It’s summer time, and the living should be easy…so keep it simple and make a salad.
There are many reasons that salads are so popular in the summer:
- highlight fresh and tasty seasonal produce
- serve cold or room temperature
- pack well for potlucks and picnics
- usually can be made without a stove or oven
- great way to use leftovers
- super side to grilled proteins
Five spectacular summer salads to feed your family:
- Caesar Salad
- Salad Nicoise
- Steak and Arugula Salad
- Stone Fruit Salad
- Tomato, Basil, and White-Bean Salad (recipe below)
This white-bean salad recipe is incredibly easy and fast to make, and is one of my summer standards. I took it to a preschool potluck last week and it got such rave reviews and so many requests for the recipe that I had to share it so that you can add it to your summer meals. Any white bean can be substituted for the cannelloni beans, as can any sort of tomato (I cut cherry tomatoes in half for the salad in the photo). Increase the garlic by a few cloves for a stronger flavor. This salad makes a delicious side dish, and I also toss it with pasta for an easy sauce. Enjoy!
Tomato, Basil, and White-Bean Salad, by Martha Stewart
- 2 cans (19 ounces each) cannellini beans, drained and rinsed
- 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
- 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 3 small garlic cloves, minced
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Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
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Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.