The flavor and ingredient combinations in these fresh summer salads will knock your socks off.
Marguerite Henderson shares two salads bursting with flavor and summer fruits.
Roasted Beet Salad with Feta and Peaches
2 pounds beets, boiled or roasted in oven for 1 hour, peeled, sliced
2 tablespoons balsamic vinegar
8 ounces feta cheese in block, cut into small dice
4 peaches, pitted and sliced
4 figs, quartered, if desired
4 tablespoons lime/lemon or other flavorful olive oil
Finely chopped mint leaves
Place the beets with the vinegar on a serving platter in decorative manner. Place cheese on top of the beets, top with sliced peaches and fig and drizzle on the olive oil. Garnish with chopped fresh mint leaves and ground pepper. Serves 6-8.
Tomato, Burrata, Peaches, and Watermelon Salad
2 cups fresh mixed greens or kale leaves
1 pound baby heirloom tomatoes, cut in half
4 balls of burrata, cut in half
3 peaches, pitted and sliced into eighths
1 mini watermelon, cut into 2″ cubes
¼ cup toasted pecans or walnuts
3-4 tablespoons olive oil
Ground black pepper
½ cup basil leaves, cut into thin strips (chiffonade)
½ cup fresh mint leaves, coarsely chopped
Place the greens or kale on serving platter. Place the tomatoes around the platter, place burrata on platter in various locations, along with sliced peaches and watermelon cubes. Top with nuts, drizzle on the olive oil, grind on some black pepper, sprinkle with basil and mint. Serve at once. Serves 8-10.
Use some edible flowers or flowers from tops of herbs to garnish, also.