Summer, hot weather and heavy meals don't really go together. If you're like me, I enjoy a salad late at night as I don't want to go to bed with an overly full stomach. So, here's a few summer salad suggestions that not only work in the summer, but you can bring to a potluck, serve as a side or enjoy any time of the year.
Imagine roasted asparagus with fresh tomatoes, basil, and a light wine vinaigrette! To change up this mouth-watering Roasted Asparagus Salad, you can add cheese such as feta, a sharp cheddar or hard cheeses like parmesan or gruyere. Alongside or in the salad add a baked cod or grilled salmon or even some grilled or baked chicken. Make the salad your own with your favorite additions.
Roasted Asparagus Salad - the MediterraneanDish.com
1 ½ pound asparagus, hard end trimmed
Extra virgin olive oil
3 cups grape tomatoes halved
15 large basil leaves, torn
Cheese, Fried halloumi, feta, or shaved Parmesan (optional)
For The Wine Vinaigrette
¼ cup sherry reserve vinegar or white wine vinegar
¼ cup Early Harvest extra virgin olive oil
1 garlic clove, minced
1 teaspoon sumac spice, optional
salt and pepper
Preheat the oven to 400 degrees F.
Place the asparagus spears on a large, oiled baking sheet. Sprinkle with salt. Drizzle with extra virgin olive oil (toss to coat and be sure to spread asparagus in one layer.) Roast in heated oven for 15 to 20 mins until tender. Remove from heat and let cool slightly.
To make the vinaigrette, whisk together the vinegar with the extra virgin olive oil, garlic, sumac, salt and pepper.
In a mixing bowl, combine the grape tomatoes with your choice of cheese (if using) and toss them together with the sherry vinaigrette.
Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finally, add the basil leaves. Enjoy.
If you'd like to try even more delicious salads, check out more recipes at The Mediterranean Dish!
What's your favorite summer meal?