Blog post

Two Bright Summer Salads

By Thea Marie Rood
Photography by Charlene Lane

Keep these recipes handy, because chances are you will return to them all summer long. Alternate between them as you make your way through summer potluck invites; serve them with a loaf of sourdough and a chilled bottle of sauvignon blanc on those nights it’s too hot to cook. Lastly, these would pair well—individually or together—with barbecued chicken, pork chops or steak when you entertain a crowd on your patio. According to their creator, Newcastle Produce Chef Chelsea Bruce, they also perfectly highlight seasonal ingredients—especially important if you got carried away at the farmers’ market last Saturday.

Melon, Cherry Tomato & Mint Salad

“This delicious salad showcases all the beautiful colors of summer.”—Chef Bruce

Summer Salad

Melon, Cherry Tomato & Mint Salad

4 cups chilled melon balls (we suggest a combination of Galia, Primo, Tiger Baby and Yellow Doll)
2 cups cherry tomatoes (try Sun Gold and Sun Cherry)
4 teaspoons lemon juice
½ cup coarsely chopped fresh mint
¾ teaspoon kosher salt

In a large bowl, gently toss all ingredients, and serve immediately. Makes 8 servings.

Summer Salad With Burrata

“Enjoy the tastes of the season in this easy summer salad brimming with local produce.”—Chef Bruce

Summer Salad

Summer Salad With Burrata

1 cucumber, peeled, diced
1 basket mixed cherry tomatoes, sliced in half
½ lb. yellow beans, thinly sliced
1 (farm fresh) ear of yellow corn, kernels cut off the cob
1 small torpedo onion, thinly sliced
½ bunch purple ruffles basil, chiffonade
3 tablespoons Sutter Buttes extra virgin fresh basil olive oil (or a similar high-quality brand)
Sea salt and pepper to taste
8 oz. di Stefano burrata (or a similar high-quality brand)

Combine the cucumber, tomatoes, yellow beans, corn, onion, and basil together. Add the basil olive oil and toss. Next, add the salt and pepper to taste. Slice burrata and place some on top of each serving with a drizzle of basil olive oil. Salad makes 1 1/2 quarts.

About the Chef
Chef Chelsea Bruce trained at the Culinary Institute of America at Greystone in St. Helena and now creates salads, sandwiches, quiche, soups, casseroles and desserts for Newcastle Produce—using only local, in-season produce. For more summer ideas, check out her extensive Recipe Archive at

Chef Chelsea Bruce

In case you missed the last food feature, here’s the recipe for a Mother’s Day Brunch from Chef Padilla-Gordon.

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