Now that we’re in the middle of summer, it’s guaranteed to be a hot one for everyone in the country. During this time, nothing is better than a great, refreshing salad.
This amazing salad in edible Parmesan cups is ideal for entertaining and it’s sure to have everyone begging you for the recipe.
A quick and tasty summer treat is the perfect item to show off your skills and Parmesan cups are much easier to make than you think. I have to admit, I was intimidated at first, but they turned out great the first try! The entire recipe only takes minutes to throw together. It really is perfect if you don’t have much time, need something delicious, and want your recipe to be the hit of the party. Who doesn’t love the creativity of an edible cup?
I chose tomatoes, peppers and avocado for the beautiful colors and flavors and also because they are in peak season for summer. These salad cups are a perfect accompaniment to any main dish or even better with anything right off the grill.
I made this tomato salad in Parmesan cups for a Tapas date night that I put together right in my own backyard. We featured the 2012 Cambria Katherine’s Vineyard Chardonnay and 2012 Cambria Julia’s Vineyard Pinot Noir. These two wines were the perfect compliment to our romantic summer evening and paired so well with all our tapas recipes. To see all the photos and recipes, check it out here.
Tomato, Pepper, Avocado Salad in Parmesan Cups with Lime Dressing
Yields four salad cups
- 15 cherry tomatoes
- ½ yellow bell pepper
- ½ medium avocado
- 2 tbsp. chopped red onions (optional)
- Juice and zest of one lime
- 2 tbsp olive oil
- 1 tsp hot sauce or Tabasco
- salt and pepper
- 1-½ cups shredded parmesan cheese
- cooking spray
- muffin tin
- Preheat oven to 400.
- While oven is preheating, whisk together ingredients for the lime dressing in a bowl and set aside.
- In a separate bowl, add all salad ingredients. Pour dressing on salad ingredients and mix until coated.
- Line a baking sheet with parchment paper.
- Place 4 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
- Bake for 3 to 5 minutes, or until melted and edges are browned.
- Remove from oven and immediately while the cheese is still warm, carefully remove with spatula and place into muffin cups to create a bowl.
- Let stand until completely cool.
- Scoop salad into the Parmesan cups right before serving to avoid sogginess.
By Erin Kennedy, of My Thirty Spot and My Cooking Spot
About the author:
Erin Kennedy is the founder and editor of My Thirty Spot, a lifestyle website, and My Cooking Spot, a website dedicated to all things food related. Erin currently resides with her husband and two adorable kitties in Phoenix, AZ. Her interests include dressing chic on a budget, sharing anti-aging tips, cooking, creating new recipes and capturing life through photography.