The colorful and delicious beet salad at Andrra

Andrra
Salads are always welcome in muggy summer months, and this new waterfront spot creates a delicious rendition with its beet salad, in which baby red and yellow beets, tomato, cucumber, and kos lettuce are topped with a Saba vinaigrette. 39 Gann Road, East Hampton, 329-3663; andrra.com

Babette’s
Cucumber raita and fresh mint cool the heat of North African spice in its flavorful Tunisian salad, composed of pomegranate-seared salmon (or papadum-crusted tofu) over couscous, haricots verts, roasted butternut squash, and arugula. “We took it off the menu a few months ago, and people went crazy, so we had to put it back on,” explains co-owner Barbara Layton. 66 Newtown Lane, East Hampton; 329-5377; babettesrestaurant.com

Fresno
“It’s our spin on a classic and an opportunity to use all local ingredients,” says co-owner Michael Nolan of the restaurant’s baby spinach salad, which uses hard-boiled eggs, applewood-smoked bacon, and North Fork goat cheese dressed with a mustard vinaigrette. 8 Fresno Place, East Hampton, 324-8700; fresnorestaurant.com

Caffe Monte at Gurney’s Inn
“We use very little mayo, so we can emphasize the flavor of the lobster,” notes executive chef Chip Monte of the restaurant’s Delicate Lobster Salad. The sweet, succulent meat is tossed with chopped onions and celery, then nestled in a vine-ripened tomato and presented on a bed of organic greens. 290 Old Montauk Hwy., Montauk, 668-2345; gurneysinn.com

Nick & Toni’s
A vinaigrette with lavender from the restaurant’s garden, steeped in honey, then blended with Champagne vinegar, olive oil, and Dijon mustard is one of the secrets of the new garden greens salad. The other: fresh green and red leaf lettuces. “I harvest them when I get to work, and I use them that day,” says sous chef Justin Finney. Toasted hazelnuts and grated Gorgonzola provide the final touch. 136 N. Main St., East Hampton, 324-3550; nickandtonis.com

The Plaza Café
“I really like doing dishes that have both a hot and cold element,” explains Douglas Gulija, the restaurant’s chef and owner. In his signature salad, Gulija pairs the warm, meaty grilled portobello mushrooms with baby arugula from Satur Farms, adds shoestring potatoes for crunch, and a balsamic syrup for a sweet zing. 61 Hill St., Southampton, 283-9323; plazacafe.us

Race Lane
“It’s my favorite creation,” enthuses executive chef Nimesh Maharjan of his shaved asparagus salad with hearts of palm, orange, pine nuts, and black truffle vinaigrette. “The asparagus stays sweet when you keep it raw and grate it.” 31 Race Lane, East Hampton, 324-5022; racelanerestaurant.com

Serafina East Hampton
There’s a delicious combination of raw sliced baby artichoke hearts, lemon, aged Parmesan, and extra-virgin olive oil in Serafina’s carciofi e parmigiano. Enjoy the flavorful dish outdoors under one of the restaurant’s signature yellow umbrellas, making the fresh fare taste even fresher. 104 N. Main St., East Hampton, 267-3500; serafinarestaurant.com

Sotto Sopra
Watermelon, honeydew, and cantaloupe are all used in formaggio di capra e melon, which contrasts the fruit’s sweetness with the saltiness of the prosciutto and goat cheese. “I wanted to hit all the taste buds,” explains chef Josh Savi. 231 Main St., Amagansett, 267-3695

South Edison
“It’s a play on charcuterie with sundae toppings,” muses chef Roy Wohlars of his local lettuce salad. He combines eight different types of baby lettuce with parsley, chives, chervil, and tarragon; spreads the plate with a little Camembert; plates it with house-smoked golden trout; and dresses it with banana vinegar and walnut oil. 17 South Edison St., Montauk, 668-4200; southedison.com