Summer is a time for family, outdoor activities, and delicious food. As families across various regions plan their summer adventures, many are eager to embrace the tastes of the season, particularly through fresh, vibrant meals. A standout recipe that embodies this spirit is the Grilled Cobb Salad with Basil Vinaigrette, which features a medley of grilled ingredients that evoke the warmth and flavors of summer.
The salad, crafted by food columnist Andrea McCoy, combines grilled chicken thighs, bacon, corn on the cob, red onion, and stone fruit, all served atop a bed of fresh greens. This dish not only bursts with flavor but also highlights seasonal produce, making it an ideal choice for summer gatherings.
Ingredients that Celebrate the Season
McCoy emphasizes the versatility of the recipe, encouraging cooks to customize it according to their preferences. The inclusion of ingredients such as nectarines, peaches, or plums allows for a variety of unique flavor combinations. Additionally, fresh tomatoes and different types of cheese can be easily substituted, enabling each cook to tailor the dish to their taste.
To prepare this salad, begin by gathering the following ingredients:
– 2 6-ounce containers of romaine and baby spinach lettuces
– 4-6 boneless chicken thighs
– 2 ears of corn on the cob
– 1 red onion, sliced into rings
– 2-3 stone fruits, sliced in half and pitted
– 1 cup sliced strawberries
– 1/2 cup blueberries
– 1 cup crumbled feta cheese
– 4 slices of center-cut bacon
– Olive oil
– Salt and pepper
The preparation process is straightforward, making it accessible for home cooks of all skill levels. Start by preheating the grill to medium heat. While the grill warms up, trim any excess skin and fat from the chicken thighs, brushing them with olive oil and seasoning with salt and pepper.
Grilling to Perfection
Once the grill is heated, the real fun begins. The bacon can be cooked on a piece of tin foil to avoid direct heat, while the chicken takes approximately five minutes on one side and three on the other to become perfectly grilled. The corn, onion, and stone fruit require about 4-6 minutes on the grill, with careful attention to ensure even cooking and attractive grill marks.
After grilling, assemble the salad by slicing the chicken into strips and dicing the bacon. On a large plate, layer the grilled chicken, corn, onion, stone fruit, strawberries, blueberries, feta cheese, and bacon over the fresh greens. A drizzle of the basil vinaigrette ties the dish together, enhancing its fresh flavors.
This recipe serves six and is perfect for a summer dinner, adding a touch of culinary excitement to any gathering.
The accompanying basil vinaigrette is equally simple to make, requiring just a few ingredients, including fresh basil leaves, garlic, red wine vinegar, white onion, kosher salt, black pepper, red pepper flakes, lemon juice, and olive oil. Blending these ingredients creates a flavorful dressing that can be stored in a refrigerator for up to two days.
As families prepare for summer activities, from picking blueberries at Sloop Orchards in Naches to swimming in the Yakima River, this Grilled Cobb Salad can serve as a delightful centerpiece for any meal. With its vibrant ingredients and ease of preparation, it reflects the essence of the season—fresh, flavorful, and best enjoyed with loved ones.
McCoy’s culinary insights remind us that summer is not just about activities; it is also about the food we share and the memories we create around the table. Whether enjoying a meal at home or packing a picnic for a day of adventure, this salad promises to be a crowd-pleaser throughout the season.
