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Crab Salad Vinaigrette

Dressings should enhance already assertively flavored salads, not compensate for an uninspired toss. In this crab salad, the lemony vinaigrette cuts through the flavors of the crab and radishes.

2 tablespoons extra-virgin olive oil

Juice of 1 lemon

2 cloves garlic, finely minced

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon chopped fresh chives

2 red radishes, cut into fine matchsticks

16-ounce can lump or claw crabmeat

In a medium bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Mix in the chives and radishes. Add the crabmeat and gently toss with the vinaigrette.

Serve the salad over mixed greens or on a crusty roll.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Pronto Panzanella

For added flavor, get an herbed bread, such as rosemary or an olive loaf. But skip sliced sandwich loaves. You want something rustic and hearty for this satisfying bread and tomato salad.

6 thick slices sourdough or other rustic bread, cut into 1-inch chunks

6 tablespoons extra-virgin olive oil, divided

6 medium tomatoes, quartered, seeded, and chopped

1 medium cucumber, peeled, seeded, and chopped

1 small red onion, finely chopped

1 teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed fresh cilantro, tough stems removed, roughly chopped

2 tablespoons balsamic vinegar

Heat the oven to 400°F.

Place the bread in a large bowl and drizzle it with 3 tablespoons of the olive oil. Toss to coat well, then transfer the bread to a baking sheet. Toast for 10 to 12 minutes, or until lightly browned. Alternatively, the bread could be skewered and grilled briefly to toast.

Return the bread to the bowl. Add the tomatoes, cucumber, and red onion. Toss well.

Sprinkle the salad with salt, pepper, and cilantro, then toss again. Drizzle with the vinegar and remaining oil, toss, then serve.

HOW LONG? 20 MINUTES

HOW MUCH? 6 SERVINGS

Pesto-Drenched Tomato Wedges

This recipe makes what may seem like an excessive amount of pesto, but the idea is to really slosh it over the tomatoes. You want this salad seriously dressed.

To save time, the pesto can be prepped ahead. But be sure to let it come to room temperature (or nuke it in 10-second bursts until it is about room temperature) before serving it.

2 to 3 large beefsteak or other slicing tomatoes

⅓ cup extra-virgin olive oil

1 cup lightly packed fresh basil leaves

4 cloves garlic

2 tablespoons balsamic vinegar

½ cup grated Parmesan cheese, plus extra block Parmesan for shaving

Pinch red pepper flakes

1 teaspoon kosher salt

¼ teaspoon ground black pepper

Cut each tomato into 8 wedges, then arrange the wedges on a platter. Set aside.

In a food processor, combine the oil, basil, garlic, vinegar, Parmesan, red pepper flakes, salt, and pepper. Pulse until mostly smooth. To serve, drizzle the pesto liberally over the tomato wedges. Shave additional Parmesan over the tomatoes.

HOW LONG? 10 MINUTES

HOW MUCH? 4 SERVINGS

BASHING YOUR BASIL

In the rare event that I have extra time (so, about once a year), I like to use a mortar and pestle to make pesto. In addition to being a good upper body workout and a fun way for my son to help (kids love to smash things), pesto made this way has a chunkier texture and fresher taste.

If you’re in the market for a mortar and pestle, look for one that has two qualities—size and weight. A small mortar (the bowl) is frustrating because the ingredients constantly shoot out at you. Lightweight models don’t stay put on the counter.

I use a large cast-iron mortar and pestle made by Typhoon. You wouldn’t want to lug it very far, but it makes fast work of whatever I put in it.

Spinach, Bacon, and Corn Salad

Bacon and its best friend, prosciutto, should be your top go-to meats when you need tons of flavor with little effort. Crisp some of either in a skillet, then add it to salad (potato, pasta, or fresh), soup (just before serving), or mashed vegetables