It’s a fact, the end of summer is here. The light is already changing and soon fall and comfort food will be on the horizon.
Labor Day is only a few days away and there is still a surplus of summer vegetables. These salads are easy to put together and are great for BBQs, BBQs, or just as a side dish for your personal BBQ.
Most of the salads here don’t have linked recipes because you can visually see all the ingredients I’ve used and as for dressings you can make your own favorites, but I’ll mention the ones I’ve used.
On the bean salad above, I used a balsamic vinaigrette tossed with a mix of colorful veggies and kidney beans.
For this Greek salad I used a high quality olive oil with Greek oregano, salt and pepper.
Beautiful heirloom tomatoes that I will miss very much! Adorned with burrata cheese, homemade basil pesto and olive oil.
Figs are coming strong for their last hooray, here is the link of how I put it together.
More tomatoes of course, on a bed of arugula with my favorite Castelvetrano olives, red onions and a generous drizzle of olive oil.
Toss a “salsa” of diced corn, cherry tomatoes, cucumber, red onion, fresh mozzarella, and chickpeas over a layer of cooked green beans or kidney beans with a healthy dose of olive oil.
You could easily substitute green or yellow beans for the asparagus in this panzanella salad, here’s the link to how I put it together.
I can’t tell you how many tomato and cucumber salads we’ve had all summer, it’s a staple at my house, it’s quick to make and the perfect side dish for summer meals. Good olive oil, fresh basil from the garden, it couldn’t be better! You can throw in something toasted. Bread cubes or not!
Grilled potatoes and grilled corn are tossed along with a combination of Mediterranean ingredients as shown below, the dressing I used was a white balsamic vinaigrette.
I hope these salads inspire you to consume the best and last of the summer bounty, I know I’ll be dreaming of these exquisite summer tomatoes in the dead of winter!
