4 Local Summer Salads to Savor

Salads are typically a summer staple. Light but filling, they are a perfect option not only when the temps soar, but really, anytime. Here, four must-try salads perfect for the season.

THE ITALIAN DAUGHTER’S BEET SALAD

The Italian Daughter truly never misses a “beet” when it comes to salads. A vibrant assortment of reds, yellows, and greens, this simple yet satisfying dish is filled with red and Chioggia beets, goat cheese fritter, toasted walnuts on a bed of arugula, and then topped with a mustard vinaigrette. Created by Melissa Maggiore, the Italian Daughter concept offers an elevated made-from-scratch Italian menu that includes handcrafted pastas, fresh seafood, and wood-fired pizzas that are inspired by her own family’s dinner table.

Beet Salad at The Italian Daughter. Courtesy The Italian Daughter

THOMPSON 105’S CITRUS SALAD

Thompson 105 has a salad that pays tribute to the flavors of the season. Arugula, topped with shaved fennel, watercress, olives, and local citrus (including oranges and grapefruit) are all tossed in a homemade prickly pear chili vinaigrette and topped with toasted hazelnuts for the perfect crunch. Pair the salad with a refreshing signature cocktail and stunning patio views of the McDowell Mountains.

Citrus Salad at Thompson 105. Courtesy Thompson 105

Z’TEJAS’ CRAB CAKE SALAD

Z’Tejas combines zesty Southwest and bright coastal flavors in its seasonal Crab Cake Salad. Three gourmet crab cakes are paired with roasted corn relish, there’s Southwest ranch dressing, and then it’s topped with Tajin tortilla strips.

Crab Salad at Z’Tejas. Courtesy Z’Tejas

POMO PIZZERIA’S PANZANELLA INSALATE

POMO Pizzeria’s new menu includes the Panzanella Insalate. The summer salad is made with grape tomatoes, mozzarella, peaches, red onions, cucumbers, spring mix, and croutons. Add red bird free-range chicken, Faroe Islands Atlantic salmon, or wild-caught Mexican gulf jumbo shrimp for some added protein.

Panzanella Insalate at POMO Pizzeria. Courtesy POMO Pizzeria