Super Simple Summer Salad Trio (for Salame Platter)
4-6 Servings (2 cups each)
This is it folks. Do we even need to remind you that now is the time to eat these gifts of summer gardens? Use only the best, freshest vegetables and they will reward you with superior taste, needing only a few accompanying flavors for interest and color. Pair with some salame, throw in some bread and chilled wine, and you’ve got the best summer meal on your hands. Savor the moment. Simplicity reigns.
for the bocconcini and tomato salad
Combine the tomatoes and cheese in a mixing bowl. Drizzle with oil and season with salt and pepper. Stir in the basil. Serve or cover and chill until ready to serve.
for the corn, cuke, and feta salad
Combine the cukes, corn, feta, and crushed red pepper flakes in a mixing bowl. Drizzle with oil and season with salt and pepper. Serve or cover and chill until ready to serve.
for the green bean and mustard salad
Whisk together the oil, vinegar, mustard, sugar, shallot, garlic in a mixing bowl and season with salt and pepper. Set aside. Bring a medium saucepan of salted water to a boil. Blanch the beans until crisp-tender, 2½ to 3 minutes. Drain well and pat dry. While the beans are still warm, toss into the vinaigrette until well coated. Serve or cover and chill until ready to serve.