Warm days bring a certain craving for what is fresh, crisp, and sprightly in flavor. Starting with a base of fresh greens, there are endless variations to the summer salad that can stand out in any meal, as a side dish or the main course.

One of my family’s favorite salads takes advantage of the diversity of nutrient-rich vegetables that thrive in Sequim’s soils and climate:

Start by chopping up a head of lettuce, and grate a carrot and a beet on top. Then chop a generous quantity of fresh herbs, like Italian parsley and dill, to toss in with the veggies.

Sprinkle some pumpkin seeds and sunflower seeds on top. The dressing is a blend of olive oil, cider vinegar, stoneground mustard, tahini, honey and crushed garlic.

If you are dazzled by the tomatoes that are available at the market right now, try tossing them with some thinly sliced fennel bulb, fresh basil and cucumbers, drizzled with olive oil and red wine vinegar, salt and pepper to taste.

Summer cabbage tends to have a sweeter flavor and more moisture than the storage cabbage that is available through the winter and early spring seasons. This new crop of cabbage is available at the market now and can be finely shredded into a tasty coleslaw to serve with your summer barbecue.

Enjoy our summer live music series with Victor Reventlow performing this week from 11 a.m.-2 p.m.

A special thanks to Bell & Davis Law, Brokers Group Real Estate, First Federal Savings & Loan, for supporting the Sequim Farmers Market.