Salad Season
May 15 – August 31Salad Season runs from late spring into the heat of summer, when produce is at its crunchiest and most flavorful. Tender lettuces, tomatoes, cucumbers, herbs, and stone fruit shine, paired with quick vinaigrettes and light, salty accents like feta, olives, or toasted nuts. Lean into no-cook meals: wash and spin greens very dry, season with salt first, then dress just before serving. Balance your vinaigrette—three parts oil to one part acid is a reliable start—and add texture with croutons or grains. Keep plates chilled, use peak-ripe produce, and swap ingredients freely based on what’s fresh.
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