Yellow and Orange Summer Salad
There is nothing I love more than cooking of the season. This salad that I adore making is a collision of deliciousness and beauty. Composing this salad is akin to the feeling of the new pad of colored construction paper I’d get as a child, with all of the colors and thoughts of what do to with it. Arranging and cutting each piece of this salad is such a soul-satisfying experience and this Zwilling Santoku Knife makes cutting all this produce up a dream! There is no right or wrong way to do this. It’s about using what is available on hand or at your grocery store or local farmer’s market. I’ve mixed together my favorite raw yellow and orange fruits and vegetables including apricots, Sun Gold tomatoes, peppers, corn, heirloom carrots, thinly sliced golden beets, Ugli fruit, and peaches, then tossed in a vinaigrette and sprinkled with feta. Remove the feta and corn to make it Whole30, paleo, or vegan, so there are options for everyone. It’s such a crowd-pleaser and a great way to keep the heat out of the kitchen in the summer. This salad is perfect for a summer dinner party, Sunday brunch, or weeknight dinner.
[recipe title=”Yellow and Orange Summer Salad” print=”true” ]
Mixed yellow and orange fruits and vegetables, including but not limited to: mango, apricot, tangelo, shaved corn, carrots, peppers, pineapple, wafer thin beets, Sun Gold tomatoes, Ugli fruit, peaches, and/or nectarines. Cut the fruit and vegetables into beautiful pieces. I’m a person who can’t leave well enough alone, so I like to put the Sumac Citrus Date Vinaigrette on the bottom (although it’s completely fine to use just one dressing), arrange the fruit, then drizzle the Meyer’s Lemon Vinaigrette on top. Sprinkle with Feta (optional).
Sumac Citrus Date Vinaigrette
- 1 -2 dates (or more, if you prefer a sweeter dressing)
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- 1/2 Tablespoon whole grain mustard
- 1 teaspoon sumac
- Kosher salt
- Black pepper
Blend the oil, juices, mustard and sumac in the food processor. Chop the date, add it to the mixture, and mix until smooth.
Meyer’s Lemon Vinaigrette
- 1/4 cup lemon juice, Meyers if possible
- 1/2 cup high quality olive oil
- 1 garlic clove, crushed
- 1/2 tsp. kosher salt
- 1/4 tsp. crushed black pepper
- 2 Tablespoons chives
Make the dressing by whisking all ingredients together. Add chives and stir.
Honey Balsamic Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon salt
- 1 tablespoon honey
- Pinch of pepper
Place all ingredients in a food processor and blend until mixed well. Can be stored in an airtight container in the refrigerator if not used immediately.