Tomato & Watermelon Salad

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes (omitted)
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro (basil and the dark green end of a green onion)
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil (1.5T)
3 tablespoons aged balsamic vinegar (1.5T)
Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Recipe from epicurious.com

Tomato Salad with Red Onion, Dill and Feta

serves 4
1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
1 clove garlic, minced
Flaky sea salt and freshly-ground black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 red pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup pitted kalamata olives
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup barrel-aged feta, crumbled

Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Place on a large platter and serve immediately.

recipe and picture from thekitchn.com

Grilled Zucchini and Grape Tomato Salad

serves 4
1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!
recipe and picture from thekitchn.com

Herbed Sweet Corn and Tomato Salad

serves 6
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh mint leaves
1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled

Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.

Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.

When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.

Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!

recipe and picture from thekitchn.com

Rosemary-Honey-Balsamic Marinade

1/2 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon garlic, minced
2 tablespoons fresh rosemary needles (2t dry)
1/2 teaspoon ground black pepper (fresh is best)
Marinate steak in this mixture for up to 24 hours before grilling

Coriander and Garlic Marinade

4 cloves garlic, smashed
1 tablespoon ground coriander seeds
1/4 tablespoon black pepper, ground (fresh is best)
2 1/2 tablespoons low-sodium soy sauce
Use a mortar and pestle to grind the garlic, coriander and pepper into a paste (you can use a food processor if that's easier for you). Whisk in the soy sauce until well-combined. Pour into a plastic bag with the filet, and marinate for a minimum of two hours and preferably overnight.
Remove steak, discard marinade, and grill to your liking. Garlicky!