Summer Platter Salad Recipe

Name: Summer Platter Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, minced (about 1/4 cup); ½ teaspoon coarse salt; ¼ cup sherry wine vinegar; 1 cup extra virgin olive oil; fresh ground pepper, to taste; 6 small tomatoes; 4 crookneck yellow squash, halved lengthwise; 2 bunches baby beets (about 1/2 lb. in total); 12 lb sugar snap pea; 6 new potatoes, cut crosswise into 1/2-inch slices; 1 cup black-eyed peas, drained and rinsed; 1 English cucumber, thinly sliced on the diagonal (about 4 cups); 1 red onion, halved and thinly sliced (about 1 cup); 2 bunches red and yellow cherry tomatoes; coarse salt; reshly ground black pepper; 1 bunch fresh basil (to garnish)

Servings: persons

1 shallot, minced (about 1/4 cup)
½ teaspoon coarse salt
¼ cup sherry wine vinegar
1 cup extra virgin olive oil
fresh ground pepper, to taste
6 small tomatoes
4 crookneck yellow squash, halved lengthwise
2 bunches baby beets (about 1/2 lb. in total)
12 lb sugar snap pea
6 new potatoes, cut crosswise into 1/2-inch slices
1 cup black-eyed peas, drained and rinsed
1 English cucumber, thinly sliced on the diagonal (about 4 cups)
1 red onion, halved and thinly sliced (about 1 cup)
2 bunches red and yellow cherry tomatoes
coarse salt
reshly ground black pepper
1 bunch fresh basil (to garnish)

1
MAKE THE VINAIGRETTE: Combine shallot, salt and vinegr in a small bowl; let macerate 15 minutes.
2
Add oil in a slow, steady stream, whisking until emulsified.
3
Seson with salt and pepper.
4
MAKE THE SALAD: Toss small tomatoes and squashes with 3 tablespoons vinaigrette.
5
Prepare an ice-water bath.
6
Bring a pot of water to a boil.
7
Add beets and cook until tender, about 20 minutes.
8
Transfer to ice-water bath to stop the cooking.
9
When cool enough to handle, peel, leaving the stems intact.
10
Meanwhile, prepare another ice-water bath.
11
Bring a second pot to a boil.
12
Add snap peas, and cook until bright green and just tender, about 4 minutes.
13
Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering).
14
Drain snap peas, and pat dry.
15
Add potatoes to simmering water, and cook until just tender, about 10 minutes.
16
Add potatoes to bowl with tomato mixture.
17
Preheat grill to medium.
18
Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10-15 minutes.
19
Toss remaining vegetables with 1/2 cup vinaigrette (reserving any remaining vinaigrette for another use).
20
Arrange all vegetables on a platter.
21
Season with salt and pepper.
22
Garnish with basil.

6008

kcal

Calories

Fat

1404

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 shallot, minced (about 1/4 cup), ½ teaspoon coarse salt, ¼ cup sherry wine vinegar, 1 cup extra virgin olive oil, and more.

Yes, Summer Platter Salad falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Platter Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions