Category: Salad

Tangy London Broil with Sumac Herb Salad

Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.

London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.

 

Tangy London Broil

1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil

Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste

Method

Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.

When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.

Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.

Related Recipes:

Easy London Broil
“Everything” London Broil
The BEST Meat Sandwich

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Fennel Peach Salad with Basil Lime Dressing

The smell of juicy, fruity peaches ushers in the start of summer, and I can’t wait to play with my favorite fruit. From peach amba, to peach bbq sauce, pickled peaches and peach salsas… there are so many ways to enjoy it! I love how the fruitiness and acidity play against the anise flavor of the fennel – shave on a mandolin for optimum enjoyment!

Fennel Peach Salad with Basil Lime Dressing

2 bulbs fennel, thinly sliced on a mandolin, fronds reserved
1 small red onion, thinly sliced
2 peaches or nectarines, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup roasted salted pistachios

Basil Lime Dressing
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
2 cubes frozen basil
salt and pepper, to taste

Method:

Mix the salad and dressing ingredients in a bowl and toss to combine. Garnish with fennel fronds.

VARIATION: Add feta or parmesan.

summer corn peach and quinoa salad
peach salad with chili lime dressing

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Spring Potato Salad

Potato salad has always been a staple at summer gatherings, but this version feels a little more modern, a little fresher, and a lot lighter than the classic mayonnaise-heavy recipes many of us grew up with.

Instead of boiling the potatoes, I roast them until they’re golden and caramelized around the edges. Roasting brings out their natural sweetness and creates a deeper flavor that simply can’t be achieved by boiling. The potatoes stay fluffy on the inside while developing crispy edges that soak up the vinaigrette beautifully.

To complement the roasted potatoes, I add some of my favorite spring vegetables: tender asparagus, sweet peas, peppery radishes, and fresh scallions. Everything gets tossed with a bright dill vinaigrette resulting in a potato salad that feels vibrant and refreshing instead of heavy.

What I love most about this salad is that it celebrates the season. Asparagus and peas are at their peak in the spring and early summer, bringing color, sweetness, and freshness to every bite. The dill adds an herbaceous note that ties everything together, while soft-boiled eggs make it substantial enough to serve as a light lunch or brunch dish.

Whether you’re serving it for a Shabbos lunch, a backyard barbecue, or alongside grilled fish or chicken, this roasted potato salad is proof that sometimes the best updates to a classic recipe come from letting seasonal ingredients shine.

Spring Potato Salad

For the Salad
1 (1½-pound) bag baby red potatoes, quartered
2 tablespoons olive oil
kosher salt and black pepper, to taste
16 asparagus spears, trimmed, cut into thirds, and blanched
1 cup peas, blanched
3 scallions, thinly sliced
3 tablespoons fresh dill, chopped
3 large radishes, halved, thinly sliced
3 soft-boiled eggs, halved or quartered

For the Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons honey
Zest of 1/2 lemon
1 garlic clove, grated
¾ teaspoon kosher salt
¼ teaspoon black pepper

Preheat the oven to 425°F.

Toss the quartered potatoes with ¼ cup olive oil and 1 teaspoon salt. Spread on a baking sheet and roast for 25-35 minutes, stirring once or twice, until golden and tender. Let cool.

Bring a pot of salted water to a boil. Blanch the asparagus for 2 minutes until crisp-tender. Transfer to an ice bath to stop the cooking. Blanch the peas for 1 minute and transfer to the ice bath as well. Drain well.

Add the eggs to the water and simmer for 7 minutes, transfer to an ice bath.

In a large bowl, combine the roasted potatoes, asparagus, peas, scallions, radishes, and fresh dill.

Whisk together the olive oil, red wine vinegar, whole-grain mustard, Dijon mustard, honey, lemon zest, garlic, salt, and pepper.

Pour the dressing over the salad and toss gently to combine. Add soft boiled eggs.

Related Recipes:

BBQ potato salad
spicy potato salad
best BBQ potato salad

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Warm Halloumi Salad

There are certain restaurant dishes that completely take over your ordering habits, and for me, warm halloumi salad is one of them. The second I see it on a menu at an Israeli restaurant, I’m ordering it.

Over the years, I’ve had so many different versions — piled into crispy edible baskets, layered over greens, topped with sautéed vegetables, sometimes sweeter, sometimes saltier — but they all had the same irresistible combination of textures and flavors: warm salty cheese, savory vegetables, fresh greens, and that glossy teriyaki-style sauce that pulls everything together.

This version is inspired by all of those salads I couldn’t stop thinking about afterward. Peppery arugula gets topped with sautéed red peppers, onions, and mushrooms, then finished with sesame-crusted halloumi that’s crisp on the outside and soft and chewy in the center. And then comes the sauce. Sweet, savory, sticky, and deeply umami, it coats the warm vegetables and halloumi in the best possible way.

I especially love serving it for Shavuot because it feels festive without trying too hard. Halloumi always gives a dish a little drama, and paired with the warm vegetables and teriyaki flavors, it totally steals the show.

Hearty, comforting, salty, fresh, and honestly craveable enough to build an entire meal around – the perfect holiday centerpiece!

Halloumi Salad

10oz. halloumi (may also use feta or fresh mozzarella)
1/2 cup flour
salt and pepper to taste
2 eggs
1 1/2 cups sesame seeds
canola oil, for frying
1 red pepper, cut into strips
1 red onion, cut into strips
16oz. mushrooms sliced
2 tbsp extra virgin olive oil
1/4 cup soy sauce
1/4 cup silan
1 clove garlic, grated on a micrplane
2 tbsp harissa
1/4 cup fresh squeezed orange juice
1/3 cup water
1 tbsp cornstarch mixed with 2 tbsp water
5 oz. arugula

Method:

First, fry the halloumi: cut the halloumi into cubes. In a large Ziploc bag, mix flour with salt and pepper, add halloumi and shake to coat. In a shallow bowl, beat eggs with salt and pepper, stir the halloumi in the eggs to fully coat. Add the sesame seeds to a large Ziploc bag and add halloumi, shaking off the excess eggs as you add to the bag, shake to coat.

Heat canola oil in a skillet and add the halloumi, fry until golden brown on both sides, drain on paper towels and sprinkle with salt.

In a bowl or glass measuring cup, add the soy sauce, silan, garlic, harissa, orange juice, water and cornstarch, whisk to combine.

Heat the olive oil in a large skillet, add the onions, peppers and mushrooms and saute until softened and starting to caramelize around the edges. Add the sauce and stir until the sauce thickened and vegetables are glazed.

Spread arugula out on a platter, top with halloumi and the sauteed vegetables, taking care to coat the halloumi cubes in the sauce.

Serve warm.

NOTES:

For a shortcut, you can use store-bought teriyaki sauce instead of making the sauce.

Since this salad is served warm with fried halloumi, it’s best to prepare the day of serving, but if you’d like to prepare in advance, you can prepare the sauteed vegetables ahead of time and warm them before serving. You can grill or saute the halloumi without breading and add it to the sauteed mixture (breading will get soggy if made in advance).

Related Recipes:

halloumi fries
halloumi cheese waffles
camemebert en croute salad
Greek salad with feta croutons
pizza salad with cheese croutons

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Jeweled Crispy Rice Salad

This salad was inspired by Persian jeweled rice — that stunning celebration dish studded with pomegranate, pistachios, and dried fruit. I wanted those same jeweled flavors, but lighter and fresher, so I turned it into a salad. The crispy roasted rice is my nod to tahdig, the golden crust everyone fights over, scattered throughout instead of hiding at the bottom of the pot. It makes the perfect Purim appetizer — a little taste of Persia in salad form, festive, colorful, and full of crunch.

Jeweled Crispy Rice Salad

2 cups leftover cold rice
1 1/2 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp kosher salt

Salad:
5 oz spring mix
1 large carrot, julienned
1/2 cup pomegranate seeds
1/3 cup toasted pistachios, roughly chopped
1/3 cup barberries (may use dried cranberries)
prepared crispy rice

Dressing:
1/3 cup grapeseed oil (or any neutral oil)
1/4 cup apricot jam
zest and juice of 1 orange
1 tbsp white wine vinegar
2 tsp honey
1 tsp sumac
1/2 tsp salt
1/4 tsp pepper

Method:

Preheat oven to 400 degrees.

To prepare the crispy rice, spread the rice out on a parchment lined baking sheet. Mix with turmeric, cumin, cardamom, cinnamon and salt and bake for 25-35 minutes, stirring occasionally, until deeply golden and crispy.

Assemble the salad: layer the greens, carrots, rice, pomegranate seeds, pistachios and barberries. Drizzle with dressing (I don’t use all of it, I prefer my salads not overdressed) and stir to coat.