Most Fourth of July menus are all about the meat. But in my view, it’s not a meal without salad, preferably plural. I’ve gathered five summer favorites—most of them portable and all of them likely to upstage the ribs.
Watermelon, Tomato and Feta Salad
Honey, lime and mint give this salad (above) its personality, with radishes and arugula for crunch and color. Use cherry tomatoes if you can’t find flavorful slicing tomatoes and add or substitute other melons if you like. Get the recipe.
Sally Gordon’s Whole-Grain Mustard Potato Salad
Napa Valley old-timers remember Gordon’s, a casual dining spot in Yountville where famous vintners and grape growers were lunchtime regulars. Gordon retired years ago but her potato salad lives on, its dressing a zesty blend of whole-grain mustard, mayonnaise, capers and tarragon. I’ve replaced some of the mayonnaise with Good Culture sour cream (any natural sour cream will do) and humbly think it improves this classic. Get the recipe.
Esquites
Traveling in Guanajuato earlier this year, my husband and I saw long lines at the outdoor esquites stands, even late into the night. But this made-to-order corn salad never tempted me because the corn wasn’t fresh. Now, at the height of corn season, is the moment to make it, combining fresh kernels with queso fresco, lime juice, fresh chiles, chili powder, cilantro and crema. Want more lime or more green chili? You’re the boss. Get the recipe.
Chopped Salad with Smokey Blue
Start with crunchy hearts of romaine or Little Gems. Add more crunch with radicchio, radishes, cucumbers. You’ll want some tomato in there, chickpeas, briny olives and pickled peperoncini. Add crumbled smoked blue cheese—tastes like bacon!—and a garlicky dressing. Get the recipe.
Sweet Green Pea Salad with Feta and Dill
I had the pleasure of co-authoring the cookbook for Kokkari, San Francisco’s pre-eminent Greek restaurant, and this unusual meze is one of the recipes I make again and again. If you don’t want to shell the peas, you can probably find them already shelled at a farmers market or at Trader Joe’s. Even frozen petite peas, lightly cooked, will work. Use your best extra virgin olive oil and plenty of lemon zest. Get the recipe.