One of the true joys of summer is the wealth of glorious farm fresh vegetables available in some food stores.
Admittedly, in today’s world finding corn and zucchini in the depths of winter isn’t difficult, but they pale in comparison to their summer counterparts. With the hot weather we’ve been experiencing lately, salads are an inviting dinner option, so stock up on some gorgeous veggies and get out your chef’s knife.
No complicated prep work is required, just a quick rinse and some chopping. To make a complete meal, grill some steak, chicken or shrimp to serve on one of the salads below.
Warm Farmer’s Market Pasta Salad
2 cups halved cherry or grape tomatoes
2 small zucchini, ends trimmed, cut in half and then sliced into thin half-moon shapes
1 small red bell pepper, cut into thin strips
1 cup fresh corn kernels (place two ears of corn in boiling water for three minutes then slice kernels off the cob when cool enough to handle)
¼ cup thinly sliced green onions
1 cup diced firm-ripe peaches or nectarines (peel first if desired)
8 oz penne pasta, cooked until al dente
1⁄3 cup each torn fresh basil leaves and chopped cilantro
Dressing:
½ cup freshly grated Parmesan cheese (don’t use the pregrated variety, it will make the dressing gritty; grate your own off of a chunk of Parmesan)
½ cup olive oil
2 tsp freshly grated lemon zest
3 Tbsp freshly squeezed lemon juice
1 Tbsp balsamic vinegar
1 or 2 cloves garlic, minced
Salt and freshly ground black pepper to taste
¼ cup each chopped fresh basil and chopped cilantro
To make dressing, place all ingredients except basil and cilantro in a blender and blend until smooth then add basil and cilantro and blend briefly until herbs are finely chopped. In a large bowl, combine the first six salad ingredients (tomatoes through peaches). Add the dressing and toss to combine; set aside and let stand while pasta cooks.
Cook penne in a large pot of boiling, salted water until al dente. Drain well then add warm pasta to the vegetables and dressing. Toss to combine then add the basil and cilantro and toss again. Serve immediately. Makes six to eight servings.
Creamy Confetti Salad
Kernels from four ears of fresh corn (place corn in boiling water for three minutes then slice kernels off the cob when cool enough to handle)
2 cups halved cherry or grape tomatoes, or two large tomatoes, chopped
6 stalks of celery, chopped
1 English cucumber, chopped
1 green bell pepper, seeded and chopped
½ cup chopped red onion
Dressing:
½ cup sour cream (regular or low-fat, not fat-free)
¼ cup mayonnaise (not fat-free)
½ tsp chili powder
2 Tbsp rice vinegar or white wine vinegar
½ tsp celery seed
Salt and freshly ground black pepper to taste
Mix all the vegetables together in a large bowl. In a medium bowl, combine the dressing ingredients and whisk until smooth. Pour the dressing over the vegetables and toss until well combined. Serve immediately. Makes six to eight servings.
Greek Summer Salad with Lemon Dressing
5 cups halved cherry tomatoes, preferably a mix of red and yellow varieties
One 398-ml can of chickpeas, drained and rinsed
1½ English cucumbers, peeled, cut into quarters lengthwise then sliced into half-inch pieces
2 firm-ripe avocados, peeled and diced into half-inch pieces
4 oz crumbled feta cheese
Dressing:
½ cup olive oil
¼ cup freshly squeezed lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1 Tbsp chopped fresh basil
¼ tsp dried oregano
Salt and freshly ground pepper to taste
To make dressing: place ingredients in a blender and blend until smooth. In a large bowl, combine the tomatoes, chickpeas, cucumbers and avocado. Toss gently to combine. Add desired amount of dressing and the feta cheese and toss very gently until combined. Serve immediately. Makes six to eight servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
