Summery salad buffet beats the August heat
The smoke has cleared from the Fourth of July and here we are settling into that stretch of summer known as the dog days.
The pace is slowing to a steady simmer, right along with the weather.
The phrase “too hot to cook” comes to mind. But the dog days also can be the salad days of summer, with farmers markets bursting with riches.
Too hot to cook? Maybe that’s not such a bad thing. Come with me to the land of chopping and peeling and good eating — all without turning on the oven or a burner.
This is the “Too Hot to Cook Summer Salad Buffet,” a gathering that is, ahem, no-sweat entertaining.
At this time of year, you can’t go wrong with tomatoes. In fact, they’re irresistible. You won’t see beauties like these in January. So set out to the farmers market and pick a colorful assortment of heirloom varieties — in shades of yellow, orange, deep purple and yes, red — for Heirloom Tomato Salad with Feta Dressing.
This is a dish that is assembled — sliced and quartered tomatoes simply seasoned, with just sea salt and freshly ground black pepper, then drizzled just before serving with a red wine vinaigrette featuring feta cheese — plus more feta on top, along with avocado and sliced red onion.
The vinaigrette can be kept refrigerated for a week, and the tomato slices — should there be any leftover — would make a fine sandwich on toasted bread or on a sturdy white bread for a good old-fashioned summer
tomato sandwich.
For a tossed salad, there’s Arugula, Radicchio and Parmesan Salad, offering some crunch and a bit of peppery bite (that would be the arugula). This salad couldn’t be simpler: sliced radicchio and endive, a quick whisked-up lemon vinaigrette, and shavings of Parmesan cheese on top.
It calls for baby arugula, which is more delicate and less assertive in the flavor department. If baby arugula isn’t available, the “mature” arugula will serve just fine here.
To keep things light and picnic-y — and easy — pick up a rotisserie chicken, chill it, and then serve it sliced on a platter.
We’re in the thick of summer, so you’ve got to have watermelon, right? Sure, it’s just fine on its own sliced, with juice dribbling down your chin. Can’t argue with that. This Watermelon Salad with Mint and Lime takes it to another level – the lime adds a refreshing bright note, while the mint adds some coolness.
This salad from Food and Wine gets a surprise kick, too: a pinch of cayenne pepper. It’s subtle, but if you’re not sure about the idea of watermelon packing heat, leave it out. Lime zest is also a nice addition .
Serve it all with icy cold beer — maybe Blue Moon with a wedge of orange — as well as sparkling water.
And for dessert? Ice cream, naturally. Personally, I’d go with cones, but you can always do a serve-yourself sundae station with all kinds of toppings, or offer both cones and sundaes.