Caprese Salad

Are you facing a bounty of zucchini and eggplant? While you might already have plans for this year's harvest, consider adding this recipe for Pan-grilled Eggplant and Zucchini Salad to your plans as well. This recipe will be a delightful addition to your summertime recipes while also making full use of what you have grown or purchased from your farmer's market. Serve at room temperature to allow the flavors to merge. Good with grilled, broiled, or roast meats. Leftovers can be used to add "bite" to cold chicken, meat, or cheese sandwiches.

Potato salad is one of those recipes that can be tricky to get just right. If you under-cook the potatoes, you'll have an unappealing crunchy texture. But if you overcook the potatoes, then you might be left with a consistency that is close to mashed potatoes. However, this recipe for Oil and Vinegar Potato Salad will help you get it right for your next potluck, cookout, or picnic! This easy-to-make potato salad with oil and vinegar dressing includes onions and parsley for a taste that everyone is sure to scoop up.

With the addition of salty ham and fragrant caraway seeds, this hearty salad is full of flavor.