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Posts tagged 'red onion'

Italian Parsley Salad

Italian Parsley Salad

I found a version of this recipe on the inside of a matchbook, in a shoebox labeled “think outside the box," a collection of ideas and inspiration that had been growing over the years. It hadn't occurred to me to use parsley as a salad green until I came across this recipe, and boy am I glad I did. It makes a great partner for the red onion and capers, with some tomatoes thrown in for freshness. So simple, yet so delicious.

Italian Parsley Salad

Turn this salad into a meal by serving it atop thick slices of grilled whole grain bread.

Serves 4

  • 2 cups lightly packed flat-leaf parsley leaves
  • 1 tablespoon chopped basil
  • 1 small red onion, halved, 1/2 thinly sliced lengthwise (reserve other half)
  • 4 Italian plum tomatoes, sliced crosswise ⅛ inch thick
  • ¼ cup small capers, drained
  • ½ teaspoon red pepper flakes
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

In a medium bowl, toss together parsley, basil, red onion, sliced tomatoes, capers and red pepper flakes. Add olive oil and lemon juice, and toss until evenly combined. Season to taste with salt and pepper. Serve with grilled bread.

vegetarian  vegan  tomatoes  red onion  parsley


Grilled Pineapple, Onion and Red Pepper Salad


All of the main ingredients in this salad are grilled--the pineapple, red onions and bell peppers—making this an easy side to add to a grill menu. Throw the fruit and veggies on with whatever else you're making. Let them get good and caramelized (for great flavor), and then let them cool before tossing with the other ingredients. Full of antioxidants and anti-inflammatory properties, this recipe is easy to prepare and makes a great side salad or condiment.

Grilled Pineapple, Onion and Red Pepper Salad

Make this salad up to three days ahead, and store it in the refrigerator—it's a great go-to dish during the week.

Serves 4 to 6

  • 1 pineapple, peeled, cut lengthwise into eighths, and cored
  • 1 medium red onion, peeled, cut into ½-inch rings
  • 1 red bell pepper and 1 orange bell pepper, quartered lengthwise, seeded, cored and membrane removed
  • ¼ cup olive oil
  • 1 to 2 medium jalapenos, (depending on desired heat), sliced crosswise as thin as possible and seeded
  • ½ cup chopped cilantro
  • 1 cup flat Italian parsley leaves
  • 2 tablespoon olive oil

Preheat grill. In a large bowl toss together pineapple, onions, bell peppers, oil, salt, and pepper. Grill pineapple and vegetables until caramelization (grill marks) develops, 6 to 8 minutes. Flip peppers and onions, and turn pineapple, so all sides come into contact with heat.

When all sides are caramelized remove from the grill and cool. Cut pineapple, and peppers into bite-size pieces. Separate onions into individual rings. Transfer to bowl; add, jalapenos, cilantro and parsley. Toss well with olive oil; season with salt and pepper.

Salt and pepper to taste.

red onion  pineapple  grilling  chile  bell pepper


Israeli Salad with Tofu "Feta"


Here’s an easy, vegan main course salad that gets its protein from tofu (crumbled to look like feta). It’s a great summer-into-fall dish combining tomatoes and bell peppers with cucumbers, olives and a good amount of parsley.

Israeli Salad with Tofu "Feta"

The tofu “feta” is simply tofu that has been pressed to remove excess liquid, then crumbled and marinated. It’s a great way to get your cheese “fix” without actually using cheese!

Tofu “Feta”

Yields 1 cup

  • 8 ounces firm tofu
  • juice of 1 lemon
  • 1 teaspoon each dried basil, thyme, oregano (or use Italian seasoning)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Cut tofu crosswise into ½ inch thick pieces. Place pieces on a triple thick bed of paper towels. Place another triple thick layer of towels on top. Place a small saucepan on top to help press out the moisture. Press tofu for at least an hour.

Combine lemon juice, dried herbs, salt, and pepper in a non reactive bowl. Gently crumble tofu into marinade in ½ inch pieces. Cover and refrigerate at least 1 hour and up to 4 hours.

Israeli Salad

Serves 4 to 6

  • 4 plum tomatoes, quartered lengthwise, each piece quartered again
  • 1 english cucumber, outer skin peeled intermittently in ½-inch strips, halved lengthwise, and cut into ¼-inch slices
  • 1 small red onion peeled, halved and thinly sliced
  • 1 each orange and yellow bell pepper, seeded and diced
  • 1 cup roughly chopped pitted kalamata olives
  • 1 cup loosely packed chopped Italian parsley
  • Juice of 1 lemon
  • ¼ cup virgin olive oil
  • 1 cup crumbled tofu “feta” (see above recipe)
  • Salt and freshly ground pepper

Combine tomatoes, cucumber, red onion, bell peppers, olives and parsley in large bowl. Toss to combine. Sprinkle lemon juice on top then drizzle with oil; toss again.

Add the “feta” to salad. Season to taste with salt and pepper.

tomatoes  red onion  feta  cucumber  bell pepper


Quick Gazpacho/Salsa/Salad


We all find comfort in recipes, but have to accept the fact that any particular recipe is unique to the individual who put pen to paper. It's the development of skill and technique that builds confidence, not the final dish. Instead, embrace the process. Block some time to shop, prepare, crank the tunes, even take a break to go for a quick run. It is not the result that will be fulfilling it is the fact that you ventured on a path with destination unknown.

Quick Gazpacho Salad

Inspired by the classic soup, this salad combines cucumber, bell peppers, tomatoes and red onion. Because they are all finely chopped, the recipe is a kind of lesson in process--but you can always pull out the food processor if you're in a hurry.

Serves 4

  • 1 english cucumber, halved and seeded, but not peeled
  • 1 yellow bell pepper, cored and seeded
  • 1 orange bell pepper, cored and seeded
  • 6 plum tomatoes or 4 beefsteak tomatoes, seeded
  • 1 red onion
  • 3 garlic cloves, minced
  • 3 to 4 cups V-8 or tomato juice
  • 1/4 cup sherry vinegar
  • 1/4 cup good olive oil
  • 1 Tablespoon finely chopped cilantro
  • 1 Tablespoon finely chopped basil

Chop the cucumbers, bell peppers, tomatoes, and red onions into 1/2-inch cubes.

Combine them in a large bowl and add the garlic, juice, vinegar, olive oil, cilantro, basil, salt and pepper.

Stir well and refrigerate to two hours, giving the salad time to chill thoroughly and for the flavors to "marry". 

Kosher salt and fresh ground black pepper to taste.

tomatoes  red onion  cucumbers  bell peppers


“It seems more common than not that there is a disconnect between the information the medical profession provides, and the realities of shopping, preparing, cooking, and actually enjoying a meal based on a whole-food, plant-based lifestyle. I will show others how to bridge that gap."