In my humble opinion, though, the most overlooked contender in this backyard feast is the summer salad. And no, I’m not talking about a mayo-drenched coleslaw or a bland pile of greens. I’m talking about a refreshing show-stopping salad that stands up to the rich, flavor-packed grilled meats and the hot summer weather (think: bold flavors, crunchy bites, and well-seasoned greens). With a few essential tips and some great recipes for inspiration, you’ll be on your way to creating a highly memorable summer salad. With the former, you have more room to work with dairy-based dressings, meats, and cheeses; for the latter, you may want to consider a punchier set of ingredients with a more refreshing bite in hotter weather. A vinegar or spicy dressing works well here, as do more acidic components, including marinated vegetables or pickles. And don’t forget the herbs! Soft herbs, such as basil, parsley, and cilantro, supply fresh flavors that round out the whole dish. Try it out:
Pickle Slaw Cold Rice Noodle Salad Octopus Salad (Ensalada de Pulpo) Cucumber, Peach, and Basil Salad
Try it out:
Plum and Peach Salad with Champagne Vinaigrette Farmer’s Market Salad Watermelon Salad with Cotija, Jicama, and Lime
There are many options for bringing in textures. For example, toasted bread adds crispiness, chopped nuts contribute crunch, avocados offer soft, creamy bites, and cooked grains and dried fruits deliver chewiness. The important thing to remember is to choose a variety of different textures; you don’t want to overdo the crunch. Try it out:
Fattoush Salad Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing Thai Noodle Salad with Peanut Sauce
It is equally essential to season the salad itself, too, and according to Mark Bittman, when you season those components matters. Salt cabbage and cucumbers well ahead of time to retain flavor and crispness. Salad greens, however, should be salted just before serving.
