I kind of can’t believe we haven’t already done this week’s topic. I searched, though, and it didn’t come up so I’m going ahead with it. And if we have done it and I’ve forgotten, well, don’t burst my bubble and tell me because I’m so excited to share my 10 Favorite Summer Side Dishes with you. And here they are:
- Potato salad. The old-fashioned kind with onion, celery and hard boiled eggs.
- Macaroni Salad. I like mine best with tuna, celery and black olives.
- Red White & Blueberry Salad. I made this last weekend and it was delicious!
- Grilled Summer Squash. Truly my favorite way to have it, much to Dale’s disappointment since he likes it boiled until it’s a soggy, yellow mess.
- Three Bean Salad. Follow that there link for the recipe I use.
- Corn on the Cob. Only, only, only when it’s native, though.
- Sliced Cucumbers with vinegar and cracked black pepper. This is a perfect summer treat.
- Bacon Wrapped Jalapenos. You know the ones I mean, right? Pioneer Woman makes them and they are so good!
- Layered Salad. I haven’t made this in ages but there was a time, back in the late 80s, when I made it for every summer event we attended. All I can remember now is that it had peas and cheese and hardboiled eggs.
- Greek salad. I love a big ole bowl of lettuce with tomatoes, cucumbers, red onions and lots of feta cheese.
How about you? What do you like to serve as side dishes in the summer? If you wrote a post for today be sure and click the link below to share it with everyone. And if you’d like to receive the weekly Ten on Tuesday email then please click here.
yum… I’m going to try that red, white and blue salad – looks fresh, delicious…and different! and I remember that layered salad, too (bacon and a sort of ranch dressing covered it up!)
Yum! Maybe that is why you like summer!
Ah, corn on the cob!
Here are 2 side dishes we eat all year round:
1. Mango chunks with lime juice and a light sprinkling of fleur de sel.
2. Grape tomatoes with a tasty extra virgin olive oil, a little fleur de sel and fresh dill.
Smith will be upset that I forgot corn on the cob. It’s a quintessential summer treat that I can’t eat so don’t think about it. We even grill it from time to time, for Smith, and others, to enjoy. Happy Summer!
I’ll definitely be trying your Red, White, and Blueberry salad later this week; it sounds delicious and the 10 min. prep. time is also appealing!
Yum! And now I want a Greek salad for lunch! LOL
Michael Chiarello’s warm potato salad with oliver oil mustard vinegarette, grilled or stuffed Vidalia onions, grilled peaches with balsamic, deviled eggs. All of your 10 are great except the layered salad–gloppy mess (sorry!).
Home grown corn is the best!
Smitten Kitchen’s Smashed Chickpea Salad with Lemon and Sumac. I don’t smash the chickpeas though. I add sliced pimento olives and toss with lemon juice, olive oil, garlic, sea salt and cayenne pepper. Great flavors.
Cold sesame noodle salad with grilled chicken is wonderful. I make up my own but here is a recipe: http://www.bonappetit.com/recipe/sesame-noodles-with-chili-oil-and-scallions
I forgot to add, Aleppo chili flakes dashed onto the mango chunks.
Now I am very, very hungry.
It’s been too crazy of a day to write my post but some of my favorites are Tortellini Salad, Marinated Grilled Veggies, Caramelized Onions (to go on the hot dogs or burgers) and some Fluff (which is the term given to this funky ‘salad’ I make with cottage cheese, orange jello mix, mandarin oranges, walnuts and cool whip all mixed together).
Ah, Summer food! Hey Carole, you might like my grandmother’s yellow squash casserole- delicious and super easy. Just steam sliced chunks of yellow sq until just tender, then layer them in a buttered casserole dish alternating squash with your best chunky tomato salsa, then top with a cheddar/Mexican cheese blend and heat through. (Okay, full disclosure, Nannie also put layers of the dip-sized Frito chips 😉
Grilled veggies–pretty much anything in the fridge that can be grilled from the week’s CSA gets cut up, tossed with olive oil, sea salt, cracked pepper, and fresh rosemary. Throw it all on the grill until it’s done. Can be served warm, cold, leftover. It’s great in my lunchbox the next day as well.
My layered salad has lettuce, diced onions, hard boiled eggs, peas, cheese, diced bacon and topped with mayo with sugar added. I haven’t even thought of it for a very long time much less made it…thanks for the jog of memory…must make it sometime this summer! 🙂
Regarding #6 – Corn on the Cob…for my family growing up in Illinois it was never a ‘side’. It was the main course with two sides (1) fresh sliced tomatoes, and (2) cucumbers in either vinegar and sugar or mayonnaise. 2 or 3 ears of corn is still my idea of a main course in summer. Best straight from the field(via cousins) or the nearest farmer’s market.