“Salad” has always been a loose term in my books. Around this time of year, if we’re talking about ingredients like tomatoes, eggplants, cucumbers, and peppers, the majority of the dishes that I’m creating with them are exactly that: salad, because I say so. I’m holding onto summer energy and abundance as much as possible, and I want whatever I’m making and eating to be refreshing, but also pack a punch. Sourcing late summer produce for spiced-up salads is a perfect way to begin, with fruits and vegetables that feel simultaneously hot and cold. Spicy and cooling. Warming and chilling. Fiery and icy, or, as my husband, Sam puts it: “Feisty.”
Whether it’s about the addition of fresnos, habaneros, serranos, or shishitos (should you enjoy a game of spice roulette), these salads are not only balanced, but also seasonally transitional—we’re on the cusp of many months that call for meals prioritizing warmth, so why not ease into it? Here, with bites that include peanut sauce, confit tomatoes and grilled flaky fish, and creamy cheese with fresh mint, you might still break a sweat, but you’ll also keep your cool.
Hot and Cold Eggplant “Salad”
Think about your favorite soup and salad lunch combo, then imagine this dish as a combination of both. With a soup-adjacent spicy peanut sauce—add as much to your bowl as you wish—and eggplant that’s been quickly grilled, marinated, and chilled, there’s no shortage of different flavors, textures, and temperatures. Make the marinated eggplants ahead of time (they’ll last in the refrigerator for up to five days). Warm the peanut sauce before serving for an enjoyable contrast. Don’t skip the addition of roasted peanuts for some good crunch and fresh cilantro to brighten your sauce.
Fresh and Confit Tomato and Fish “Salad”
Having confit tomatoes on hand is always a game changer, and they’re extremely easy to make with good quality oil, a ton of garlic, whatever herbs you prefer, and about an hour of hands-off cooking time. Then, you’ll be all set with tiny flavor bombs that will hold up well for up to one week in the refrigerator, which can be added to eggs, pastas, soft cheeses, and more. In this case, tossed with beautifully flaky fish (hello, branzino) and very finely diced habanero peppers, they make a standout salad—think brightness, heat, sweetness, and loads of umami. Dressing this salad is made extra easy with leftover confit oil (flavored with garlic and herbs), a big squeeze of fresh lemon juice, and salt.
Cucumber and Shishito “Salad” with Feta and Mint
Lightly charred and cooled shishitos with cucumbers and a serrano vinaigrette, garnished with big chunks of feta and fresh mint? Yes, please. You can absolutely eat this on its own, or pair it with warm pita, rice, rotisserie chicken, or schmaltzy potatoes. Note that some bites will be spicier than others—it’s part of the fun.
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