Arugula

In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.

Be sure to drain the salad before adding to the sandwich.

Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).

Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.

There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.

A balsamic vinaigrette flavors the chicken and dresses the salad.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

Here's a very simple salad that's loaded with Southeast Asian flavor.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.