If you're grilling meat for the Fourth of July, you'll no doubt endure all the heat you can stand. So when it comes to side dishes, shun the stove and opt for cool, easy salads that marry fresh produce with bold flavors. For a holiday that commands fireworks, we solicited recipes from four top foodies who share a commitment to promoting local produce and artisan foods.

Sharon Hage, chef-owner of York Street and five-time James Beard Award nominee, shares a recipe for Heirloom Tomatoes With Salty Cheese, Purslane and Mint. You can substitute the inner leaves of a head of romaine lettuce for the purslane, she says. But the herby purslane is worth finding. (See recipe note for sources.)

Jennifer Uygur, leader of the Slow Food Dallas Convivium (an eco-friendly gastronomic group), contributes Cuppa Corn Salad, which was inspired by a popular Mexican street vendor offering.

Sweet and spicy fruit salads also partner well with grilled meats. Mary Kimbrough, co-owner of Food Roots, a Texas culinary tour company, suggests her Spicy Melon Salad, sparked with ginger, honey and red chile paste. Chef and farmer Eva Greer, co-owner of Greer Farms in East Texas, contributes Zesty Blueberry and Pineapple Medley; minced jalapeños give it enough kick to stand up to most any meat. Each of these side dishes exudes summer and takes less than 30 minutes to assemble.

Tina Danze is a Dallas freelance writer.

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Place tomato wedges and diced cucumbers in mixing bowl. Season with sea salt and pepper. Drizzle with red wine vinegar, oil and, if using, lemon juice (which adds brightness). Crumble cheese over the dressed vegetables. Toss with the purslane, mint and basil. Serve immediately as a side dish or over grilled bread. Makes 4 servings

Notes: Fleur de sel, a French sea salt, is recommended.

Use artisan-style salty cheeses such as Chateau de Fromage's goat, Mozzarella Company's queso fresco or La Cuesta Farm's feta.

Purslane is an herblike green vegetable. It may be purchased at Spiceman's FM 1410 produce store or at Fiesta Mart, where it is sold under its Spanish name, verdolaga. You may substitute the inner leaves of romaine lettuce for purslane.

PER SERVING: Calories 104 (44% fat) Fat 5 g (1 g sat) Cholesterol 6 mg Sodium 212 mg Fiber 2 g Carbohydrates 10 g Protein 5 g

SOURCE: Sharon Hage, chef-owner of York Street

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Scrape the kernels off the cob and into a mixing bowl. Add scallions and crumbled cheese. Add Chipotle Mayonnaise and sour cream to corn mixture. Stir to combine. Add cilantro and season with salt and lime juice, to taste. If desired, top with a grating of Parmigiano-Reggiano and a dash of cumin or chili powder to garnish. Makes 4 to 6 servings.

Chipotle Mayonnaise: Stir together 1/3 cup mayonnaise, 2 to 3 tablespoons chipotle sauce, lime juice to taste and 1 tablespoon sour cream.

PER SERVING:

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SOURCE: Jennifer Uygur, leader of the Slow Food Dallas Convivium

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Combine lime zest, lime juice, honey, ginger and sambal oelek. Whisk until well incorporated. (Best if prepared a day or two in advance so flavors are well-combined. Refrigerate in a glass or plastic container until serving time.)

Combine fruit in a large serving bowl. Just before serving, toss salad with dressing.

Top with optional garnish: a chiffonade of fresh basil, mint or another herb that compliments the meal.

Makes 6 servings.

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SOURCE: Mary Kimbrough, co-owner of Food Roots ( www.foodroots.com)

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Mix all the ingredients and adjust for seasoning. Serve with barbecued beef, pork or chicken. Best if made 2 to 24 hours in advance and refrigerated to meld flavors.

Makes 8 servings.

PER SERVING:

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SOURCE: Chef Eva Greer, Greer Farms