Jul 14 2026
Restaurants›Reunion by Chef Art Smith›1960 Salad Recipe

1960 Salad Recipe

Inspired by Reunion by Chef Art Smith
Time30m
Serves4

Cherry Tomato, Cucumber, Red Pepper, Salami, Croutons, Parmesan Cheese, Red Onion, Fresh Corn, Pan Seared Shrimp

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Ingredients

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Salad Ingredients

Method

Preparation of Ingredients

  1. 1

    Prepare the Vegetables

    Wash the cherry tomatoes and cut them in half. Peel the cucumber and slice it into half-moons. Remove the seeds from the red bell pepper and chop it into bite-sized pieces. Thinly slice the red onion.

  2. 2

    Prepare the Salami

    Cut the salami into thin strips or bite-sized pieces.

  3. 3

    Prepare the Corn

    If using fresh corn, cut the kernels off the cob. If using canned or frozen corn, ensure it's thawed and drained if needed.

Cooking the Shrimp

  1. 4

    Sear the Shrimp

    In a skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.

Assembling the Salad

  1. 5

    Combine the Ingredients

    In a large salad bowl, combine the cherry tomatoes, cucumber slices, red bell pepper, salami, red onion, and fresh corn. Toss gently to mix.

  2. 6

    Add Shrimp and Croutons

    Add the cooked shrimp and croutons to the salad bowl. Sprinkle the grated Parmesan cheese on top.

  3. 7

    Serve

    Toss the salad gently one last time before serving. Enjoy your 1960 Salad!

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