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| Local and Organic, New Red Potatoes and Fresh Scallions - Photo by Muffy Aldrich |
Summer is such an ideal time to lean into salads of all kinds, from leafy green salads, to potato salads to pasta salads. The Farmers Markets are full of fresh ingredients.
What are your favorite summer salads?
Salad Nicoise takes some beating in my opinion
ReplyDeleteAgree but caprese is a close second!
DeleteCouldn't disagree with that!
DeleteI have many, but a perennial favorite is thinly sliced fennel bulb, celery, and red onion with sticks of hard salami and firm cheese (I like pepper Jack), all tossed in a citronette and chopped fennel fronds.
ReplyDeleteIf you have good home grown tomatoes, fresh basil, mozzarella, and olive oil, Caprese never gets old.
This photograph is making me insanely ravenous.
ReplyDeletePanzanella
ReplyDeleteagreed!
DeleteI love it too - can easily devour a whole bowlful! But it's at its best later in summer when the New England homegrown tomatoes are fully ripe.
DeleteSub in a tub: take your favorite sub sandwich fillings, dice them up, toss with chopped greens or pasta.
ReplyDeleteTabbouleh salad
ReplyDeleteTabbouleh made with quinoa is especially delicious, plus it's higher in protein than bulgur wheat. I'll be making it later this week when the Massachusetts temps rise in the 80s towards 90 with high humidity - won't feel like cooking or even grilling!
DeleteThe photograph says it all! Superb! Thank you!
ReplyDeleteMustard-based potato salad, red slaw (the Central NC variety), Sweet German/Norwegian cucumber salad (light on the onions), sliced and salted tomatoes in July and August, chunked melons and sliced seasonal fruit.
ReplyDeleteFeel free to include the recipes...... thank you in advance.
ReplyDeletePanzanella is my favorite. I also love fattoush (obviously I like bread in my salads). Tabouli with chopped tomatoes and cucumbers. Cold peas with a bit of bacon, scallions, and mayo/sour cream dressing.
ReplyDeleteBTW a nice way to vary the caprese is to add slices of ripe melon.
Chicken salad is a must, by that, I mean, white meat, finely chopped celery, and Hellman's mayo.
ReplyDeleteYes indeed, but I like to add finely chopped red onion and fresh parsley as well.
Deletebig slicing tomatoes, buffalo mozzarella or burrata, a few basil leaves, drizzle your favorite olive oil and balsamic vinegar or vinegar glaze. A good, vinegar-based potato salad works for me too. I'm getting hungry thinking about this after a healthy but not filling speed lunch, which was Costco organic peanut butter and Trader Joe's strawberry preserves on Dave's 21 grains and seeds bread.
ReplyDeleteIna Garten's orzo with roasted vegetables is a new favorite.
ReplyDeletehttps://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921
Looks delicious - will make it soon! And she acknowledges that it's a variation of a recipe in Sarah Leah Chase's NANTUCKET OPEN-HOUSE COOKBOOK, which has been a tried & true favorite cookbook of mine since the '80s.
DeleteSouthern-style potato salad. :)
ReplyDeleteWe love any fresh vegetable salad that isn't heavy, and low-ish in carbs. More frequently in the warmer weather, I'll make our favorite three of carrot slaw, broccoli salad, and brussels salad. Sometimes I get creative with whatever's in the fridge, and dress it with EVOO, fresh herbs, and a bit of raw cider vinegar.
ReplyDelete--Holly
Diced tomatoes, sliced (little cucumbers) with a splash of apple cider vinegar and a bit of kosher salt. Done.
ReplyDeleteArugula, watermelon, feta cheese, red onion, nice black olives and a champagne vinaigrette. Cool and refreshing. Nice blend of flavors and textures.
ReplyDeleteCaprese Salad as described above by Andrew is our favorite summer salad. We also enjoy a Greek Pasta Salad with a Greek vinaigrette, gemelli, English cucumber, grape tomatoes, red onion, kalamata olives, feta, and baby spinach. There is no mayo, so it is great for summer picnics.
ReplyDeleteWe had our usual salad for dinner last night. A heap of spinach or mixed greens (but I don't do lettuce, so much more nutrition in baby kale, arugula, spinach, etc), sun-dried tomatoes, asparagus, avocado, walnuts, grapes with a little feta or parmesan and I usually have tuna/salmon and my husband prefers chicken. A creamy dressing goes well and some bread for carbs, it's a big meal but still light and delicious!
ReplyDelete