Stop the Sizzle With These Summer Salads

The lighter fare harvested from summer gardens is perfect for beating the heat and embracing the flavors of the season. By now, your backyard plot should be offering up plentiful tomatoes, kale, lettuce, squash, watermelon, carrots, and more--and if not, a quick trip to the farmer's market is a delightful substitute. Although nothing coming from the yard is boring this time of year, making the same salads over and over can get a little tiresome. And with the variety of beautiful fruits and vegetables, inspiration is abundant--so take advantage before the summer is over!

We took stock of our gardens--from proper plots to porch pots--and pulled together some of our favorite ways to use up the vegetable crops while making dishes that keep us coming back for seconds. From salty prosciutto and squash, to watermelon and basil, to heirloom tomato and cucumber, our collection of crispy treats will leave you satisfied.

1. Tangelo, Endive, and Spinach Salad

Your leafy greens are probably sprouting up robustly, while your citrus trees are dripping with ripe orbs--why not blend the two together for a zesty, savory salad?

2 tablespoons fresh, torn mint leaves
1.5 teaspoons grated tangelo rind
1 tablespoon fresh squeezed tangelo juice
2 teaspoons thinly sliced green onions
1.5 teaspoons Champagne vinegar
1/2 teaspoon sea salt
2 tablespoons oil (olive, walnut, or sunflower are best)
4.5 cups baby spinach leaves
1 cup sliced, peeled tangelo
2 heads Belgian endive, halved and thinly sliced
1/4 teaspoon freshly ground black pepper

Combine the mint, rind, juice, green onions, Champagne vinegar and sea salt in a large bowl and toss gently. Add in the spinach, oil, tangelos, endive and black pepper, tossing loosely. Garnish with toasted nuts like walnuts, pepitas, or pecans. Serve on chilled plates immediately.

2. Tomato, Fennel, and Cucumber Salad

Is anything more delicious than a ripe tomato right off the vine?Yes, in fact! Fresh cucumbers, sweet fennel, and baby greens harmonize to deliver bite after bite of crisp, refreshing flavors. Tip: you can make this the night before, save the greens, to allow the other veggies time to marinade.

1.5 tablespoons fresh lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery salt
2 cups sliced cucumber
1 cup tomato wedges (I like mixing Prince, Mini Heirloom, Brown Sugar, and Cherry for the ultimate summer tomato flavor)
1/4 cup sliced fennel bulb
2 cups baby greens

Combine the lemon juice, salt, pepper, celery salt, and oil in a small bowl or shaker and blend. Pour over cucumber, tomatoes, and greens and toss gently. If you're craving something heartier, add shredded chicken, grilled tofu, or a handful of sunflower seeds for crunch.

3. Prosciutto and Squash Medley

Summer squash is surprisingly delicious when raw, as long as it's paired with flavorful companions such as salty prosciutto, sweet mint, and zesty lemon juice. This dish is an elegant side for grilled fish, elevating a backyard cookout to a fine dining experience.

1 medium sized zucchini
2 medium sized yellow squash (one butternut and one UFO are a great combo)
1/2 teaspoon salt
2 tablespoons thinly shredded fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon freshly ground black pepper
4 thin slices prosciutto, roughly chopped
1/3 cup crumbled ricotta or feta cheese

Using a vegetable peeler, shave the zucchini and squash into thin ribbons, discarding the seeds. Place the ribbons into a bowl, tossing with salt. Add the lemon juice, olive oil, pepper, and lemon rind, making sure the ribbons are coated. Saute the chopped prosciutto over medium heat until the pieces are crispy and remove, resting on paper towels to dry. Plate salad and top with crumbled prosciutto and cheese.

4. Watermelon, Arugula and Feta--What Could Be Betta?

Watermelon is the perfect dessert on a hot day, but when paired with deliciously bitter arugula, feta cheese, and mint, the flavors take on a deeper sweetness that tastes like summer distilled in a dish.

1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallots
1 tbsp honey
1/2 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
6 cups baby arugula, washed and spun or patted dry
1/4 of a seedless watermelon, de-rined and cut into 1-inch cubes
12 ounces feta cheese, crumbled
1 cup whole fresh mint leaves, julienned

Firmly whisk lemon juice, olive oil, honey, shallots, and salt and pepper, adding the oil very slowly. Store covered in the fridge for up to two days if you aren't using right away. Combine the mint, watermelon, and arugula, tossing lightly with the dressing so every bit is covered evenly. Sprinkle with feta and mint and serve immediately.

These were four of our favorites, but now it's your turn! What are your favorite summer dishes? What's growing in your garden? Shout it out in the comments section and let us know.