☀️🥒🍽️~A Few Words From Susan~ 🍽️🥒☀️ There are some summer evenings when the kitchen feels warmer than the porch, and the thought of turning on the stove is just one step too far. You may know those nights well, when everyone still needs dinner, but nobody really wants anything heavy, complicated, or
hot. That is when a good salad can feel like such a gift. Not a little bowl of lettuce on the side, but a real dinner salad with color, crunch, protein, and enough flavor to make the table feel cared for. You can open the refrigerator, gather what you have, and build something fresh and generous without making the
evening any harder than it needs to be. This week’s article is all about how to make a salad feel complete, with the right balance of texture, richness, brightness, and substance. In the video, you will see an Antipasto Dinner Salad that brings those ideas to life in a simple, family-style way. It is the kind of dish that lets you sit down sooner, serve everyone from one big platter, and still feel like dinner was made with thought. This week, the Salad Shaker helps you mix and serve dressing evenly for crisp, well-balanced salads, and it is 20% off. I hope this issue gives you an easy answer for one of those too-hot, too-tired evenings. A salad can be simple and still feel abundant. It can be practical and still feel special. Most of all, it can bring everyone to the table without asking too much of the cook. Best, Susan
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Trivia QuestionWhat does the word “salad” originally refer to? Answer at the bottom of the newsletter
Easy Antipasto Dinner Salad with Salami and Prosciutto
Need an easy dinner for a hot summer night? This antipasto salad dinner is cool, colorful, flexible, and full of flavor. With crisp lettuce, ripe tomatoes, cucumbers, mozzarella, chickpeas, olives, sun-dried tomatoes, eggs, Genoa salami, and prosciutto, everyone can build the plate they want.
Tip of the Week Chill sturdy salad ingredients before assembling. Cucumbers, carrots, radishes, beans,
cooked grains, and proteins taste fresher when they are cool before they meet the greens.
How to Build a Dinner Salad That Satisfies A strong dinner salad begins with a thoughtful base. Tender lettuces are lovely, but they are not the only choice. A mix of crisp romaine, baby
spinach, arugula, shredded cabbage, thinly sliced cucumbers, or even cooked and chilled grains can give the salad more staying power. The goal is to choose a base that holds up to the dressing and supports the other ingredients rather than disappearing beneath them. From there, protein gives the salad its backbone.
This can be as simple as hard-cooked eggs, beans, chickpeas, canned tuna, rotisserie chicken, sliced turkey, cheese, nuts, or seeds. A good rule is to include at least one protein that feels substantial and one ingredient that adds richness. That might be cheese, avocado, olives, toasted nuts, or a creamy dressing. Texture is just as important as flavor. A dinner salad should have something crisp, something juicy, something tender, and something with a little bite. Raw vegetables bring freshness, while fruit can add sweetness and brightness. Toasted nuts, croutons, seeds, or crisp vegetables add crunch. Pickled onions, capers, olives, or a splash of vinegar can wake up the whole bowl and keep richer ingredients from feeling heavy. The dressing should bring everything together, not overwhelm it. A simple vinaigrette works well for most dinner salads because it adds acidity and sheen without weighing down the ingredients. For heartier salads, a creamy dressing can be used, but it should be balanced with lemon juice, vinegar, herbs, or a little mustard so the final dish still tastes fresh.
Dressing the sturdier ingredients first, then gently folding in delicate greens at the end, helps keep everything crisp. Seasoning matters, too. Salt and pepper should not be saved only for the dressing. Tomatoes, cucumbers, beans, eggs, and grains all benefit from a little seasoning before they are added. This small
step makes each bite taste intentional.
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Carol of
Camden ME writes, “I keep a small bowl of sliced scallions, parsley, and basil in the refrigerator when salads are on the menu. A handful of fresh herbs makes even a simple salad taste more thoughtful.” Elaine of Yellow Springs OH suggests, “For potluck salads, I bring the greens in one bowl and the heavier toppings in another. It keeps
everything pretty until serving time and lets people add what they enjoy.” Nancy of Saugatuck MI shares, “I like to add warm ingredients to sturdy salads, especially roasted vegetables or sautéed mushrooms. The gentle warmth softens the greens just enough and makes the salad feel more like dinner.” Patricia of Brevard NC adds, “When I have leftover cooked potatoes, I slice them into a salad with green beans, olives, and a little tuna. It turns odds and ends into something that feels planned.” Joan of Essex CT notes, “I serve big salads on a platter
instead of in a deep bowl. Everyone can see the colors, and the best ingredients do not all sink to the bottom.”
💡 Answer to Trivia Question: It traces back to words meaning “salted,” from the idea of salted vegetables or herbs.
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