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Category Archives: salad

Heirloom Tomato Salad & Herbs de Provence Vinaigrette

02 Sunday Aug 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, recipe, salad, salad dressing, summer, tomato, vegetarian/vegan

≈ 2 Comments

Tags

dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, recipe blog, summer, summer recipe, tomato, vegan, vegetable, vegetarian

05-06-19

A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.

IMG_4956

Enjoy!

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Wild Kale Salad

07 Friday Nov 2014

Posted by Nicole Small in Autumn/Fall, gluten free, healthy recipe, Holidays, recipe, salad, salad dressing, Thanksgiving, vegetarian/vegan

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autumn, food blog, food blogger, gluten free, healthy, healthy recipe, holidays, recipe, thanksgiving, thanksgiving recipe, vegetable, vegetarian

A wildly delicious kale and grain salad that has it all: sweet, refreshing and satisfying. 

Wild Kale Salad Recipe - Autumn Salad Recipe | via Tsiporah BlogI love Fall-inspired salads, like my Perfect Autumn Salad. This salad is also Autumnal, and it has my heart – it is wildly delicious.

Click here to see the full recipe on Nourishing Wild.

I ate this salad for lunch and dinner one day, then made a second, larger batch and ate it for days on end and I am still in love with it. You have to try it. It’s great for lunch but it would also make a beautiful Thanksgiving salad to compliment your holiday meal.

Wild Kale Salad - Wildly Delicious Salad for every occasion

This salad has everything; it is satisfying and filling because it features black forbidden rice as the grain. It has a refreshing and slightly sweet dressing that is complimented by plump black grapes and tangy dried cranberries. And the finishing touches – crunchy toasted almonds, salty feta, and vibrant fresh basil – add just the kick the salad needs to take it from yum to obsession-worthy. I’ll be making this all season long…

Click here to get the full recipe on my new blog! 

Wild Kale Salad Recipe for Thanksgiving

Although this salad is perfect on its own, it would be lovely topped with grilled salmon or chicken. Enjoy!

Nourishing Wild is my new blog filled with amazing recipes and wellness tips. Check it out! 

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Home Sweet Home & Tomato Salad with Basil Vin

13 Wednesday Aug 2014

Posted by Nicole Small in appetizer, brunch, dairy free, gluten free, healthy recipe, salad, salad dressing, summer, travel, vegetarian/vegan

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Tags

appetizer, dairy free, europe, gluten free, healthy recipe, recipe, summer, travel, vegan, vegetarian

A little story about traveling the world + a recipe for a refreshing Tomato Salad with Basil Vinaigrette.

Hi Hello! Wow, it has been a while, hasn’t it?! I took a break from blogging because I’ve been very busy this year! After leaving Israel I came home for a week to visit with family and friends before packing up again and traveling across some of Europe, an adventure that changed how I view life. Now I’m home and employed and super happy to be back in my kitchen. While I was traveling I experienced new foods and cultures and a crazy new way of life, and I’m excited to share a little bit about that chapter with you (and a recipe, of course!).

Fresh Summer Tomato Salad with Basil Vinaigrette

I initially went to Europe as an au pair. I arrived in Rome on an unseasonably warm and sunny day for February in Italy. 1/4 of my host family met me at the airport; a man named Mario. I was full of excitement and nerves, but I was mainly really happy to finally be in Italy. I had dreamt of visiting Italy my whole life; my parents and I lived there when I was a baby so I grew up hearing stories of small towns and gelato and pizza.

I was instantly mesmerized by the land; Italy is unlike any place I’ve ever been. The endless green and stark white of snow capped mountains with a wildly blue sky will forever be stamped into my memories.

Tsiporah Blog in Italy

A Scenic View in Italy

The events that followed both broke me and strengthened me, and they led to my greatest adventure so far: two months of solo travel through Europe. The au pair job didn’t work out. I’d love to say that the host family and I simply weren’t a match, but it was more than that. It’s quite a long story but more important is what followed, a magically transformative and healing time in my life.

With an enormous amount of support and love from friends and family near and far, I held my head high, booked a train ticket and packed my bags. In a span of two months I traveled through 20 cities in 8 different countries, an opportunity that may never have come my way had things worked out with the au pair family.

A lot of people along my path made me feel better about my circumstances. One man in Cinque Terre said it best; he was traveling with a companion from home who went to the same university as my sister, which sparked a two-hour long afternoon conversation overlooking the ocean, enjoying locally made white wine. He said to me “sometimes bad things happen in order to lead us to the good things in life,” and he was right.

Tsiporah Blog Travels to Cinque Terre

Cinque Terre: I came here to heal

I met dozens of people along the way who helped me and taught me, I saw sights and sat on beaches and experienced new cultures and different people. I struggled and grew and laughed and cried. And I experienced some of the best food of my life.

I’m happy to be back in the kitchen and I’m really looking forward to using some of my food knowledge and inspirations that came from my time abroad. I’ve gained a new appreciation of my home and its local offerings, though I’ll always dream of the colorful outdoor markets across Europe and in Israel. Even though summer temperatures in Phoenix average 100+, our farmers markets are still lively in the early morning, and they’re a welcome reminder of the markets from my travels. Eating abroad made me really respect eating locally, which I intend to carry on into my new life at home.

Mercato Centrale - Florence, Italy

Mercato Centrale – Florence, Italy

A good family friend gave me these tomatoes. They are gorgeous little gems bursting with sweetness and they were locally grown here in Arizona. All tomatoes should taste like this: so full of flavor and goodness, like summer dancing along your taste buds. I knew instantly what I wanted to make with them; a fresh and light tomato salad that I can’t get enough of, dressed with a simple basil vinaigrette that’s easy to whip up in a blender. I used three types of basil in my recipe so that I didn’t pick too many from any one plant in my garden, but you can use any type/combination of basil that you like.

Tomato Salad with Basil Vinaigrette

Garden Fresh Basil + a recipe for Tomato Salad with Basil Vin | via Tsiporah Blog

Ingredients

1/2 lb local heirloom tomatoes
1 large handful of fresh basil
3/4 cup extra virgin olive oil
Scant 1/2 cup white balsamic vinegar
1 garlic clove, grated on a microplane or very finely chopped
1 tsp salt, or to taste
Fresh pepper, to taste

Directions

Cut your beautiful heirloom tomatoes into bite-sized pieces and place in a bowl. Add the rest of the ingredients to your blender and blend on high until the basil pieces are as small as they’ll get (or until they’re completely blended into the dressing, my blender is just not that cool). Taste the basil vinaigrette for salt and pepper, and adjust to your preferences if you think it needs more/less acidity.

Lightly toss the tomatoes with the dressing. Let the salad sit for about 10 minutes to allow the flavors to blend together. Garnish with fresh basil and enjoy!

This dressing keeps in the refrigerator for a week and is also great as a salad dressing. I imagine it would be delicious as a chicken marinade as well.

Tomato Salad + Basil Vin | via Tsiporah Blog

Happy summer everyone, I’m so happy to be back in the blogging world. If you want to read more about my travels and see some photos I took, head on over to my travel blog here: Nicoblossom Travels. If you want to connect with me in other ways, check out the links below…

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Nectarine, Bacon & Bleu Salad

09 Wednesday Oct 2013

Posted by Nicole Small in Autumn/Fall, gluten free, grilled, salad, Thanksgiving

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autumn, food, food blog, gluten free, holidays, recipe, summer, thanksgiving

Autumn Salad with Bacon

Something magical happens when you combine crumbly, smokey bacon with a sharp bleu cheese and sweet, grilled nectarines. I love the combination of juicy fruit with crispy bacon and the sharp flavors of a nice bleu cheese.

This salad would also be great with many different fruits; it can be prepared as an autumn salad with grilled pears, which would be a special addition to any Thanksgiving or holiday table.

Thanksgiving Grilled Fruit, Bacon and Bleu Salad

Grilled nectarines and peaches may sound weird; I thought so too, at first. My dad grilled some peaches many summers ago and served them just like that; on a plate, sprinkled with salt and pepper and drizzled with olive oil. They didn’t even need anything else to go with them. Once you slice into one, you’ll see. This technique goes for many fruits; the grill caramelizes the outside, causing the sugars in the fruit to deepen just a bit more.

Grilled Nectarines via Tsiporah Blog

This salad is actually very simple. Just choose your favorite bleu cheese (we chose a slightly smokey Danish bleu), crisp up some bacon, and toss everything together with freshly chopped romaine and a sweet balsamic glaze. Perfection.

To make this salad a meal, consider adding a piece of grilled salmon or chicken.

Nectarine, Bacon and Bleu Salad

Serves 2 as a side salad or 1 as a dinner salad

Ingredients

2 nectarines
3 tbsp olive oil, divided
Salt and pepper
1 head of romaine lettuce
3 strips of thick bacon
A few ounces of bleu cheese (to your liking)
Balsamic gaze

Directions

grilled fruit salad

Preheat your grill to medium-high heat. Slice each nectarine, carefully removing the pit. Coat the nectarines with olive oil and sprinkle with salt and freshly ground pepper. Grill until there there are slight char marks and the nectarines have caramelized a bit. You’ll know they are done when they lift from the grill without too much force (so be sure to use enough olive oil!).

grilled nectarines summer salad

How to Grill Fruit via Tsiporah Blog

While the nectarines are grilling, heat a pan and cook the bacon until it is crispy enough to crumble. Once it is done, remove the pieces to a paper towel-lined plate to absorb the excess grease.

crispy bacon and bleu cheese

Once everything is done, slice the grilled nectarines, crumble (or chop) the bacon, and while you’re at it, chop up some refreshing romaine. Top the romaine with your decadent nectarines, bacon, and crumbled bleu cheese, and drizzle with a little olive oil and balsamic glaze. Bon Apetit!

Nectarine, Bacon and Bleu Cheese Salad

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