side

YOGURT-TAHINI & ISRAELI SALAD TOAST by Lindsey | Dolly and Oatmeal


the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!



yogurt tahini & israeli salad toast | v & gf

  • i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

  • 1/3 cup tahini

  • 3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)

  • 1-2 tablespoons fresh lemon juice

  • 1 clove garlic, grated over a microplane (or minced)

  • salt and pepper, to taste

israeli salad

  • 6 ounces cherry tomatoes, cut in half

  • 4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks

  • 1/4 red onion, chopped small

  • 2 tablespoons chopped parsley

  • 1/2 lemon, juiced

  • 1 tablespoon extra virgin olive oil, plus more to drizzle

  • 1 1/2 teaspoons ground sumac

  • 1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled

  • yogurt-tahini (recipe above)

  • herb flowers, to garnish (optional)



method

  1. make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.

  2. make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.

  3. spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.

  4. if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).


similar recipes:


cilantro & hemp toast w/ yogurt-tahini

cilantro & hemp toast w/ yogurt-tahini

sumac-roasted veggies with yogurt-tahini

sumac-roasted veggies with yogurt-tahini

miso-tahini avocado toast

miso-tahini avocado toast

5-MINUTE (VEGAN) CAESAR WEDGE SALAD by Lindsey | Dolly and Oatmeal


if you’re coming off the long weekend, and this week still seems daunting (even on a thursday), then i’m with you! the long weekend was a great respite from the daily grind, but amesy got pretty sick with croup and that was enough to tip the weekend from relaxing, to tense. thankfully he made a quick recovery, but we were all left a little shaken when it was all said and done. but frank and i took the time we had staying put at home to knock some things off of our getting-ready-for-baby list (this week marks 1 month until little man’s due date!!!) instead of procrastinating like we usually do!

we also did a lot of cooking at home. frank typically mans the grill, while i throw a salad together, roast some veggies in the oven or thread said veggies on a skewer for frank to cook. either way, i usually prepare about 2 sides on a good night. one of them being a salad. at 35 1/2 weeks pregnant though even standing for more than 15 minutes without a break has been a lot for me. late afternoons are not the time when i feel most productive so i’ve been inventive in the shortcut department. enter: the wedge salad!

so long as you have this vegan caesar dressing prepped ahead of time, this salad takes all of about 5 minutes to put together. essentially, you cut, wash, and pat dry your romaine wedges (although, you could even do that ahead of time if needed), drizzle over a good amount of your vegan caesar dressing, season with salt and pepper, sprinkle with toasted bread cubes, or croutons (store bought or homemade), and you’re good to go with an impressive, but simple salad. this is also a great option to go to when you’re serving a crowd or throwing a small dinner party, and preparing multiple sides, a main, but also want a presentable time-saving salad - the wedge is where it’s at.

i hope you enjoy this little back pocket recipe as much as i do. also hoping it brings you a sense of ease if you’re needing one!

xo



5-minute (vegan) caesar wedge salad | gf

| serves 6 |

method

  1. plate the lettuce wedges on a large plate or platter arranging every other one in opposite direction (as pictured). drizzle the wedges with the caesar dressing and drizzle with olive oil.

  2. sprinkle the croutons evenly over top the wedges, then use a microplane, or the small holes on a cheese grater to shave the walnuts, then sprinkle over top the wedges as well. season with salt and pepper, and serve with leftover dressing on the side.

ingredients

  • 3 heads romaine lettuce, washed, dried, and cut in half lengthwise

  • 1 serving vegan caesar dressing

  • extra virgin olive oil, for drizzling

  • 1 cup gluten free croutons (homemade or bought)

  • 3 tablespoons walnuts

  • salt & fresh pepper, to taste


similar recipes:


vegan caesar pasta salad

vegan caesar pasta salad

cherry panzanella salad

cherry panzanella salad

creamy broccoli chop

creamy broccoli chop

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" by Lindsey | Dolly and Oatmeal


happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!



the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

  • extra virgin olive oil

  • 2 bunches kale, stems removed and leaves torn

  • 1 persian cucumber, sliced into thin rounds

  • 3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)

  • handful of flat-leaf parsley leaves, roughly chopped

  • handful of mint leaves

  • 1 lemon, cut into wedges

  • sea salt

crispy roasted chickpeas

  • 18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry

  • extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • sea salt and black pepper

lemon tahini

  • 1/3 cup (90g) tahini

  • juice of 1 lemon, plus extra if needed

  • 1 garlic clove, very finely chopped

  • sea salt and black pepper

*hetty’s notes:

substitute

  • chickpeas: white beans, butter beans

  • omit pita chips for gluten free



method

  1. preheat oven to 425°F (220°C)

  2. for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.

  3. for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.

  4. to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.

  5. combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.


similar recipes:


mung bean & cilantro falafel tacos

mung bean & cilantro falafel tacos

chickpea & avocado tzatziki salad

chickpea & avocado tzatziki salad