Simple Summer Salads

When I think of summer foods, I often think of meals like the one pictured: a couple of salads that can be made in the morning when it's cool, with some grilled meat and grill-toasted crusty bread added before serving.

I remember that it was one of these height-of-the-summer meals I made with my garden produce where I caught the vegetable gardening bug. That feeling of being able to say that ALL the vegetables in the meal had come from my garden was euphoric (maybe I'm exaggerating, but you get the idea!). From that point on, flowers took a back seat to veggies, and I started looking at my garden in a whole different way.

The thing is, these salads look completely different, and technically they are because I'm using different vegetables in each. But they are both made essentially the same way: Cook or partially cook the pasta and vegetables, add fresh ingredients, herbs and seasonings, and dress with a vinaigrette.

Within this framework, different flavors can be highlighted to give the salads distinct flavors. In the example pictured, I wanted the cauliflower ("cheddar" variety - isn't it a beauty?) and beans to be a marinated-type salad, so I added garlic and Dijon to the vinaigrette (using red-wine vinegar) and onion to the vegetables after cooking the cauliflower and beans until just crisp (I started the cauliflower first and added the beans, which are a small fillet bean, for the last few minutes). For a seasoning, I added fresh thyme.

Then I thought a pasta salad would be a good compliment and I really like orzo. I had a bag of corn from last year in the freezer I needed to use, as well as some roasted red peppers I had canned. I added broccoli, olives, chopped basil and Italian parsley, and onions. I made the vinaigrette with rice vinegar to let the flavors shine through.

This is pretty much how I do most salads (that aren't based on lettuce). I'm not much into creamy-types, so I will usually make even slaws with a vinaigrette. The possibilities are endless. I've done a broccoli and pea in the spring, lots of tomato types in the summer, and I love "chopped" salads with beans or black-eyed peas where all the ingredients are diced the same size. It's easy to add whatever you've got in the refrigerator or garden, and it's great for using up things.

Oregon Cottage's Simple Summer Salads

Vinaigrette

• 1/4 cup vinegar (red wine, white, rice, balsamic, or regular)
• 1 tsp. sugar or honey
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 TB. Dijon mustard (optional)
• 1/2 cup olive oil

-Mix first five ingredients together with a whisk. Whisk in olive oil until fully combined.

Salads

• For pasta salads: Cook pasta, adding any vegetables that need to be cooked to the pasta water for the last 3-4 minutes. Drain and rinse well in cold water. Add any other vegetables, fresh chopped herbs, garlic, cheese, olives, etc. and dress with vinaigrette. Chill until ready to serve.
• For marinated or chopped salads: Prepare vegetables as needed, partially cooking those that need it and rinsing well in cold water. Add desired herbs, seasonings, beans, etc., and dress with vinaigrette. Chill or serve at room temperature.

Some Ideas

• Cauliflower, green bean, onion, garlic and thyme
• Pasta with corn, broccoli, onion, roasted peppers, olives and basil
• Chopped tomatoes with onions, garbanzo beans, feta, kalamata olives, tuna and oregano
• Diced carrots, celery, onion, red pepper, black-eyed peas and garlic
• Broccoli, white beans, onion, and tuna
• Sliced garden tomatoes with basil
• Corn, red pepper, onion, garlic, and shrimp
• Pasta with tomatoes, basil, green beans, olives, onions, garlic and Parmesan

Well, the list could go on and on but this should get your creative juices flowing. Let me know what you come up with!

And find more recipes at Grocery Cart Challenge's Recipe Swap!

-Jami