Filippo Berio - Salads & Bowls Archives

Caprese Cottage Cheese Bowl

Combine ingredients
Toss with vinaigrette
Serve fresh and save leftovers for meal prep, packaged in Tupperware or deli containers

In large bowl, whisk together 1/4 cup olive oil, red wine vinegar, garlic, salt, pepper and hot pepper flakes; add peppers, capers, shallots and parsley, tossing gently to coat. Transfer to shallow serving dish. Marinate for 20 minutes at room temperature.
Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; cook halloumi, flipping as needed, for 5 to 7 minutes or until golden brown on all sides. Drain on paper towel–lined plate. Scatter over roasted red pepper salad. Serve immediately.

Tip: Serve with toasted, crusty bread for dipping.

Preheat oven to 425°F. Cut onions in half, leaving root end intact, so layers remain attached. Cut each half through root end into 4 wedges. Repeat with fennel bulb.
In large bowl, whisk together olive oil, balsamic vinegar, orange zest, orange juice, honey, rosemary, garlic, salt and pepper; add onion and fennel, tossing gently until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
Bake, turning halfway through, for 25 to 30 minutes or until tender and browned around edges. Transfer to shallow serving platter; top with goat cheese, walnuts and parsley.

Tip: Serve as a side dish with beef, lamb or pork, or serve over baby arugula for a hearty warm salad.

In large bowl, gently toss together olive oil, watermelon, cucumber, mint, basil, salt and pepper.
Transfer to shallow serving dish; sprinkle feta over top. Drizzle with balsamic glaze; serve immediately.

Tip: Add 1 cup thinly sliced fennel to the salad for a fresh flavor – similar to black licorice. Serve with grilled chicken, shrimp or salmon.

Simple Vinaigrette: Whisk together olive oil, lemon juice, garlic, cumin, salt and pepper.
Tabbouleh Salad: Stir together bulgur, kale, tomatoes, parsley, mint and red onion. Toss with vinaigrette.

Tips:

For added protein, stir in 1 cup drained and rinsed lentils or sprinkle with 1/3 cup crumbled feta cheese.
If desired, chop herbs in food processor.
To get 1 1/2 cups of cooked bulgur, start with 1/2 cup raw and cook according to package directions.
Substitute quinoa for bulgur if desired.

Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.
Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips:

For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.
Alternatively, cut sweet potatoes into wedges.

Creamy Yogurt Dressing: Whisk together yogurt, 1 tbsp raspberry balsamic glaze, white wine vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil.
Salad: Toss together broccoli, grapes, walnuts and red onion; arrange on platter. Drizzle dressing over top; toss to coat. Drizzle with remaining raspberry balsamic glaze. Sprinkle with chives.

Tip: Add dried sour cherries if desired.

Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.

Tips:

To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
Substitute quinoa, farro or barley for brown rice.
To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.

Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Tip: If you’re a fan of asparagus, omit the green beans and double the asparagus.