Best Saute Of Summer Salad Recipes

Roman Summer Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Steps:

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Saute of Summer Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1/4 cup finely diced red onion
2 kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons
1 bunch radishes, trimmed thinly sliced
2 tomatoes, seeded and cut into 1/2 inch dice
2 cups strips or romaine of washed escarole lettuce
2 teaspoons tarragon or white wine vinegar
Salt and freshly ground black pepper

Steps:

Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.