Keeping things simple and easy, while still managing a wow factor? In our book that’s what makes life sweet. When it comes to summer sides, we’re all about ingredients that pack a punch and recipes that don’t require a whole lot of effort. Because who wants to be in the kitchen when it’s a beautiful blue-sky summer day?
Today, we’re sharing two tasty summer salads that will have your dinner guests (and taste buds) jumping for joy.
Summer Salad Recipe #1: Fresh Mozzarella, Heirloom Tomato, Basil, and Bread Salad
First up, a fast and easy heirloom tomato salad. The recipe is courtesy of Danny Bortnick, former executive chef at Firefly in Washington, DC. Danny is now our Senior Director of Restaurant Concepts & Development, which is a fancy way of saying this guy really knows his way around a kitchen. Take a look.
Fun fact: Although the tomato is a fruit, in 1893 the U.S. Supreme Court ruled in Nix v. Hedden that it’s a vegetable.
Fresh Mozzarella, Heirloom Tomato, Basil, and Bread Salad
- 3-5 Large Heirloom tomatoes
- 1 Red onion
- 1/2 cup Fresh basil
- 1 cup Baguette croutons
- 1 Ball Fresh Mozzarella
Red Wine Vinegar & Olive Oil to taste (Use 3x as much olive oil as vinegar)
Salt & Fresh Cracked Black Pepper to taste
Microbasil to garnish (Optional)
- Cut the heirloom tomatoes in to rough wedge shapes.
- Halve and thinly slice the red onion.
- Add a dash of salt and fresh cracked black pepper.
- Tear off and add fresh basil leaves.
- Drizzle red wine vinegar and olive oil.
- Toss all ingredients together, and let sit for 5 minutes.
- Add baguette croutons to the bowl, and let sit for another minute.
- Cut fresh mozzarella into quarters.
- Plate the mozzarella and drizzle with olive oil. Add the tomato salad on the side.
- Top with microbasil, and serve.
Summer Salad Recipe #2: Summer Peruvian Potato Salad
Next up we’ve got a tasty twist on a summer classic: Potato salad. Whether you’re at a Fourth of July barbecue or are headed out for a mid-day picnic, potato salad is an absolute must.
As the perfect side dish for your patriotic holiday barbecue, Chef Massimo de Francesca’s summer Peruvian Potato Salad is what spud salad dreams are made of. Complete with hints of red, white, and blue, all of the ingredients for this dish should be easily found at your local farmer’s market.
Ready to cook? Follow Massimo’s recipe below.
Summer Peruvian Potato Salad
- 4 cups Purple or blue potatoes
- 1 cup Garden peas (English peas)
- 5 Hard boiled eggs (Chopped in quarters)
- 1 cup Red bell pepper (Diced)
- 2 Shallots (Peeled and thinly sliced)
- 1 Jalapeño (Seeded and finely chopped)
- 1 Garlic clove (Finely chopped)
- 1/4 Bunches of dill, parsley, scallions, and chives (Finely chopped)
- 1/4 cup Sherry vinegar
- 1/2 cup Prepared tartar sauce
- 1 ounce Tabasco sauce
- 1 Lemon (Zested and juiced)
- 2 ounce Extra virgin olive oil
- 1 tbsp Old Bay spice
Salt and Pepper to taste
Crispy Bacon Bits for garnish (Optional)
- Place the potatoes in a medium pot and cover with water. Bring to a boil and simmer until tender.
- In the same pot, add the garden peas to the potatoes and briefly cook for about 1-2 minutes.
- Strain/drain hot water and fill the pot with cold water in order to cool the potatoes and peas. Once it’s cool, drain until dry.
- Put potatoes and peas in a bowl along with all the other ingredients. Gently fold until everything is fully mixed.
- Top with crispy bacon bits and… Enjoy!
Which will be your new go-to summer salad? We can’t wait to find out.