Perfect hot weather meals or sides

Published 9:46 am Sunday, June 9, 2019

Especially in hot weather, salads offer endless variation for a cool meal or side dish.

Greek-Style Watermelon Salad

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3 cups cubed watermelon

2 large ripe tomatoes

1 medium cucumber

1 small red onion

⅓ cup pitted kalamata olives

⅓ cup crumbled feta

Some chopped parsley and mint

Olive oil and red-wine vinegar

Salt and pepper

What to do:

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.


Corn Salad


2 cups fresh NC corn (white, yellow or a combination)

¾ cup cucumber, peeled, seeded and diced

½ cup diced red onion

3 Roma tomatoes, chopped

6 scallions, chopped into ¼ inch segments

3 tablespoons Greek yogurt

Salt and Pepper

¼ cup red wine vinegar

½ cup Olive Oil

3 Tablespoons fresh cilantro, chopped (or lemon basil or dill)

What to do:

Combine the corn, cucumbers, onions, tomatoes, and scallions in a bowl.

In a separate bowl, blend yogurt with salt, pepper, vinegar, oil and chopped cilantro.

Add yogurt mixture to corn and toss gently to coat.

Chill and serve.


German Cucumber Salad

Kelly Daye

Cooking for a Cause, Vol. 3

Hatteras Island Cancer Foundation


½ cup sour cream or plain yogurt

1 cucumber peeled

1 medium to large tomato

2 slices onion (slice like you would for onion rings)

2 to 4 teaspoons lemon juice

½ to ¾ teaspoon dill

Pinch of salt

What to do:

In a large bowl, whisk the sour cream or yogurt, lemon juice, dill and salt together. Slice the cucumber, tomato and onion, add to the sauce and toss. Refrigerate until ready to eat.


Crab Salad

Chris Ballance

Keeping the Faith, 2009

Hatteras United Methodist Church


8 ounces soft cream cheese

1/3 cup mayonnaise

1 teaspoon mustard with horseradish

1½ tablespoons diced onions

½ teaspoon seasoned salt

1 tablespoon parsley

2 cups crabmeat

What to do:

Mike first 5 ingredients together. Fold in parsley. Mix in crab. Serve hot or cold.



Grilled Shrimp Caprese

Chicken and Vegetable Kabobs