Serve Up Summer Salads!

1 lb. grape or cherry tomatoes, halved 8 oz. perline (pearl-size) mozzarella balls, drained, or 8 ounces fresh mozzarella, torn 1/2 cup loosely packed fresh basil, torn into large pieces

1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain.

2. Meanwhile, whisk together vinegar, oil, and honey in a bowl. Season with salt and pepper. Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat. Add basil and toss to combine. Serve chilled or at room temperature.

Source: www.countryliving.com/food-drinks/a40180286/ caprese-pasta-salad-recipe

Cucumber Salad

Yields 4 servings

1 sliced English cucumber

2 sliced scallions

1/4 cups chopped fresh mint

1 tbsp. olive oil

1 tbsp. fresh lime juice

1 garlic clove, chopped

Kosher salt and freshly ground pepper

1. Toss together cucumber, scallions, mint, olive oil, fresh lime juice, and garlic. Season with kosher salt and black pepper. Serve with Grilled Spiced Chicken Skewers or your favorite protein.

Source: www.countryliving.com/food-drinks/a39830119/cucumber-salad

Radish and Celery Salad with LemonTarragon Dressing

Yields 4 servings

1/3 cup olive oil

1/4 cup Champagne vinegar

1 1/2 tsp. lemon zest plus 2 tablespoons juice (from 1 lemon)

2 tsp. fresh tarragon, finely chopped

1 tbsp. pure honey

Kosher salt and freshly ground black pepper

1 large or 2 small oranges, peel and pith removed, sliced into segments

1 small bunch radishes, trimmed and thinly sliced

4 stalks celery, sliced

3 oz. feta cheese or goat cheese, crumbled (about 3/4 cup)

Grain Salad with Trout, Almonds, and Herbs

Yields 6-8 servings

1 large shallot, chopped

3 tbsp. apple cider vinegar

Kosher salt and freshly ground black pepper

1 cup farro

1/2 cup coarse bulgur

1 rainbow trout fillet, butterflied

2 tbsp. olive oil, plus more for baking sheet

1/2 cup chopped roasted and salted almonds

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1. Combine shallot and vinegar in a bowl. Season with salt and pepper. Let sit until shallot is softened, about 10 minutes. Meanwhile, cook farro and bulgur according to the package directions. Drain and spread on a small baking sheet; chill until dry, about 10 minutes.

2. Heat broiler. Line a rimmed baking sheet with foil and lightly oil foil. Place fish, skin side down, on prepared pan. Season with salt and pepper. Broil until just cooked through, 4 to 6 minutes. Let cool until able to handle, then flake into large pieces; discard skin.

Caprese Pasta Salad

Yields 6-8 servings

Kosher salt and freshly ground black pepper

1 lb. short pasta, such as penne rigate

1/2 cup white balsamic vinegar

1/4 cup olive oil

2 tbsp. pure honey

1. Whisk together oil, vinegar, lemon zest and juice, tarragon, and honey in a bowl. Season with salt and pepper.

2. Place orange segments, radishes, celery, and feta in a second bowl. Drizzle with half the dressing and toss to coat. Serve with remaining dressing alongside.

Source: www.countryliving.com/food-drinks/a39798694/radish-celery-salad-recipe

3. Add farro, bulgur, trout, oil, almonds, parsley, and mint to shallots and toss to combine. Season with salt and pepper.

Source: www.countryliving.com/food-drinks/a40544816/grain-saladwith-trout-almonds-and-herbs-recipe