Here’s why I love Mom’s Avocado and Grapefruit Salad and I think you will too:

• Well balanced flavors. This bright and refreshing salad is a symphony of taste! The slightly sweet celery seed dressing perfectly complements the tangy grapefruit, while creamy avocado adds richness and crunchy red onion provides a contrasting bite.
• Easy to make. No need for any fancy kitchen gadgets – just a sharp knife, a whisk, and a jar for the dressing.
• Customizable. Add or swap out ingredients like orange slices, feta cheese, shallots, or nuts to suit your preferences or pantry staples.
• Visually appealing. This salad is as visually stunning as it is delicious. And, as my mom always said, “We eat with our eyes first!”
• Versatile presentation. Dress it up for a special occasion or keep it simple for a more casual gathering.

Here’s what you’ll need to create this elegant salad (quantities are included in the recipe card below), all of which should be available at your local grocery store:

Citrus Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor.
• Red wine vinegar – adds a tangy kick and balances the sweetness.
• Granulated sugar – adds a touch of sweetness to balance the tart grapefruit.
• Kosher or sea salt – enhances all the other flavors.
• Celery seed – adds a clean, herbal flavor with a subtle hint of celery.
• Dry mustard – adds subtle depth and a bit of spice.

Citrus Salad

• Ripe avocados – buy them firm and let them ripen at room temperature. They’re ready when they yield slightly to gentle pressure. If they’re too soft, the slices will be messy.
• Red and green leaf lettuce – mixing the two creates a lovely color contrast, but you can use one type if you prefer. Make sure the leaves are fresh and crisp.
• Grapefruit sections – feel free to mix varieties—pink, white, or red grapefruits —for extra color. Use juicy, in-season grapefruit for the best taste. Look for them from December through April.
• Red onion – Provides a nice crunch and tang. For a milder flavor, substitute shallots or soak the red onion in water for about an hour to reduce its sharpness.

While this salad is delicious as is, it is also very versatile and the ingredients can be modified to fit your tastes, dietary needs, or what’s available:

• Add/swap the citrus. If grapefruit isn’t in season – or you’re not a fan – use navel oranges, blood oranges, or even clementines. Mixing different citrus varieties also adds a lovely pop of color.
• Use onion alternatives. For a milder bite, substitute shallots or green onions. You can also soak the chopped red onion in water for about an hour to take off that sharp edge.
• Substitute other leafy greens. While red and green leaf lettuce look beautiful together, you can experiment with other lighter greens like butter (Boston) lettuce or baby spinach. These softer greens allow the fresh, tangy flavors of the grapefruit and avocado to stand out while keeping the salad airy and delicate.
• Add toppings. Sprinkling toasted nuts (like almonds, walnuts, or pecans) or crumbled feta can add extra crunch or creaminess.

Follow these easy steps to create a bright, fresh salad your guests will love:

1. Make the Citrus Dressing.
   In a medium-sized jar (or small bowl), combine the olive oil, red wine vinegar, sugar, salt, celery seed, and dry mustard. Whisk until well blended. Cover and set aside to allow the flavors to blend.
2. Cut (aka “supreme”) the grapefruit into sections.
   Use a sharp knife to slice off the top and bottom (“poles”) of the grapefruit. Stand the grapefruit upright on one of the flat ends and carefully cut off the peel, following the curve of the fruit, and removing all of the white pith. Hold the peeled grapefruit in one hand and, using a sharp knife, cut along each membrane to remove the segments. Set these sections aside.
3. Prep the avocado.
   Cut each ripe avocado in half from top to bottom (pole-to-pole). Remove the pit by gently tapping it with the knife blade so it sticks, then twist and lift out. Use a small spoon to carefully scoop out the avocado halves in one piece. Slice each half lengthwise into ½-inch slices.
4. Prep the lettuce.
   Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
5. Assemble the salad.
   Divide the dressed lettuce leaves among 8 to 10 individual plates. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.

Instead of individual plated salads, here are two other options for serving this citrus salad:

1. Plated on a serving platter – for a buffet or family-style serving.
   Arrange the dressed lettuce leaves on a large serving platter. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.
2. Tossed – for a more casual approach.
   Place the washed, dried, and torn lettuce leaves into a large bowl. Cut the avocado slices and grapefruit sections into 1-inch pieces and add to the lettuce, along with the chopped red onion. Lightly toss with dressing and serve immediately.

Dressing can be made up to 4 days ahead and refrigerated. Bring to room temperature before using.
 
Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

As mentioned above, Mom loved to serve this salad with her Slow Roasted Boneless Leg of Lamb. I think it’s an excellent combination! Here are some other dishes I’ve also served with this salad:

• Crusted Rack of Lamb
• Pork Chops with Mushrooms
• Slow Cooker Beef Short Ribs
• Roast Beef Tenderloin
• Pistachio Crusted Fish
• Roasted Salmon with Lemon Butter Sauce

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions

As summer heats up, it’s the perfect time to enjoy light and refreshing meals that are packed with flavor. Main dish salads are my go-to, and this Avocado and Mango Salad with Pork Tenderloin is a standout. Inspired by a pork salad recipe in the Junior League of Denver cookbook, “Colorado Collage,” I created this dish after experimenting with different ingredient combinations and dressings. The result is a bold, refreshing, and satisfying salad that’s not too heavy. It’s become a favorite in our household for both a weeknight meal as well as a casual weekend gathering, and here’s why:

• Flavor explosion. The combination of creamy avocado, sweet mango, savory pork, and the vibrant sesame-ginger dressing creates a unique and bold taste sensation. Pistachios add a surprising new flavor and a bit of crunchy texture.
• Perfectly balanced. The mild pork tenderloin complements the vibrant flavors of the avocado, mango, and tangy dressing for a well-rounded dish.
• Light yet satisfying. Lean pork tenderloin keeps the salad light, while still providing a satisfying protein source.
• Quick and easy. This recipe is perfect for busy weeknights as it takes less than one hour to go from prep to finished dish! I use a purchased Sesame Ginger Dressing to save even more time.
• Versatile. Customize the ingredients to your liking and dietary needs. And, choose your preferred method for cooking the pork (grilled or roasted) – or use leftovers!
• Eye-catching presentation. The vibrant colors and textures of this salad make it a showstopper on any table.

Here’s what you’ll need to make this impressive salad (quantities and other details are provided in the recipe card below):

• Pork tenderloin – this lean cut of meat is a favorite of mine. It’s readily available, can be frozen to have on hand, is easy to cook, flexible, and flavorful without overpowering.
• Olive oil – brushing the tenderloin with oil before cooking ensures a nice brown crust.
• Kosher or sea salt and fresh ground black pepper – brings out the flavors in the pork and other ingredients.
• Mixed greens – I like to use spring greens or a mix of greens that includes bibb lettuce to ensure a bit of texture.
• Large ripe mangoes – for this recipe, I recommend using Tommy Atkins mangoes, the red and green ones commonly found in U.S. grocery stores. To determine if a mango is ripe, just give it a squeeze with your fingers. If it gives, it’s ready to eat.
• Large ripe avocados – To minimize bruising, I recommend purchasing avocados hard and letting them ripen on your kitchen counter. The test for ripeness is the same as for a mango. Make sure they’re not overly ripe – they can become mushy in the salad.
• Medium red onion – adds nice color to the salad as well as another layer of flavor.
• Cilantro leaves – I mix these into the greens for a subtle hint of bright citrusy flavor.
• Roasted pistachios (salted or unsalted) – according to my Flavor Matrix guide,  pistachios are an excellent pairing with both mangoes and lettuce. And my testing confirms the guide is correct!
• Sesame Ginger Dressing – I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  Other excellent options are my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Lime, optional – a squeeze of lime added just before serving adds a bit of brightness to the salad.

This Avocado and Mango Salad with Pork recipe is extremely flexible and can easily be modified to fit your diet and/or tastes. Here are a few suggestions:

• Instead of pork tenderloin, use grilled or seared chicken breasts, salmon, or even shrimp.
• Substitute sliced peaches for the mangoes.
• Use fresh basil or parsley leaves in place of the cilantro.
• Experiment with different dressings, such as my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Add sliced jalapeno peppers for a bit of spice, or halved grape tomatoes for a nice complementary flavor and pop of color. 
• Sprinkle salad with crumbled goat cheese for a bit of tang.

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:

• Use roasted peanuts or cashews instead of almonds
• Substitute chopped red onion for the green onion
• Substitute golden raisins for regular
• Add chopped bacon
• Add chopped fresh tomato
• Add chopped jalapeno pepper

My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.
 
Here are a few other ideas for serving:

• In hulled-out large tomato halves
• Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
• As a lettuce wrap (inside large boston or romaine lettuce leaves)
• Stuffed inside a pita half
• In individual lettuce-lined bowls

In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside: 

• Jeanne’s Gazpacho
• Carrot Vichyssoise (Chilled Vegetable Soup)
• Vichyssoise Recipe – Cold Potato Leek Soup with Cucumber
• Chilled Tomato Dill Soup

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation. 
 
I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

My college friend Dede Faulkner Graves gave me this recipe, and I quickly fell in love with it the first time I made it. Here’s why I think it’s one of the best recipes for spinach salad, so much so that it’s become my go-to salad for many occasions:

1. Quick and easy to prepare. This salad is a go-to choice when you’re short on time but still want something delicious and nutritious. In just 10 minutes, you can whip up a unique and deeply aromatic salad dressing from scratch, prep the other ingredients, and toss together a delicious and nutritious side salad.
2. Elegant. Its simplicity in preparation doesn’t compromise on elegance. This beautiful spinach salad is a rustically elegant dish that can effortlessly elevate any dining occasion, from a casual gathering to a more formal dinner party.
3. Versatile. While this salad is delicious as is, you can customize it to suit your taste and dietary preferences, including adding cheese, avocados, or even strawberries.
4. Nutritious. Packed with nutritious spinach leaves, this delicious salad is also incredibly healthy. Spinach is loaded with vitamins, minerals, and antioxidants that provide a range of health benefits, including boosting your immune system and promoting healthy digestion.
5. Bold, earthy flavors. What sets this salad apart is its zesty curry dressing. Bursting with deep, aromatic flavors, this dressing adds a subtle kick to the salad that harmonizes perfectly with the spinach and other ingredients. 

Spinach is often referred to as a superfood for a reason. It is rich in essential nutrients that can do wonders for your health. Incorporating spinach into your diet has numerous benefits, ranging from improving your overall well-being to supporting your immune system:

• High vitamin content. Spinach is an excellent source of vitamins A, C, and K, which are crucial for maintaining healthy skin, boosting your immune system, and promoting proper blood clotting. Additionally, spinach is packed with minerals such as iron, calcium, and magnesium, which contribute to bone health and help regulate blood pressure.
• Rich in antioxidants. Spinach is full of antioxidants that can protect your body against free radicals and oxidative stress. These antioxidants, such as beta-carotene and lutein, have been linked to reducing the risk of chronic diseases, including heart disease and certain types of cancer.

To make the curry dressing, gather the following ingredients (quantities are provided in the recipe card below):

• White wine vinegar (can also use red wine vinegar)
• Dry vermouth
• Dijon mustard
• Soy sauce (I prefer low sodium)
• Curry powder
• Granulated sugar
• Kosher salt and fresh ground pepper 
• Extra virgin olive oil 

Now, let’s dive into how to create this flavorful dressing:

In a small bowl or a medium-sized glass jar with a fitted lid, whisk together the vinegar, vermouth, mustard, soy sauce, curry powder, sugar, salt and pepper. Slowly whisk in olive oil until well blended. Screw on cover and set aside. For the best flavor, allow the dressing to sit for at least 30 minutes before serving.

To prepare the spinach salad, you will need the following ingredients (quantities are included in the recipe card below):

• Fresh baby spinach
• Raisins
• Peanuts – I prefer to use dry roasted, but any peanut will work
• Green onion
• Salt and black pepper to taste
• Curry Dressing

If making ahead, cover the dressing and refrigerate; it will last up to 4 days. Bring to room temperature before using. The spinach can be prepped earlier in the day, placed in a salad bowl, covered, and refrigerated.
 
I don’t recommend storing any leftovers that have been tossed with the dressing, as the spinach will wilt.

While this spinach salad recipe is already a winner, you can always experiment and add your personal touch to it. Here are a few ideas to customize the salad to your liking:

• Add feta, goat cheese or blue cheese for bit of tang.
• Include sliced avocados for extra creaminess and earthy flavors.
• Replace the green onion with chopped or thinly sliced red onion.
• Instead of peanuts, toss in some toasted pine nuts, slivered almonds, or walnuts.
• Add crispy bacon for a bit of protein and added crunch.
• Toss in some chopped hard boiled eggs for a bit of protein and varied flavor.
• Add sliced fresh strawberries for a pop of color, as well as a sweet contrast to the sharp curry dressing.
• Add grilled chicken or shrimp for a main dish salad.
   
  Feel free to get creative and make this spinach salad your own. The possibilities are endless!

Here are the reasons why I love these charming tomatoes:

• Flavor explosion. As tomatoes roast in the oven their natural sweetness intensifies and their flavor concentrates, resulting in a smooth, deep, rich taste. Even out-of-season tomatoes will have rich flavor.
• Versatility. From salads and pasta dishes to sandwiches and spreads, roasted tomatoes add a burst of richness to numerous recipes. And, it’s easy to customize the added seasoning, to fit your tastes and/or how you plan to use them.
• Effortless elegance. With minimal effort, you can transform ordinary tomatoes into a gourmet delight. No special tools or expertise needed!

Here’s an overview of the ingredients you’ll need to create these heavenly tomatoes (details including quantities are in the recipe card below):

• Fresh tomatoes (I recommend using plum, also called Roma)
• Fresh rosemary
• Fresh thyme leaves
• Kosher salt
• Extra virgin olive oil

1. Prep oven and pan.
   Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Prep tomatoes.
   Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
3. Season tomatoes.
   Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
4. Roast; cool.
   Roast for 45 minutes. The tomatoes should be soft but still hold their shape. Set aside to cool.

Do you roast tomatoes face up or down?

It depends on how you plan on using the tomatoes. To maximize their juiciness, roast them face up. For example, I prefer a juicier tomato when arranging on a salad. For a drier roasted tomato, roast them face down.

What temperature is best for roasting tomatoes?

You want to roast tomatoes at a high temperature to ensure they caramelize. I have the best luck at 400 degrees.

How long to roast tomatoes

The amount of time needed to roast tomatoes depends on the tomato size, variety and ripeness. Roasting firm plum tomatoes that are halved with the seeds removed takes around 40 to 45 minutes.

Roasted tomatoes add a burst of richness to numerous recipes. Arrange them on a plate of mixed greens, baby arugula, or spinach. Add to your favorite tomato-based pasta sauce. Or, put on a hamburger or inside a sandwich.

Recipes with roasted tomatoes

These tomatoes are a key ingredient in my Roasted Tomato and Arugula Salad – and make a simple salad look sophisticated and beautiful. Here are a few other recipes where you can use these roasted tomatoes:

• Southern Tomato Pie – roast the tomatoes in the same oven with the garlic
• Grilled Steak, Roasted Potato, and Tomato Salad
• Chicken with Kalamata Olives and Tomatoes
• Grilled Tuna Steak with Puttanesca Sauce

Store roasted tomatoes in an airtight container in the refrigerator.

How long are roasted tomatoes good for?

Stored in an airtight container in the refrigerator, roasted tomatoes will last up to 4 days.

Here’s why I’ve fallen in love with this recipe and I think you will, too:

• Harmonious flavors. Peppery baby arugula and mild mozzarella are the perfect complement to the sweet, cinnamon-accented peaches.
• Contrasting textures. Crunchy toasted almonds provide a nice contrast with the creamy, soft fresh mozzarella and tender grilled peaches.
• Seasonal ingredients. Using fresh, in-season peaches guarantees the best flavor and juiciness.
• Subtle smokiness. Grilling the peaches brings out their natural sweetness and imparts a slightly smoky flavor, elevating the taste of the salad to new heights.
• Visual appeal. The bright color of the grilled peaches contrasted against vibrant green arugula and white mozzarella create an eye-catching and appetizing presentation.
• Refreshing and light. Hot days call for less heavy or filling foods, and this salad fits the bill perfectly.
• Nutritional value. The combination of fresh fruits, greens, dairy, and nuts, provides a balanced mix of nutrients, including vitamins, minerals, fiber, and healthy fats.
• Quick and easy. This salad takes only 20 minutes to prepare and requires no special tools (other than a grill or grill pan) or expertise.
• Versatile. The salad can be adapted to your tastes by adding or substituting other ingredients.

To create this delicious grilled peach salad, you will need the following ingredients (details and quantities are provided in the recipe card below):

Grilled Peaches

• Granulated sugar (can also use light brown)
• Ground cinnamon
• Allspice
• Mace
• Fresh lemon juice
• Vanilla extract
• Freestone yellow peaches

Balsamic Vinaigrette

• Lime-flavored olive oil (can substitute lemon olive oil, or a combo of extra virgin olive oil and add a bit of lime zest)
• Peach balsamic vinegar (can substitute white balsamic vinegar)

Remaining Salad Ingredients

• Baby arugula
• Fresh mozzarella cheese (the kind that’s a ball, in water)
• Toasted slivered almonds
• Kosher salt
• Fresh ground pepper

Grilled Peaches:

1. Preheat a grill or grill pan to medium-high heat.
2. In a small mixing bowl, stir together sugar, cinnamon, allspice and mace. Stir in lemon juice and vanilla until well combined. Set aside.
3. Cut peaches in half and remove the pits. Brush both sides of each half with 2 tablespoons of the lime olive oil.
4. Once grill is preheated, using tongs and a folded paper towel oil the grill grates.
5. Place peaches on grill, cut sides down, and cook until marked with grill lines and beginning to soften, around 2 to 4 minutes (timing depends on ripeness of peaches and how hot your grill is). Turn peaches over and continue cooking for an additional 1 to 3 minutes, or until just beginning to soften.
6. Remove to a cookie sheet, cut side up, and brush with sugar-lemon mixture. Set aside.

Light Balsamic Vinaigrette and Salad Assembly:

1. In a large mixing bowl, whisk together the remaining 2 tablespoons of the lime olive oil and the peach balsamic vinegar. Add arugula and toss well (I like to use my hands).
2. Spread arugula on a serving platter or 8 individual salad plates.
3. Arrange the peaches (cut side up) over the top. Arrange slices of the mozzarella cheese and toasted almonds around the peaches. Season to taste with kosher salt and fresh ground pepper.
4. Serve immediately.

While this light, tangy balsamic vinaigrette is my favorite for this salad, a honey-lime dressing would also work well. In terms of the toppings, a few options:

• For more added texture, add crumbled bacon or fried prosciutto.
• Switch out the mozzarella for feta, goat, or blue cheese.
• For a milder flavor, use baby spinach instead of arugula.
• And, in place of the almonds, use toasted pine nuts or pecans.

Get creative and personalize it to your tastes!

To create a well-rounded summer menu, pair the grilled peach salad with complementary dishes that also highlight the flavors of the season. Here are some options for creating a summer menu:

Main dish:

• Grilled Lemon Chicken
• Grilled Chicken with Lemon Rosemary Marinade
• Grilled Ribeye Steak
• Asian Marinated Pork Tenderloin

Second side dish:

• Asparagus Wrapped in Prosciutto
• Sautéed Asparagus
• Grilled Potato Packets
• Potato Salad
• Wild Rice Salad

Dessert:

• Strawberry Cream Pie
• Aunt Dee-Dee’s Cheesecake

Alternatively, start the meal with Gazpacho Chilled Soup and omit the second side dish, for a lighter meal.

Here’s what sets Dorothy’s version of potato salad apart from other recipes:

• Well-balanced flavors. Dorothy Hartwell’s Homemade Potato Salad strikes the perfect balance between tangy, eggy, and creamy flavors, with no single ingredient dominating the dish.
• Fresh ingredients adding a variety of textures. Fresh cucumbers, radishes, and green onions add layers of crunchy texture and tastes, elevating the overall dish.
• Layering in flavors. Tossing the cooked potatoes with an oil and vinegar mixture and letting them sit at least 4 hours (or overnight) adds depth to the potato flavor. And, adding tangy yellow mustard to the mayo sauce infuses a subtle tangy bite to the salad’s overall taste.
• Versatility. This Homemade Potato Salad is incredibly flexible and can be modified to your tastes.
• Tried and true. This recipe has been made by numerous people for over 30 years – and is always a crowd pleaser!

This potato salad recipe comes from Dorothy Hartwell, my childhood best friend Katey’s mother. Growing up, one of my favorite treats at the Hartwell house was Mrs. Hartwell’s Potato Salad. Over the years, she grew famous for it, and an annual summer dinner featuring her potato salad quickly became a tradition.

Mrs. Hartwell (I never called her Dorothy, even after becoming an adult) was a lovely woman who will always have a very special place in my heart. Unfortunately she passed away in 2013 and the next summer when Katey came to visit, it was on me to make the potato salad. Katey had loaned me her mom’s recipe books so I have the original recipe in Mrs. Hartwell’s handwriting. I made a copy for myself and will cherish it always.

Like many of my own mom’s recipes, Mrs. Hartwell didn’t include the ingredient quantites or the directions (except to let the cooked potatoes sit overnight); these are my additions to the recipe.

Here’s what you’ll need to make this delectable salad (details including quantities are in the recipe card below):

• Large eggs (optional)
• Idaho (russet) potatoes
• Salt
• Ground black pepper
• Olive oil
• White wine vinegar
• Green onions
• Cucumber
• Radishes
• Mayonnaise
• Yellow mustard

And, the good news is that all of these ingredients are available at local grocery stores.

I like to line a large serving bowl with lettuce leaves and fill with the salad. It’s the perfect accompaniment to many main dishes; here are a few ideas:

• BBQ Beef Sandwiches
• Slow Cooker Pulled Pork Sandwiches
• Braised Baby Back Ribs with Zesty BBQ Sauce
• Sundried Tomato Turkey Burgers
• Air Fryer Fried Chicken Breast
• Spicy Chicken Wings Recipe
• Sous Vide Grilled Chicken with Rosemary Dijon Marinade
• Grilled Ribeye Steak Recipe
• Spicy Dry Rub for Pork Tenderloin
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Can you freeze potato salad?

I don’t recommend freezing this potato salad because it contains mayonnaise, which will separate and alter the texture. And, the potatoes can become soggy.