Terranea Blog

Jun 02 Blog ImageJun02

3 Summer Salad Recipes

Be inspired by the harvest of the season with these three recipes for summer salads!


Grilled Octopus Salad

  • 4 each Grilled Octopus tentacles
  • 1 cup Wild Rocket (Arugula)
  • 1 cup Julienne Red Onion
  • 1 each Julienne Fennel Bulb
  • ¼ Cup Chili-Meyer Lemon Vinaigrette
  • Chili-Meyer Lemon Vinaigrette
  • 1 cup Meyer Lemon Segments
  • 1 tsp Red Pepper Flakes
  • 1 tsp toasted Garlic
  • ¼ cup Meyer Lemon Juice
  • 1 TB chopped Parsley
  • 1 TB chopped Oregano
  • 2 cups Extra Virgin Olive oil

The Process:  For dressing combine Lemon segments with red pepper, lemon juice, parsley, and oregano. Drizzle in olive oil and season with Sea salt and toasted Garlic.

Octopus: Slowly simmer Octopus tentacles in 2 cups white wine, one cup diced onion, ½ cup diced celery, ½ cup diced carrot. Combine ingredients and bring to simmer, once simmering add 1 cup water and continue to simmer til tender. Strain, reserve octopus tentacles, remove skin gently and transfer to marinade of olive oil, rosemary and thyme. Allow to sit for 1 hour. Preheat Charcoal grill. When ready remove from marinade, season with Salt and Pepper and Char on grill.

Salad: Combine all salad components and dress as desired with vinaigrette, place in serving dishes, Slice Octopus to desired thickness and top salad. Serve Immediately.


Heirloom Tomato Salad

  • 5 each Heirloom Tomatoes
  • 1 cup Burrata Cheese
  • ½ cup Shelled Blanched Fava Beans
  • Juice and Zest of 1 Orange
  • ¼ cup Pesto Dressing
  • Basil Pesto Dressing
  • 1 cup Basil Pesto leaves
  • 1 garlic clove
  • 1 TB toasted Pine Nuts
  • 1 ½ TB grated Parmesan Cheese Sea Salt to Taste
  • ½ Cup Olive Oil

The Process:  Combine all ingredients in blender with the exception of the olive oil. Puree til paste begins to for and then drizzle in olive oil til incorporated. Season to taste and reserve.

Salad: Clean and Core Heirloom Tomatoes and cut into uneven shapes and slices. Transfer tomatoes to mixing bowl, add the juice and zest of the Orange long with ¼ cup of the Pesto Dressing. Add Blanched Fava beans and additional olive oil if desired. Arrange dressed tomatoes in serving vessel and arrange 5 tablespoons of the Burrata cheese. Garnish with torn basil leaves.


Stone Fruit Salad

  • 4 heads Little Gem Lettuces
  • ¼ cup Fromage Blanc
  • ¼ Cup chopped Pistachios
  • 1 tsp Fresh Thyme Leaves
  • ¼ Cup White Wine Vinaigrette White Wine Vinaigrette
  • ¼ Cup White Wine Vinegar
  • Zest of 4 lemons
  • 2 TB chopped Shallots
  • 1 Cup Olive oil

The Process: Combine White wine Vinegar with Lemon Zest and shallots. Drizzle in Olive oil and reserve. Season with Sea Salt to taste.

Salad: Pick your favorite Varieties of Stone Fruit and cut into random shapes and wedges, toss in 2 tablespoons of the vinaigrette. Clean core and Split the Gem Lettuces in half. Arrange 2 Halves per plate and top with Stone Fruits marinating in the dressing. Garnish with Crumbled Fromage Blanc, Chopped Pistachios and Thyme Leaves. Finish with Cracked Black Pepper and serve immediately.



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