SUMMER PLATTER SALAD

Summer Platter Salad image

A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.

Provided by Martha Stewart

Number Of Ingredients 16

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Ingredients

1 shallot, minced (about 1/4 cup)
1/2 teaspoon coarse salt
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
Freshly ground pepper, to taste
6 small tomatoes, halved crosswise
4 crookneck squashes, halved lengthwise
2 bunches baby beets (about 1/2 pound total), trimmed with 1/2-inch stems left intact
1/2 pound sugar snap peas
4 new potatoes, cut crosswise into 1/2-inch-thick slices
1 cup canned drained black-eyed peas, rinsed
1 English cucumber, thinly sliced on the diagonal (about 4 cups)
1 red onion, halved and thinly sliced (about 1 cup)
2 bunches or 2 pints red and yellow cherry tomatoes
Coarse salt and freshly ground pepper, to taste
1 bunch fresh basil, for garnish

Steps:

Make the vinaigrette: Combine shallot, salt, and vinegar in a small bowl; let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
Make the salad: Toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets, and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving stems intact.
Meanwhile, prepare another ice-water bath. Bring a second pot of water to a boil. Add snap peas, and cook until bright green and just tender, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10 to 15 minutes. Toss remaining vegetables with 1/2 cup vinaigrette (reserve any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.

*** Explore more Summer Platter Salad Recipes »

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Nahian Sameer

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This salad is delicious! I love the combination of flavors and textures.

Best Friend

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I made this salad for my family and they loved it! It's a great salad for a summer party.

Jared Alms

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This salad is a great way to use up leftover grilled chicken. It's also a great salad to take to a potluck.

Kabeer Mehar

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I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a hit.

Suzy Grange

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This salad was easy to make and very tasty. I used a variety of greens, including spinach, arugula, and romaine lettuce. The dressing was light and flavorful. I would definitely make this salad again.

Saphira

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I made this salad for a picnic and it was perfect! It was light and refreshing, and the dressing was delicious. I would definitely recommend this salad to anyone looking for a summery dish.

Jaylin Beltran

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This salad was a hit at my party! I loved the combination of flavors and textures. The dressing was light and refreshing, and the salad was easy to make. I will definitely be making this again.

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