Tasty Tuesday: Essence of Summer Supper Salad

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our nineteenth  participating post!

I may have eluded (vocab building project VBP) last week to Mom’s major food prep for her classes.  Her UMiami Med School Diabetic Peer Support Group class prepared three items.  One of the class participants put the finishing touches on the platter which wowed the class!

On Prep night #1, JJ and I, Mom’s faithful Kitchen K9s, provide QC (Quality Control) for:

  •  Tomatoes – Mom prepped 12 because of doubled recipe!
  • Chicken – before and after cubind…
  • String beans – before and after steaming…

This recipe arrived in Mom’s inbox via the The Splendid Table’s weekly Weeknight Kitchen newsletter.   Mom’s sharing all the comments, tips and notes since she cannot find a direct link online and did not want you to miss ANYTHING!  

Essence of Summer Supper Salad – Serves 4


  • 3 quarts hot salted water in a 6-quart pot
  • 1 lb. large to jumbo unshelled raw shrimp, or boneless chicken cut into ½ inch dice or firm tofu (Mom used chicken to stay within budget.)
  • 1 ½ lbs. green beans, trimmed of stem ends


  • 1/3 cup cider or rice vinegar (Mom used cider vinegar.)
  • Salt and fresh ground pepper
  • 1 tbs. dark coarse mustard or Dijon (Mom used Dijon.)
  • 1/3 cup (or so) Extra Virgin Olive Oil
  • ½ medium sweet onion, thinly sliced


  • 4-6 delicious ripe tomatoes, vertically sliced ¼ inch thick (Mom used Roma, which was the least expensive, since this is NOT our tomato season.)
  • 15 leaves fresh basil, torn (budget did not permit and the salad was still yummy.)
  • 3 whole scallions, thinly sliced
  • ½ lemon


  • Bring the salted water to just below the boil then drop in the shrimp. Cook 1 to 2 minutes or until shells start to turn pink and firm up. Don’t overcook. With a slotted spoon, immediately scoop the shrimp out of the water into a colander.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Bring the water left in the pot to a full boil. As it heats, take a large bowl and whisk together the vinegar, salt, pepper, mustard, and garlic until well combined. Whisk in the olive oil until mixture comes together and is slightly thickened. Add the onions and toss with the dressing.
  • Once the water in the pot is boiling, drop in the beans. Cook over high heat, uncovered, until just beyond tender crisp, about 3 to 7 minutes depending on size of beans. Taste as you go to check for doneness. Drain beans in a colander, rinse with cold water, and drain again. Add shrimp and beans to bowl and toss until well combined. Taste for seasoning.
  • Arrange the sliced tomatoes around the rim of a serving platter. Sprinkle with salt. Pile the bean salad in the center and spoon on any remaining dressing. Sprinkle basil and scallion on top, then squeeze the half lemon over all.


This is a recipe for right now & good tomatoes, new green beans and sweet onions practically trumpet summer, which is why the mustard-garlic dressing is distinctive yet not overwhelming. It’s a supporting player. With tomatoes peaking and heirlooms so popular, you might get your hands on some of the dark varieties with out-of-the-ordinary tastes, like Black Cherry (stunningly rich), Black Krim (tastes like good steak), Black Zebra (more delicate) or Paul Robeson (boldly sweet-tart). Green beans are the tomatoes’ backup along with sweet onions. Cook the beans just beyond tender crisp to open up all their character. Serve the salad with a loaf of rough country bread for sopping up the dressing. End the meal with the luscious Mango Sherbet from cooking teacher and author Bal Arneson. If mangoes aren’t to be had, use peaches or nectarines. If you can, use organic produce; I think you’ll like the results.


  • With the shrimp and beans cooked and the dressing made a day ahead and refrigerated, the next evening you merely slice the tomatoes and assemble all on a big platter. Supper is ready in 10 minutes.
  • This recipe is a perfect showcase for heirloom tomatoes. Every year seems to bring a greater variety at farmers’ markets and roadside stands. Try some that are new to you.

Author Notes:

  • Shrimp Alternatives: Shrimp are spendy and not essential here. Tofu, cooked poultry, or any other protein you would like will work. You could even skip the protein; the salad will still be good. In fact, you get a complete protein if you have the salad with whole grain bread, which when eaten with the green beans becomes the nutritional equivalent of shrimp or chicken.
  • Working Ahead: The shrimp, green beans and dressing could be made a day ahead and refrigerated.

Another great QC day!


26 thoughts on “Tasty Tuesday: Essence of Summer Supper Salad

  1. Im’s gonna make it wiff the Prawns 🙂 My Humom luv’s prawns, I luv’s chicken 🙂 Fank yoos for the recipe..Jet..
    Has yor Humom got a good one for Meatloaf..Not wiff Turkey though 🙂
    Mollie xx

    • Hey Mollie, Hey Alfie, Jet here.

      Most welcome, tell your Mom she can post pictures on Mom’s Kitchen Counselor FB account! 🙂

      Excuse me a moment… MMMMOOOMMMMM, Mollie’s Mom would like to know if you have a good meatloaf (with MEAT) recipe to share….

      She said she’ll investigate.

      • Oh great…yoz gonna enter my funny photie ompetition..real prize to be won 🙂 Pop over and check it out..those Kitties are well on the ball wiff there enteries..:) xx

    • Hey Sampson, Hey Delilah, Jetty here. Hi Miss Jodi.

      Sometimes… Rachel does not enjoy Mom’s cooking, so Mom keeps it simple for herself! She would love to cook for someone who would get excited or look forward to her preparations like JJ and I do! 🙂

  2. the salad looks pawsome! Mom still has to get some help on that liquid gazpacho soup she had. And can you tell us how the BSL vote is going??? paw pats, Savvy peeEss Mom did not get to your Mom’s DV today…too many catch up things…but it will be in draft form tomorrow and to your Mom

    • Hey Savvy, Jetty here. Hi Miss Linda.

      Oh no… Mom forgot about the gazpacho, whoops, sorry… unfortunately, you already know about the BSL vote. 😦

      No worries, Mom appreciates your Mom’s generosity.

  3. Hi sweet Jetty – YUMMY all my favorites – tomatoes, green beans and i love shrimp – haven;t had it in a long time due to budget issues but I;m gonna try it without shrimp. Please tell your Mom how much i appreciate all the hard work she puts into these recipes and this blog – she is really awesome – and of course I know she couldn;t do it with out her K-9 kitchen helpers providing first class QC!!

    Sending so many goodnight hugs and kisses to you, JJ, Mom, Rachel and Pluffy xoxoxox

    (Jacob goes back to school 8/28 how about Rachel?)

    • Hey it’s Jet here. Hi Miss Wendy.

      Oh Miss Wendy, you made Mom’s heart happy with your comments. She does work very hard, as do we, her faithful Kitchen K-9s!

      Wow, can you believe it’s already back to school time?

      Sending Jetty kisses and JJ hugs right back to you, Mr. David, Jacob, Cassie, Rex and Barkley xooxoxxo

  4. Lovely as it looks, I have a real problem with meal cooking this side. Apart from my general “kitchen fear”, I have managed to marry a man with a stupendous amount of allergies (due to his illness) and, added to that (although I disapprove of this completely) he has a whole lot of “I don’t like those” items. He is allergic to Iodine, which cuts out a remarkable amount of things. We have even had him having an allergic reaction to margarine that had omega in it – so we have to be really careful. He cannot have any sort of spice, including pepper. So seasoning is garlic and herbs only. It frequently feels like cooking for a 2 year old, with a very limited taste palate – doing the same things over and over and over……..

    • Hey it’s Jet here. Hi Miss Susan.

      OMD… so sorry to hear of allergies… Mom and Rachel have many sensitivities which is complicated, however, easier than allergies. Feel free to ask Mom any questions that could provide a broader range of choices. Kitchen fear? sounds like Mom’s clothes shopping fear! Maybe you two can work out a deal!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s