Bye, bye Summer Salads

Fall is almost here and before the tomato season is totally over you have to give one of these fresh salads a try. One of them has a very mediterranean touch to it with kapers, olives, lots of herbs and anchovies. I burned my vinegar reduction a little and didn't want to make it again, so I just drizzled some balsamic vinegar over the finished salad and I think it was as great as with the balsamic reduction.

The other salad has an Indian touch. Tomatoes are paired with pieces of juicy mango and the vinegraitte is spiced with coriander, clove powder, mango juice and lemon juice. These salads will really make you miss the summer...

MANGO AND BABY TOMATO SALAD

(Bal Arneson)

serves 4

• Dressing
• ¼ cup mango juice (I took orange juice)
• 3 tablespoons flaxseed oil or extra-virgin olive oil
• 1 tablespoon lemon juice
• Pinch coriander powder
• Pinch clove powder
• Pinch salt and freshly ground black pepper
• Salad
• 2 tablespoons minced fresh mint
• ¼ cup minced red onion
• 1 cup baby tomatoes (cherry or grape), cut in half
• 1 cup ripe mango chunks
• 1 tablespoon chopped fresh cilantro
• Pinch salt and freshly ground black pepper

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

ROMAN SUMMER SALAD

(Giada de Laurentis)

serves  4

• 1 cup balsamic vinegar
• 1 cup pitted green and black olives, halved
• ¼ cup chopped fresh parsley leaves
• 3 anchovy fillets, drained and chopped
• 2 tablespoons capers, rinsed and drained
• 1 garlic clove, thinly sliced
• 8 fresh basil leaves, shredded
• ½ teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 lb. vine-ripened tomatoes (about 3 tomatoes)

1.Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20       minutes. Set aside to cool.

2.Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

3.To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.