Article featured image

Food Republic has partnered with Bridlewood Estate Winery to bring you some great entertaining and cooking posts. Next up is Sydney Kramer of The Crepes of Wrath sharing a recipe for a light summer salad. Sydney and The Crepes of Wrath can be found on Facebook, Twitter and Instagram.

A wine glass – made frosty by the cool, crisp Chardonnay within – is the only thing I want to see on my table in the hot summer months. There's nothing as inviting and as rejuvenating as a chilled glass of white wine, and pairing it with a light seafood salad, tossed simply with some vegetables and olive oil. Use the freshest seafood you can find (I like this Cape Cod squid, myself) and match the dish with a smooth, citrus-leaning white wine – I like this Bridlewood Chardonnay. The heat from the jalapeños, the acid from the lime juice and the richness of the olive oil come together for a meal that will leave you feeling satiated without feeling stuffed, and the Bridlewood Chardonnay is the perfect refreshing white wine to wash it all down.