Summer is definitely my favorite time of year: beach trips and endless hours spent outside are just a couple of the reasons I wish the season could last forever.  Another thing that makes summer summer is the bounty at the farmers market, which I frequent at least once a week. I cannot get enough! Right now is the best time, because pretty much everything is available – heirloom tomatoes of all shapes and sizes, sweet as candy baby peppers, fuzzy peaches, beans of every variety (pole beans! cranberry beans! purple beans! wax beans!) – it truly makes me blissfully happy.  In order to savor all the tastes of summer, I wanted to share the salad I’ve had on repeat for lunch and dinner. Not only is it stunning (talk about eating the rainbow!), it’s easy and delicious to boot.  For a more filling main course, I add tuna soaked in olive oil or a poached egg.  Summer is the best, and now’s the perfect time to savor it.

Photography & Styling by Alison Engstrom 

The Best of Summer Salad

Serves 4 to 6

ingredients


  • 1 cup fingerling potatoes
  • 1 cup green beans, cut in half
  • 1 cup mixed tomatoes, like heirloom grape, sun gold or cherry cut in half
  • 1 red pepper, sliced into small pieces
  • 1/4 cup red cabbage, sliced thin
  • herb flowers, from basil, thyme or fennel (optional)
  • 3 tablespoons parsley, minced
  • 1/2 lemon
  • 1/2 cup extra virgin olive oil
  • salt & pepper, to taste
instructions


  1. Clean potatoes and place in a small pot, cover with water and cook until soft.  Place a cup of ice in a bowl of water. Drain potatoes and carefully place into ice bath until they can be handled.  Drain water and set aside.  Chop all vegetables and place into a serving bowl.  Slice potatoes and include into mixture.
  2. For Assembly: Place lemon juice, olive oil, parsley, salt and pepper in a bowl.  Beat to combine.  Drizzle salad with dressing, toss togther.  Garnish with herb flowers before serving, if desired.
  3. Note: Looking to make this into a more comforting dish?  Preheat oven to 400 degrees.  Place all ingredients, except cabbage on a baking sheet. Drizzle with olive oil and roast until golden, about 20 minutes.   
6 comments
  1. 1
    Jessica | August 26, 2016 at 8:03 am

    Love love your blog but the slideshow experience on mobile gets cumbersome. Is there any way to show us your beautiful images inline instead sometimes?

    Reply
    • Camille Styles | August 27, 2016 at 7:50 am

      Hi Jessica! We are working on this fix and should be rolling it out in the next couple weeks — super excited. Thanks for the feedback and stay tuned!

      Reply
  2. 2
    BlushandPearls | August 26, 2016 at 8:41 am

    My salads are pretty boring – looks like I need to try some of these ideas. Getting hungry!

    Reply
  3. 3
    Karin | August 26, 2016 at 10:30 am

    If you roast the ‘salad’ would you also boil the potatoes first?

    Reply
    • Alison Engstrom | August 26, 2016 at 4:11 pm

      Hi Karin – You can boil for a nice crispy outside and soft inside, or you can roast raw!

      Reply
  4. 4
    Amanda @ Positively Amanda | August 31, 2016 at 11:38 am

    Such fresh ingredients. Love it!

    Reply
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