Hominy Salad and Orzo salad, two family favorite lunch salads for warm days

Well it looks like summer has arrived early here in south Texas.   Well I wish summer was this way, it's been in the 80's all week and 80's are in the forecast as far as we can see.   Summer here is just too hot, but that's a whole different blog post.  lol.
    When the weather is warm, and lunch time is near, it's nice to have a cool refreshing lite meal.  We really like both of these salads, as either a lunch or even as a dinner side dish.  However you decide to serve them I am sure that everyone will enjoy.
   Heck, if my 8 yr old likes something, it's kind of my barometer for others to like it too.

The first one I will show you is one of my personal favorites.  It is a great way to use some basil that is in season now, either in your herb garden or the market.
  I adapted this recipe from Vegetarian Times, even if you are not a vegetarian they have wonderful recipes from time to time.

Hominy Salad with Basil-Shallot Vinaigrette

here's what I did

1 small shallot, minced
2-3 T white wine vinegar
1/4 cup olive oil
1/4 cup, and then a bit more finely chopped fresh basil
1 15oz can white hominy, rinsed and drained
1 1/2 cup frozen lima beans, thawed
1cup (or more to taste) halved grape tomatoes
1 small yellow bell pepper diced (about 1 cup)
1/2 cup crumbled goat cheese

Whisk together shallot and vinegar in a small bowl.  Whisk in oil until emulsified, then whisk in basil.  Add white pepper and salt if you want to.

toss together hominy, lima beans, tomatoes and bell pepper in serving bowl.  Pour on dressing, toss and serve with crumbled fresh goat cheese on top.

If you have bad childhood lima bean memories, this salad will erase all those.  So good.


My next salad is one that I have been throwing together forever, it's never exactly the same, because I throw it together.  But last time I did it I payed attention.
  I like to get the green and kalamata olive mix with feta chunks from the deli section of my grocery store for this.  The olives and feta that are in a marinade.  It's not necessary for this recipe to work, I have done it with just kalamata's in a jar and fresh feta.
   The deli mix is nice if you have it, and like it.  You can certainly leave out the olives if you don't care for them.  My son picks them out. 
  It was hot last weekend, and my son asked for this specifically.  After he helped me toss it up he proudly went outside and told his friends he made Greek food.  lol.


Greek style Lemon Orzo

1 cup orzo
1 zucchini chopped
1/4 cup green onions, or red onion if you have it handy.  I didn't this day
1/2 cup-ish fresh Italian parsley finely chopped
1/4 cup-ish fresh mint, finely chopped
1/4 cup-ish fresh basil, finely chopped
Juice of 2 big lemons
1T olive oil
1 cup of halved grape tomatoes
1/4 cup chopped olive mix (mentioned above)
as much or as little feta as you want

cook orzo following package directions

whisk together lemon juice and olive oil, add salt and pepper if you wish

put everything else in a bowl, pour dressing over and toss. 

Either one of these salads can be served right away, but I like to let the flavors work together for at least a 1/2 hour in the fridge before serving.

Happy Eating!