Platter Salad

This is one of the easiest “wow” presentations, and best ways to show off your beautiful, fresh produce. Simply toss everything you wish onto a platter and drizzle with your favorite vinaigrette.

The key is lots of color and lots of variety in chunky shapes, texture and taste.

Some of my favorites are:

• Cooked whole baby fingerlings (or small wedges of other potatoes)

• Cooked beet wedges

• Raw, whole baby carrots, or carrot sticks

• Green/spring onions

• Radishes

• Green, yellow, purple beans

• Cherry tomatoes

• Chunks of cucumber

• Rounds or half moons of summer squash/zucchini

• Large-diced peppers (or strips)

• Torn pieces of kale or chard

• Broccoli and cauliflower florets

• Snap or snow peas

• Basil and other herbs

Add fruit and/or cheese, or take the salad in an ethnic direction; add whole, pitted olives, scatter with feta, dress with a lemon-herb vinaigrette, and you've got a Greek salad.

Recipe created or adapted by Liz Talley, Urban Graze

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