Photos by Linda Campos / Styled by Catrine Kelty

On the hottest summer days, there’s no better supper than an assortment of cold dishes served straight from the fridge with a crisp bottle of wine and a crusty baguette. Find the best seasonal ingredients at your local farm stand, farmers market or even in your own garden, and raid your pantry for the rest; do any boiling or blanching in the cool early morning. Once you stir together a few salads and refrigerate them for the day, all that’s left to do at dinnertime is gather your crew at the table and tuck in.

Bonus: Most of these salads are equally delicious packed in containers or tucked between two slices of bread and served on the go—a picnic at the beach, by the pond, on your stoop, at a concert in the park. Embrace the heat!

GREEN AND WHITE BEANS WITH ANCHOVIES + SPANISH JARDINERA (left)
Combine 10 minced pickled pepperoncini, ¼ cup minced red bell pepper and ¼ cup minced sweet white onion in a large bowl. Add 4 cups blanched chopped green beans, 4 cups cooked white beans (or two 15-ounce cans of beans, drained and rinsed) and ¼ coarsely chopped Spanish white anchovies. Toss together with a good drizzle of extra virgin olive oil, 2 tablespoons chopped Italian parsley and a tablespoon or two of red wine vinegar. Season with salt and pepper to taste.

BREAD SALAD WITH TOMATOES, PLUMS, CUCUMBERS AND MOZZARELLA WITH MINT + BASIL (right)
Cube 4 cups country-style sourdough bread, toss with 2 tablespoons olive oil and toast until lightly browned and still chewy, not crunchy. Toss in a bowl with 2 cups halved mixed cherry tomatoes, 2 cups diced cucumber, 2 plums pitted and sliced, 1 sliced shallot, ¼ cup fresh mint leaves, ½ cup fresh basil leaves and 8 ounces ciliegine (cherry-sized) mozzarella balls, cut in half. Dress with more extra virgin olive oil, a sprinkle of red wine vinegar and season with salt and pepper to taste.

CHICKEN, APPLE, FENNEL + GRAPES (left)
A classic: Combine 4 cups shredded cooked chicken (leftovers are great here, or pull the meat from a grocer’s rotisserie bird) with 1 diced local apple, 1 diced bulb of fresh fennel, 1 cup red grapes cut in half, ¼ cup chopped toasted walnuts, ½ cup mayonnaise, ½ cup Greek yogurt, the juice of half a lemon, 1 bunch slivered scallions and salt and pepper to taste. Add fresh dill or tarragon if you like.

PICKLED RED BEETS WITH THICK YOGURT + HAZELNUTS (right)
Boil 8 medium beets in salted water until tender and drain; peel and cut into eighths. Toss warm beets with ¼ cup red wine vinegar, ½ teaspoon sugar and ¾ teaspoon salt. Cover and refrigerate until cold. In a bowl, mix 1 cup thick Greek yogurt (full fat) with 2 tablespoons extra virgin olive oil, ½ cup chopped dill and season with salt and pepper. Spread yogurt mix on a big platter and arrange the beets on top. Garnish with ¼ cup chopped toasted hazelnuts and more chopped dill. Sprinkle with flakey salt and freshly ground black pepper to taste.

HOT SMOKED SALMON AND POTATO SALAD WITH DILL, CELERY + PICKLED HOTS (left)
Boil 2 pounds baby gold potatoes in very salty water; drain, cut in half and cover with a towel to keep warm. Whisk together 1 tablespoon whole-grain mustard, 1 tablespoon white wine vinegar, 2 tablespoons extra virgin olive oil, ½ teaspoon salt and ¼ teaspoon sugar or honey. Drizzle dressing over hot potatoes and set aside to cool to room temperature. Mince 3 celery ribs and 6 pickled pepperoncini. Toss both with the potatoes, ½ cup minced fresh dill and 4 ounces hot smoked salmon, flaked. Add more olive oil to moisten, season with salt and pepper.

TUNA, EGG + OLIVE (right)
Combine 2 cans of Italian oil-packed tuna with 6 chopped hardboiled eggs, 1 tablespoon chopped capers and ½ cup chopped Castelvetrano olives. Add ¼ cup minced celery, ¼ cup minced cornichon pickles, ¼ cup minced chives and ¼ cup chopped basil. Squeeze in the juice of 1 lemon and drizzle liberally with good extra virgin olive oil. Season to taste with salt and pepper and garnish with fresh basil leaves.

This story appeared in the Summer 2024 issue.