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.

Roasted Cherry Tomato Caprese

Caprese salad with cherry tomatoes from Basotxerri from Wikimedia Commons

Roasted cherry tomato Caprese is a delightful twist on the classic salad, featuring rich flavors from roasted cherry tomatoes. With minimal ingredients, it creates a visually appealing and delicious dish. The combination of sweet tomatoes, creamy mozzarella, and fresh basil creates a harmonious summer celebration. Whether as an appetizer, side dish, or light main course, it offers a delightful balance of flavors and textures. Embrace simplicity and savor its deliciousness with every bite.

Caprese salad with cherry tomatoes from Basotxerri from Wikimedia Commons

Roasted Cherry Tomato Caprese

Adam Rapoport from Bon Appetit
The combination of sweet tomatoes, creamy mozzarella, and fresh basil creates a harmonious summer celebration.
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Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 cloves garlic, smashed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 8 oz fresh buffalo or cow mozzarella (about 1 ball) room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil and toasted in oven (for serving)

Instructions
 

  • Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
  • Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

Notes

Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
This recipe came from Adam Rapoport from the Bon Appetit blog.

Fennel and Carrot Salad

Photo of grated carrots from 건복맘 from Wikimedia Commons

Crafting a fennel and carrot salad is a simple yet highly rewarding culinary journey. This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish. Beyond its delightful flavor, this salad is packed with vitamins, fiber, and antioxidants, making it a nutritious addition to your meals. Embrace the ease of preparing this salad and savor the wholesome goodness it brings to your table.

 

Photo of grated carrots from 건복맘 from Wikimedia Commons

Fennel & Carrot Salad

Laura from A Food Lover's Kitchen
This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 fennel bulb (thinly sliced)
  • 2 medium carrots (shaved)
  • 1 red onion (thinly sliced)
  • 2 Tbsp walnuts (chopped and lightly toasted)
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/4 tsp agave syrup or honey
  • Salt and pepper to taste

Instructions
 

  • Add the fennel, carrot, onion, and walnuts to a mixing bowl.
  • In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. 
  • Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

Notes

This recipe is courtesy of Laura from A Food Lover's Kitchen

Pan Con Tomate (Spanish Tomato Toast)

Photo of pan con tomate from jules from Wikimedia Commons

Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread. With just a handful of ingredients and minimal preparation, you can create a delightful appetizer or snack that is both satisfying and refreshing. The ripe tomatoes are grated or crushed, then spread onto toasted bread, allowing their natural juices to infuse the bread. Whether enjoyed as a light breakfast, a quick snack, or a side dish, pan con tomate offers a burst of fresh flavors and a delightful combination of textures. Embrace the simplicity of making this traditional Spanish dish and savor its deliciousness with each savory bite.

Photo of pan con tomate from jules from Wikimedia Commons

Pan Con Tomate (Spanish Tomato Toast)

Kaleigh McMordie from Lively Table
Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
  

  • 1 loaf whole grain or sourdough bread
  • 1 clove garlic
  • 2 large ripe tomatoes (or 3-4 small)
  • extra-virgin olive oil
  • coarse sea salt (to taste)

Instructions
 

  • Turn the oven on to the broil setting.
  • Slice bread ½ inch thick and place on a baking sheet. Drizzle lightly with olive oil. Toast under the broiler for 3-5 minutes, or until crisp and golden.
  • Cut garlic clove in half and rub onto one face of the toast.
  • Use a large-holed cheese grater to grate the tomato into a medium bowl, discarding the large piece of skin when you get to the end.
  • Spoon tomato mixture over pieces of toast.
  • Drizzle with olive oil and sprinkle with salt.

Notes

Extra grated tomato can be stored in an airtight container in the refrigerator for up to 3 days.
The key to the best tasting pan con tomate is good quality ingredients - fresh bread, ripe summer tomatoes, and good olive oil.
This recipe is courtesy of Kaleigh McMordie from Lively Table

Homemade Tomato Paste

Tomato paste on a spoon

Homemade tomato paste is a rich and flavorful ingredient that captures the essence of fresh tomatoes in a concentrated form. With just ripe tomatoes and a bit of patience, you can create a versatile and intensely flavored paste that elevates your culinary creations. The process involves cooking down the tomatoes to concentrate their natural sweetness and deepen their flavor. Whether used as a base for sauces, soups, or stews, homemade tomato paste adds a robust and authentic taste. Embrace the satisfaction of making your own tomato paste at home and enjoy the depth of flavor it brings to your dishes with each spoonful.

Tomato paste on a spoon

Homemade Tomato Paste

Sarah Mock from Savoring The Good
Homemade tomato paste is a rich and flavorful ingredient that captures the essence of fresh tomatoes in a concentrated form.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Ingredient
Servings 4 4 oz jars

Equipment

  • 4 4 oz canning jars
  • Water bath canner

Ingredients
  

  • 8 lb Roma tomatoes
  • 2 Tbsp olive oil
  • 4 bay leaf (1 bay leaf per 2 lb tomatoes)

Instructions
 

How To Make Tomato Paste

  • Wash and chop your tomatoes.
  • In a hot pan drizzle a little bit of olive oil. I did about an tablespoon. Add your tomatoes and cook until soft.
  • Pass the soft tomatoes through a food mill.
  • Once you have a tomato pulp and puree, return it to the stove and add 1 bay leaf per 2 pounds of tomatoes. Cook on medium high to big heat to reduce the tomatoes down to the above consistency. Be sure to stir and scrape down the edges and the bottom of the pot. The longer the tomatoes reduce into paste, the lower you should turn down the temperature.
  • Portion into 4 ounce canning jars and water bath can or freeze in ice cube trays.

Canning Tomato Paste Instructions

  • Portioned out the tomato paste into 4 ounce canning jars. Leave ¼ inch head space on the top.
  • Process in a hot water bath for 40 minutes. That is right. 40 minutes. These guys may be small but the contents in them are dense.

How to Freeze Homemade Tomato Paste in Portions

  • Using my piping bag I pipped the tomato paste into each square. If you don't have a pastry bag you can always snip the corner off of a resealable plastic bag. I think a gallon bag would work well in this example. If you need ANOTHER option, you can alway just spoon the tomato paste into each cavity. I was going for 'neat' so I used the pastry bag.
  • Once done, pop them in the freezer until frozen through. Flip them over and they easily pop right out. I love silicone bake ware for applications like this one.
  • Store in an air tight container in the freezer and you have proportioned tomato paste. I am calling each square a tablespoon of tomato paste.

Notes

The approximate eight pounds of tomatoes I started with took just over 3 hours to reduce to the above consistency.
This recipe is courtesy of Sarah Mock from Savoring The Good.