If there’s one food that signals the arrival of summer, it’s gotta’ be salad. Backyard gardens everywhere are bursting with beautiful tomatoes, cucumbers, zucchini, and basil.
But the same warm sun that nudges produce to perfection can also zap all the energy from the average cook. That’s why we love big, lovely summer salads. We can step away from the hot stove to eat well any night of the week.
And now the problem: How? Where’s the recipe? Truth be told, there really aren’t a lot of specific recipes for entree worthy salads. What we need is a formula of easy-to-remember yet specific steps that will let us use what we have already to create hearty summer meals that even our pickiest eaters will enjoy.
Start with a big bowl
Depending on how many you’ll be serving this may need to be really big. Because salad ingredients are generally low-energy density and high water content, you’re going to lean on volume to fill and satisfy even the hungriest member of the family. Read more