Food Processor Summer Garden Salad with Herb Vinaigrette
Fresh garden salad featuring kale with sherry vinegar and herb dressing, made entirely in a food processor. Thin-sliced zucchini and summer squash combine with cherry tomatoes for bright, crisp texture. Lemon zest and ground herbs create an aromatic vinaigrette that doubles as both dressing and flavor base.
Ingredients
- ¼ cup sherry vinegar
- ⅓ cup extra virgin olive oil
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon fresh rosemary
- ¼ cup fresh parsley leaves, packed
- 1 garlic clove, peeled
- 2 cups kale
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt(optional)
- ½ teaspoon red pepper flakes
- 1 lemon, juice and zest
- 1 x zucchini, ends trimmed
- 2 x summer squash, ends trimmed
- 1 cup cherry tomatoes, sliced
Instructions
- 1
Add sherry vinegar, olive oil, thyme, rosemary, parsley, garlic clove, kale, black pepper, kosher salt, red pepper flakes, lemon juice, and zest to food processor bowl with multi-use blade attached. Secure lid.
- 2
Process until smooth, about 1 minute.
- 3
Remove lid and blade. Fit bowl with thin slicing blade.
- 4
Using small food chute and pusher, press zucchini and summer squash through blade until sliced into bowl.
- 5
Remove lid and blade. Fold in sliced cherry tomatoes.
- 6
Stir salad together and transfer to serving bowl. Serve immediately.
Tips
Process vinaigrette components until completely smooth for uniform dressing distribution.
Use food processor's thin slicing blade for consistent vegetable thickness.
Serve immediately after assembly to maintain crispness of raw vegetables.
Good to Know
Best consumed immediately. If needed, store dressing and vegetables separately in airtight containers for up to 24 hours. Combine just before serving to prevent wilting.
Prepare vinaigrette dressing up to 2 days ahead and refrigerate. Trim vegetables up to 8 hours ahead, wrap in damp paper towels, and refrigerate. Slice vegetables and assemble salad just before serving.
Transfer to serving bowl and serve at room temperature or chilled. Pair with grilled chicken, fish, or legumes for a complete meal.
Common Mistakes
Over-processing vinaigrette will create an overly emulsified, thick dressing instead of a balanced liquid consistency.
Slicing vegetables too far in advance will cause wilting and loss of crispness.
Omitting immediate serving will result in soggy, limp greens.