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My burgers are famous. Not just for their taste but for the sheerly blissful simplicity of them. What’s better than a nice juicy burger on a hot night?

I can’t think of anything really, but I know what complements it.

A deliciously creative and colourful salad.

Summer is a time to lighten up on the ingredients and take advantage of the gorgeous colours of fresh vegetables and fruits. Salads can go beyond the typical green, potato and macaroni variety. I’ve found that no recipe is more forgiving or open to changes. You pretty much can’t go wrong with a salad!

One of my favourite starting points for summer salads is pasta. The carb lover in me always makes a beeline for the pasta salad at a party, and I’m guaranteed to get seconds.

A few years ago, while at a potluck, a friend brought in an orzo salad. I’ve been hooked on orzo ever since. Orzo is rice shaped pasta and absorbs flavours in such a beautiful way. When using orzo in a salad, I tend to use bold flavours, like greek or thai. When all finished an orzo salad with chicken, peppers and fresh feta is gorgeous, I almost don’t want to eat it. (I said almost.)

Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 cup grape tomatoes
1 cup mixed sweet peppers, green, red, orange and yellow
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

As much as I love pasta salad, I’m equally enthralled with potatoes. (See? Carbs!) I tend to stick to simplicity when it comes to potato salad, but every once in a while you’ll see me get adventurous and add some curry or chipotle peppers. You certainly can’t go wrong and you can adjust to your own taste!

One thing to note about potato salads is that they tend to dry out when made ahead and stored. Add a few tablespoons of milk to the dressing for leftover moisture as the potatoes absorb.

My All Time Favourite Potato Salad Recipe:

10 medium cooled baked potatoes
1 1/2 cups sour cream
2 tablespoons white wine vinegar
1 tablespoon prepared Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup crumbled crisply cooked bacon
1 cup thinly sliced scallions
1 1/2 cups shredded cheddar cheese

Cut the cold baked potatoes into large chunks (do not peel) and set aside. Combine the sour cream, vinegar, mustard, salt, and pepper in a large bowl until smooth. Add the remaining ingredients, including the potatoes and toss well to combine. Cover and refrigerate for at least 4 hours or overnight. Stir before serving and serve chilled.

After dinner, along with fresh pies or shortcakes, I like to provide fruit salads. They’re great for children and a nice light way to end a delicious summer meal. Prepare a fruit salad as you wish, to your taste and to season and try something new by serving it in a hollowed out watermelon or canteloupe. (And then you can eat it!)

Here is a recipe for a wonderful creamy fruit salad that I tried for the first time last year:

8 ounces cream cheese
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 cup powdered sugar
2 cups peaches
2 cups blueberries
2 cups halved grapes
1 cup sliced strawberries
2 tablespoons chopped pecans or walnuts

Combine cream cheese, juice and zest until mixed well. Beat cream until soft peaks form. Add sugar. Beat until stiff peaks form. Fold into cream cheese mixture; chill. Layer fruit in a medium bowl. Spoon cream cheese mixture over fruit. Sprinkle with nuts. Chill. Serves 8.

As usual, if you have a favourite recipe for salads, please share!

[tags]cooking, salads, orzo, fruit, cheese, potato, summer[/tags]
Photo graciously provided by El Ramon, through a Creative Commons license, some rights reserved