Easy Mexican Salad

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips. Ever wonder what to serve with tacos and enchiladas? Us too. Alex and I serve Mexican-styl…

This chopped Mexican salad is the best easy side dish for tacos and enchiladas! It’s topped with savory cilantro lime dressing and crunchy tortilla strips. Ever wonder what to serve with tacos and enchiladas? Us too. Alex and I serve Mexican-style meals quite a bit. And we’d never found a side salad that we loved: until this one! This Mexican salad is a chopped salad with Latin-style flavors: colorful veggies, cilantro lime salad dressing, and tortilla strips. It all combines into a super-flavorful dish that can be served as a side, or dressed up to work as a healthy main dish salad. It’s got 3 dressings to choose from, based on your tastes (easiest, easy and vegan). What’s in this Mexican salad? With this Mexican salad, we tried to keep it seriously simple as an easy side dish. At the same time, you can dress it up to customize it to your tastes and the occasion! You can even serve it as a main dish salad with adders (see below). Here’s what’s in the base of this chopped Mexican salad: Greens: The best is crunchy romaine! If you’d like, add some mixed baby greens for a contrast. Cherry tomatoes Sliced […]

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Panzanella: Bread and Tomato Salad

Tomatoes didn’t originally come from Italy, but they’ve certainly made up for lost time. Now it’s hard to think of Italian cuisine without them, from classic dishes, from Pasta all’Arrabiata and Salade Caprese, to Pizza Margherita and Panzanella, a bread and tomato salad that’s one of my favorite things to make, and eat. This summer salad gets tossed with basil, which boosts its appeal (at…

Tomatoes didn’t originally come from Italy, but they’ve certainly made up for lost time. Now it’s hard to think of Italian cuisine without them, from classic dishes, from Pasta all’Arrabiata and Salade Caprese, to Pizza Margherita and Panzanella, a bread and tomato salad that’s one of my favorite things to make, and eat.

This summer salad gets tossed with basil, which boosts its appeal (at least in my book…), as my summer trilogy has traditionally been tomatoes, basil, and fresh corn. But since fresh corn isn’t widely available here, I have to make do with something that is: Bread. And that’s fine by me.

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