When the hot Summer sun begins stretching out the days and the evenings become balmy and mild, it can be an effort in and of itself to do something as simple as turn on the oven. The last thing I want to do when I come home from work to a humid, stuffy house is spend hours slaving over a hot stove. Spare me!
My savior? Summer salads. Not only do they not require (much) cooking, they’re also deliciously quick meals during the week. The key when preparing an outstanding salad is to simply look around you. We’re just coming into peak season for fresh, flavorful ingredients that just scream of Summer – tender lettuce varieties, vibrant berries, juicy melons, and all kinds of other tender produce like baby asparagus, sweet beets, fresh from the vine tomatoes, crisp corn on the cob and even squash blossoms! All of these ingredients can take a boring salad – tough lettuce, bland tomatoes and watery cucumber – to incredibly impressive heights!
image source via Two Peas and Their Pod
And because Summer produce is often so tender, it requires very little preparation. You COULD quickly blanch the asparagus or roast the beets in the oven OR you could simply chop, slice and dice very thinly and serve raw with just a classic Vinaigrette!
I often add extra texture and protein to my Summer salads by quickly grilling a chicken breast, adding some chopped charcuterie like braesola (especially if you have grilled peaches and a bitter lettuce like frisee or radicchio), or topping it all off with a few nuts and some good quality goat cheese.
Flavor Tip: Roast nuts before adding to Summer salads (or any other dish) to greatly enhance their flavor (and your experience!). This does require a bit of oven time, but it’s on such a low heat and is so brief, it’s well worth it. Simply turn on the oven to 300 degrees F and grab a baking sheet. Toss a couple of cups of dry, unsalted nuts in half a Tsp of extra virgin olive oil and sprinkle with coarse sea salt. Mix well. Spread as one layer on the sheet and place in hot oven. Roast for 10 – 15 minutes, shaking and stirring every 3 to 4 minutes, until golden and nutty smelling. Watch them carefully because you don’t want them to burn! Pull from the heat and allow to cool. Serve at your next picnic or BBQ party on their own, or in a Summer salad!
Creating wow moments in the kitchen is easy when it comes to salads because so few people think to make them the star of the meal. But with a little creativity and forethought, you can take a regular old salad to spectacular Summer meal that will blow your guests’ minds and taste buds! Now THAT is kitchen innovation!
Plus Summer salads just FEEL good. They’re super hydrating, refreshing and loaded with nutrients to make you feel (and look) your best in the warmer months. Even when they’re for dessert.
Keep Eating! Keep Innovating!
What’s your favorite Summer salad? Which ingredients do you relish come Salad prep? Anything that DOESN’T belong in a salad? Does a salad NEED lettuce to really be a salad? Share your thoughts below in the comments section or on our Facebook Page! We want to hear from you!
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