summer of the salad
pictured: base of arugula, sliced peaches and strawberries, fresh mozzarella, sugar snap peas, crispy prosciutto, lots of fresh lemon juice and good olive oil drizzled over, black urfa chili flakes and flaky salt
My love for salads runs deep. Especially during the spring and summer when just about every one of my favorite fruits and vegetables are in season. So I am sorry (for you!) that I’m sending this out at the very end of what is (not) arguably the best season for produce. But fear not!! You still have a bit of time to make a summer salad and you can definitely substitute any summer fruits n veg for fall produce. Apples n oranges would be delicious in this. If you’re a pear person, throw in some pears!!
I love a fancy schmancy salad that takes a million little steps to put together, and I will happily take each step to make it. But I also love a super simple, throw what you have in the produce bin into a bowl, squeeze some lemon, drizzle some olive oil, call it a (good!) day. Especially when you want something quick, fresh, and nurturing to eat mid day or for dinner (or for breakfast, I do it and you should too!).
This is basically a no ‘recipe’ recipe post. I am going to give you a couple of my favorite salads I have put together so far this summer. You can do exactly what I’ve done in each picture and make the same as what I have made OR use them as inspiration for what you already have on hand/what you have access to. I know summer is basically over, but you can still get lots of summer fruits at the market until late September/early October:-) and you can still make versions of this in every season, just subbing the produce out for what is in available!
Here to show you how fun and easy salads can be! Let’s fall in love with some veggies together<33333
ingredients——————————
these will serve about 1-2 people. each of these elements are optional. this is less of a hard recipe and more of an inspiration, so add however much of each ingredient that makes you happy and leave some out if you wish!!
for the base i have been loving arugula. just a small hand full for each serving. (if arugula isn’t your jam substitute it! the only lettuces i would avoid for these kinds of salads would be romaine or iceberg. think deeper color greens that are less watery and more flavorful) i.e.: spinach is great, so is massaged(!!) kale, baby red butter lettuce is phenomenal, etc etc..
sugar snap peas have been making it on almost every salad I’ve made lately. they are so crunchy and sweet, adding both a wonderful texture and flavor. for snap peas i like to cut some on a hard bias, some split open lengthwise to show off the inner peas (mostly for styling at the end)
fruit! I love watermelon, peaches, or strawberries or a mix of a couple different ones (ex: strawberries w/ other berries, peaches&plums, peaches&strawbs, really ripe tomatoes w/ peaches). Fresh citrus would be a great winter substitute (oranges, tangerines, grapefruit) and apples, pears, persimmons would also be great.
cheese- i’m loving fresh mozzarella or burrata right now (also always). if you’re skipping out on the protein to keep it veggie forward, i would maybe do a salty cheese. that way you’re not missing out on a salty/deeply savory element. think feta, manchego (!!), blue (if you’re into that (i am)), or a good really sharp white cheddar (kerrygold reserve cheddar is one of my top 3 fave cheeses)
protein - prosciutto (straight out of the package or crisped in the oven, like a paper thin bacon), crispy bacon pieces (hail yeah bacon is a protein!), chicken, steak or salmon would also be good to add to make it more of larger sized meal.
herbs! mint, basil, chives, cilantro, parsley, a mix of these or other tender herbs
flaky salt (non negotiable)
freshly ground pepper
fresh squeezed lemon
good olive oil
something crunchy- toasted nuts n seeds are my fave, toasted breadcrumbs or torn croutons (these are optional, sometimes I leave this out all together. really just depending on how much work I want to put into my salad)
heat- black urfa chili flakes or other mild chili flakes (also optional, but also all of these ingredients are optional)
instructions——————————
throw whatever base your using onto your plate. i build salads like this straight on whatever we’re eating them off of.
top it!! make it look pretty or don’t! i’ll add some pics with examples of salads i have put together this summer and loved for extra inspiration.
drizzle with olive oil and lemon, sprinkle with flaky salt, lots of black pepper, and a mild chili flake (if using). alternatively you can make a very simple vinaigrette** to dress the salad.
**my go to vinaigrette is very simple. equal parts lemon juice (or a vinegar) and olive oil, finely minced garlic or shallots (or both!), salt, black pep, a touch of dijon mustard, and some honey. whisk or shake everything together and taste. add more of whatever you think its lacking after you taste it.
I hope this wasn’t too confusing LOL but get out there and eat your greens people!!
base of baby arugula, cubed watermelon, prosciutto, fresh mozzarella, sugar snap peas, mint, black urfa chili flakes, flaky salt, lemon juice, good olive oil
1/2 spring mix 1/2 baby arugula, purple sugar snap peas, strawberries, torn burrata, basil, black urfa chili flakes (there’s a pattern here), lemony vinaigrette, steak!!!