Nothing says “summer” like a perfect salad showcasing the peak of fresh produce. Whether plucked from your garden or picked up from a local farmer’s market or grocery store, this is the time to enjoy the fleeting wonder of these ingredients in their prime. We asked for our Community to share their best summer salad recipes, hoping for some new go-tos to add to our repertoire. And our Community delivered!
Arisa Slutsky’s Tomato Confit and Kimchi Panzanella makes masterful use of summer’s superstar, the tomato. This recipe pairs flavor-packed, roasted, garlicky tomatoes with bright, sweet, fresh tomatoes all tied together with pungent, spicy kimchi, crusty bread and fresh basil. The result is a hearty salad, both deep and fresh, that can be enjoyed on its own or paired with grilled steak or chicken for a filling meal.
QUEENSASHY’s Late Summer Tomato Corn Verrines gives us a joyful and elegant presentation layering a surprising blend of flavors. Each bite blends sweet corn, briny olives, fresh tomatoes and cucumber in a spiced vinaigrette with a dollop of herbed creme fraiche finished with a crisp, spicy bit of bacon.
Both salads impressed us with their innovative twists on classic salads, their choice of flavors and the way in which they truly let these summer stars shine. Take a look at their recipes, try them for yourself, and vote for Your Best Summer Salad!
Tomato Confit and Kimchi Panzanella by ARISA SLUTSKY
Photo by Arisa Slutsky
Ingredients
Cherry tomato confit
| 1 | pint red and orange cherry tomatoes, stemmed |
| 1 | cup extra-virgin olive oil, more as needed |
| 2 | smashed garlic cloves |
| 1 | teaspoon kosher salt |
| 1 | pint red and orange cherry tomatoes, stemmed |
| 1 | cup extra-virgin olive oil, more as needed |
| 2 | smashed garlic cloves |
| 1 | teaspoon kosher salt |
Panzanella
| 10 | ounces sourdough, cut into 1 1/2 inch cubes |
| 2 | tablespoons extra-virgin olive oil |
| 10 | ounces kimchi, thinly sliced, and its juice |
| 1 | minced garlic clove |
| 1 | minced small shallot |
| 1 | tablespoon Dijion mustard |
| 3 | tablespoons champagne, sherry or white wine vinegar |
| kosher salt | |
| freshly ground black pepper | |
| 1 | pound ripe tomatoes, preferably a mix of varieties and colors, cut into bite-size |
| 2 | celery stalks, thinly sliced |
| 1/3 | red onion, thinly sliced |
| 20 | torn basil leaves |
| 10 | ounces sourdough, cut into 1 1/2 inch cubes |
| 2 | tablespoons extra-virgin olive oil |
| 10 | ounces kimchi, thinly sliced, and its juice |
| 1 | minced garlic clove |
| 1 | minced small shallot |
| 1 | tablespoon Dijion mustard |
| 3 | tablespoons champagne, sherry or white wine vinegar |
| kosher salt | |
| freshly ground black pepper | |
| 1 | pound ripe tomatoes, preferably a mix of varieties and colors, cut into bite-size |
| 2 | celery stalks, thinly sliced |
| 1/3 | red onion, thinly sliced |
| 20 | torn basil leaves |
Late Summer Tomato Corn Verrines by QUEENSASHY
Photo by QUEENSASHY
Ingredients
| 2 | medium firm tomatoes (about 6 oz) |
| 1 | medium cucumber (about 6 oz) |
| 1 | cup fresh corn (from one ear, about 6 oz) |
| 3 | ounces kalamata olives |
| 1 | tablespoon extra virgin olive oil |
| 2 | teaspoons lime juice |
| 1 | teaspoon sherry vinegar |
| 1 | teaspoon maple syrup, brown sugar, or honey |
| 1/4 | teaspoon ground cumin |
| a pinch of cinnamon | |
| black pepper | |
| 3-4 | ounces creme fraiche |
| 1 1/2 | tablespoons chives, finely minced |
| 1/2 | teaspoon mint, finely minced |
| 2 | slices of bacon, cut into 3-inch-long strips |
| 1 | teaspoon Turbinado sugar |
| 1/2 | teaspoon Spanish smoked paprika |
| salt |
| 2 | medium firm tomatoes (about 6 oz) |
| 1 | medium cucumber (about 6 oz) |
| 1 | cup fresh corn (from one ear, about 6 oz) |
| 3 | ounces kalamata olives |
| 1 | tablespoon extra virgin olive oil |
| 2 | teaspoons lime juice |
| 1 | teaspoon sherry vinegar |
| 1 | teaspoon maple syrup, brown sugar, or honey |
| 1/4 | teaspoon ground cumin |
| a pinch of cinnamon | |
| black pepper | |
| 3-4 | ounces creme fraiche |
| 1 1/2 | tablespoons chives, finely minced |
| 1/2 | teaspoon mint, finely minced |
| 2 | slices of bacon, cut into 3-inch-long strips |
| 1 | teaspoon Turbinado sugar |
| 1/2 | teaspoon Spanish smoked paprika |
| salt |
Please join us in giving QUEENSASHY and ARISA SLUTSKY congratulations in the comments section below! If you can, try one or both of these at home, and vote for your favorite by heading over to our contest page. You have now until 12 p.m. ET on October 8 to tell us which recipe you loved the most. We’ll announce the winner at 12 p.m. ET on October 9.
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