Though we eat salads all year long, there is nothing like the freshness of Summer vegetables. This salad recipe came from a strong craving for the flavors of a Greek-style salad, but I wanted even more crunch. The combination of tart radicchio, briney kalamata olives and capers, Italian parsley, and cool cucumbers makes for a BBQ-ready summer salad that tastes even better if you make it the day before. I served it with a simple lemon dressing, but it would taste delicious with a balsamic vinaigrette or even a Feta cheese dressing if you can handle the dairy.

MEDITERRANEAN SUMMER SALAD 

2 ORGANIC CUCUMBERS, PEELED

1 HEAD OF RADICCHIO

HANDFUL OF FRESH ITALIAN PARSLEY (NOT DRIED)

1/4 CUP PITTED KALAMATA OLIVES

1 TBSP NON PAREIL CAPERS

1. Wash all of the vegetables thoroughly before preparing the salad. On a clean cutting board, peel the cucumber and chop it lengthwise in half, then those in half again. Then, chop the long pieces into about 1/2 inch chunks and set them into the salad bowl. 
2. Cut the radicchio in half from top to bottom, then in half again so you are left with 4 watermelon-shaped wedges. Use the knife to remove the inner white core, which is too tough to eat. Then chop the wedges into small pieces and toss over the cucumber. 
3. Dice the parsley into small shreds, and follow by roughly chopping the kalamata olives into bite-sized chunks. Finish the salad with the capers and dress the whole bowl 10 minutes before serving.

SIMPLE LEMON DRESSING

1-2 LEMONS

1/8 CUP EXTRA VIRGIN OLIVE OIL

1 TSP HIMALAYAN PINK SALT OR SEA SALT

This dressing is a simple 2-to-1 recipe, and I like to make it in a jam jar so I can shake it well to emulsify everything. Juice 1 to 2 lemons (like to use a handheld juice press), and eyeball about double the amount of extra virgin olive oil. Then add salt to taste, about 1 tsp.  

I wish you all a happy Fourth of July! Have a wonderful time with friends and family, rest, and eat well. And, if you give this salad a try, be sure to tag me with #NMCfood!