These three salads are perfect for an early summer lunch or a party where you want to impress. Each salad is a unique twist on a familiar favorite. First, there’s a peach Caprese salad with prosciutto, a fresh take on the classic tomato Caprese. Next, a traditional watermelon, cucumber, and tomato salad gets an upgrade with a Greek lime yogurt base, grilled watermelon, and a drizzle of chili oil, making it a spicy and refreshing dish. Finally, the white bean, zucchini, and kale salad features grilled zucchini and kale, dressed with a light vinaigrette made from olive oil, honey, and lemon juice, suitable for both winter and summer.

These early summer salads are sure to be a hit with your guests.

Grilled Zucchini Chickpea And Kale Salad

Ingredients:

• 1 can organic chickpeas or white beans

• 1 shallot, minced

• 1/2 cup extra-virgin olive oil

• I have a1/4 cup whole-grain mustard

• 1 lemon, zest and juice

• 2 tablespoons apple cider or red wine vinegar

• 1 teaspoon honey

• Kosher salt

• 5 parsley stems, roughly chopped

• 5 dill stems, roughly chopped

• 4 medium zucchini and/or summer squash, cut into long wedges or planks

• Freshly ground black pepper

• 1 bunch kale (any variety), washed, stripped, and cut into ribbons

Directions:

• Open the can of chickpeas or white beans, rinse, and drain. Add beans to a saucepan with a bit of EVOO to cover the pan, on medium heat, and cook until warmed through.

• Meanwhile, mix together the shallot, olive oil, mustard, lemon zest and juice, vinegar, honey, and a big pinch of salt.

• Immediately dress the still-warm beans with the mustard vinaigrette and chopped herbs, and let cool to room temperature.

• Dress the squash wedges with a hefty drizzle of olive oil, a pinch of salt, and grind of black pepper. Grill over medium-high heat until golden brown all over and just starting to soften.

• In a large bowl, massage the kale with a pinch of salt and glug of olive oil until tender.

• When the beans have cooled, taste and add more salt as desired.

• To serve, spoon the beans into a bowl, top with a pile of massaged kale, and then the grilled squash.

Recipe adapted from: https://food52.com/recipes/83760-grilled-zucchini-recipe-with-kale-beans-mustard-vinaigrette

Spicy Watermelon Greek Lime Yogurt

Ingredients:

• 3 cups seedless watermelon, cut in circles ( I used a small biscuit cutter)

• 1 1/2 cups heirloom, yellow, orange and red cherry tomatoes, halved

• 1 cup thin strips English cucumber cut into half lengthwise

• 5 pinches flaky sea salt, plus more as needed

• 1 tablespoon tablespoon extra-virgin olive oil, divided

• 3 tablespoons lime juice (from 1 to 2 limes)

• 3/4 cup whole-milk (Greek or regular) yogurt

• 3 ounces prosciutto

• 1 1/2 tablespoons Pure Chilean Chili Oil

• 1 handful fresh basil and/or mint, leaves left whole or roughly torn

Directions:

• Combine half of watermelon circles, tomatoes, and cucumbers in a bowl. Add several big pinches of sea salt, 2 teaspoons extra-virgin olive oil, and 2 teaspoons lime juice. Gently toss and set aside. (Taste before plating, adjusting salt and acidity as needed.)

• Arrange the other half of the watermelon circles on the grill or cast iron griddle in one single layer. Grill over high direct heat for 2 to 3 minutes, until grill marks appear. Set a side to cool. Once cooled gently toss into the remaining salad.

• In a small bowl, make salted-lime yogurt: Mix yogurt with 1 tablespoon lime juice, 1 teaspoon extra-virgin olive oil, and a few big pinches of flaky salt.

• On a large platter or individual plates, spread an even layer of the yogurt, going close to the edges of the plate so it’ll peek out. Top with the watermelon, tomatoes, and cucumbers (use a slotted spoon if there’s a lot of accumulated liquid at the bottom of the bowl). Arrange the basil and/or mint, then drizzle the chili oil over the entire salad (including the yogurt at the edges). Serve immediately.

Recipe adapted from:https://food52.com/recipes/83798-watermelon-salad-recipe-with-tomatoes-prosciutto-yogurt

Peach Caprese Salad with Prosciutto

Ingredients:

– 2 tablespoons sherry vinegar

– 1/4 cup Pure Chilean extra-virgin olive oil

– 1 pound ripe peaches (about 4 medium peaches), thinly sliced using a mandolin

– 1 pound multicolor heirloom tomatoes, halved

– Pinch of kosher salt

– 1/4 cup loosely packed basil leaves

– 1 log of fresh mozzarella, at room temperature, sliced into circles

– 8 thin slices of prosciutto, sliced in half (2 ounces)

– Flaky sea salt (such as Maldon)

– Honey (for drizzling)

– Cracked black pepper

Directions:

1. In a large bowl, whisk together the sherry vinegar and olive oil. Set aside.

2. Thinly slice the peaches using a mandolin and halve the tomatoes. Slice the mozzarella log into circles.

3. On a platter, layer the sliced peaches, then top with a slice of mozzarella and a basil leaf. Repeat until you run out of mozzarella.

4. Scatter the tomato halves over the layered peaches and mozzarella. Distribute the prosciutto evenly throughout.

5. Drizzle the dressing over the salad, followed by a bit of honey, cracked black pepper, and flaky sea salt.

6. Let the salad sit for 10 minutes to allow the tomatoes to release their juices before serving.

Recipe adapted from: Food and Wine https://www.foodandwine.com/peach-prosciutto-caprese-7554320