Tag Archives: red onion

Penn Quarter Farmer’s Market Summer Salad

Yes, it was a Farmer’s Market day today!  As I’ve written before, the Penn Quarter Farmers Market, here in Washington DC, is amazing!  It’s held every Thursday and we’ve been purchasing various fruits, vegetables, meats and eggs from there every week, it’s something I look forward to!

For over a week I’ve been craving a vegetable salad.  Just fresh veggies- easy and simple!  The weather has also cooperated today, it wasn’t too hot, which made it even better.  After making dinner, we went up on the roof and had our delicious salad, with some wine.  There was a nice breeze, and it wasn’t hot and humid.  Couldn’t have asked for a better Thursday night dinner.  I think there will be many more of these as the summer continues.

Penn Quarter Farmer’s Market Summer Salad

2 large heirloom tomatoes, roughly chopped
9 small cucumbers, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
1/4 cup olive oil
juice of 1 lemon
salt & pepper to taste

Toss all ingredients together, and serve.  Bread and wine taste delicious with this!

Colorful Slaw

Whenever I think of coleslaw, the images of lots of mayonnaise pop into my head.  I recently bought Jamie Oliver’s book, Jamie’s America, and was flipping through the recipes.  This slaw caught my eye- especially since it did not use any mayonnaise.

With the weather warming up, we’ve been eating our dinner upstairs on the rooftop.  This salad was perfect for a fast and easy dinner.  We accompanied this dish with some cheese (from Cowgirl Creamery)  and fresh bread, making it a perfect low-key dinner.

Jamie recommends this salad as a side with some chicken or pork chop.  He notes that you can change up the salad with different flavors.  Leave the onion, cilantro and white cabbage as a base, but feel free to add asparagus or fennel to further enhance the taste of this salad.


Colorful Slaw
Adapted from: Jamie’s America Cookbook

1/2 head of cabbage
1/2 head of red cabbage
20 radishes; trimmed & thinly sliced
4 carrots, peeled
1 bunch of cilantro, finely chopped
2 jalapeños, chopped finely
1 red onion, thinly sliced
1/4 cup olive oil
juice of 3 limes
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)

The quickest way to make this is to use a food processor.  The mandolin attachment shreds the cabbages and carrots into tiny pieces.  If you do not have one, a grater will do the job as well.

In a large bowl, combine the shredded cabbage (white not red) with the radishes, carrots,  cilantro, jalapeños and onions.  Mix everything well.  In a small bowl, mix the olive oil, lime juice, salt, pepper and red pepper flakes.  Once the ingredients are integrated, pour over the slaw.  Once again, toss together.

Finally, fold in the red cabbage right before serving.  If you add it at the beginning, the red cabbage can stain all the other ingredients.