Good Shabbos, Shabbat Shalom! The produce stands are overflowing with fresh produce, so I’ve compiled a super selection of chilled dishes that are perfect for a potluck Shabbat. If everyone pitches in and brings just one dish, you’ll all be able to relax before the mad rush begins to get your cooking done for the High Holidays. Before you know it, you’ll be feasting on brisket, kugels, and honey cakes galore, so let’s lighten up a little!
Chilled summer soups are an excellent way to increase your intake of veggies, so why not enjoy a cold cup of either my Gazpacho, No-Cook Lazy Day Beet Borscht, or Black Bean & Corn Soup. All of those recipes can be found here: http://www.cjnews.com/food/the-shabbat-table-cold-summer-soups-for-the-nine-days
It’s always a good idea to have a selection of dips on hand, especially if there are vegetarians at the Shabbat table. Enjoy Jordan Wagman’s Avocado Corn Salsa, Roasted Red Pepper Hummus with Bagel Chips, or assorted fresh fruit dipped in Chocolate Mousse Spread: http://www.cjnews.com/food/the-shabbat-table-summertime-time-for-a-dip
Creative summer salads are always a welcome addition to the Shabbat table. Check out Mindy Ginsberg’s Spinach-Nut Salad, Vegetable, Bean & Pasta Salad, or Quinoa-Nut Salad with Vinaigrette Dressing: http://www.cjnews.com/food/the-shabbat-table-creative-summer-salads
And just in case you need additional inspiration, here are a few more scrumptious salads to help you enjoy the bounty of the summer harvest. Not only are they ideal for Shabbat, they’re also perfect for a picnic. Enjoy in good health!
DANIELLA SILVER’S TOMATO DILL SALAD (Pareve)
Adapted from The Silver Platter: Simple to Spectacular by Daniella Silver and Norene Gilletz (ArtScroll)
Daniella likes to use ripe heirloom tomatoes when they are available, but cherry or grape tomatoes are easier to find. This salad multiplies easily for a crowd and you can make half the recipe for a small family.
3 pints cherry or grape tomatoes, halved
6 scallions, thinly sliced
1/3 cup chopped fresh dill
1/3 cup extra virgin olive oil
1 tsp fresh lemon zest
1/3 cup lemon juice (preferably fresh)
2 tsp Dijon mustard
1/2 tsp kosher salt, or to taste
Freshly ground black pepper
- In a large serving bowl, combine tomatoes, scallions and dill. Combine dressing ingredients in a glass jar, seal tightly and shake well. Add dressing and mix well.
- Serve chilled.
Yields 8 servings
- Variation: Add 4 baby cucumbers, diced.
- Dairy Variation: Add 1 cup of baby bocconcini balls, halved. An easy alternative is mozzarella cheese sticks, cut into half-inch slices.
SUNOMONO: JAPANESE CUCUMBER SALAD (Pareve)
A bowl, a whisk, a cutting board, and a sharp knife—you’re done!
1/2 cup rice vinegar
1 Tbsp water
3 Tbsp soy sauce
4 tsp sugar
4 tsp toasted sesame oil
2 large English cucumbers, trimmed and sliced
- In a large bowl, whisk together rice vinegar, water, soy sauce, sugar, and sesame oil in a large bowl.
- Stir in cucumbers. Cover and chill for at least an hour or up to overnight before serving.
Makes 4 servings. Multiplies easily.
ISRAELI SALAD (Pareve)
This scrumptious chopped vegetable salad is always a favourite. Recipe can easily be halved, if desired.
1 head Romaine or iceberg lettuce
4 green onions
1 medium onion
2 green peppers
1 red pepper
1 English cucumber, peeled
8 firm, ripe tomatoes (preferably Italian plum or Roma)
4 Tbsp olive oil (preferably extra-virgin)
4 Tbsp fresh lemon juice
Kosher salt and ground pepper, to taste
- Wash and dry vegetables well. Dice neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice.
- Add seasonings; mix again. Adjust seasonings to taste.
Makes 8 servings
- Leftovers? Although this tastes best eaten the same day it is made, leftovers will keep for a day in the refrigerator. Just drain off excess liquid in bottom of bowl before serving.
- Mediterranean Vegetable Salad: Add 1/2 cup thinly sliced radishes and 1/2 cup chopped fresh parsley or coriander/cilantro. This is also delicious with finely chopped fresh mint.