Late Summer Salads, Video - Dicing a Tomato, Cucumber and Onion

The end of summer doesn't mean the end of fresh salads. It just means adding an element of warmth and comfort to help transition into shorter days and cooler nights. Fresh baby greens are still at the farmers' market from September through October... Use 'em! But think about how you can give them a richer element now that the season is changing.

Start with richer and thicker dressings. Nut butters work wonderfully. Almond butter, tahini and cashew butters make sweet, comforting sauces without any added cream or heaviness (see Carrot Salad with Tahini Dressing, below - the tahini can be substituted with your favorite nut butter).

Roasted veggies also add a warming quality to fresh salads. Roasted peppers, summer and winter squashes, tomatoes and eggplant make colorful salad toppings, and add a touch of flair and fancy. Stay tuned for October's blog entry to learn how to roast bell peppers.

Toasted nuts on any late summer or fall salad can also do the trick. They supply good fats to help us settle into the fall season, and give salads a rich, roasted and crunchy texture. Toast them or candy them for an extra sweet treat (see Baby Spinach Salad with Caramelized Onions and Apples).

Try these recipes and make sure to watch the video if you need some quick dicing tips for tomatoes, cucumbers and onions!

Watch the Video!
Israeli Tomato Salad, How to Dice a Tomato




Israeli Tomato Salad
Local, seasonal heirloom tomatoes are the best for this colorful salad. Choose a variety of reds, oranges and yellows to make it stand out.

Carrot Salad with Tahini-Garlic Dressing
Shredded carrots, pepper and raisins blended with a rich sesame dressing makes a perfect side for a light lunch or dinner.

Baby Spinach Salad with Caramelized Onions and Apples
Warm spiced apples and sweet onions over wilted spinach makes a nice accompaniment throughout the fall and winter months.

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