June 21 is the first day of summer, and although we have already been experiencing summer-like days here on the Central Coast, it’s nice to know it has an official date! Recipes this month cater to backyard barbecues, neighborhood potlucks, or just dinner on the patio with special friends.
Our wonderful farmers markets here in the county are prepared to offer the bounty of summer fruits and vegetables we so enjoy this time of the year.
I love to serve a salad buffet along with a barbecue, letting guests choose one, or a taste of all, to enjoy the offerings of the fresh produce right here in our own backyard.
I hope you’ll find these recipe selections just right for your menu. Enjoy summer!
Farmers Market Tomato Salad
Ingredients:
1 very small yellow onion, cut into paper-thin slices
1/2 cup milk
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh oregano
1 1/2 tablespoons chopped fresh basil
2 teaspoons extra-virgin olive oil
Freshly ground pepper
Salt, to taste
6 ripe tomatoes, thinly sliced
1 English (hothouse) cucumber, peeled and cut crosswise into thin slices
Handful of fresh basil leaves
Handful of fresh cherry tomatoes
Directions:
Place the onion slices in a bowl and sprinkle with salt. Pour the milk over the onion and let stand for 30 minutes. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice, garlic, oregano, basil, olive oil and salt and pepper to taste to form a vinaigrette. Cover and refrigerate until needed. Arrange the tomato and cucumber slices on a plate. Drain the onion slices and pat dry with paper towels. Scatter the onions atop the tomatoes and cucumbers. Drizzle with the vinaigrette, top with the basil leaves and cherry tomatoes. Serves 6
Note: When serving buffet-style, arrange ingredients on a glass or white ceramic platter. Double the vinaigrette recipe so that you have some for those who want more than just a drizzle. When you purchase the tomatoes include a couple of yellow ones for variety. Also look fora variety of colorful cherry tomatoes. Offer a small bowl of stuffed green olives or Kalamata olives for guests to add to their salad if desired.
As you probably know, I collect potato salad recipes, and I have many of them. I think there must be as many different recipes as there are cooks who prepare it, because I keep finding new ones all the time.
The following recipe uses red potatoes that are great for boiling and hold up better than russets. Serve this salad with your favorite barbecued ribs or chicken. Consider adding 2 hard-cooked eggs, chopped, and/or 1/2 cup chopped red onion.
Creamy Red Potato Salad
Ingredients:
3 pounds red potatoes, unpeeled
1/3 cup pain yogurt
1/4 cup mayonnaise (I use Best Foods)
1/4 cup sour cream
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
8 green onions, thinly sliced
2 celery stalks, finely chopped
3 tablespoons chopped fresh flat-leaf (Italian) parsley, plus parsley sprigs for garnish
3 tablespoons chopped fresh mint, plus mint sprigs for garnish
3 tablespoons chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper
Directions:
Bring a large pot three-fourths full of water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15-20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice. In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery and the chopped parsley, mint and basil. Add the potatoes. Season to taste with salt and pepper and toss gently to mix. To serve, place the salad in a large serving bowl and garnish with parsley, mint and basil sprigs. Serves 6
Top your salad buffet off with a fresh green salad, using at least 3 different kinds of lettuce, available at the Farmers’ Markets and dressed with your favorite oil and vinegar dressing. Serve some homemade croutons on the side.
You won’t need much more on your menu except a slice of fresh sourdough bread, buttered and grilled. Cheers!
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