Tastes of Summer

As we usher in the Memorial Day weekend, we enter the season of picnics, BBQs, and pool parties. Summer offers a vast array of fruits and vegetables by which to create the perfect salad for any occasion. Here are 5 of my “tried and true” summer salads.

Grape Salad

The tart green grapes of this non-traditional salad are the perfect complement to the coating, which tastes similar to cheesecake. 

4 lbs. green grapes 8 oz. cream cheese, softened 8 oz. sour cream

½ c. sugar 2 t. vanilla 3 T. brown sugar 4 oz. pecans, chopped

Wash grapes and let dry. Pluck grapes from stems. Blend cream cheese, sour cream, sugar and vanilla. Gently fold in grapes. Stir in brown sugar and pecans. Refrigerate for 6hrs or overnight

Mediterranean Salad

A fusion of rich flavors and textures, from the bitter taste of the kalamata olives to the smooth nutty taste of the chick peas.

3-4 English cucumbers 4 Roma tomatoes   ½ red onion, sliced thin

1 c. kalamata olives 4 oz. feta crumbles

1 can of chick peas, drain & rinse

Peel and slice cucumbers into small chunks. Add cut tomatoes, sliced red onion, kalamata olives, feta and chick peas. 

In a small bowl combine 2 T. olive oil, 2 T. red wine vinegar, 1 t. oegano, ½ t. Kosher salt & pepper. Mix well. Pour over salad and toss. Serve chilled.

Cucumber Salad

The creamy tanginess of this salad with the hint of dill is the perfect accent to the cool crisp cucumbers.

2-4 English cucumbers 1 lg white onion, sliced thin

½ -1 c. sour cream 2 t. white vinegar

½-1 T. salt 2 T. dill

Peel and thinly slice cucumbers and onions and place in a bowl. In another small bowl, mix sour cream, white vinegar, salt and dill. Pour over cucumber & onions. Chill. Best served right away. 

Fruit & Feta Salads 

Using a more traditional base of romaine, these salads pair a mixture of seasonal fruits with feta and a drizzle of balsamic dressing

Option 1: Place a layer of clean, cut romaine in a large serving bowl. Top with mandarin orange sections, feta crumbles, craisins, and sliced almonds. Drizzle with a sweet, fruit based balsamic. Repeat steps 1-3 until the serving bowl is full. This layering effect allows each bite to have the same pop of flavors all the way through the salad.

Option 2: Place a layer of clean, cut romain in a large serving bowl. Top with fresh cut strawberries, shredded rotisserie chicken, feta crumbles, and walnuts. Drizzle with a sweet fruit base balsamic. Repeat steps 1-3. 

Traditional German Salad

 Using iceberg or romaine as the base, this salad incorporates shredded carrots, pickled red cabbage & apple topped with a creamy DIY dressing. 

Assemble the salad on plates using chopped romaine, shredded carrots, and pickled red cabbage & apples.

Lightly coat with the creamy German dressing. 

1 ½ c. sour cream (or plain Greek yogurt)

1 lemon (or 3 T bottled lemon juice, no zest)

2 T. sugar dill salt & pepper

Zest the lemon before juicing it. Blend zest and 3 T of lemon juice with the sour cream. Add 2 T of sugar and dill to taste. Mix well. Season with salt and pepper. Keep refrigerated. 

Regardless of your plans, I hope you have a wonderful holiday weekend!