s