Simple garden salads are always welcome on my table, but in the summer, I crave salads with bright, colorful vegetables like corn, squash, peppers, green beans, and tomatoes. The key to these salads is to use vegetables that need little or no cooking, and to cut vegetables on a sharp diagonal or into thin matchsticks—there’s something about a nice, long cut that makes almost any vegetable look elegant. Add lots of herbs and a tangy, garlicky vinaigrette, and you’ll get a fresh, substantial side dish with a lively, seasonal feel that feels much lighter than a pasta or potato salad.
Fresh vegetables and herbs, garlic, and vinaigrette are key
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