Sweet Pepper Slaw

Photo of cold noodle salad from Correen from Unsplash

 

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of cold noodle salad from Correen from Unsplash

Sweet Pepper Slaw

Vetri Community Parnership
Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.
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Prep Time 10 minutes
Course Side Dish
Servings 6

Ingredients
  

For the Salad

  • 3-4 bell peppers various colors, sliced thin
  • 1/4 head cabbage (green or red) sliced thin
  • 2 cucumbers sliced thin
  • 1 bunch scallions chopped small
  • 1/2 red onion sliced thin

For the Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp honey or sugar
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Juice of 1/2 lemon

Instructions
 

  • Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
  • In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
  • Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
  • Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Summer Panzanella with Squash

Photo of a panzanella salad from Whats4eats

Savor the vibrant flavors of summer with a delightful Summer Panzanella featuring freshly harvested pattypan squash. This garden-to-table recipe celebrates the peak of the season, combining sun-ripened tomatoes, crisp cucumbers, and aromatic basil with the unique, nutty sweetness of pattypan squash. Tossed with rustic, toasted bread cubes that soak up the sherry vinaigrette, each bite is a refreshing symphony of textures and tastes. Perfect for showcasing your garden’s bounty, this panzanella is a light, yet satisfying dish that captures the essence of summer in every mouthful.

Photo of a panzanella salad from Whats4eats

Summer Panzanella with Squash

Jeanine Donofrio
Enjoy the vibrant flavors of summer with Summer Panzanella, featuring fresh pattypan squash, sun-ripened tomatoes, crisp cucumbers, and rustic bread cubes tossed in a light vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Ingredients
  

  • 5-6 pattypan squash cut into 1" pieces
  • olive oil for drizzling
  • 1.5 cups cherry tomatoes cut in half
  • 1 small cucumber cut into 1/2" pieces
  • 1/2 clove garlic minced
  • sherry vinegar for drizzling
  • 1/2 cup mini mozzarella balls cut in half
  • 4-5 slices stale sourdough bread cut into 1" cubes
  • 1/4 cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions
 

  • Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  • Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  • When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  • Add more olive oil, sherry vinegar, salt and pepper as needed.
  • Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

Notes

This recipe was originally published on the Love and Lemons blog.

Tatsoi Asian Greens Salad

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Enjoy the crisp freshness of tatsoi Asian greens in our vibrant salad. These tender leaves offer a delicate yet satisfying crunch, perfectly embodying the essence of spring. With every bite, savor the natural flavors of the greens, making this salad a refreshing and nutritious addition to any meal or a delightful standalone dish.

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Tatsoi Asian Greens Salad Recipe

ChihYu Smith
Enjoy the crisp freshness of spring with a Tatsoi Asian Greens Salad, featuring vibrant tatsoi greens tossed with a medley of Asian-inspired flavors and textures. This light and nutritious salad combines the delicate crunch of tatsoi with the boldness of ranch dressing, creating a refreshing dish that celebrates the essence of the season.
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Prep Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Whole30 Ranch Yogurt Dressing

  • 3 Tbsp mayo
  • 1 Tbsp dairy-free milk unsweetened
  • 3 Tbsp coconut yogurt or dairy-free yogurt thick texture, unsweetened
  • 1 Tbsp coconut aminos
  • Coarse sea salt and black pepper to taste

Tatsoi Salad

  • 7 oz carrots about 2 large
  • 7 oz English cucumber or mini cucumbers
  • 2.5 oz tatsoi or baby spinach
  • 2 oz mizuna or baby arugula
  • 2 oz mixed greens of choice
  • 1 Tbsp olive oil
  • Furikake or toasted sesame seeds, optional
  • Coarse sea salt to taste or Takii Umami mushroom powder to replace salt

Instructions
 

  • Mix Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
  • Use a vegetable peeler to shave the carrots and cucumber into ribbons.
  • Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
  • Drizzle with olive oil and the salad dressing. Start with 3 Tbsp dressing at first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
  • Serve cold and enjoy right away.

Notes

This recipe is originally by ChihYu Smith of the I Heart Umami blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Greek Salad

Photo of Greek salad from Lina Luoto from Pexels

Greek salad is a refreshing and flavorful dish that combines the vibrant flavors of fresh vegetables with the tanginess of feta cheese and the richness of Kalamata olives. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The crisp cucumbers, juicy tomatoes, crunchy bell peppers, and thinly sliced red onions come together in a harmonious blend of colors and tastes. Tossed in a zesty dressing made with olive oil, lemon juice, and herbs, Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors. Embrace the simplicity of making this classic salad and savor its deliciousness with every refreshing bite.

Photo of Greek salad from Lina Luoto from Pexels

Greek Salad

Love and Lemons
Greek salad offers a delightful balance of textures and a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (minced)
  • 1/2 tsp dried oregano (more for sprinkling)
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sea salt
  • Freshly ground black pepper

Salad

  • 1 English cucumber (cut lengthwise, seeded, and sliced 1/4 inch thick)
  • 1 green bell pepper (chopped into 1 inch pieces)
  • 2 cups cherry tomatoes (halved)
  • 5 oz feta cheese (cut into 1/2 inch cubes)
  • 1/3 cup red onion (thinly sliced)
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup fresh mint leaves

Instructions
 

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

Notes

Note: Feta in brine is best for this recipe.
This recipe came from the Love and Lemons blog.

Chicken Caesar Salad with Grilled Romaine

Photo of chicken ceasar salad

Chicken Caesar salad with grilled romaine is a flavorful and satisfying dish that combines the smokiness of grilled romaine lettuce with the savory goodness of chicken and the classic flavors of Caesar dressing. With minimal ingredients and simple preparation, you can create a delightful salad that is both hearty and delicious. The charred romaine lettuce adds a unique depth of flavor, while the tender grilled chicken complements the crispness of the lettuce. Tossed in a creamy Caesar dressing and topped with shaved Parmesan, this salad offers a delightful balance of textures and tastes. Embrace the simplicity of making this salad and savor its deliciousness with every mouthwatering bite.

Photo of chicken ceasar salad

Chicken Caesar Salad with Grilled Romaine

Kyleigh Sage from Barley and Sage
Tossed in a creamy Caesar dressing and topped with shaved Parmesan, this salad offers a delightful balance of textures and tastes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Caesar Salad

  • 3 heads romaine lettuce
  • 2 lemons (optional)
  • 1 Tbsp olive oil
  • 2 grilled chicken breasts (sliced)
  • 4 pieces cooked bacon (crumbled)
  • 1/3 cup parmesan cheese (shredded)
  • 1 medium cucumber (diced)
  • 1 cup cherry tomatoes (cut in half)
  • 1/4 cup Caesar dressing

Homemade Croutons

  • 3 cups sourdough bread (about 1/2 loaf) (diced)
  • 1/4 cup butter (melted)
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp Parmesan cheese (optional)

Instructions
 

Homemade Croutons

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
  • Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
  • Spread into an even layer on the baking sheet and bake for 10-15 minutes, or until golden brown and crispy.
  • Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!

Caesar Salad

  • Preheat your grill to 450°F. If using a grill pan, heat over medium-high heat until it just begins to smoke.
  • Slice the romaine in half lengthwise so that the base is still intact. Slice the lemons in half. Lightly brush both the romaine and lemons with olive oil.
  • Place lemons cut side down on a hot grill and grill without moving for 3-4 minutes. Once the lemons are slightly charred, remove from the heat and set aside.
  • Place the romaine cut side down on the grill for 1-2 minutes until charred and just beginning to wilt. Remove from the grill and squeeze the grilled lemons over top.
  • Chop the grilled romaine into large chunks and add to a large bowl. Add in the chicken, bacon, parmesan, cucumber, tomatoes, and about 1 cup of the croutons and toss to combine.
  • Drizzle with the Caesar dressing (I like about ¼ cup but you can add as much or little as you prefer) and toss to coat.
  • Serve immediately.

Notes

The grilled romaine is best served immediately. 
This recipe came from Kyleigh Sage from the Barley and Sage blog.

Easy Asian Cucumber Salad

Photo of cucumber sesame salad

Asian cucumber salad is a refreshing and vibrant dish that combines the crispness of cucumbers with a tangy and savory dressing. With minimal ingredients and simple preparation, you can create a light and flavorful salad that is both satisfying and packed with Asian-inspired flavors. The combination of the cool cucumbers, tangy rice vinegar, and soy sauce creates a harmonious blend of tastes. Whether enjoyed as a refreshing side dish or a light appetizer, Asian cucumber salad offers a delightful balance of textures and a burst of refreshing flavors. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of cucumber sesame salad

Easy Asian Cucumber Salad

Farah from Farah J. Eats
Asian cucumber salad is a refreshing and vibrant dish that combines the crispness of cucumbers with a tangy and savory dressing.
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Prep Time 25 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 Tbsp sesame oil
  • 3/4 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 3/4 Tbsp rice vinegar
  • 1 Tbsp chili oil
  • 1/2 Tbsp sesame seeds

Instructions
 

  • Rinse and slice one end of the cucumber at an angle.
  • Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
  • Add to a bowl/container and sprinkle 1/2 tsp of salt.
  • Mix that well and refrigerate for at least 20 minutes to draw out the water.
  • Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
  • Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil and sesame seeds.
  • Stir until well combined and serve. Enjoy!

Notes

The amount of chili oil should be up to heat preference. Adjust accordingly.
Best served immediately.
This recipe is courtesy of Farah at Farah J. Eats.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of salad with radishes from Wild Hearth and Home

Creamy Cucumber Radish Salad

Taesha Butler
Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 4 mini or Persian cucumbers (or 1 large English cucumber)
  • 1 bunch radishes
  • 3 Tbsp chopped fresh dill (or 2 tsp dried dill)
  • 1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
  • 1/3 cup plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper (to taste)

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Tzatziki Sauce

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki sauce is a refreshing and versatile condiment that adds a burst of flavor to a variety of dishes. With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly. The combination of creamy Greek yogurt, fresh cucumber, garlic, and dill creates a harmonious blend of flavors that is both cooling and refreshing. Whether used as a dip for pita bread, a sauce for grilled meats, or a dressing for salads, tzatziki sauce adds a delightful zing to your culinary creations. Experience the joy of making this flavorful sauce at home and elevate your dishes with its irresistible taste.

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki Sauce

Love and Lemons
With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly.
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Prep Time 5 minutes
Course Ingredient
Servings 4 people

Ingredients
  

  • 1/2 cup cucumber (finely grated)
  • 1 cup whole milk Greek yogurt
  • 1 Tbsp lemon juice
  • 1/2 Tbsp extra-virgin olive oil
  • 1 clove garlic (grated)
  • 1/4 tsp sea salt
  • 1 Tbsp fresh dill (chopped)
  • 1 Tbsp fresh mint (chopped, optional)

Instructions
 

  • Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using.
  • Chill until ready to use.

Notes

This recipe is courtesy of Love and Lemons.