The warm months of summer are synonymous with frequent gatherings. There’s picnic lunches, backyard barbecues, and spur-of-the-moment happy hours; and all of them should present as easy, breezy opportunities to entertain.
We’ve all been there — even MICHELIN chefs! It’s a sweltering day and guests are on their way and you need to whip up something quick and delicious. Below, five chefs share their favorite summer appetizers to kick off any summer party.
Watermelon & Feta Salad with Harissa
By Alon Shaya, Chef/owner, Safta
“It's the perfect salad for the hottest days of summer, when you barely want to move, let alone cook; the harissa adds a whole new dimension.”
4 pounds of watermelon
1/4 cup harissa
3 Tbsp EVOO
1 Tbsp white wine vinegar
1.25 cups walnut pieces, toasted and chopped
3 Tbsp lightly packed fresh parsley leaves
1.5 cups crumbled sheep’s milk feta
Method: Use a sharp knife to cut the watermelon into 1-to-2-inch slices, trim off the rind and scrape away any seeds before cutting it into chunks. Stick the chopped melon in a colander to drain while you prepare the rest. In a large salad bowl, combine the harissa with the olive oil and white wine vinegar. Finely chop 1/4 cup walnuts and add them. Stir to combine. Add the watermelon to the salad bowl. Roughly chop the remaining cup of walnuts and parsley, then scatter it with the feta all over the watermelon, using your hands to toss gently. Serve right away.
Tip: Store-bought harissa is a more concentrated paste, so use only 2-3 tablespoons, according to taste, and add an extra tablespoon of olive oil. Don’t let it sit too long because the watermelon juice will dilute the great flavors in the dressing.
Bacon-Wrapped Dates
By Dale Talde, Chef/owner, Goosefeather
“They’re easy to prepare but pack a punch. I love serving them as an appetizer when entertaining. It hits all the notes: sweet, salty, and spicy...the perfect bite and it gets your guests hungry for more.”
For the bacon-wrapped dates
12 medjool dates, pitted
4 oz fresh chorizo
12 pcs marcona almonds
12 pcs bacon
For the piquillo pepper sauce
8 oz jar roasted and peeled piquillo peppers
1 garlic clove
2 Tbsp sherry vinegar
2 Tbsp olive oil
2 Tbsp honey
Method: Prep the piquillo pepper sauce by adding all ingredients to a blender and puree until smooth. Add puree to a saucepan, bring to a boil and reserve. Next, preheat the oven to 350 F. Gently open dates and stuff each with one marcona almond and about a teaspoon of chorizo. Wrap each date with 1/2 piece of bacon (skewer with toothpick to hold in place, if necessary). Place dates onto a baking sheet and roast to render bacon, around 15 minutes. Finish by simmering the dates in the piquillo pepper sauce (or you can also serve sauce on the side, if desired).
Tip: Make sure you buy dates that are fresher and not dried out!
Savory Chickpeas
By Shamim Popal, executive chef, Lapis
“Called shornakhot in its native Afghanistan, this is a version of a summer potato salad but made with garbanzo beans and a few different spices to add a refreshing and tangy flavor.”
16 oz garbanzo
2 quarts vinegar
16 oz potatoes, boiled, peeled, and cut into one-inch cubes
1 cup cilantro
1 Tbsp jalapeño
1 Tbsp black pepper
1 Tbsp salt
Method: Blend together the vinegar, cilantro, jalapeño, black pepper, and salt and mix the blend into a bowl with the garbanzo beans and boiled potato. Serve chilled or at room temperature. This recipe makes 10-12 one cup servings.
Tip: It tastes great when it sets for two to three days so it’s convenient for prepping ahead of time.
White Gazpacho
By Michael Balboni, executive chef, Le Pavillon
“I have put some version of this on my menu every summer since I took my first executive chef job seven years ago at DB Bistro Moderne. There is no recipe in my career that more people have asked me for than this one.”
2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste
Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.
Tip: Make sure you chill well before serving, as it is best if it's ice cold.
Cucumber Salad with a Jalapeño Labneh Dressing
By Matt Conroy, chef, Lutéce
"This time of year it’s all about cold and crunchy. So, a simple cucumber salad with almost all ingredients you will find at your local farmers' market during the summer season is the perfect appetizer.”
For the salad:
2 lemon cucumbers
2 green cucumbers (any variety you like)
1 tsp salt
1 Tbsp olive oil
1 tsp lemon juice
1 Tbsp rough chopped dill
1 Tbsp rough chopped mint
For the dressing
1 cup labneh
1/4 cup tahini paste
1 small clove garlic, grated fine on microplane
1/2 small jalapeño, diced with seeds removed
1 tsp lemon juice
1 tsp fine sea salt
Zest of lemon
Method: Add all ingredients for the dressing into a mixing bowl, whisk together, and set aside. Wash and cut cucumbers into bite-sized pieces. Put into a mixing bowl and add salt, olive oil, lemon juice, chopped dill, and mint. Add a base of labneh dressing to a serving platter, then spoon cucumbers over the top. Garnish with more mint and dill along with some toasted sesame seeds and fine sea salt.
Hero image: Nicole Herrero on Unsplash
