colorful summer salad and a tomato tip

I’ve seen this cool tip for cutting a bunch of cherry tomatoes at one time all over the internet and on Pinterest. I’ve used it for some time now, but keep forgetting to share it with you. It not only comes in handy for this salad but is especially fabulous for THIS RECIPE and any other recipes calling for roasted cherry tomatoes.

Summer Squash and Salmon Salad

1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground black pepper
2 pounds zucchini, ends trimmed and then thinly sliced
2 tablespoons pepper jelly
3-pound salmon fillet, skin on
2 cups cherry or grape tomatoes
6 cups fresh spinach leaves
1/2 red onion, peeled and thinly sliced
2 avocados, diced
1 cup chopped pecans

In a large bowl, whisk together the olive oil and lemon juice, and season with salt and pepper. Add the zucchini, toss to coat and let marinate at room temperature for at least 15 minutes.

Spread the pepper jelly on the flesh side of the salmon. Heat a grill or broiler to high.

Cherry Tomato Slicing TIP

While the grill heats, place the tomatoes on a flat plate.

Top with another plate.

Use a long serrated knife to cut the tomatoes in half, as shown.

Place the salmon, skin side down, on the grill, and cook until just opaque in the center, about 8 to 10 minutes. Transfer salmon to a platter and use a fork to break it into large flaky pieces.

Mound the spinach on 6 dinner places. Use a slotted spoon to transfer the marinated zucchini to the plates, evenly dividing atop the spinach. Reserve the olive oil-lemon juice mixture left in the bowl, it will be used as the dressing. Sprinkle the tomatoes, red onion, and diced avocado on top, dividing evenly between the plates.

Next, top with the salmon and sprinkle with pecans. Drizzle the reserved olive oil-lemon juice evenly between the salads and serve.

Serves 6