Cool down this summer with this refreshing tomato salad that is spruced up with grapes, red onions and mint! This is just one of many fabulous recipes from my dear friend’s new cookbook, Ally’s Kitchen: A Passport for Adventurous Palates. Read on for a chance to win a copy for yourself! (This is not a sponsored post, but does include affiliate links.)
Ah, it’s finally feeling like summer for most of the country. Oops, Denver, sorry to rub it in! 😉 I saw all that snow that surprised you recently!! Here in Mississippi, we’re already consistently in the 80’s.
Since our neighborhood pool is currently defunct (long story), we’ve been exploring other options to stay cool with the kids this summer while keeping them entertained. We’ve considered joining a golf club with a pool that runs a special every year for those summer months, but I get anxious thinking about loading the boys in the car and driving them to/from the pool, then chasing Simon making sure he’s not drowning, etc. Doesn’t sound too fun for me, anyway.
So, guess what we’ve resolved to do? I’m sort of embarrassed about it, but extremely excited at the same time. We’ve ordered this super cool and #waytoobigforouryard blow up water slide and bouncy house thing. Instead of spending the money on the club membership, it will cost just the same amount (a little less) to have this right in our backyard. We’re all about entertaining, so it’ll be perfect for hosting the neighbor kids and various summer parties.
If that doesn’t keep us cool this summer, then I don’t know what will!
Actually, cool drinks and summer salads will help keep the temperature down. That’s why I love this tomato salad from my friend, Ally’s, brand spankin’ new cookbook. It’s called “Ally’s Kitchen: A Passport for Adventurous Palates“.
Ally and I met during a blogging trip last year with Dole Foods. She and I instantly became sisters from another mister. 😉 Her boholicious spirit and friendly heart shone through our whole trip, which also shows evident in her book and recipes.
If you want to eat your way through the world, but can’t afford to travel from country to country, Ally’s Kitchen is the way to bring the world to your home kitchen. Ally is very well-traveled and has family roots across the world. This tomato salad is a recipe in her chapter for “Charming European Flavors”. But, she doesn’t stop the tour there.
Ally continues to take us on an African excursion with recipes like Ethiopian Pork Chops and Egyptian Stew. She explores exotic Asia through her Korean Short Ribs and Singaporean Grilled Glazed Salmon. She hits the tropical beaches with Jamaican Jerk burgers and Pan-Seared Scallops with Warm Spiced Peach Sauce. Travel the Mediterranean with Croatian Potato Salad and Italian Cookies. She also keeps it close to home with little side trips to Charleston and a recipe for Créme Brûlée Cake, or to the deep south with Fried Red Beans and Rainbow Chard.
I remember one of the first things I thought when I met Ally: “Holy cow she has great skin!” Ha! I actually asked her secret. Although I can’t remember exactly her answer, I do know that much of her youth preservation comes from cooking with fresh ingredients and exploring an adventurous palate. I’m excited to cook my way through her book and learn more about the cuisines of the world!
Check out Ally’s cookbook video trailer and then head over to see the rest of her blog tour. You can purchase Ally’s Kitchen Cookbook in stores or online at Amazon or Barnes & Noble. For your chance to win a copy of Ally’s Kitchen: A Passport for Adventurous Palates, use the Rafflecopter widget below the recipe. There will be THREE winners! Good luck!
- 1 1/2 cups diced Roma tomatoes
- 1/2 cup diced red onion
- 1 1/2 cups red seedless grapes , sliced in half
- 1 heaping tablespoon chopped fresh mint
- zest and juice of half a lemon
- 1/4 cup extra-virgin olive oil
- sea salt , to taste
- black pepper , to taste
Toss together the tomato, onion, grapes, mint, lemon zest and juice, and the olive oil in a medium-sized bowl. Season to taste with salt and pepper. Cool in the refrigerator for 1+ hours before serving.
Recipe source: Ally's Kitchen: A Passport for Adventurous Palates