Dean makes three super salads

Dean is making three super summer salads!

Watermelon, Feta, Mint & Tomato Salad

Ingredients:

• 4  tablespoons extra-virgin olive oil, divided 2/2
• 2 ½ – 4 pound watermelon, seedless rind removed, cut into 1/2″-thick slices
• 2 – 1/2 teaspoon salt, divided, kosher
• 10 heirloom tomatoes,  sliced
• 1 1/4 teaspoon freshly ground black pepper
• 15-ounce feta, (about 1 1/4 cups), crumbled.   I only use Dodoni feta) 
• 1-cup,  fresh mint,  chopped.   

Directions:

1. Using a 2″ diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use).
2. Season watermelon on both sides with 1/2 tsp. salt.
3. Slice and toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
4. Layer watermelon and tomatoes on a serving dish.   Sprinkle feta in alternating layers.  Drain any extra liquid from tomatoes before using.
5. Drizzle with oil, season with pepper, and serve.
6. Sprinkle with chopped fresh mint.  

Grilled Veggie – Pasta Salad

Ingredients:

• 3 cups uncooked pasta (I used fusilli)
• Olive oil divided
• Garlic power
• Salt & pepper
• 1 bunch asparagus
• 2 small zucchini
• 2 cobs corn
• 1 yellow bell pepper
• 1 red bell pepper
• Juice of 1/2 lemon + zest
• 2-3 cloves garlic minced
• 10 large leaves basil
• 1/4 cup parmesan cheese (or to taste)

Directions: 

1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
2. Preheat grill to high heat.
3. Prep your veggies.  Slice the zucchini in half.  Cut the peppers in half and remove the seeds. Husk the corn.
4. Coat the veggies with a light layer of olive oil, and then sprinkle them lightly with garlic powder and salt & pepper.
5. Reduce grill to medium-high heat. Grill the corn for 10-12 minutes total (rotate it a few times) and the zucchini, peppers, and asparagus for            three minutes each per side.    Undercooked is better than overcooked. 
6. Once the pasta is cooked, scoop it into a large bowl. Save the pasta water to add to dressing.   
7. Toss it with three tablespoons of olive oil, the lemon juice and zest, and the garlic.  Add a little pasta water. 
8. Once the veggies have cooled somewhat, use a knife to cut the kernels of corn off the cobs, and then slice the other veggies into bite-size pieces. Add them to the bowl.
9. Tear the basil and add it to the bowl, and shave the parmesan add and it as well. Toss the salad.
10. Can be served right away but it’s best when the juice can melt together in frig for 2-24 hours.  Will keep in the fridge for a few days.

BBQ Rib – Potato Salad

Ingredients:

• 1 package prepared ribs with sauce  (in the meat case of your grocery store)
• 4-5 potatoes, cooked and chopped
• 1-2 hardboiled eggs, chopped
• 1/2 cup relish
• 1 cup mayonnaise
• 1 TBSP yellow mustard
• 1 tsp dried onion flakes or 1 cup, green onions, chopped
• 1/2 cup, chopped parsley
• 1/2 cup, chopped celery
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp paprika

Instructions:

1. Heat ribs according to package directions (maximum 25 minutes in oven, microwave, or on grill)
2. While your ribs are warming, boil the potatoes and hard boil the eggs.
3. When ribs, potatoes, and eggs are all cooked, let them cool for a bit.
4. Mix together relish,  mayo, mustard, onion flakes (or green onions), parsley, celery, salt, pepper, and paprika.
5. Chop hard boiled eggs.  Add to mixture.   Do not stir yet. 
6. Peel and cut potatoes in 1″ cubes.   Add to mixture.  Do not stir yet. 
7. Carefully fold together until everything is coated.
8. Cut all meat off of rib bones.
9. Chop meat into bite sized pieces and set aside.
10. Top the potato salad with the rib meat.