2 Really Easy Salads

by Matt on June 26, 2012

You know what my latest pet peeve is? People who talk about how busy they are. “I’m just so busy I haven’t had a moment to blog!” or “Things are so hectic I just haven’t had any time to update!”  You know what? We’re all busy. And you can’t be that busy if you still have time to tell us how busy you are. We get it.*

SOAPBOX OFF! Now that I’ve shared that with you I myself am going to try to do better and not complain about time or the things happening behind the scenes of my life. Because it’s quite a bit, a doozy even, in a good way though. And I love every minute of it and won’t/can’t/shan’t complain.

Having said that, I had two ideas for salads pop into my mind because it’s summer and I cannot be bothered with cooking just right now. I mean I can’t be bothered with Summer Main Dish cooking: ribs, burgers, whole chickens, you know what I mean. I’m happy just eating bowls of side salads right about now. Less time in the kitchen, you know. Something about being busy. And these salads are more ideas than anything else, really.

First, I roasted sliced grapes with a little olive oil until soft, then I sprinkled a bit of feta on top. Ok, two things (plus oil) don’t really make a proper recipe, but then again, it’s super fast and easy. And it tastes like perfect roasted fruit, plums even, and while I probably couldn’t eat an entire bowl of this, it’s marvelous once it’s on a plate with anything smoky/garlicky/sticky/salty. Oh man, it really is. It’s the perfect compliment to probably any grilled meat you might be cooking. That makes me happy. Plus I love feta. You could add more to it, really.

The next salad is one I could easily eat an entire bowl of. And I did, after shooting this photo. It’s a Corn, Frico and Dill Salad, and there are no measurements, you just gotta eyeball it. About the most difficult component in this salad is making frico, those small little discs of melted parmesan that come out just like cheese crisps. They get crumbled into fresh corn kernels, tossed with freshly chopped dill, a few tablespoons of olive oil and done. You can add a bit of salt and pepper if you’d like, but the cheese is mighty salty enough.

There you have it. Simple salads that take no time to prepare, leaving you with enough time to run out of time. Did that make sense?

Roasted Grapes & Feta
Slice grapes and toss with a bit of olive oil. Roast in the oven for 10-15 minutes at 375˚ or until soft, you decide. Let cool and sprinkle crumbled feta on top.

Corn, Frico and Dill Salad
You can roast ears of corn, grill them, boil them, whatever. Once cooked, slice off the corn and toss with crumbled frico and a few tablespoons of fresh dill. Add some olive oil and dig in.

For the frico: Spoon 1 to 2 tablespoons of grated Parmesan onto a baking sheet that’s been lined with parchment or a silpat. Because you’ll be crumbling them you don’t have to be too careful about making perfect pretty circles. Bake at 350˚ for around 10 minutes, but keep checking as you don’t want them to burn (they’ll taste slightly bitter). Let cool and crumble into the salad.

*I have been this person before. I apologize.



{ 13 comments… read them below or add one }

Averie @ Averie Cooks June 26, 2012 at 3:43 pm

I love that picture. So bright and colorful and it looks like it should be on a Bon Appetit summer cover (it probably already is knowing you) :)

I enjoyed your rant. Fully. And last week I roasted grapes. They were perfect and I need to do it more!

Kelly (Girlfriend In The Kitchen) June 26, 2012 at 5:23 pm

I am totally stealing the recipe for the frico salad, serving it at a 4th of July party and pawning it off as my own original dish. Thanks for making me look like a goddess.

Matt June 27, 2012 at 6:43 am

Kelly, steal away! It’s yours!

heather @ chiknpastry June 27, 2012 at 10:47 am

both sound super amazing. i can get behind anything with corn, really. in fact, i’m mad-excited about my lunch today – a leftover roasted corn and bean salad with a ton of avocado. hello, tasty ;).

Flor June 29, 2012 at 3:19 pm

Hermosas tus fotos, realmente inspiradoras!!!!
Saludos desde Buenos Aires…

Sharon June 30, 2012 at 7:34 am

That is totally one of my biggest peeves.

Frances @ The Foodess Files June 30, 2012 at 2:06 pm

Summer salads are the way to go for sure! And also Im in love with gazpacho! Everything in a processor-eaten cold and fresh. So delicious!!! I found myself eating it at midnight standing in the light of the fridge as though it was cookie dough! If you haven’t tried The Lime Truck, their limeades and ceviche are edible summer as well. :)

Megan July 5, 2012 at 8:52 am

Fricos! Yes! I’ve been wanting to frico-fy everything. And these look so tasty! And that picture is perfect. Way to be, Matt.

priyanka July 6, 2012 at 5:01 am

what a great post, love these salads!

savorysaltysweet July 11, 2012 at 10:16 pm

I am patiently waiting for both our tomatoes and corn to go ahead and grow/ripen already. When those things happen, I am going to be all over these salads.

Jeff @ Cheeseburger July 31, 2012 at 12:04 am

Both of these salads are excellent. Very easy to make.

saltandserenity August 9, 2012 at 6:42 pm

Happy to read your rants! Especially when they are followed by the genius idea of Frico Corn Dill Salad. I can not wait to make this.

saltandserenity August 9, 2012 at 6:47 pm

Matt, I am happy to read your rants! Especially when you follow them up with the deliciousness of a corn frico salad. Pure Genius!!

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