In addition to hamburgers, hot dogs, grilled chicken and clams, cookouts mean a large variety of side dish salads.

What is a salad? Our English word comes from the Latin sal or saltare (to salt, a verb). In ancient Greece and Rome, a salad was a mix of raw vegetables dressed with oil, vinegar, salt and herbs.

Later, the Latin term gave rise to the French salade and the Portuguese salada and Spanish ensalada. French chefs developed many types of salads and expanded the dish to use not only raw ingredients but cooked vegetables and grains. The English borrowed the word as well as the dish from the French.

Today, the term salad has expanded to include any cold dish with chopped-up ingredients. In addition to salads of fresh greens, we now have salads where the main ingredient is another vegetable, like beans, carrots, broccoli, tomatoes, cucumbers, corn, leeks, or beets. Cole slaw is the most popular cabbage salad. There are protein salads — egg salad, chicken salad, tuna salad, ham salad. There are carbohydrate salads where the main ingredient is macaroni, pasta, or potatoes. Grain salads use rice, barley, wheat, millet or quinoa as the main ingredient. There are sweet fruit salads made of a mixture of fruit and Jell-O salads.

Southwest Grain and Veggie Salad (Provided photo — Yvona Fast)

The dressings vary as well. Various vinaigrettes are often used to dress salads, but creamy dressings like ranch or mayonnaise-based dressings are also popular. For example, potato salad is usually made with a mayonnaise dressing; some may add mustard or sour cream. But German potato salad is dressed with vinegar and sugar.

It only takes a little imagination to create interesting salads with ingredients you have at home or vegetables from the farmers’ market.

What is your favorite summer salad you bring to cookouts?

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Tabbouleh

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This Middle-Eastern wheat salad is seasoned with lots of parsley, mint and garlic. It is loaded with fiber, vitamins and other nutrients. Fresh summer tomatoes add flavor and color. It is a vibrant, filling side dish that pairs well with any meat main course. In Lebanon, the first Saturday in July is known as Tabbouleh Day.

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Ingredients:

1 cup bulgur (No. 1 bulgur works best — there are 4 types)

1 or 2 cloves garlic, peeled and minced

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

3/4 cup vegetable or chicken broth

2 lemons or limes (about 5 tablespoons fresh lemon juice)

3 bunches (about 3 cups) fresh parsley — discard thick stems

1 bunch (about 3/4 to 1 cup) fresh mint, (discard thick stems)

5 scallions (also called green onions or spring onions) — about 1 cup chopped

1 or 2 small cucumbers (about 1 cup, diced)

1 pint cherry tomatoes (red, yellow or a combination)

1/2 cup extra virgin olive oil

2 oz. crumbled feta cheese, optional

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Directions:

Place bulgur, minced garlic, salt and pepper in large heat-proof bowl. Stir.

Bring broth to a boil, pour into bulgur, and toss to combine. Add about half the fresh lemon juice and some zest, if using and stir again. Allow to sit, covered if possible, about 45 minutes until liquid is absorbed and the bulgur is tender.

In the meantime, prepare the veggies in another bowl. Chop the parsley and mint fine, discarding any tough stems. Remove roots and any wilted leaves from scallions, and chop fine. Dice the cucumbers (peel and remove seeds if needed, depending on type of cucumber). Quarter the tomatoes.

When bulgur is tender, combine with the vegetables. Add remaining lemon juice, and toss. Taste and adjust seasonings, if needed.

Just before serving, pour in the olive oil and toss again. Garnish with feta cheese, if desired.

Makes about 6 1-cup servings.

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Southwest Grain and Veggie Salad

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This salad uses brown rice and quinoa as well as beans, corn, and fresh greens. It is rich in protein, fiber, and many nutrients.

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Ingredients:

Herbed Vinaigrette Dressing:

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 teaspoon salt

1/4 teaspoon sugar

2 teaspoons crushed garlic

2 teaspoons minced onion

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Salad:

1 cup brown rice

1/2 cup quinoa

1 1/2 cups whole kernel corn (1 can)

1 1/2 cups black beans (1 can)

1 small red onion

1 cup sliced celery

1 small bunch (about 2 cups) arugula, washed and chopped fine

1 red or yellow bell pepper (or some of each)

Hot peppers like jalapenos, optional, if you like it more spicy

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Directions:

In a jar with tight-fitting lid, combine dressing ingredients.

Cook brown rice according to package directions. Set aside to cool.

Cook quinoa according to package directions. Set aside to cool.

Place quinoa and brown rice in salad bowl. Pour in the dressing, and stir to combine.

Add remaining ingredients, and stir to combine. Taste and adjust seasonings as needed.

Serves 4 to 6.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.

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