Wild Thyme Summer Salad

Wild Thyme Summer Salad Recipe with Chicken, Shrimp, and Cheese

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Wild Thyme Summer Salad is a refreshing and flavorful dish that is perfect for a light summer meal. This salad combines the earthy flavors of thyme with the tangy sweetness of sun-dried tomatoes and the briny bite of kalamata olives. The addition of chicken and shrimp adds protein to make this salad a satisfying and complete meal.

History

This recipe was inspired by the Mediterranean flavors of sun-dried tomatoes, olives, and thyme. These ingredients are commonly used in Mediterranean cuisine to add depth and complexity to dishes. By combining these ingredients with rice, chicken, and shrimp, this recipe creates a delicious and nutritious salad that is perfect for summer.

Ingredients

3 cups cooked rice
2 boneless, skinless chicken breasts, cooked and cut into 1-inch cubes
1 8.5 oz (241 g) jar of sun-dried tomatoes, drained and chopped
0.33 cup chopped kalamata olives
0.5 cup prepared vinaigrette
0.25 cup chopped thyme leaves
1 tsp oregano
1 tsp prepared horseradish
0.25 tsp ground black pepper
1 lb (454 g) peeled and deveined shrimp
3 cups hot cooked rice
Grated parmesan cheese (optional)
0.5 tsp salt
0.13 tsp ground white pepper
0.25 tsp ground nutmeg
1 cup shredded swiss cheese, divided
0.25 cup dry white wine
0.25 tsp ground white pepper

How to prepare

In a large bowl, combine rice, chicken, tomatoes, vinaigrette, and thyme. Toss well.

Variations

Substitute quinoa or couscous for the rice for a different texture.
Add roasted vegetables such as bell peppers or zucchini for extra flavor.
Use different herbs such as basil or parsley for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions to ensure that it is fluffy and not mushy.

- For the best flavor, use fresh thyme leaves rather than dried thyme.

- To save time, you can use pre-cooked chicken and shrimp for this recipe.

- Adjust the seasonings to taste, adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve this salad on a bed of mixed greens for added freshness and texture. You can also top it with grated parmesan cheese for a creamy finish.

Cooking Techniques

To cook the chicken and shrimp, simply sauté them in a pan with a little oil until cooked through.

- To cook the rice, follow the package instructions for the best results.

Ingredient Substitutions

If you don't have thyme, you can use rosemary or oregano instead.

- If you don't have kalamata olives, you can use black olives or green olives.

Make Ahead Tips

You can prepare the salad ingredients ahead of time and assemble the salad just before serving. Store the cooked rice, chicken, and shrimp in separate containers in the refrigerator until ready to use.

Presentation Ideas

Serve this salad in a large bowl or on individual plates for a beautiful presentation. Garnish with fresh thyme leaves or a sprinkle of grated parmesan cheese for a finishing touch.

Pairing Recommendations

This salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 15%

- Iron: 10%

Alergens

Contains: Dairy

Summary

This Wild Thyme Summer Salad is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a summer meal.

Summary

Wild Thyme Summer Salad is a delicious and nutritious dish that is perfect for a light summer meal. With a mix of flavors and textures, this salad is sure to become a favorite in your recipe rotation. Enjoy it on its own or as a side dish at your next summer gathering.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Wild Thyme Summer Salad. It was a warm, sunny day in the middle of July, and I had decided to take a leisurely walk through the nearby meadow to gather some fresh herbs for a dinner I was planning to cook that evening. As I wandered through the tall grasses, the sweet scent of wild thyme filled the air, and I felt inspired to create a dish that would capture the essence of the season.

I began picking the delicate sprigs of thyme, careful not to disturb the tiny flowers that adorned their tops. As I gathered the fragrant herb, I noticed a small cluster of wild strawberries growing among the thyme plants. The bright red berries glistened in the sunlight, tempting me with their sweet juiciness. I couldn't resist plucking a few and popping them into my mouth, savoring the burst of flavor that exploded on my tongue.

Lost in the simple pleasure of foraging for ingredients, I almost didn't notice the elderly woman who had appeared near me, her hands busy picking herbs from the meadow. She was dressed in a flowing skirt and a faded blue apron, her gray hair pulled back into a loose bun. Her face was weathered and lined with age, but her eyes sparkled with a youthful curiosity that drew me in.

"Hello, dear," she said with a warm smile. "I see you're gathering some thyme for your dinner. Would you like to learn how to make a Wild Thyme Summer Salad?"

I was taken aback by her offer, but something about her gentle demeanor put me at ease. I nodded eagerly, eager to learn from someone who seemed to possess a wealth of culinary knowledge.

The woman introduced herself as Mrs. Jenkins and invited me to follow her back to her cottage, where she said she would teach me the recipe for the salad. As we walked, she shared stories of her own childhood spent foraging for herbs and berries in the meadows of her youth. She spoke of long summer days spent in the kitchen with her mother, learning to cook simple yet delicious dishes that celebrated the bounty of the season.

When we arrived at Mrs. Jenkins' cottage, she led me into her cozy kitchen, where the scent of freshly baked bread and herbs filled the air. She motioned for me to take a seat at the wooden table, and I watched in awe as she began to gather ingredients from her well-stocked pantry.

"Wild Thyme Summer Salad is a simple dish that celebrates the flavors of the season," Mrs. Jenkins explained as she washed and dried the fresh thyme and strawberries I had gathered. "It's a perfect combination of sweet and savory, with a hint of tanginess from the vinaigrette."

She showed me how to make the vinaigrette by whisking together olive oil, red wine vinegar, honey, and a touch of Dijon mustard. The aroma of the dressing filled the kitchen, and my mouth watered in anticipation of the finished dish.

Next, Mrs. Jenkins demonstrated how to assemble the salad, combining the thyme leaves, sliced strawberries, and crumbled feta cheese in a large bowl. She drizzled the vinaigrette over the ingredients and tossed everything together gently, ensuring that each bite would be a perfect balance of flavors.

As I watched her work, I couldn't help but feel a sense of gratitude for the opportunity to learn from someone who had so much wisdom and experience to share. Mrs. Jenkins' hands moved with the grace and confidence of someone who had spent a lifetime in the kitchen, and I marveled at the way she transformed simple ingredients into a masterpiece of flavor and texture.

Finally, the salad was ready, and Mrs. Jenkins served us each a generous portion in a pair of mismatched ceramic bowls. The Wild Thyme Summer Salad was a work of art, with vibrant colors and fresh aromas that promised a taste of summer in every bite.

I took my first forkful and closed my eyes, savoring the explosion of flavors on my palate. The sweetness of the strawberries mingled with the earthy notes of the thyme, while the tanginess of the feta cheese and vinaigrette added a perfect finishing touch. It was a dish that captured the essence of the season in every mouthful, and I knew that it would become a favorite in my own kitchen for years to come.

As we ate, Mrs. Jenkins and I chatted about our shared love of cooking and the joy of creating meals that brought people together. She shared more of her favorite recipes with me, each one a testament to her passion for good food and the memories that it can create.

As the sun began to set and the shadows lengthened in Mrs. Jenkins' kitchen, I realized that I had stumbled upon more than just a recipe that day. I had found a kindred spirit, a mentor, and a friend who had opened my eyes to the beauty of simple, seasonal cooking.

As I left Mrs. Jenkins' cottage that evening, my heart was full of gratitude for the chance encounter that had led me to her doorstep. The Wild Thyme Summer Salad would always hold a special place in my heart, a reminder of the day I met a wise and generous soul who had shared her love of food and her knowledge with me.

And so, as I gathered my basket of fresh herbs and berries and started the walk back to my own home, I knew that I carried with me not just the ingredients for a delicious meal, but the memories of a magical afternoon spent in the company of a true culinary master. Mrs. Jenkins had taught me more than just a recipe that day – she had shown me the power of food to nourish the body and soul, and the joy that comes from sharing that gift with others.