Summer Salads

For some people, summer begins with fireworks on the 4th of July. For others, it happens with that first trip to the beach. Sometimes it’s celebrated when breaking out the open-toed sandals or by stirring up a pitcher of iced tea.

For me, the warmest of seasons has arrived when I can eat outside, whether it is at a friend’s barbeque, a picnic, or a stroll down Court Street with an ice cream cone in hand. This past weekend offered an ideal opportunity for outdoor dining, as Saturday night was breezy and beautiful in Brooklyn. Jim and I grabbed a blanket and joined our friends for a picnic in Prospect Park while Beth Orton sang to us from the stage nearby.

We had whipped up a few salads that afternoon, a combination of our CSA stash and a few store-bought items. Mark Bittman threw a bunch of picnic ideas our way last week, but I decided to go out on my own and make the most of the vegetables I had on hand.

When we arrived at the park we spread out our blanket and set up our spread. Empty patches of green grass grew smaller while our fellow concertgoers and picnickers settled in around us. Ignoring them all, we dug into our salads. Cooked orzo tossed with raw zucchini, grape tomatoes, fresh mozzarella, chopped fresh basil, and olive oil exuded freshness and summertime. Soft boiled potatoes coated in a lemony mustard dressing flirted with peppery arugula, while our final salad of cucumber, red onion, and feta cheese tingled under a swirl of white wine vinegar and olive oil.

I don’t think I need to post proper recipes for these salads. All I did was mix different vegetables, pasta, and cheese together until they tasted right. Rules relax in the summertime; food can be casual. The only tips I have are about the dressings: I mixed the orzo salad with olive oil, salt, and pepper a few hours before we left the apartment, just to help the flavors settle in and come together. We added the dressings to the potato and cucumber salads at the park so they wouldn’t get soggy beforehand.

Briny olives, more cheese, fresh fruit, and a crusty baguette rounded out our fresh air feast. Summer is here. All it took was a few salads, the park, and a summertime breeze.

1 Response so far »

  1. 1

    I agree completely — there’s nothing better than the tossed-together salad in summer. And the less cooking involved, the better.


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