Summer side dishes

 

Mixed Greens with Peaches, Blackberries, and Feta Cheese Balls SERVES 6

4 oz. cream cheese 4 oz. feta cheese 1/2 cup finely chopped, toasted sliced almonds 2 tbsp. Champagne vinegar 1/4 cup extra-virgin olive oil 1 tbsp. lemon juice 1/2 tsp. each kosher salt and pepper 1/2 tsp. pepper 2- 1/2 qts. lightly packed mixed baby greens (5 to 6 oz.) 3/4 cup peeled and thinly sliced yellow peaches 3/4 cup blackberries 1. Combine cream cheese and feta in a food processor until smooth. Pour almonds into a shallow bowl. Using a 1-in. ice cream scoop or a teaspoon, scoop out balls of cheese mixture and gently roll in almonds to coat. Set cheese balls on a plate and chill until firm, about 1 hour.

2. Whisk vinegar, oil, lemon juice, salt, and pepper in a large bowl to combine. Add greens, peaches, and blackberries and toss gently to coat. Arrange salad on plates and scatter cheese balls on top. Cucumber Potato Salad SERVES 8

1-1/2 lbs. small red thin-skinned potatoes 1/2 cup plain low-fat Greek yogurt 1/2 cup olive oil mayonnaise or regular mayonnaise 1/2 cup roughly chopped fresh dill 2 tbsp. red wine vinegar 1 tsp. kosher salt 1/2 tsp. pepper 1-1/2 cups slivered red onion, rinsed and patted dry 1 English cucumber, very thinly sliced

1. Set potatoes in a steamer and cook, over high heat until tender when pierced, 15 to 20 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry. 2. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine. 3. Quarter cooled potatoes and put in a large bowl. Add onion, cucumber, and half of dressing; gently stir until vegetables are evenly coated. Add more dressing if you like, or save it to use as a dip.