A Taste of Summer

Watermelon-Heirloom Tomato Peach Salad

Eat Fresh and Healthy

This summer salad features seasonal tomatoes, watermelon, and peaches to create a sensationally delicious side dish. The salad is vibrant in color and explodes with juiciness. Since tomatoes and watermelon both release a lot of moisture, yellow cherry tomatoes were used. They have less moisture than the larger variety.

Cook’s notes: Advance prep: Cut melon into cubes, sprinkle with a little sugar to draw out moisture, and drain in a colander. Halve tomatoes, sprinkle with salt to draw out moisture, and set out on paper towels for 10 minutes. Proceed with recipe directions. Salad serves 3-4.
Ingredients:

• 1 cup yellow cherry tomatoes, halved
• 2 cups red seedless watermelon, cubed
• 2 cups peaches, diced
• 1 cup blueberries
• 1 cup red grapes, halved
• 1/3 cup vertically sliced red onion
• 1/2 cup crumbled feta cheese or fresh mozzarella cheese balls (pearls)
• Fresh basil or 1 tablespoon mixed herbs (parsley and basil)

Salad Directions:

• Mix salted tomatoes, watermelon, peaches, herbs, and red onion; toss to coat. Add in dressing and chill in the refrigerator for 30 minutes.
• Drain salad mixture in a colander, stir in cheese; toss gently.

Dressing Ingredients:

• 2 tablespoons extra-virgin olive oil or lemon olive oil
• 1 tablespoon chopped mixed herbs (parsley and basil) or 1/4 cup fresh basil leaves, torn
• 1-1/2 tablespoons white balsamic vinegar or Lemongrass Mint Balsamic
• 1 teaspoon fresh lemon juice
• 1 tablespoon honey

Dressing Directions:

• In a screw-top jar, mix ingredients. Shake well. 
• Taste test to balance ingredients.

Grilled Veggie Pasta Salad

Cook's Notes: Make use of all those fresh summer vegetables with this light and flavorful Grilled Summer Vegetable Pasta Salad with Lemon-Basil Vinaigrette. I’ve used zucchini, yellow squash, red bell pepper, and red onion, but you can pretty much use any vegetable you have in your garden or your refrigerator. Eggplant and broccoli would also work well as would some corn.
Recipe adapted from spicysouthernkitchen.com
Ingredients:

• 1 yellow squash
• 1 zucchini
• 1 red onion
• 1 red bell pepper
• 1 tablespoon olive oil
• salt and pepper
• 1 pound corkscrew pasta or penne
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon garlic powder 
• 1/4 tsp. each salt and pepper
• ⅛ teaspoon dried thyme
• 1/3 cup olive oil or vegetable oil
• ¼ cup julienned fresh basil
• 1/2 cup shredded Parmesan cheese
• 1 cup grape tomatoes

Directions:

• Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat. When hot, add vegetables. Grill until they develop nice grill marks, then flip over and continue cooking until they are softened. Place in a large bowl.
• While the vegetables are grilling, bring a large pot of water to a boil with 1 teaspoon of salt. to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to the bowl with grilled vegetables.
• In a medium bowl, combine lemon juice, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, pepper, and thyme. Gradually whisk in oil. Add basil.
• Pour dressing over pasta and vegetables. Add tomatoes and Parmesan cheese. Refrigerate for at least 1 hour to allow the flavors to meld.