It’s hot this week. And I don’t know about you but when it gets hot like this, the last thing I want to do is turn on my oven or even the barbecue. I want meals to be simple and fresh. And as much as I would like to eat ice cream for every meal, I grudgingly accept that’s probably not the healthiest choice, even on the hottest days.
This week I’ve got three salads to share with you. These are my go-to summer salads. Chances are if you invite me to a barbecue at your house I’ll show up with one of these recipes. All three salads are light and delicious. They use the best of the produce that’s available locally right now and chances are, you probably have almost all the ingredients at your house right now.
The fresh corn salad is a crunchy, slightly sweet salad that just gets better and better the longer it sits. Use this recipe as a guide but make it your own. The watermelon feta salad is one of my favorites. I make a riff on this recipe probably once a week and even my kids have started eating it. I love to swap the fresh red onion for pickled red onions if I happen to have a batch in my refrigerator. And finally, the cucumber salad is one of my husband’s favorites. I keep a batch in the fridge for him and he snacks on it all week. It’s cold and refreshing and easy to throw together in just a couple minutes.
Fresh Corn Salad
• 6 ears of corn, kernels cut from the cob
• 1 red pepper, diced
• ½ walla walla onion, diced
• ¼ cup fresh basil, minced
• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• Salt and pepper to taste
Shuck the corn and using a sharp knife, cut the corn from the cob. No need to cook the corn, if you buy it at the farm stand it’s so fresh and sweet, it doesn’t need to be cooked. In a large bowl combine all the ingredients, stirring well. Leave on the counter or cover and put in the refrigerator to allow the flavors to intensify. This salad tastes best when made a few hours ahead of time. Cherry tomatoes are an easy swap for the red pepper and a sprinkle of feta cheese is delicious with this salad.
Watermelon Feta Salad
• 3 cups seedless watermelon, diced into bite size pieces
• 8 cups spring greens or arugula
• ½ cup crumbled feta
• ¼ red onion, sliced thinly
• 2 tablespoons fresh mint
• Juice and zest of two limes
• ¼ cup white balsamic vinegar
• ½ cup olive oil
• Salt and pepper to taste
In a large bowl layer the watermelon, feta and red onion over the greens. In a separate bowl combine the lime juice, zest, vinegar and olive oil. Dress the salad, sprinkle with fresh mint and salt and pepper. Serve immediately. I’ve made this salad many many times and sometimes I add avocado and crumbled bacon as well. Adding fresh basil along with the mint and swapping the feta for goat cheese is lovely too.
Quick Cucumber Salad
• 2 english cucumbers, peeled and cut into ½ inch slices
• ½ yellow bell pepper, diced
• ½ red onion, diced
• ½ cup rice wine vinegar
• 1-2 teaspoons toasted sesame oil
• Dash of red pepper flakes
• Salt and pepper
In a bowl toss the cucumbers, bell pepper and red onion together. Pour the vinegar over the vegetables, sprinkle with salt, pepper and red pepper flakes. Add the toasted sesame oil and gently mix the vegetables with a spoon. The oil has a very strong flavor and can quickly overpower the dish. Consider adding the oil a teaspoon to get the flavor just right for your taste buds.