Ring-molds and Salad Recipes: From rustic to elegant in $3 and 15 seconds.
The weather in San Francisco this week has been unseasonably warm reaching the 80s for a couple of days midweek. For those of you unfamiliar with the odd climate here in SF, we forego the normal warm summer months, in favor of an “Indian Summer”. Sadly this means that June, July, and August are typically temperate with a good amount of cloud cover while we wait for a handful of sunny days in the high 70s early to mid October. When we get 80s, we celebrate.
In this case, I chose to welcome the warm summer sun with a cool, bright, refreshing cucumber and tomato salad with some mint, basil, and feta, in a light Meyer lemon and sherry vinaigrette. As the first line of this post notes, for pictures, and for guests, I like to add a little flare to this salad by building it in a ring-mold. It doesn’t take much extra time, effort, or clean up to make a beautiful presentation, however it’s equally delicious thrown directly in a bowl and tossed with the vinaigrette.
Salad – Single Serving
1 Roma Tomato – Small Dice
1 Medium Kirby Cucumber – Small Dice(any cucumber roughly equal in size to the tomato works)
Leafy Greens (I used “Spring Mix” here, but feel free to use whatever you have around)
5 Large Basil Leaves – Chiffonade
5 Large Mint Leaves – Chiffonade
3 Tablespoons Feta – Crumbled
1 Shallot – Finely Minced
Viniagrette – Serves 8
1/4 Cup Meyer Lemon Juice
1/4 Cup Sherry Vinegar
1 1/4 Cups Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
10 Grinds Fresh Black Pepper
1 Small Shallot – very finely minced
1 Clove of Garlic – very finely minced
Add the Vinaigrette ingredients to a small jar with a tight lid and shake to combine.
Putting it all together
Place the ring-mold in the center of a salad plate. Build a layer of the leafy greens inside the mold. Follow up with a layer of cucumber, then tomato, followed by a sprinkling of the minced shallots. Top with feta cheese, and finish with the mint and basil. Serve with dressing on the side.