It's ridiculously hot in Chicago right now, so to prepare before the heatwave hit, I made one of my all-time favorite summer salads. It's perfect right off the grill the day it's made, but is just as good served cold the next night when it's 100 degrees outside.


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A yummy, simple salad I made for myself tonight.

Salad - quantities per person
1 Lebanese cucumber
8 Mini roma or 12 cherry or grape tomatoes
3/4 cup loosely packed mint leaves
10z Feta cheese

Dressing
3 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon lemon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano

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Last night, my brother-in-law and his wife and their baby came over to see us during their visit to California from Salt Lake City. When we were planning the visit, I asked him what their favorite meal was. "Spaghetti," he answered.

Now, I make a mean spaghetti, and an even meaner salad. So here's the recipes for it and the salad I made last night ( Read more... )

Speaking of salad dressing...

Does anyone have a tested recipe for Japanese ginger salad dressing, the orange kind they serve in Japanese steak houses and sushi restaurants?

I often make this salad but I'd like to have the dressing on hand for other salads.

Could I just make a big batch of it and store it, or would it spoil? And if it is possible to make a big batch of it, what would be the best way to store it?