SIMPLE SALADS

There’s nothing better than eating farm fresh salads in the sunshine! These two simple salads are perfect for easy, relaxed lunches.

COB SALAD

Serves  4

CHICKEN

2                                  8-ounce chicken breasts trimmed (Murray’s is the best)

CHICKEN RUB

1 Tbs                          EVOO (Extra Virgin Olive Oil)

1 tsp                           garlic powder

1 tsp                           dried thyme

½ tsp                          dried oregano

½ tsp                          dried rosemary

¼ tsp                          kosher salt

VINAIGRETTE

½ cup                         EVOO (Extra Virgin Olive Oil)

¼ cup                         fresh lemon juice

2 Tbs                          champagne vinegar

¼ tsp                          ground pepper

½ tsp                          kosher salt

SALAD

6 cups                        Mixed summer greens

2                                  medium ripe avocados sliced

2                                  large hard-boiled eggs, sliced

3                                  slices cooked bacon, crumbled

1 cup                          feta cheese, cubed

2 cups                        mixed cherry tomatoes                         

Preheat grill to medium high. Combine all the chicken rub ingredients in a bowl, mix well and rub over the chicken.

Oil the grill rack and grill the chicken until an instant-read thermometer inserted into the thickest part read 160 degrees F. About 8 minutes per side. Transfer to a clean cutting board, let rest for 10 minutes. Slice.

To prepare vinaigrette, bput all the ingredients into a screw top jar and shake well.

To assemble, arrange on a large platter and serve with the vinaigrette. 

MOZZARELLA, TOMATOES, BASIL

Serves  4

1 lb.                            Fresh Mozzarella

2                                  large vine or heirloom tomatoes

10                               large fresh basil leaves, torn 

EVOO (Extra Virgin Olive Oil) for serving

Balsamic vinegar for serving

Salt and pepper

Slice mozzarella – 8 slices, slice the tomatoes – 8 slices. Arrange on a platter with the torn basil.

Serve and top with EVOO, balsamic vinegar as desired. Salt and pepper to taste.

Sue Taggart