It’s farmers market season and the beginning of summer, which means salad meals at our house. And with so much farm fresh produce to choose from and be inspired by, coming up with different salad combinations is a creative and inspirational treat. Featured below are some side salads—perfect to pair with grilled meats, and a couple of main dish salads. Let your fresh produce be your guide!
Antipasto Chopped Salad
Antipasto Chopped Salad
Serves 4
I’ve loved chopped salads ever since I ordered my first one years ago at the California Pizza Kitchen. I’ve made it at home since then and came up with this Italian version with antipasto ingredients. It’s important to chop all ingredients relatively the same size.
4 cups chopped Romaine (chop in uniform bite-size pieces)
1/2 cup chopped cherry tomatoes
1/2 cup chopped cucumbers
1/4 cup chopped radishes
1/4 small sweet onion, chopped
1/8 cup chopped black olives
4 slices Provolone, cut into squares
4 slices Genoa salami, cut into squares
1/4 cup vinaigrette or Italian dressing
Salt, pepper and dried oregano to taste
1. Toss all ingredients in a large mixing bowl with dressing. Toss well to coat evenly. Sprinkle with salt, pepper and oregano and mix together. Place salad on a serving plate. Serve immediately.
Watermelon & Gorgonzola Salad
Watermelon & Gorgonzola Salad
Serves 4
This salad is refreshing, that's the only word for it. The sweet fruit combined with the salty prosciutto and tangy gorgonzola covers the flavor bases in one bite.
3 thin slices prosciutto
2 cups baby spinach
3 cups cubed watermelon
1/4 cup chopped pecans, toasted
1/8 cup gorgonzola cheese
For vinaigrette:
1/4 cup white wine vinegar
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1/4 small sweet onion, minced
1 tsp salt
1/4 tsp black pepper
1/4 olive oil
1. Fry prosciutto in non-stick skillet over medium heat til browned on both sides, about 5 minutes. Remove from skillet and cool slightly, then cut into strips. Set aside.
2. Place all vinaigrette ingredients in a glass jar with lid and shake to mix thoroughly.
2. Place spinach in serving bowl and arrange watermelon on top. Sprinkle prosciutto, pecans and gorgonzola over top. Drizzle with vinaigrette and serve immediately.
Green Bean Parmesan Salad
Green Bean Parmesan Salad
Serves 4
Serve at room temperature, or cold from the fridge. It's a good choice for picnics or leftovers for the next day.
12 oz fresh green beans, washed and trimmed
Salt, pepper and dried basil to taste
1/2 small Vidalia onion, thinly sliced (I use a red onion when Vidalia aren’t in season)
1/4 cup grated Parmesan
1/4 cup vinaigrette or Italian dressing
1. Place beans in a saucepan with 1 cup water. Sprinkle with a little salt, pepper and basil. Cover and bring to a boil, then reduce heat to low to simmer 4 minutes. Test the beans, they should be cooked al dente. Immediately drain beans and place in a bowl with ice cubes and a little cold water to stop cooking and retain the bright green color.
2. Drain beans and place in a bowl. Add onions, Parmesan and dressing and toss to coat. Add salt and pepper to taste. Recipe can be made ahead and chilled in the fridge.
Cucumber Colo Salad
Cucumber (Colo) Salad
Serves 4
Every mom, grandma and great-grandma has made cucumber salad. It's a staple of summer, refreshing and light on hot days. Of course, when you're little, you think your mom invented it, so we called my mom's cucumber salad, Colo salad, after her hometown. Here, I've updated it just a bit with a some additional flavors.
1 English cucumber, peeled and cut into 1/8” slices
1/2 small sweet onion, like Vidalia, thinly sliced
1/2 cup white wine vinegar
1/2 cup water
1 tsp agave nectar
1 sprig fresh rosemary, minced
juice of 1/4 lemon
1 tsp salt
1/4 tsp black pepper
1/8 tsp cumin
2 cloves garlic, smashed
1. Place cucumber and onion in a glass bowl. Add the rest of ingredients and stir.
2. Cover bowl and place in fridge for 2-8 hours. The salad gets better the longer it sits. Stir before serving and serve with a slotted spoon.
Heirloom Tomato Salad
Heirloom Tomato Salad
Serves 6
If there's one thing I can't resist buying at the farmer's market, it's heirloom tomatoes. I'm taken in by their rustic color and shape and when they're displayed together, it's like a still life painting. I put them in any and every dish from frittatas for breakfast to pastas and salads for lunch and dinner.
3 cups heirloom cherry tomatoes, sliced in half
1/8 cup slivered red onion
6.5 oz jar artichoke hearts, drained and roughly chopped
asiago cheese shavings
torn fresh parsley
salt & pepper
1/2 cup balsamic vinaigrette or Italian dressing
In a bowl, toss tomatoes gently with onion and artichoke hearts, salt & pepper to taste. Top with asiago cheese shavings and chopped fresh parsley. Drizzle a liitle balsamic on top just before serving.