Category: Salad

Categories
Recipes Salad Side Dish

Shaved Zucchini Ribbon Salad with Parmesan and Basil

This is one of those salads that feels almost too simple to write down — but ends up being one of the first things to disappear from the table.

Thin ribbons of zucchini, a little lemon, good olive oil, parmesan, and fresh basil.

That’s it.

It’s light, fresh, and exactly the kind of dish that balances a fuller dinner party menu.

zucchini salad in bowl topped with parmesan

Why This Works for Hosting

When I’m building a menu, I like to include at least one dish that feels effortless.

Something that doesn’t require cooking.
Something that comes together in minutes.
Something that keeps the table from feeling too heavy.

This salad does all of that.

It’s especially helpful when you already have multiple warm dishes — it gives the table contrast without adding complexity.

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It works beautifully alongside:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad

See the full Easter menu here.

zucchini salad on platter topped with parmesan

Shaved Zucchini Ribbon Salad with Parmesan & Basil

A fresh and simple zucchini ribbon salad with lemon, parmesan, and basil.
Print Recipe
Prep Time 15 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 3 zucchini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ cup shaved parmesan
  • 2 tablespoons pine nuts
  • Fresh basil leaves
  • Flaky salt

Instructions
 

  • Use a vegetable peeler to shave zucchini into long, thin ribbons.
  • Place in a large bowl and gently toss with olive oil and lemon juice.
  • Transfer to a serving platter.
  • Top with shaved parmesan, pine nuts, and fresh basil.
  • Finish with flaky salt just before serving.
  • Serve immediately.
Categories
Recipes Salad Side Dish

Spring Farro with Lemon, Herbs and Pistachios

Farro is one of those ingredients I reach for often when I’m hosting.

It’s hearty enough to anchor a table, but when paired with lemon, fresh herbs, and a few thoughtful additions, it feels light and seasonal — not heavy.

This version leans into spring: bright citrus, soft herbs, shaved parmesan, and pistachios for texture.

It’s the kind of side that quietly holds everything together.

farro salad with herbs and pistachios in bowl

Why This Works for Hosting

Every dinner party needs a dish that gives the table structure.

Something that can sit out.
Something that holds well.
Something guests can go back to for seconds.

This farro does all of that.

It can be made ahead, served warm or at room temperature, and pairs easily with both lighter and richer mains.

It’s steady. And that’s exactly what a good side should be.

Pair It With

This farro is part of my Spring Easter Dinner Party Menu.

Serve it alongside:

• Roasted Pork with Spring Herb Sauce
• Shaved Asparagus & Fennel Salad
• Shaved Zucchini Ribbon Salad

Spring Farro with Lemon, Herbs & Pistachios

A bright, herb-filled farro with lemon, parmesan, and pistachios — perfect for spring gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 1 cup farro
  • 3 cups water
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives
  • ¼ cup shaved parmesan
  • â…“ cup toasted pistachios
  • Salt and freshly cracked black pepper
  • Optional:
  • peas
  • asparagus tips

Instructions
 

  • Instructions
  • Bring farro and water to a boil. Reduce to a simmer and cook until tender, about 20–25 minutes.
  • Drain well and transfer to a large bowl.
  • While still warm, toss with olive oil and lemon zest.
  • Add herbs, parmesan, and pistachios. Toss gently to combine.
  • Season with salt and pepper to taste.
  • Serve warm or at room temperature.
Categories
Appetizer Recipes Salad Side Dish

Shaved Asparagus and Fennel Salad with Parmesan and Almonds

This is the kind of salad I come back to every spring.

Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together.

It’s fresh without being fussy.

And when you’re hosting, that’s exactly what you want.

asparagus and fennel salad in plate on table

Why This Works for Hosting

When I’m building a menu, I always want one dish that brings brightness to the table.

This salad does that effortlessly.

The asparagus and fennel are shaved thin, so they feel delicate rather than heavy. The parmesan adds a salty richness, and the almonds bring just enough crunch to keep things interesting.

It balances richer dishes beautifully — especially something like roasted pork or chicken.

thinly slicing fennel

Make-Ahead Notes

You can:

• shave the asparagus and fennel a few hours in advance and store in ice water
• prepare the vinaigrette ahead of time

Wait to dress and assemble the salad until just before serving so everything stays crisp.

Hosting Tip

Shaving the vegetables instead of chopping them changes the entire feel of the dish.

It makes the salad lighter, more delicate, and more aligned with a spring table.

Small decisions like that are what make a menu feel intentional.

asparagus and fennel salad in plate on table

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It pairs especially well with:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Whipped Goat Cheese with Hot Honey

Shaved Asparagus & Fennel Salad

A light and elegant spring salad with shaved asparagus, fennel, parmesan, and toasted almonds.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Servings 6 people

Ingredients
  

  • 1 bunch asparagus
  • 1 fennel bulb
  • 1/4 cup shaved parmesan
  • 1/4 cup toasted sliced almonds
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp orange juice

Instructions
 

  • Use a vegetable peeler to shave asparagus into thin ribbons.
  • Thinly slice fennel.
  • In a bowl, whisk olive oil, lemon juice, orange juice, salt, and pepper.
  • Toss vegetables in dressing.
  • Top with parmesan and almonds before serving.
Categories
Recipes Salad Side Dish

Butter Lettuce Salad with Avocado & Snap Peas

A good dinner party salad shouldn’t compete with the main course.

It should lighten the plate.

This butter lettuce salad is exactly that — tender greens, thinly sliced snap peas, creamy avocado, and a bright white balsamic vinaigrette.

It’s simple on purpose.

green salad in bowl

When the main course is rich and the sides are crisp, the salad’s role is balance.

Why This Works for Hosting

When I build a menu, I always ask:

What brings freshness to the table?

Butter lettuce is delicate and soft — it doesn’t fight for attention. Snap peas add crunch. Avocado brings creaminess. The vinaigrette adds acid.

That contrast is what keeps a meal feeling composed instead of heavy.

And the best part? It takes minutes to assemble.

Hosting Tip

Dress the greens lightly.

You can always add more vinaigrette — but overdressed greens wilt quickly and lose their elegance.

A salad should look fresh, not glossy.

Pair It With

This salad was designed for my Green, But Make It Chic dinner party menu.

It pairs beautifully with:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Herbed yogurt dip

See the full menu here.

Butter Lettuce Salad with Avocado & Snap Peas

A light and elegant butter lettuce salad with snap peas and avocado, finished with a bright white balsamic vinaigrette.
Print Recipe
Cook Time 10 minutes

Ingredients
  

Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp white balsamic vinegar
  • Flaky salt

Salad Components

  • 2 heads butter lettuce torn
  • 1 avocado sliced
  • 1 cup snap peas thinly sliced
  • 2 tbsp fresh dill
  • 1/2 cup toasted sourdough breadcrumbs

Instructions
 

  • Whisk olive oil, lemon juice, vinegar, and salt to make vinaigrette.
  • Gently toss lettuce, snap peas, and dill.
  • Top with avocado slices and breadcrumbs.
  • Drizzle with vinaigrette just before serving.
Categories
Appetizer Lunch Recipes Salad Side Dish Snack

Peach & Burrata Salads with Rosé Vinaigrette

Now that summer is in full swing – heat and crazy storms and all – I can’t get enough of peaches, watermelon and grilling. So I guess expect a whole lot of that? The whole house – myself, hubby and Harper – were all loving this peach and burrata salad with rosé vinaigrette I made this week.

The peaches were so juicy and bursting with flavor. Harper kept running around with peaches in her hand, asking for more. Hubby and I topped some toasted sourdough with ours while we waited for dinner to come off the grill – it was the perfect appetizer.

Categories
Lunch Main Recipes Salad

Candied Bacon Panzanella Salads with Rye Bread Croutons

If you can’t tell by now, we are totally feeling the panzanella lately! Last week, it was the salmon panzanella, this week, BLT’s! These are kicked up a notch with candied bacon and I used rye bread for the croutons. Let me tell you. That rye bread is killer in this salad!

Candied bacon is simple to make – just a bit of brown sugar and some maple syrup. I used Bushwick Kitchen’s Spicy Maple for this batch – so good! If you follow on Instagram, you know how hard I stan for Bushwick Kitchen. Scroll towards the bottom of the post for all my favorite BK.

Continue reading “Candied Bacon Panzanella Salads with Rye Bread Croutons”
Categories
Recipes Salad

Basil Lemon Vinaigrette Dressing

I hope you’re all ready for a lot of recipes with basil and lemon. You should see the list of recipes I have coming! Lots of fresh herbs, especially basil. This vinaigrette has been on repeat here, from salads to sandwiches to drizzling over roasted veg. We’ve even used it as a marinade for chicken.

And you can’t go wrong having a few vinaigrette recipes in your back pocket!

Continue reading “Basil Lemon Vinaigrette Dressing”
Categories
Brunch Lunch Main Recipes Salad

Oven Roasted Salmon Panzanella Salad

Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.

The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!

Continue reading “Oven Roasted Salmon Panzanella Salad”
Categories
Lunch Recipes Salad Sandwich

Deviled Egg Salads

I think my obsession with deviled eggs started in college, when I would just grab a few hard boiled eggs, a packet of mayo and a packet of mustard and make deviled eggs in the cafeteria. You know I love salt, and I also love mustard, so deviled eggs really became a vehicle for salt and mustard to get in my mouth.

I started making this deviled egg salad, because, lets be honest, peeling and making deviled eggs look pretty is so tedious. And what is more frustrating that eggs that don’t peel well when you’re trying to make some deviled eggs? Even when you put baking soda in the water (more on that later).

Continue reading “Deviled Egg Salads”
Categories
Brunch Lunch Main Recipes Salad Side Dish

Cucumber Salad with Mint, Basil and Trader Joe’s EBTB Seasoning

Guys, I am so into mint and basil chopped up on and in everything (see: herbed turkey meatballs). One of my 2019 Bucket List items was finishing dishes with fresh herbs or lemon/lime, and I’ve been all over it all year, but especially so now that the weather has finally broken.

This time of year begs for fresh flavors, crisp veggies, and overall light and quick meals. Really, who wants to turn on the stove anyway?! And less time in the kitchen means more time outside, or at the beach, lake or pool. Sign me up!

Continue reading “Cucumber Salad with Mint, Basil and Trader Joe’s EBTB Seasoning”