A Sunday Sketch a day early in case you’re cooking this weekend!

With summertime here coming to a close, I’ve been taking stock of the best new recipes for summer salads that I tried.  Below are the standout favorites.

If you enjoy eggplant and Mediterranean flavors, you’re going to love this salad from Melissa Clark.  A bit of prep time, but while the eggplant is roasting, you can chop the other ingredients.  The mint in this salad (rather than basil) is perfect, and it all holds up remarkably well in the fridge for a day despite the inclusion of fresh tomatoes.  (I’ve also got my eye on this Melissa Clark recipe for when the weather turns cold.)

Side note: If you’re trying to figure out what to do with a bounty of eggplant, I’ve mentioned this recipe before.  Doesn’t look like much, but amaaaazing.  Don’t overlook the fresh thyme.  And be sure to have some crusty bread for dipping.  I wait all year to make this one.

The ingredient combination of fruit and tomatoes and onions in this recipe might look a bit strange.  On first read, it reminded me of a dish I had in Italy at this outstanding little place in Montepulciano.  Try this one before summer fades completely.  The flavor combinations are unique and really delicious.  And let’s all put Roman’s on our must-get-to list, yes?

These Ina Garten recipes for fiesta salad and salmon tacos were very, very good.  I subbed the fiesta salad for guac, as she suggested, and have also tried it with avocado.  Both are good.  The cabbage slaw is perfect.  One note: I didn’t blanch the corn as I prefer sweet summer corn raw.

And this recipe for Taverna Salad, a marriage of Greek Salad and Fatoush, is going to be a keeper all year long.  The vinaigrette is spot on, and I found myself making more just so I could use it on other salads.  I didn’t do the haloumi cheese, and instead just crumbled an ample amount of feta over the top.  And, depending on whether I’m using it as a base for some roasted salmon, I sometimes omit the chickpeas.  This recipe comes from the author of my thus-far favorite brownie recipe, and I’m thinking it might be time to get her cookbook.

Speaking of desserts, I was in a rush to make something yummy before hosting company for dinner during the week recently and remembered macerated strawberries from years ago.  Then I saw the ripe peaches sitting on the counter, did a quick search, and found this recipe.  Super fast, easy, and tastes like you fussed.  For summertime, I omitted the nutmeg but kept the ginger and cinnamon.  I also reduced the sugar a bit, and rather than using cake as a base, served the syrupy peaches over good vanilla ice cream.  Didn’t have any grand marnier so I subbed bourbon.  My hunch is you could also use rum.  The mint really works to enhance the flavors.  Since I was in a rush, these didn’t macerate overnight but only for a few hours.  Still, you can’t imagine how tasty!

Happy last, long weekend of summer, whether you’re playing at home or traveling somewhere!