Summer Salad Recipes
I enjoy salads, smoothies, and lots of cold dishes during the Summer. But the important part of eating those greens all the time is switching things up, so that you don’t get bored. Here are a few salad recipes to keep your bowls of green colorful and plentiful with fruits and salty meats.
Peaches & Prosciutto Salad
Peaches are having a moment this Summer, just like watermelon was last year. This salad is loaded with peaches and only takes about 20 minutes of prep time. Most of that time will just be spent slicing and pitting the peaches. This pretty peach salad was inspired by a similar recipe I found by PALEoMG.
Ingredients
5 ounces mixed greens
2 peaches, pitted and sliced
1/3 cup blueberries
2 ounces prosciutto
1/3 cup crumbled feta cheese
Dressings
2 tablespoons olive oil and sprinkle on some truffle salt
Drizzle any flavor infused olive oils and/or balsamic vinaigrette
Instructions
When it comes to making a salad, all you have to do is toss everything in a bowl with some dressing and shake it all up. But, if you’d like to nice and neat salad, then start off with the greens as your base. Eat up!
*Side Note: I used Grapefruit White Balsamic Vinegar Condimento from The Blue Olive. When it comes to the dressing, I just drizzle on my desired amount, but try not to go overboard.
Watermelon & Arugula Salad
This salad is inspired by the watermelon salads that I’ve been enjoying at restaurants every Summer for about five years. It takes about 30 minutes of prep time, which is mostly cutting up the watermelon. But, if you’d like to save time and energy, feel free to pick up pre-cut watermelon at the grocery store.
Ingredients
1/2 watermelon
5 ounces arugula
1/3 cup sunflower seeds
1/3 cup crumbled feta cheese
Dressings
Drizzle on a Balsamic Fig Glaze
Instructions
Add arugula to a large platter or desired salad bowl. Spread the arugula out, so that it covers the enter platter from edge to edge.
Then, add the watermelon chunks or cubes and distribute them around the dish evenly, leaving some space on the edges.
Next, toss in the pitted sunflower seeds for added crunch, whether your preference is salty or not.
After, sprinkle on the feta cheese everywhere, which also has a salty bite if the sunflower seeds you selected aren’t salted.
Lastly, drizzle the fig balsamic glaze an feel free to get creative with some food art. Bon appétit!
I used Monini Glaze Balsamic Vinegar, which I discovered shopping in Eataly one day, but I also recommend either of the other two dressings below. A fig-flavored balsamic glaze isn’t absolutely necessary, but it’s certainly my preference. Do you!
All-In Tossed Salad
This recipe is not even a legitimate one, but it’s just what I create every week because I like to get rid of any leftover fruits and veggies that are laying around the fridge on a Friday. And I just toss them all in, so nothing goes bad while I’m eating out all weekend. This is a great way to go all-in and reduce wasted food in your own home.
Ingredients
1/2 peach
4 oz small shrimp (12-15 count)
2 cups mixed greens
1/3 cup blueberries
1/3 cup crumbled feta cheese
Dressings
Newman’s Own Balsamic Vinaigrette Salad Dressing
Newman's Own Light Balsamic Vinaigrette Salad Dressing (healthier option)
Instructions
The ingredients above are just a list of what’s in the salad pictured above, but this salad requires any ingredients in your own fridge, so get creative and reduce the waste of food.
Take a look around your fridge and decide what isn’t going to keep over the weekend, while you’re busy eating out. Chop everything up and lightly toss with your desired dressing.
Fruits are a great addition because I can’t think of any fruit that wouldn’t pair well in a salad. Apples and pears are my favorites because they add crunch. Just remember to cut them up into cubes for easier enjoyment, especially if you won’t have a knife on-hand while out (or I would hop not anyway lol). And oranges, mandarins, or clementines are great for some sweet juicy flavor.
Don’t forget to add some protein. This is a good way to get rid of that dried-up two-day old chicken that’s leftover from dinner the other night. Enjoy!
*Side Note: I used Newman’s Own Balsamic Vinaigrette Salad Dressing, which is on the left and it’s sold in bulk on Amazon too. But Newman’s Own has basically any flavored dressing that you could possibly be in the mood for, so take your pick.
More Salad Recipes
Here’s a recipe for Sweetgreen’s Harvest Bowl, but reinvented with Maple BBQ grilled chicken, balsamic-dijon dressing, and more.