Salad Days

It's BBQ season. Bring on the sides!

- JESSICA D'AMBROSIO & KHALIL HYMORE & STEVE JACKSON & AMY STEVENSON

SPICY PAPAYA AND MANGO SALAD
ACTIVE: 15 min I TOTAL: 45 min I SERVES: 6 to 8

1. Combine the chile pepper, lime juice, fish sauce and sugar in a large bowl and whisk until the sugar has dissolved. Add the papaya, mangoes and grapes, tossing to coat. Let sit, tossing occasionally, until the fruit has softened slightly and is juicy, about 30 minutes.

2. Add 3/4 cup each of the cilantro and mint and toss. Transfer to a serving platter or bowl and top with the remaining herbs.

POTATO SALAD PRIMAVERA
ACTIVE: 20 min I TOTAL: 50 min I SERVES: 6 to 8

1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.

2. While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.

3. Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.

FREGOLA ANTIPASTI SALAD
ACTIVE: 25 min I TOTAL: 55 min I SERVES: 6 to 8

1. Bring a large pot of salted water to a boil. Add the fregola and cook as the label directs; drain. Rinse under cold water to cool, then shake to dry.