When the days are long and the sun is high, eating can be one of the last things on your mind. We all get so busy playing outside, and the heat can suppress our appetites. Then all of a sudden: it dawns on everyone that they are famished! This is the time for cool salad meals. Light, easy, and in tune with the season, salad for lunch or dinner is just the thing. With an endless array of ingredients, you can pile a whole meal into the salad and never get bored.
The flavors of sweet melon, savory prosciutto and fresh mint play off each other perfectly in this refreshing summer fruit salad. Serve with fresh greens or a couscous salad, crostini and sweet tea. Experiment with different varieties of seasonal fruits: honeydew, blueberries and pineapple are delicious contrasts to the salty pork and feta.
1 small seedless watermelon, between 3-4 pounds
1 pound cantaloupe (about 1/2 medium-sized melon)
1/4 cup loosely packed fresh mint leaves, minced
6 ounces feta cheese, crumbled or cut in 1/2-inch cubes
6-8 ounces prosciutto or ham, thinly sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and ground black pepper, to taste
Cut each of the melons in half. Scoop the seeds out of the cantaloupe. Using a sharp knife, trim the rind off the melons and cut the flesh into 1-inch cubes. Gently mix all ingredients in a large mixing bowl. Serve on crisp lettuce leaves and garnish with the prosciutto.
This bright, fresh slaw is a sensational side dish for grilled vegetables and meats. Try it on burgers and wraps. Serve it with grilled salmon, lamb burgers, steak or with chopped seitan, shredded romaine lettuce and yogurt sauce.
1 tablespoon olive oil
1⁄3 cup fresh orange juice
1 tablespoon apple cider vinegar
2 tablespoons orange zest
1 cucumber, julienned
1 small fennel bulb, julienned
1/2 cup julienned red bell pepper
1 tablespoon minced garlic
Salt and black pepper to taste
In a large mixing bowl, stir together the orange juice, olive oil, vinegar, zest and garlic, then add the prepared vegetables and mix together gently. Add salt and pepper to taste. Serve immediately or refrigerate for up to 24 hours.
Recipe & Photo from strongertogether.coop
A tasty salad version of one of America’s favorite sandwiches. Shredded tomato is the base for a creamy tomato-and-chive dressing. Smoky, crumbled bacon sets it off!
1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
2 tablespoons minced chives, or scallion greens
3 tablespoons mayonnaise
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper, to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled
Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
Claire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.