Best Dressed

Stunning summer salads make the most of the season’s bounty

The Ham ’n’ Melon Salad (L) and the Frozen Pea, Mint, and Cucumber Salad (R) make colorful additions to a summer table. Chloe Hardwick

Run, don’t walk, to your nearest farmers market—the stands are about to burst with a rainbow of glorious, summer sun-ripened produce. There’s no better time to turn it all into a big, beautiful salad.

For inspiration, we’re turning to chef, author, food stylist, and seasoned salad guru Elena Silcock, whose newest cookbook, “Salads Are More Than Leaves,” offers a cornucopia of dazzling examples. (We’re convinced.) Follow her expert tips and recipes for salads that will refresh and impress, all summer long.

Triple Tomato

I could have filled my book with tomato salads, but I held back and instead chose a couple that I feel really hit the spot. This one is packed with cherry, chunky, and sun-dried tomatoes. I like to serve the pecorino in big fat wedges, but feel free to shave it over the top if you prefer.