Diane’s Summer Salad—Healthy, Crunchy, and Colorful

In the heat of summer, all we want is a colorful salad.

This salad is highly customizable with protein or favorite herbs. Diane Rossen Worthington/TCA

When the weather begins to turn warm, I find myself wanting lighter dishes but still with plenty of color and pizzazz. I have made this salad three times in the past couple of weeks, and each time I am so pleased with how it tastes and looks.

I’ve also slightly changed up the recipe each time I make the dish. Sometimes, for example, I’ll omit the cheese and top the salad with grilled chicken, salmon, or shrimp. Feel free to add your favorite chopped herbs to the salad for a fresh herbal touch. Or add a peeled diced peach for a fruity note. A crisp chardonnay or sauvignon blanc is a nice complement to the salad.

A few notes:

• Select thin green beans called haricots vert. The green beans need to be cooked and cooled before you can make the salad, so plan ahead.
• Look for very fresh sweet yellow or white corn. I often opt for raw corn, but boiled or grilled are delicious too.
• I prefer European cucumbers since the skin does not need to be removed.
• Multi-colored cherry tomatoes add a burst of sweetness.
• Look for ciliegine mozzarella balls (they are about 1 1/2 inches wide). They add a creamy contrast to the crisp vegetables.

Diane’s Summer Salad

Serves 4

• 3/4 pound thin French green beans, haricots verts
• 2 medium ears sweet corn, husked and shucked, raw, boiled, or grilled
• 1 large European cucumber, cut into 1-inch dice
• 3/4 pound yellow and red cherry tomatoes, halved
• 1 cup ciliegine mozzarella balls, drained
• 1 large or 2 medium ripe avocados, peeled, pitted, and diced
• Salt and pepper
• 1/2 cup of Basic Vinaigrette (see recipe below)
• 2 tablespoons shredded fresh basil, for garnish
• Good-quality balsamic vinegar

1. Cook green beans in a pot of salted water on medium high for about 5 to 7 minutes or until tender. Drain and pour cold water and ice cubes over the beans to stop them from cooking. When cool, drain, pat dry, and cut each bean in half. Reserve.

2. Place corn, cucumber, cherry tomatoes in a large salad bowl. Add the green beans to the vegetables and toss.

3. Just before serving add the mozzarella, diced avocado, and salt and pepper. Pour enough dressing on to lightly dress the salad, and toss to evenly distribute and dress the vegetables. Sprinkle on the basil, drizzle the balsamic, and serve.

Basic Vinaigrette

Makes 3/4 cup

• 1 medium shallot, finely chopped
• 1 medium garlic clove, minced
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons red wine vinegar
• 3/4 cup extra-virgin olive oil or grapeseed oil
• Salt and freshly ground pepper to taste

1. Combine the shallots, garlic, parsley, chives, Dijon mustard, lemon juice, and red wine vinegar in a medium bowl and whisk until well blended. (Or place in a food processor fitted with the steel blade and process until well blended).

2. Slowly pour the olive oil into the bowl, whisking continuously (or processing) until blended. Add salt and pepper and taste for seasoning.

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