I prepared this salad last July with fresh Swiss chard from my garden. I had never planted Swiss chard previously, but saw it was an ingredient in a few recipes. Pretty easy to grow.

I was able to select plenty of mature chard with broad stalks, although likely not as broad as suggested by Marcella. The Swiss chard keeps growing and the stalks keep getting bigger throughout the summer.

I cut the stalks into 1/2″ x 4″ sections, boiled them for a few minutes on their own before adding the leaves & some salt. After a few minutes, I drained the chard, let it cool a bit before tossing with olive oil, salt and some lemon juice.

What I liked about this recipe:
Pretty simple and pretty good. Not much more to add.
What didn’t I like about this recipe:
A bit bland – but the olive oil, salt & lemon juice added at the end gave it some zing.
Will I make it again?
Yes. It’s another summer vegetable option, with the added benefit of helping me pretend I’m in Italy. I’ll keep planting Swiss chard in my garden.