3 Easy Salads for the End of Summer ☀️

I’m protesting the end of summer. It’s not only because I live at the beach, but it’s the warmth I’m chasing. I love to sit in the sun and bake. I truly feel like the sun is like a cozy hug. Does everyone feel this way? I’m genuinely curious if anyone likes the feeling of being cold. Please let me know.

As I desperately hang on to summer, I'll be focusing on eating summer produce exclusives over the next couple of weeks.

Maybe you are hosting over Labor Day weekend or just want to try something new. These are the salads that define summer for me.

`1. Honeydew, Jalapenos, and Lime -

I wrote about this eye-opening salad last year because the flavor combination was so special I’ll never forget it. I had never thought to eat raw jalapenos, but this salad empowered me to do so. Please make this salad!! It feels fun and mature at the same time.

2. Watermelon, Feta, and Mint Salad

This was a salad I loved to make before I had any real interest in food and cooking. It makes no sense to eat in the winter, so please make one asap. I like mine with arugula and a touch of balsamic vinegar, but this recipe from Serious Eats is so thoughtful and detailed, I’m including it. Don’t skip out on the mint, it works so beautifully together.

3. Tomato Dumpling Salad w/ Chile Crisp Vinaigrette -

Last year, this salad became a viral sensation. I am pretty sure I even heard Hetty herself say she was surprised at how popular it became. A reminder that the people want simple recipes! The key to this salad is good tomatoes, so take that trip to the farmers market beforehand. I love the chile crisp vinaigrette idea, and frozen dumplings are always handy to have in the freezer. Look out for the brand Mimi Cheng’s in the grocery store and at Farm to People. One of the founders was part of our Know Your Food series on scaling a restaurant and CPG brand.

To note: As with all produce, but ESPECIALLY summer produce, the better the quality, the better the dish. If you have any ways of getting a melon and tomatoes from the farmers market, it’s worth the extra stop or order from Farm to People.

Gems of the Week ✨

• I made roasted tomato and shallot

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