Super Simple Summer Salad Trio (for Salami Platter)

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Quantity 4 servings
Difficulty Level Easy
Active Prep 35 minutes
Total Time 35 minutes

This is it folks. Do we even need to remind you that now is the time to eat the 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 this super simple summer salad trio with some salami, throw in some bread and chilled wine, and you’ve got the best summer meal on your hands. Savor the moment. Simplicity reigns.

 

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Directions

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 with salami or cover and chill until ready to serve.

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Ingredients

For the bocconcini and tomato salad

  • 1/2 pint (1 cup) sungold or a mixture of other cherry and grape tomatoes, halved
  • 1 cup bocconcini, drained
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Maldon sea salt, or to taste
  • freshly ground black pepper
  • 1/4 cup fresh basil leaves, torn (or use very small whole leaves)

For the corn, cuke, and feta salad

  • 2 mini cucumbers, quartered and sliced
  • 3/4 cup cooked corn kernels
  • 1/4 cup crumbled feta
  • pinch crushed red pepper flakes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Maldon sea salt
  • freshly ground black pepper

For the green bean and mustard salad

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon sugar
  • 1 small shallot, finely diced
  • 1 clove garlic, grated
  • 1/4 teaspoon Maldon sea salt
  • freshly ground black pepper
  • 1/2 pound assorted green beans, wax beans, haricot vert, etc.
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