Summer salads: Giada's artichoke and tomato panzanella, more

Salad can be a simple, light summer meal that makes great use of the season's fresh herbs and tomatoes. Here, Food Network star Giada de Laurentiis shares a few of her favorite summer salads including artichoke and tomato panzanella, Asian chicken salad and wheat berries with strawberries and goat cheese.

Asian chicken salad
Servings:

Makes 4 to 6 servings

Ingredients

  • For salad:

    • 1 large carrot, peeled
    • 3 cups shredded Napa cabbage, from 1 small cabbage
    • 3 cups shredded Romaine lettuce, from 1 small lettuce
    • 1 small red bell pepper, seeded and deveined, thinly sliced
    • 2 tablespoons Thai basil or fresh mint, chopped*
    • 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
    • 1/2 cup slivered almonds, toasted (see note)
    • 1 tablespoon toasted white or black sesame seeds*
    • *Can be found in specialty Asian markets
  • For dressing:

    • 1/4 cup peanut or vegetable oil
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons rice vinegar*
    • 1/2 teaspoon sugar
    • Kosher salt and freshly ground black pepper, to taste (optional)
    • *Can be found in specialty Asian markets
    • 1/2 cup chow mein noodles

Preparation

Baking Directions:

Tips:

Wheat berries with strawberries and goat cheese
Servings:

Makes 4 servings

Ingredients

  • For wheat berries:

    • 2 cups soft white wheat berries, rinsed and drained
    • 4 cups low-sodium chicken broth
    • 4 cups water
    • 1 teaspoon kosher salt
  • For dressing:

    • 1/2 cup fresh orange juice (from 2 oranges)
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons orange zest (from 1 large orange)
    • 2 tablespoons agave nectar or honey
    • 1/4 packed cup fresh mint leaves, finely chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 10 medium strawberries, hulled and quartered
    • 1/3 cup (4 ounces) crumbled goat cheese
    • 1/2 cup chopped walnuts, toasted (see cook

Preparation

Baking Directions:

Artichoke and tomato panzanella
Servings:

Makes 4 servings

Ingredients

    • 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
    • 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
    • 3 large, red tomatoes, cut into wedges
    • 1 cup pitted black olives, halved
    • 3/4 cup chopped, fresh basil leaves (about 1 bunch)
    • 2/3 cup extra-virgin olive oil, plus more for drizzling
    • 1/4 cup white wine vinegar
    • 1/2 teaspoon salt, plus more for seasoning
    • 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback