Enjoy salad season
Not too long ago,
I was hunkering down in the kitchen braising a stew and baking bread. Outside, it was snowing. Inside, a fire was blazing in the fireplace.
But today, I’m thinking about dining al fresco on my patio. Summer is officially here. Time to take advantage of the long days and enjoy the crisp evening air. Whether in your own backyard or at a neighboring park, summer is the perfect time for eating outdoors.
Growing up in a Greek family in Chicago, I knew that the minute the weather allowed it, my father would be manning the grill, cooking chicken souvlaki skewers and keftedes, tasty seasoned Greek meatballs. But well before he lit the charcoal, my mother would have prepared the dishes that made family cookouts easy and fun — salads.
Salads were more than just side dishes. Salads exemplified a true summer repast. Summer living was casual, and unexpected visitors were always welcome. To be ready for cousins or friends who might happen to drop by, my mother kept ingredients on hand to whip up an extra salad at a moment’s notice. Her focus on flavorsome salads could accommodate any number of guests, and practically cried out, “The more the merrier.”
Today, when I plan a summer get-together, I look for a variety of salads to balance whatever is cooking on the grill. I long ago realized the salads I remember most fondly from my family’s table are just as relevant today.
A zesty, crispy Greek peasant salad (horiatiki salata), for example, uses the season’s best homegrown tomatoes, cucumbers and bell peppers. In our house, it was always topped with feta cheese and some Kalamata olives, a sprinkling of oregano and a drizzle of good quality red wine vinegar and olive oil. And since no lettuce is involved, you can make it a couple of hours ahead without fear of wilting. In fact, this salad tastes even better when the flavors have a chance to blend together.
My mother’s version of kidney bean salad is the only one I care to eat. Scallions, parsley and a lemony dressing make for a fresh and appetizing counterpart to most grilled foods. And the ease of using canned kidney beans allows you to assemble it in no time. A great last-minute solution when you need an extra dish.
While my mother learned to make potato salad from our American cousins, it wasn’t until I became a member of my husband’s family that I tasted the really good stuff. I can honestly say that my mother-in-law’s potato salad is the best I’ve ever had. This recipe is a close approximation — as her sage advice is always, “Taste until it tastes right!” Some advance planning is needed, as you should make it the day ahead. Confidentially, I’m powerless against this potato salad — I can’t help but eat it for breakfast, lunch and dinner until it’s gone.
The array of salads I’ve included here make a splendid and plentiful variety for a festive outdoor barbecue. They are all great side dishes for anything on the grill, yet hearty enough to stand on their own. If you’re feeding a small family, you can limit yourself to just one or two. And don’t forget — everything will taste even better if you feast in bucolic surroundings!
‘I long ago realized the salads I remember most fondly from my family’s table are just as relevant today.’