Summer has finally arrived in San Francisco, and while the rest of the country swelters through heat waves, our natural air conditioning (read: fog) is blowing through the hills. You know what that means — the time has come to grab your favorite sweater and head to the park. Whether you’re headed to a park picnic, backyard barbecue, or any other outdoor gathering, guess what always hits the spot? The answer is always salad.  

This time of year at the Markets, we’re fortunate to have farmers from hotter microclimates all around the Bay Area, rolling into the city with trucks full of sunny peaches, juicy tomatoes, and sweet corn. With seasonal produce this stunning, you don’t have to do much to let it shine, aside from a drizzle of good olive oil and a few lazy tricks. Simply slice peaches and dollop with outrageously creamy burrata. Toss tomatoes with torn sourdough to soak up every last drop. Or give charred corn a kick with a squeeze of lime and sprinkle of chiles.   

From panzanella to pasta to potato, there’s an ultra fresh and easy salad for every occasion this summer. Here are half a dozen chill ways to toss them together.  

BLT Panzanella  

Are you team mater sandwiches or mater salads? Listen, with tomatoes this juicy, there’s no need to take sides. In a skillet over medium heat, cook a few slices of bacon until crispy. Transfer to a cutting board and roughly chop. Return the skillet to the heat, keeping the bacon fat, add half a loaf of torn sourdough, and toast until golden. Cut Early Girl tomatoes into wedges. Separate and tear Little Gem lettuce leaves. In a large bowl, combine the bacon, sourdough, Early Girls, and Little Gems. Season with salt and pepper, drizzle with balsamic vinegar and olive oil, and turn to coat.  

Lemony Zucchini Pasta Salad  

For a totally fresh take on pasta salad, try tangling long strands of zucchini and fettuccine, and showering them with sunny lemon. Cook fettuccine until al dente, according to package instructions. Drain and transfer them to a large bowl, and while still warm, season with salt and pepper, drizzle with the juice of a lemon and olive oil, and turn to coat. Using a mandoline or veggie peeler, thinly slice a zucchini or summer squash lengthwise into long strands, season with salt and pepper, and fold into the tortellini. Sprinkle with freshly grated Parmesan and lemon zest and scatter with torn basil leaves.

Extra Herby Potato Salad  

With all due respect, this is not your grandma’s spud salad, refreshing the classic with big handfuls of fragrant herbs. Cut new potatoes into halves or quarters, and boil in salted water until tender. Drain and transfer them to a large bowl, and while still warm, season with salt and pepper, drizzle with the juice of a lemon, a spoonful of Dijon mustard, and olive oil, and turn to coat. Let cool to room temperature, before tossing in chopped parsley, chives, and dill.

Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.