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Side dish ideas for summer menu?

f
foiegras May 6, 2010 10:00 PM

So I heard about a watermelon/fresh mozzarella/basil salad, and decided to make it for dinner tonight. Just watermelon, bocconcini, Thai basil from the garden, and fleur de sel. I thought it would be nice and light as the weather is really starting to heat up.

And so it was ... delicious and light ... too light. So I need a side dish to make it more filling ... any ideas? Just needs to be cool or room temp at the time of serving ... could even be a separate course.

Thanks in advance for your ideas :)

  1. m
    MNLisaB May 8, 2010 07:26 AM

    How about a tabouleh salad- chopped tomatoes, red onions, chopped seeded cukes, S & P, lemon juice, chopped Italian flat leaf parsley, olive oil. You can either use cooked bulgar wheat or quinoa for the grain.

    Love roasting veggies, so pretty on a platter. Try asparagus, as well, roasts in 10 minutes in 400* oven.

    1. mariacarmen May 7, 2010 10:59 PM

      i know i sound like a broken record on this board, but this is my all-time favorite summer salad: cold or room temp. green lentils (i've used the steamed ones from Trader Joe's), arugula, hard boiled eggs cut in eighths, avocado sliced into eighths, very lemony shallot-dijon vinaigrette dressing, salt, pepper. blend all gently. there are so many contrasting textures and flavors to this dish, it's satisfying yet light, healthy, and absolutely delicious!

      1. f
        foiegras May 7, 2010 09:49 PM

        Thanks for all the ideas :)

        I was thinking that the watermelon salad would be good with crab. Does anyone have a favorite crab salad recipe?

        4 Replies
        1. re: foiegras
          JEN10 May 8, 2010 07:28 AM

          Crab, sliced celery, scallions, lemon zest, lemon juice, parsley, mayo, dijon, salt, & pepper.

          1. re: foiegras
            l
            lexpatti May 8, 2010 08:21 AM

            I love a stacked crab salad with the first layer of crab salad, second layer with chunky quacomole then a nice layer of chunky mango salsa = pretty and delish - I think this pic is one that I made with shrimp instead of crab (I liked crab better):

             
            1. re: foiegras
              goodhealthgourmet May 8, 2010 09:41 AM

              a-ha. i think we all assumed you wanted vegetarian options since it sounded like the watermelon salad was the "main." in that case, i'll amend my initial suggestion...

              fresh corn kernels, lump crab meat, chiffonade of baby spinach, thinly sliced red onion or scallions, sliced grape or cherry tomatoes, & chopped fresh basil, all tossed with a light vinaigrette (red or rice wine vinegar- OR citrus-based), and *served in grilled avocado halves.*

              1. re: goodhealthgourmet
                f
                foiegras May 9, 2010 08:53 PM

                Thanks, so many yummy options!!! Beautiful stacked salad, lexpatti.

            2. r
              Razorback May 7, 2010 11:31 AM

              I make a version of corn salad as well that can be made with frozen veggies when I can't get fresh. 1 bag of frozen yellow & green green beans-steamed tender crisp, 1 bag sweet corn-steamed tender crisp, 1 pkg fresh cherry tomatos cut up. I make a shallot/balsamic/dijon vinagrette to go on it and serve at room temp. Not as good if cold, IMO. The colors look pretty in a bowl/on a plate and it makes a good side even to go with BBQ.

              1. Aravisea May 7, 2010 10:04 AM

                I used to know someone who made hominy with jalapenos during the summertime. It was fantastic. Should have gotten the recipe :(

                1. l
                  lexpatti May 7, 2010 06:16 AM

                  I love the asian cole slaw recipe with ramen noodles, almonds! There is another one out there with turkey, bacon, tomato, coleslaw that is really addicting. I think I may have found it in a weight watchers book.

                  1 Reply
                  1. re: lexpatti
                    b
                    berna May 8, 2010 06:29 AM

                    Love that cole slaw/ramen salad. It's sweet and savory with a nice crunch. Everyone always loves it (we call it "Mindy's Slaw" because that's who passed it on.

                  2. mcel215 May 7, 2010 02:09 AM

                    We love Ina Garten's Roasted Vegetables with Orzo and Feta Cheese.

                    1 Reply
                    1. re: mcel215
                      Phurstluv May 7, 2010 08:41 AM

                      I make a similar orzo salad with feta.

                      Broccoli salads are good with mandarin or clementine oranges, which are so good right now. I also like using blood oranges in salads, if you can find them, and temper the sweetness with salty cheese like feta, mizithra or ricotta salata.

                    2. n
                      nothingswrong May 7, 2010 01:08 AM

                      i'm a sucker for starches... cold pasta salads are great in summer. buckwheat or rice noodles are a good substitute for regular egg noodles. toss with julienned carrots, cucumber, and red/purple/green cabbage or any other crisp veggies you like. dress with a light asian-type dressing and sprinkle with fresh herbs. serve cold. mmm.

                      and i second the corn salad above. sounds delicious.

                      1. goodhealthgourmet May 6, 2010 10:11 PM

                        fresh corn salad - corn kernels, arugula, thinly sliced red onion or scallions, sliced grape or cherry tomatoes, & chopped fresh herbs tossed with a red wine vinaigrette.

                        4 Replies
                        1. re: goodhealthgourmet
                          roxlet May 7, 2010 04:51 AM

                          I make something similar with more of a southwestern bent. Corn, red onion, black beans, chopped celery and cilantro with a lime/cumin vinaigrette. I always make enough corn to have leftovers so I can make this the next day.

                          1. re: roxlet
                            goodhealthgourmet May 7, 2010 08:43 AM

                            roxlet - i usually do too, but i didn't think those flavors worked too well with the basil & mozz. i could be wrong, though!

                            1. re: goodhealthgourmet
                              roxlet May 7, 2010 10:12 PM

                              ghg, maybe you're right! I don't think I read her post correctly that she was serving this with the mozz, watermelon, basil salad. Still awfully good though!

                          2. re: goodhealthgourmet
                            Phurstluv May 7, 2010 08:38 AM

                            I use just plain lime juice & salt & pepper with fresh corn cut off the cob, chopped fresh tomatoes and ripe avocados.

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