Favorite Summer Salads

last month

A recent email (link below) made me think of this. What salads do you make most often in the summer? One of mine would have to be various versions of panzanella that seems to pair well with anything grilled. Greens mixed with stone fruits and/or berries, candied pecans, blue cheese or feta is another one. Yours?

Link - Summer Salads

Featured Answer

bbstx

last month

This salad was originally posted by Deborah_PS. It is terrific. My only comment is be judicious adding the oil. One cup is way too much.

Paella Salad

YIELD 6-8 hearty portions

INGREDIENTS

1 cup good olive oil (actually needs less)

2 cups long grain rice

5 cups chicken stock

2 generous pinches saffron

1 to 1/2 teaspoons salt

1/3 cup red wine vinegar

1 to 1 1/2 pounds medium sized shrimp, cooked, peeled (Costco)

1/2 cup julienne slivers red pepper

1/2 cup julienne slivers green pepper

1 cup green peas (I use uncooked frozen)

1/2 cup halved black olives (a mix of Greek olives is good)

1/4 cup chopped parsley

1/4 cup chopped chives or green onion

INSTRUCTIONS

In large heavy bottomed pot with lid, heat less than 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes (try not to over cook). When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.
To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil (2/3 cup oil is sufficient). Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes.
Then add the rice, parsley and chives. Mix well.
Serve at room temperature or slightly chilled.

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Comments (26)

gardengal48 (PNW Z8/9)
last month
Greek salad - with or without orzo

Couscous

Corn salad - with or without beans

Taco salad

Cobb salad

Steak salad

I eat a LOT of salads in summer :))
chloebud thanked gardengal48 (PNW Z8/9)
plllog
last month
I do a lot of salads all year long, but rarely anything that has a recipe. I just make it up to fit what's at hand. Recently, I've been making shrimp salads maybe once per month. All different vegetable collections. The surprisingly good one I mentioned before with broccoli slaw. This Spring, I figured out that Point Reyes blue cheese is good crumbled in salads (I don't care for the more pungent and funky blues in salads at all and tend to eat them off the top separately, if so served). I also learned that a very fine drizzle of Mike's Hot Honey can boost the flavor of a salad that's missing a bit. I've gotten much more tolerant of adding random leftovers into a salad, especially meats. they don't have to match the theme or flavor, but meats are much better torn than cut in salad.
chloebud thanked plllog
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Comments (33)
Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water. If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe. Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies. Lars
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Comments (26)
Ruthanna, that corn and shrimp salad sounds amazingly good, it will be fresh sweet corn season here in a month or so and I'm going to copy this. If it's half as good as your fish with tomato basil butter, it's a winner! Marilyn, I'm also keeping the green bean salad recipe. I have 6 rows of Royal Burgundy beans about 4 inches tall right now, another month or less and I'll have all I can eat. The salad sounds, well, "flipping awesome". LOL Here are a few of my favorites. The first two came to me in a Chef's newsletter that I receive daily, a remnant of the days when I owned a bar and grille. I don't like blue (or bleu) cheese, so I leave it off. The nuts are good enough to eat by the handful. Pear and Blue Cheese Salad with Spiced Candied Pecans and Raspberry Vinaigrette Makes 6 servings Ingredients: 6 ounces fresh spring mix salad blend Raspberry Vinaigrette (recipe follows) 2 ripe pears, sliced 3/4 cup crumbled blue cheese 3/4 cup Candied Pecans (recipe follows) Preparation: In a large bowl, toss together the spring mix and the Raspberry Vinaigrette. Dress the top of the salad with the sliced pear, blue cheese and candied pecans. Serve at once. Raspberry Vinaigrette Ingredients: 2 tablespoons raspberry vinegar 2 tablespoons seedless raspberry jam 1/3 cup canola oil Preparation: Blend the vinegar and the jam in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator if not using right away. Spiced Candied Pecans Ingredients: 1/8 cup sugar 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon freshly ground pepper pinch cayenne 1 tablespoon butter 3/4 cups pecan halves cooking spray Preparation: Mix the sugar, salt, cinnamon, ginger, pepper and cayenne together in bowl. Melt the butter in small skillet over medium heat and add the sugar mixture and pecans. Stir constantly, until the sugar has melted and nuts are coated. Cool on a piece of aluminum foil lightly sprayed with cooking spray. Another recipe "throw back" from the days as a restaurant owner, but this can easily be halved or more easily, divided into thirds. I leave out the olives. (Yeah, I know, I'm picky) I also sub local smoked whitefish for the salmon a lot of the time and sunflower seeds or almonds usually take the place of the pinenuts because they are extremely expensive and difficult to find here in the boonies. Smoked Salmon, Olive and Wild Rice Salad Makes 24 (8 ounce) servings Ingredients: 3/4 cup white wine vinegar 3/4 cup chopped tarragon 1/2 cup (3 ounces) chopped shallots 1/3 cup lemon juice 1/3 cup olive oil 1/3 cup chopped chives, 1/4-inch 1 1/2 teaspoons coarsely ground black pepper 4 1/2 quarts (4 1/2 pounds) cooked long grained white rice 1 1/2 quarts (2 1/4 pounds) cooked wild rice 3 pounds hot smoked salmon, flaked into 1-inch pieces 1 1/2 quarts (1 3/4 pounds) blanched green peas 4 1/2 cups California Ripe Olives, halved 1 1/2 cups toasted pine nuts Preparation: Whisk together vinegar, tarragon, shallots, lemon juice, olive oil, chives and black pepper in a large mixing bowl. Add white rice, wild rice, smoked salmon, green peas, California Ripe Olives and pine nuts. Toss to evenly combine. Serve at room temperature. I love pears and have access to lots of them here in the fall. I leave the cheese out of this entirely and like to add chicken to make it a meal instead of a side dish. I usually go with the candied pecans for the nuts. My apologies, I have no idea where I got this recipe. SAUTEED PEAR SALAD Ingredients 1 tablespoon olive oil 2-3 firm-ripe pears, cored, peeled and cut into slices 1 - 2 tablespoon honey 8 - 12 cups of salad greens and/or baby spinach leaves, rinsed and chilled 1/2 -3/4 cup each thinly sliced cucumber, carrots, and red bell peppers (optional) 4 ounces Bleu, Gorgonzola or goat cheese 1 cup chopped roasted macadamia nuts or glazed pecan pieces 1/3 cup olive oil 3 tablespoons rice vinegar 1 tablespoon honey 1 teaspoon pure vanilla extract salt and pepper to taste Instructions Heat large frying pan over medium-high heat. Add olive oil and allow to warm. Add pear slices and sauté in oil for 2 minutes on each side. Turn off heat and drizzle honey over pear slices, and gently turn pears so that it coats them on both sides. While pears are cooking, put greens and vegetables into a large salad bowl and mix well. Add warm pears, cheese, nuts and gently mix. Mix salad dressing ingredients, add juices from pan and pour over salad. Serve right away. Note: This is a great salad to prepare as a composed salad. First lay greens on plates. Add vegetables, then pear slices, then top with nuts and cheese. Drizzle salad dressing over each salad. Another fish recipe, fresh trout is easily available here through a co-worker who is also a guide fisherman. He swaps me fish for my homegrown beef, a perfect swap for both of us! Roasted Rainbow Trout and Black Bean Salad with Chipotle Vinaigrette Makes 6 servings Ingredients: 1 tablespoons ground cumin 1 tablespoons ground coriander 1 1/2 tsp black pepper 1 1/2 tsp salt 6 (4 ounces each) Rainbow Trout Fillets 3 cups corn kernels, steamed 2 cups chopped fresh tomato 1 1/2 cups cooked black beans 3/4 cups diced cucumber 1/3 cup thinly sliced green onion 1/3 cup chopped cilantro 1 1/2 cups Chipotle Vinaigrette, (recipe follows) 4 1/2 cups mixed salad greens avocado slices, for garnish Preparation: Mix first 4 ingredients, reserve. Place trout fillets skin-side down on a lightly oiled sheet pan, sprinkle reserved seasoning mixture on top of fillets. Bake at 450 degrees F until just done, about 5 minutes, cool slightly. Remove and discard skin, reserve. Mix corn with next 5 ingredients. Stir in vinaigrette, reserve. Line plates with salad greens. Scatter corn mixture over salad greens. Arrange cooked trout on top, whole or broken into bite size pieces. Garnish with avocado slices. Chipotle Vinaigrette Makes 1 1/2 cups Blend until smooth: 1 peeled shallot, 2 whole canned chipotle peppers, 1/4 cup chopped cilantro, 1/2 cup chopped green onion, 1/4 cup each balsamic and rice wine vinegar, 2 tsp grated lime zest and salt and pepper to taste. With the machine running, slowly drizzle in 3/4 cups olive oil. Source: Clear Springs Foods Finally, my favorite salad dressing: HONEY MUSTARD SALAD DRESSING 1/2 cup mayonnaise 1/4 cup honey 2 tbls Grey Poupon dijon mustard Combine all ingredients and store in a covered container in the refrigerator Makes 3/4 cup Annie
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salad recipes?
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Comments (15)
Here are some I've either tried or had other places. I made the shrimp salad Wednesday and DH said I could make it anytime. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6. TOMATO FETA SALAD 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Maybe add garlic to the oil and black olives to the salad Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. DILL POTATO SALAD 6 new or red potatoes, cooked in skins & cooled 1/4 c. cider vinegar 1/2 c. salad oil 2 tsp. seasoned salt 2 tsp. dried dill weed 1 med. onion, sliced thin 1/2 tsp. basil 1/8 tsp. dry mustard Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings. SHRIMP AND RICE SALAD 1 lb. cooked shrimp, peeled and deveined (or frozen salad shrimp already cooked) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 c. mayonnaise 3 Tbsp. French dressing Blend all ingredients well and chill. May be garnished with minced parsley.
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With the feta, I would have gone for mint, but I wanted to post to say that watermelon, or melon generally -- even a melon and fresh pineapple mix, is amazing with a little mint, basil and lime juice -- skip the feta. Pineapple alone works too. I have 2 watermelons right now, thanks to an impulse purchase and a CSA delivery withing 24 hrs. of each other. I think we need to do the basil and mint AND try the watermelon, cucumber and jalapeno salad idea. That sounds great for dinner with the leftover salmon we have. Thanks for a new idea.
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John Liu
last month
I like pretty much any and all salads! They aren’t really season specific for me.

Here are two salads DD made in Marseille this week

This is wedge, creamy dressing, quinoa. Next time she wants beet microgreens. Myself I’d pass them under the broiler.

This is peach caprese salad with a burrata and lardons.
chloebud thanked John Liu
LoneJack Zn 6a, KC
last month
Broccoli salad made with freshly picked broccoli from my garden.

other ingredients:

Bacon

Red onion

Golden raisins

Sunflower seeds

Mayo

Apple cider vinegar

sugar

I'll be making a batch this weekend
chloebud thanked LoneJack Zn 6a, KC
sushipup2
last month
last modified: last month
Shrimp Louie. I use this dressing, and just use the smallest frozen cooked shrimp available. In California I could get the tiny bay shrimp. HB egg, avocado, cherry tomatoes, olives, cukes and onions (I prefer marinated together), and Louis dressing.

https://www.foodnetwork.com/recipes/shrimp-louie-salad-11880824

PS, I don't use Old Bay, cause I don't like it.
chloebud thanked sushipup2
chloebud
Original Author
last month
last modified: last month
“They aren’t really season specific for me.”

Good point, John!

”Corn salad - with or without beans”

Agree! I like this one…with beans.

Dressing
1 small clove garlic
Pinch salt
3 T. fresh lime juice
1/2 tsp. kosher salt (to taste)
1/4 tsp. chili powder
1/4 cup olive oil

Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/4 cup chopped red onion
1 T. olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
plllog
last month
last modified: last month
Sounds good (except the cilantro!)! But that's another kind of salad I just make up as I go. Love corn salad, but I rarely bother with beans, and mostly go for crunchy. As written ^^^ sounds delicious.

A truly Summer salad I just remembered, is what my mother called ”Hollywood Bowl Salad”. I.e., good for fancy picnics, and doesn't go weird in the unsheltered, late afternoon heat. The idea was to get there early enough to park where leaving would be prompt, since it's all lines of stack parking, and you could get stuck for half an hour behind a car whose driver was dawdling with friends or in the restroom.

So, the trick is nothing that will wilt. The dressing is a very light vinaigrette with lots of well soaked (i.e., make ahead) minced herbs and a little sweetness (details to suit oneself). Back then there were wonderful frozen hydroponic marble shaped carrot balls. In lieu of those, small carrots cut to length similar to diameter will do, lightly steamed to tender to bite into but just barely crunchless, not soft. mini-pattipan squash (button sized) or small cut to similar size, also very lightly steamed. Cherry tomatoes, raw. Pearl onions, if you like, steamed to cooked. Sliced hearts of palm to similar size of the rest. Baby pepper rings. Etc. Things that hold up well, all as close as can be to the size and shape of marbles, open to lot's of interpretation, though what I've mentioned, except the onions, are the core items. Let the salad soak in the dressing in the fridge for several hours, ahead of leaving.
chloebud thanked plllog
chloebud
Original Author
last month
plllog, I could make a meal out of the corn and black bean salad. Gotta have the cilantro!☺️ Hollywood Bowl Salad…sounds good!👍🏻
plllog
last month
last modified: last month
I like a certain boughten ”Asian” salad which keeps nicely in the fridge. Then, in my grab and go salad, I invest a couple minutes picking out the larger pieces of cilantro. It just depends on your genetic heritage. 😁

ETA: I just realized—corn and black beans is the base of my friend’s ”cowboy caviar” not too different from your salad, but, of course, chiles rather than sweet peppers. Definately meal worthy. And probably why I made a lighter corn salad to be different. ;)
chloebud thanked plllog
Lars
last month
last modified: last month
I make Crab Louis instead of shrimp, and when I make the dressing, I use homemade chili sauce instead of ketchup. I do not keep ketchup in the house - if I want something tomato based, I use marinara sauce. Ketchup is too sweet for me. The last time I bought it was to make okonomiyaki sauce, but now I just buy the sauce already made.

I love Cobb salad but do not make it. It is one of my favorite things to order when we go out, however.

I frequently make Tuscan Kale Salad, and I also like beet salad with Gorgonzola and black walnuts, although I generally do not like nuts in salads.
chloebud thanked Lars
sushipup2
last month
Lars, we had crab louie as well as shrimp when we were in Monterey, but alas, crab on the east coast is altogether different. So shrimp have to do.
chloebud thanked sushipup2
chloebud
Original Author
last month
“I invest a couple minutes picking out the larger pieces of cilantro.”

Do you notice any essence of it left?
plllog
last month
So, my hypthesis is that I have one allele of the relevant gene. Father had true hatred of it. Mother liked it. I dislike the flavor if it's forward, but can tolerate little bits, like in salsa. In the salad, I'm okay with up to a quarter inch or so of one leaf at a time, if there,s not too much over all. If I taste ”cilantro” rather than just some cilantro in the background, I want to spit it out. (Never in company.)
chloebud thanked plllog
chloebud
Original Author
last month
I completely get it. I’m the same with tarragon. I can take a hint but that’s about it.

I used to enjoy my subscription to Fine Cooking. I kept every issue back to 2003. This shrimp salad is one I’ve made many times with either grilled or roasted shrimp. I’ve only served it in the margarita glasses twice. A little extra fussing but kind of fun. I buy the shrimp peeled/deveined. Cherry tomatoes are also good here. I always add some cilantro as a garnish, too.😊 The I took a photo of the magazine page (from August 2003) with a pic.

Grilled Shrimp "Margarita" with Avocados and Tomatoes

1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
2 T. olive oil
1/4 cup tequila
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 T. ketchup
2 T. green Tabasco
Kosher salt and fresh ground pepper
2 cups diced ripe garden or heirloom tomatoes (from about 3 medium)
2 medium to large ripe avocados, diced
1 bunch scallions (green tops only), thinly sliced
1 small white or red onion, finely diced (optional)
Lime wedges for garnish
Coarse sea salt (optional)

Place shrimp in large bowl and mix with the olive oil until well coated. Grill until pink and almost cooked through, 4 to 5 mintues, turning once halfway through. Cool completely.

About an hour before serving, whisk together the tequila, lime juice, orange juice, ketchup and Tabasco (or make several hours ahead). Peel and devein the shrimp, cut into large pieces (about 1/2 inch), and toss with tequila mixture. Cover and refrigerate for one hour. Just before serving, season shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt, like fleur de sel, just before serving.) Gently fold in tomatoes, avocados and scallions, mixing well. Using a slotted spoon, portion mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime and the optional sea salt.
plllog
last month
That sounds really god! I had some nearly flavorless bay shrimp which I "improved" with all real ingredients, boughten Bloody Maria mix. It was somewhere on the same path, but your recipe is brighter and zingier, I think. i don't understand just using the scallion greens then adding onion, though. I'd just use the whites as well, if onion were wanted.

So, I was just making this salad, which I do make seasonally, and as I was cleaning up, I thought, duh! That's an actual Summer salad! And dead easy given the right ingredients.

2-3 large, fleshy, normal zucchini, however much will fit in your bowl

Equivalent of 2 large commercial lemons, but preferably ripe off the tree, and sour. Eureka is fine, but the newer sweeter lemons won't work.

Black poppy seeds

Spiralize the zucchini on the "udon" setting (as thick as possible). Transfer to bowl with cover. Squeeze lemon juice all over it, catching any lemon seeds. Sprinkle on 1/3-1/2 tsp. poppy seeds and mix well. Cover and allow to marry.
chloebud thanked plllog
Olychick
last month
I have a couple that are really popular amongst my friends and are frequently requested for potlucks or shared meals...One is Mollie Katzen's Cold Gingered Asparagus, https://www.molliekatzen.com/recipes/recipe.php?recipe=cold_asparagus

Another is Ann Burrell's Raw Asparagus salad. I don't often see asparagus served raw, so it's a bit different.

https://www.foodnetwork.com/recipes/anne-burrell/asparagus-pecorino-and-red-onion-salad-recipe-1917523

I also favor cold Asian noodle salads...I have several recipes I use. My latest favorite is Spring Roll Salad....all the flavors and ingredients from fresh spring rolls, served as a salad:

https://wholeandheavenlyoven.com/2022/06/06/spring-roll-salad-with-spicy-ginger-dressing/
chloebud thanked Olychick
Sherry8aNorthAL
last month
In addition to LJ’s Brocolli Salad, I make potato salad the most.
chloebud thanked Sherry8aNorthAL
chloebud
Original Author
last month
Sherry, same with me regarding potato salad, including for this Sunday.
party_music50
last month
I love salads. Even basic salads. It doesn’t require summertime ingredients, but I think of the old style of Bush’s 3 Bean Salad and I want to make it for every for Memorial Day, Independence Day, and Labor Day. Potato salad goes great with it. :)
chloebud thanked party_music50
bbstx
last month
Two years ago, I did a culinary tour of Italy. Generally we ate out, but one evening the chef who was leading the tour made a salad supper. This was one of the salads. It is a favorite of mine!
chloebud thanked bbstx
plllog
29 days ago
Is that saffron threads or powdered?

Sounds great!
bbstx
29 days ago
Is that saffron threads or powdered?

I don’t know, but I would guess threads. The one time I followed the recipe exactly, I used threads. Truth be told, I usually cheat and use packaged saffron rice. I don’t like saffron and the flavor is nearly non-existent in the packaged stuff.
chloebud
Original Author
29 days ago
last modified: 29 days ago
bbstx, that sounds like good flavors together. I agree about easing up with the oil.

I’ve never tried it but I see Ina Garten has this version of Paella Salad. However, it‘s definitely heavier with shrimp, chicken, mussels and sausage. I’d definitely be fine with just the shrimp.

Ina - Summer Paella Salad
plllog
29 days ago
last modified: 29 days ago
OMG!! I love saffron! (Good strategy for not liking it but getting the color.) But then, I grew up with it. Sometimes, when I open the spice cabinet where little spilled bits whap one in the nose, I'll grab the fenugreek or saffron just to get a delicious whiff. :)

For others who might be looking for good saffron, I recommend Vanilla Saffron Imports.

It occurs to me, on checking out Chloebud's link with picture, that it sounds so good to me because I used to eat and love my mother's leftover paella cold. :) I'm not big on cold rice, but the paella rice is great at any temperature. :)
chloebud thanked plllog
Gooster
29 days ago
I find saffron delicious, and bought some the other month for a bourride. I think I may need to make paella again.

A panzanella is pretty much on regular rotation in the summer, as is a caprese. I do appreciate a watermelon-feta-mint salad as well. Or just a plain fresh fruit salad with the findings at the summer farmer's market. I like a good peach with goat cheese salad. Also on the regular, but usually from a restaurant, is a vietnamese noodle salad with a traditional vinaigrette (really more salad adjacent, like the traditional noodle dish but with more vegetables in the mix).
chloebud thanked Gooster

Favorite Summer Salads

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