For The Love of Summer Salads with a side of Cocktails

I’ve never been less interested in cooking than I am in the summer unless it involves something fresh from the garden or maybe using the grill. I definitely don’t want to heat up the kitchen or have a big heavy meal. Summer salads to me are the perfect solution. You can make them ahead of time, you can easily transport them (to the beach, to a neighbor’s backyard or to work the next day), and they also make a great side dish if you are feeding a crowd. Just saying salad sounds healthy, so we’re going to go with that, even if the following recipes aren’t exactly “diet” friendly. And because we’re a cocktail company, I am going to pair my favorite summer salad recipes with our classic canned cocktails.

I’m terrible at following recipes because I typically take a recipe and see what the basic idea of it is, follow it the best I can based on what my family likes and then tweak it again with their feedback. That said, you generally won’t get the exact same meal from me twice or when you ask for a recipe, and it might not be exactly the same as what I made. I try my best to take mental notes and now that my kids are getting old enough to want to cook on their own, I am trying to write down actual recipes and/or follow recipes closely so they can be replicated. The following are a mix of my most requested from this summer and beyond.

Hoagie Salad (like the sandwich minus the bread)

3 cups washed and chopped baby romaine lettuce

1 small white onion finely sliced

2 large tomatoes seeded and chopped (preferably fresh from the garden — yours or someone else’s)

1/2 pound of deli meat, I do a mix of turkey and hard salami, sliced into strips

1/2 pound of cheese, your choice, I like provolone

1/2 small container of marinated mozzarella balls, each ball cut into 1/4ths including at least 1T of the seasoned oil

1/4 cup sliced jarred banana peppers chopped up

Add all ingredients together in a large salad bowl.

Dressing:

1T mayonnaise

1t Dijon mustard

1T honey

1T oregano

1/2 cup red wine vinegar

1/2 cup olive oil

salt and pepper to taste

Whisk ingredients together until they are combined. Pour over salad 15 minutes before serving and toss well. Serve with a warm crusty bread and a Crafthouse Southside canned cocktail garnished with a fresh sprig of mint from the garden or any fresh berries.

Warm Brie, Basil and Tomato Salad (my take on a famous pasta salad)

1 pound Brie rind removed, roughly cubed into small bite sizes

3 large heirloom tomatoes (or any fresh large tomatoes), peeled, seeded and chopped

3 gloves garlic finely chopped

1/2 cup good virgin olive oil

A handful of fresh basil sliced thin

salt and pepper to taste

crushed red pepper to taste

Cavatappi Pasta - cooked al dente

While the pasta cooks, add all the other ingredients together in a large bowl. Drain the pasta and mix it into the cold ingredients. Allow the pasta and tomato mixture to sit for about 30 minutes so the cheese melts and the flavors mix together. After 30 minutes, give it another mix and add more salt and pepper if needed before serving. This salad is great alongside anything grilled or alone. Serve with an ice-cold canned Paloma, the lightness of the Paloma is the perfect pairing for the richness of the Brie cheese.

Classic Pasta Salad

1 cup of celery diced

1 cup red & yellow peppers diced

1 cup seedless mini or English cucumbers diced

1/2 cup sweet onion diced

1 cup grape or cherry tomatoes quartered

1 pound elbow macaroni cooked and cooled

Dressing:

1/2 cup mayonnaise

1 t red wine vinegar

1T pickle juice

3t sugar

salt & pepper to taste

Make sure all veggies are diced about the same size. You can add any veggies you want. You can add meat like salami, turkey, ham, shrimp or crab. This is just the base. If you add more ingredients, you might need to increase your dressing. Whisk the dressing ingredients together and gently toss with the pasta and veggies. Chill for at least 4 hours. mix before serving, dressing tends to settle to the bottom. This salad is a go to all summer long alone or with anything and everything. A classic salad like this is perfect with a classic cocktail like our Moscow Mule. Serve with friends and our box of Moscow Mules on-tap and you will have the most perfect summer night. Cheers!