With such a wide selection of flavorful, succulent fruits and vegetables at their peak ripeness during summer, I almost always enjoy a large salad at lunch and often as a generous side at dinner. These delicious salads leave me feeling full, yet energized, and help me stave off afternoon tiredness in the heat. At lunch, pair them with peppery arugula and at dinner with simply grilled fish or pork chop. Making a batch of essential vinaigrette on Sundays allows for quick meal prep. Enjoy!
nectarine/tomato/basil/mozzarella
- 12 mini heirloom tomatoes, sliced in half OR 2 large heirloom tomatoes, cut into 1” cubes
- 2 ripe nectarines or peaches, cut into 1/2″ thick wedges
- 8 mini mozzarella balls, sliced in half OR 1/2 large mozzarella ball, cut into 1/2” cubes
- handful of basil, coarsely chopped
- Using ripe fruit is key here as the juices released from slicing the fruit will add a sweetness to the salad that balances the basil.
watermelon/avocado/tomato/mint/feta
- 2 c watermelon diced into 1/2″ cubes
- 1 c heirloom tomatoes, diced into 1/2″ cubes
- 1 medium avocado, diced into 1/2″ cubes
- 1/4 c crumbled feta or herbed feta
- handful of mint, coarsely chopped
Use a ripe, but not overly soft avocado.
strawberry/arugula/almonds/goat cheese
- 8 oz strawberries, sliced
- 4 oz arugula or watercress, coarsely chopped
- handful of basil, coarsely chopped
- 1/4 c crumbled goat cheese
- 1/8 c sliced almonds (optional)
- Strawberries may be substituted for 2 ripe peaches or nectarines.
Protocol:
- Mix all ingredients and leave at room temperature
- Just before serving, add light coating of essential vinaigrette
- Add salt/pepper if needed
cultivated curiosity 