Refreshing Summer Salad Recipes
Summer is right around the corner, and that means barbecue season! We’ve rounded up some of the best salads that incorporate flavors of the season. Whether you’re going to a big church picnic or taking a weeknight family dinner outdoors, here are all the best refreshing summer Salad recipes for your table! Load up on seasonal fresh tomatoes, peaches, corn, and berries, and let’s get cooking.
Tomato & Burrata Salad
1 to 2 4-ounce balls burrata cheese
Summer fruit: heirloom tomatoes, ripe peaches, watermelon, cantaloupe or honeydew, berries
1 handful fresh basil leaves and thyme sprigs
Extra virgin olive oil
Chunky sea salt
1. Place 1 ball burrata on the plate.
2. Surround it with the summer fruit (sliced tomatoes or peaches, or berries). Any summer fruits you have on hand.
3. Top with torn basil leaves and other herbs. If desired, add torn pieces of another ball of burrata to add texture and visual appeal.
4. Drizzle with olive oil and sprinkle with chunky sea salt. Serve immediately.
Three Bean Salad
15-ounce can kidney beans
15-ounce can white beans or pinto beans
15-ounce can green beans
15-ounce can wax beans
1/2 medium white onion
1/4 medium red onion
2 tablespoons chopped curly parsley or Italian parsley
½ cup white vinegar
¼ cup olive oil
2 tablespoons granulated sugar
¼ teaspoon each dried dill and garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
1. Drain and rinse the beans.
2. Thinly slice the onions into slivers. Finely chop the parsley.
3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded and coarsely chopped
3/4 cucumber, peeled, seeded, and coarsely chopped
1/2 red onion, chopped
1 bell pepper, seeded and coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
Heaping 1/2 cup crumbled feta cheese
1. Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
2. Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl.
3. Toss with dressing. Sprinkle with cheese and serve.
6 to 8 ripe heirloom tomatoes, of different colors and sizes
4 ounces fresh mozzarella cheese or burrata cheese
1 handful basil leaves
Extra-virgin olive oil
Balsamic reduction (optional)
Fresh ground pepper
1. Slice the tomatoes and place them on a plate.
2. Top with torn mozzarella cheese and basil leaves. Drizzle with extra-virgin olive oil. If desired, drizzle with balsamic reduction. Top with sea salt and fresh ground pepper. Serve immediately. (Does not save well; tomatoes should not be stored refrigerated.)
Summer Pasta Salad
For the Dressing
1/2 c. red wine vinegar
1/4 c. olive oil
2 tbsp. Dijon mustard
1 tsp. sugar
For the Salad
1/4 red onion, thinly sliced
1 lb. rotini pasta
1 orange bell pepper, sliced
1 pt. grape tomatoes, halved
3/4 c. chopped marinated artichokes
1/3 c. pitted kalamata olives, chopped
4 oz. cured salami, such as Soppressata, chopped
2 tbsp. chopped fresh flat-leaf parsley, plus more for serving
1 tbsp. chopped fresh oregano
2 tbsp. chopped capers
14 oz. fresh mozzarella, torn
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. Meanwhile, whisk together vinegar, oil, mustard, and sugar in a bowl. Transfer half of dressing to a large bowl and add onions; toss to coat. Let stand while pasta cooks.
3. Drain pasta and add to onion mixture; toss until liquid is absorbed. Cool to room temperature.
4. Add bell pepper, tomatoes, artichokes, olives, salami, parsley, oregano, capers, and remaining dressing, toss to coat. Fold in mozzarella. Serve sprinkled with additional parsley.
Watermelon Feta Salad
8 cups cubed ripe seedless watermelon
1 tablespoon olive oil
2 ounces feta cheese, crumbled
4 basil or 6 mint leaves, minced
1 pinch kosher salt for garnish
Fresh ground black pepper
1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
1/4 c. red wine vinegar
1 tbsp. Dijon mustard
1/2 c. olive oil
1 1/2 tsp. sugar
2 cloves garlic, minced
1 tsp. fresh oregano, minced
Kosher salt and freshly ground black pepper
1 head romaine, chopped
2 1/2 c. cubed rotisserie chicken breast
1/2 medium cucumber, halved and sliced
4 hard-cooked eggs, quartered
5 to 6 ounces cherry tomatoes, halved
1 medium avocado, peeled and cubed
2 to 3 ounces blue cheese, crumbled
6 to 8 slices bacon, cooked
1. Make dressing: Whisk together vinegar and mustard in a bowl. Gradually whisk in in oil until blended. Stir in sugar, garlic, and oregano. Season with salt and pepper.
2. Make salad: Arrange lettuce on a large platter. Top with rows of chicken, cucumber, eggs, tomatoes, avocado, cheese, and bacon. Drizzle with dressing and serve immediately.
Deviled Eggs Pasta Salad
8 oz. Gemelli pasta (about 2 ½ cups)
8 Eggland’s Best Cage Free Eggs
1 cup mayonnaise
2 tbsp. dijon mustard
2 tbsp. coarse grain mustard
2 tbsp. apple cider vinegar
2 tsp. sugar
3 medium celery stalk along with leaves,
sliced thinly and leaves coarsely chopped
1 small fennel along with fronds, trimmed and shaved thinly
1/4 small red onion, diced
Freshly ground black pepper
Sliced scallions for garnishing
Paprika for garnishing
1. Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
2. In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½ inch pieces, set aside.
3. In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste.
4. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.