By Rachel Thralls

It is officially summertime here in Sonoma County and our days are filled with sunshine and long days of sipping wine. Time to enjoy outdoor get-togethers with family and friends while firing up the grill. I love using fresh, local summer produce to create tasty, flavorful salads that are delicious sides for any summer meal. And the best part? All of these salads have a grilled component making it true to summer fare. One of the best universal wines that pairs well with summer salads is Rosé wine. Rosé wines are generally versatile and can work well with a variety of salad types. They are light and refreshing with nice acidity making them a superb pairing with salads.

Here are some of my favorite Sonoma County Rosé wines to pair with these 3 grilled summer salads:

2022 Inman Family Wines Endless Crush® Rosé – OGV Estate
2022 Sangiacomo Vin Gris of Pinot Noir Rosé
2022 Trombetta Rosé of Pinot Noir

 

Grilled Zucchini, Corn & Orzo Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
1 cup orzo pasta, dry
4 ears corn on the cob, husk removed
Sea Salt & Black Pepper, to taste
1/4 cup extra virgin olive oil, divided
2 zucchini, sliced
2 yellow squash, sliced
2 tablespoons white wine vinegar
¾ cup feta cheese, crumbled
½ cup toasted pine nuts
½ cup fresh basil leaves, chopped

Directions:
1. Cook the orzo according to the package directions. Drain and add to a large bowl.
2. Meanwhile, heat outdoor grill and wrap corn on the cob in individual tin foil wraps. Grill the corn over medium-high heat for about 15- 20 minutes, rolling cobs around or until lightly charred on all sides. Once it is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper and transfer to the bowl with the orzo.
3. In a skillet over medium heat (or grill basket), add the zucchini, yellow squash and drizzle of olive oil, cooking for about 10 to 15 minutes, until browned and just cooked through. Remove and season with salt and pepper. Transfer to the bowl with the orzo.
4. In a small jar, combine the rest of the olive oil with the vinegar and season with salt and pepper. Shake to combine.
5. Pour the dressing over the orzo salad and top with feta cheese, pine nuts and basil. Divide onto plates and enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is about 1 1/2 cups.
Make it Vegan: Use dairy-free cheese or omit.
Gluten-Free: Use gluten-free pasta or quinoa instead.

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Grilled Watermelon & Honeydew Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
1/2 medium honeydew melon, peeled, seeds removed, cut into wedges
1/4 medium seedless watermelon, cut into wedges
1 ½ tablespoons extra virgin olive oil
¼ teaspoon Pink Himalayan salt
1 ½ teaspoons balsamic vinegar
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted

Directions:
1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.
2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.
3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.
4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese

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Grilled Corn, Nectarine & Quinoa Salad
Serves 4
Recipe by Rachel Thralls

Ingredients:
½ cup quinoa, uncooked
1 cup water
4 ears corn on the cob
2 nectarines, pitted and cubed
½ cup red onion, finely sliced
½ cucumber, diced
4 ounces mini-mozzarella balls, cut in half
2 cups baby arugula
½ cup cilantro, chopped
½ cup mint leaves, chopped
½ lemon, juiced
2 tablespoons extra virgin olive oil
Sea Salt & Black Pepper, to taste

Directions:
1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
2. Meanwhile, heat outdoor grill and wrap corn on the cob in individual tin foil wraps. Grill the corn over medium-high heat for about 15- 20 minutes, rolling cobs around or until lightly charred on all sides. Once it is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper.
3. Combine mozzarella balls, baby arugula, grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
4. Prepare dressing by combining lemon juice, olive oil, sea salt and pepper.
5. Drizzle salad with desired amount of dressing and serve. Enjoy!

Recipe Notes:
No Nectarines: Used sliced peaches or plums instead.
Short on Time: Replace one ear of corn with about one cup of frozen or canned corn.