I was busy around the house (folding laundry maybe?) when my husband yelled at me from the garage to grab a sweatshirt and get out. Normally I would have said something like “just a sec,” but for some reason I grabbed a sweatshirt and headed out the door.
As we were leaving, he was backing out of the garage in his 1974 Land Cruiser. He had just taken the top and doors off for the summer and I knew he was eager to take it for a spin.
He motioned for me to come up and we set off up the hill above our house, chasing the most incredible sunset I’d seen in years. The sky was neon pink in a way that’s almost impossible to describe. Mount Adams had swirling lavender clouds behind it, and against the pink sky, no iPhone photo could do justice to its beauty. It’s the kind of thing you remember forever.
We sat in silence, just taking it all in. As the pink faded into dusk, we congratulated ourselves and headed back to the house, vowing to catch at least a few more sunsets before summer was over. Next time we’d plan ahead, we promised, but part of the magic was the surprise and the mad rush to catch it before it was gone. You can’t plan ahead for these things.
Summer is one of the many things I love: neon pink sunsets and warm commutes with all the windows down (or no windows at all). Next on the list of things I love most about summer might be the pleasure of eating what’s growing in the garden. While I’m anxiously waiting for my tomatoes to sprout, I’m looking for every opportunity to eat the arugula and kale I planted this spring before it gets too hot and they go to seed.
Consider this arugula salad with basil vinaigrette your base. Add in a variety of seasonal fruits and vegetables throughout the summer for a special and satisfying meal. Grilled lemon basil chicken is easy to make and perfectly flavorful for this salad. Fresh, creamy mozzarella pairs well with almost anything except particularly sweet stone fruits like peaches or cherries, and of course, once the tomatoes are ready, a caprese salad version of this dish is delicious. The meat can marinate up to a day in advance, making it an easy weeknight meal to add to your summer rotation but special enough to share with friends and family for a potluck or summer barbecue. All you need to complete this summer dinner is a loaf of crusty bread and a glass of wine.
Grilled chicken with lemon and basil and rocket salad
Chicken
• 2 pounds chicken breasts, cut in half lengthwise
• 1 large lemon, zest and juice
• 1 tablespoon of Dijon mustard
• 4 cloves of garlic, chopped
• 3 tablespoons extra virgin olive oil
• 8 to 10 basil leaves, torn
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
Rocket salad
• 5 ounces baby arugula
• 4 ounces fresh mozzarella
• 1 cup of diced seasonal fruits (cherries, tomatoes, peaches, pears, strawberries)
• 1/3 cup toasted pine nuts
• Pinch of coarse salt and black pepper
• Basil vinaigrette
Basil vinaigrette
• 1 teaspoon of Dijon mustard
• 1 teaspoon of honey
• 1/4 cup rice wine vinegar
• Juice of one lemon
• 1/2 teaspoon lemon zest (about 1/4 to 1/2 lemon)
• 1/3 cup extra virgin olive oil
• 1 full cup of fresh basil leaves
• 1/4 teaspoon kosher salt
• Pinch of black pepper
Start by marinating the chicken. Cut the chicken breasts in half lengthwise so they are almost uniform in thickness. In a large zip-top bag, combine the lemon juice and zest, garlic, mustard, olive oil, red pepper flakes, salt, pepper, and fresh basil. Add the chicken to the bag, seal it, and shake well to mix the ingredients and make sure the chicken is evenly coated. Let marinate in the refrigerator for at least two hours or up to a day ahead. Be sure to remove the chicken from the refrigerator about 30 minutes before grilling.
To grill, heat your grill to medium-high heat. Place the chicken on the grill and cook for about eight minutes on each side, flipping halfway through. Cooking times will vary depending on your grill and the size of your chicken breast, so watch carefully and use a meat thermometer. Your chicken is done when the internal temperature reaches 165 degrees. Place the chicken on a plate or platter and cover loosely with foil to rest while you prepare the salad.
To make the dressing, combine the ingredients in a food processor or blender. Pulse a few times to break up the basil leaves and combine the ingredients. Taste and adjust with more salt, lemon, or basil if necessary.
Assemble your salad. In a large bowl, toss the arugula with chunks of fresh mozzarella and seasonal fruit. Garnish with pine nuts and remaining basil. Add a pinch of salt and pepper and dress the salad with the vinaigrette.
To serve, place a generous portion of arugula salad in a shallow bowl or plate. Top with slices of lemon basil chicken and drizzle with extra basil vinaigrette. Enjoy! Recipe makes 4 to 5 generous servings.
Some other summer combinations to consider:
- Blueberries, crumbled goat cheese and pistachios.
- Strawberries, feta cheese and pecans.
- Old tomatoes, smoked mozzarella.
- Raspberries, grated parmesan and flaked almonds.
