Go Beyond Green - Cold Salads for Summer

I won’t say how to make a green salad – there’s really no recipe for that. So the only tip I’ll give is to try mixing fruits with veggies in a green salad – I love grapes, strawberries or blueberries in my salads mixed with snow peas, roasted beets or artichoke hearts – whatever.
Summer mix green salad with grapes and grape tomatoes.

But cold salads go beyond greens – and summer is a great time to try them. I love grains and legumes, and I put together these cold whole grain salads for summer dinners, more as complete meals than accompaniments. The whole grain wheat berries, barley, lentils and beans give a resistant, al-dente feel to the teeth, and a complete balanced protein complement – especially if eaten with cheese or other diary product.

A common factor in many of these salads is the herb-vinaigrette ‘slush’. Citrus – juice and zest – infused with herbs in olive oil guarantee a fresh dressing. You could use dried herbs (in the winter, for example) but try to get fresh herbs. Use different citrus fruit (including grapefruit – stay tuned) and most any fresh herbs you have in your garden. Just be careful of rosemary, which can be fairly intense for a fresh summer cold salad.

I also include a potato and apple salad, which I love – again adding fruit and crunch to a savory salad.

Israeli Couscous Primavera
2 cups Israeli couscous
10 oz. white button mushrooms quartered
4-inches English cucumber diced
1 small yellow squash, diced
1 jar marinated artichokes, drained and halved
12 grape tomatoes, halved
½ cup vinaigrette (or Italian) dressing

Cook couscous in plenty of boiling, salted water until al-dente – about 6-8 minutes. Drain rinse briefly with cold water to cool. Toss with remaining ingredients and chill.


Wheat Berry and Lentil Salad
1 cup wheat berries, soaked overnight if you can
½ cup small Puy (black/olive) lentils – see 2-25-08
1 cup grape tomatoes, sliced or 1 large tomato, diced and drained
1 green onion, sliced
Juice and zest of 1 lemon
¼ cup olive oil
½ tsp coriander powder
Palmful fresh parsley, minced
1 Tbsp fresh mint, minced
1 clove garlic, pressed through garlic press

Cook wheat in salted water until al-dente. I like to use a pressure cooker – about 30 minutes, compared to about 60 minutes in an un-pressurized pot. A pressure cooker not only saves energy but keeps the kitchen cooler on hot summer days. Drain wheat and allow to cool.

Cook lentils in non-salted water for about 20 minutes, and then add a teaspoon of salt. Continue cooking about another 5 minutes, being careful not to overcook, or the lentils will fall apart. Taste-test often. Brain and let cool.

Mix remaining ingredients together and then gently fold in the drain wheat and lentils. Salt and pepper to taste. Allow to marinate at least half an hour.


Bean and Barley Salad
1 can garbanzo beans, drained
1 can Navy beans, drained
1/3 cup pearl barley
¼ cup olive oil
Juice and zest of 1 lemon
Palmful parsley, minced
1 green onion, chopped
1 clove garlic, pressed in garlic press
½ orange pepper, finely diced
1 Tbsp white wine vinegar

Cook barley in 3 cups salted water for about 15-20 minutes, just until the barley is al-dente. Drain and let cool.

Mix together all ingredients and marinate at least half an hour.


Brown Rice and Edamame Salad
1 cup short-grain brown rice
1½ cup frozen, shelled Edamame (green soybean)
1 carrot, coarsely grated
1 green onion, chopped
1 Tbsp sesame oil
1 Tbsp soy sauce
2 Tbsp olive oil
Juice and zest of ½ lime
1 clove garlic, pressed through garlic press
½-inch fresh ginger, finely minced
1 Tbsp sesame seeds

Cook rice with two cups water and 1 tsp. salt for about 20 minutes. Fluff and tip out onto a platter to cool down.

Meanwhile, cook Edamame in salted water for about 5-10 minutes until tender to your liking. Drain and cool.

Mix together all the remaining ingredients and fold in the rice and Edamame. Sprinkle with sesame seeds. Allow to marinate at least half an hour.