Summer means grilling food. We’re talking about burgers, steaks, and other foods. The summer aspects are equally crucial to keeping things lively and new! This collection of summer salad ideas is ideal for counteracting all those heavy grilled foods.
The term “salad” isn’t as straightforward in the summer. It refers to leafy greens but includes potato, pasta, bean, and corn salads. Many possibilities are available, ranging from the traditional to the slightly unusual.
You’ll find plenty of inspiration in the salad ideas below, whether you want to increase the amount of plant-based foods in your diet or are just looking to switch up your salad routine. These dishes cover everything from green salads to pasta salads, making them ideal for potlucks, dinner sides, and whole dinners.
Quick and simple zingy Greek salad
The ideal Greek salad includes fresh tomatoes, crispy cucumbers, sharp red onions, green peppers, romaine lettuce, savory olives, and crumbled feta cheese, all combined with a handmade lemony Greek salad dressing. Prepare and toss this zingy traditional salad in a few minutes.
Things you need
- 1 1/2 cup of halved Cherry tomatoes or grape tomatoes.
- 1 1/2 cup sliced Cucumbers
- 1 large Red onion
- 2 small Green Peppers
- Olives 1 cup (4 ounces).
- Greek cheese
- Romaine lettuce is typically absent from an authentic Greek salad, but you can add it to your salad to give it an extra crunch.
Greek salad dressing: You can easily prepare Greek salad dressing at home with olive oil, lemon juice, oregano, salt, and pepper.
DIRECTIONS
- The romaine lettuce, cherry tomatoes, red onion, cucumber, green peppers, olives, and feta cheese should be prepared and combined in a big bowl.
- Make the Greek salad dressing with olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- After adding the dressing, toss the salad to incorporate. Increase the amount of black pepper according to your taste.
Finger licking Pasta salad
Making this pasta salad recipe is simple. This salad’s easy-to-make, adaptable composition allows you to create it whenever you have an abundance of summer produce or whenever the right ingredients are available. Plus, the entire process should take less than 20 minutes. Not terrible, particularly because you can store it in the refrigerator for up to 5 days! In this recipe, the dressing is made with vinaigrette.
Things you need
- 1 pound of dried fusilli, penne, rotini, or farfalle (bow tie) pasta
- 1 medium-sized cup of bell pepper slices
- 1 medium-sized cup of thinly sliced zucchini
- 1 cup of cherry tomatoes, halved
- 5 to 6 finely sliced onions, 1/3 cup
- Sliced banana or pepperoncini peppers, optional, 1/4 cup
- Mixed olives, cut in half, 1 cup (4 ounces).
- 2 ounces of grated hard cheese or parmesan in a cup
- 6 ounces of diced fresh mozzarella balls in a cup
- One third cup of optional fresh basil or parsley
MADE AT-HOME DRESSING
- White wine vinegar, champagne vinegar, or 1/3 cup of red wine vinegar
- 1/2 teaspoons fine sea salt, with additional salt to taste
- Black pepper, freshly ground, to taste
- Dried oregano, half a teaspoon
- 2 to 3 teaspoons optional pepperoncini jar juice
- 1/2 cup extra virgin olive oil
DIRECTIONS
- Bring a large saucepan of salted water to boil..
- Add the pasta and cook for 6 to 10 minutes, depending on how tender you like your pasta. Drain and thoroughly rinse with cold water.
- Make the dressing in the bottom of a big bowl while the pasta cooks. Salt, pepper, oregano, pepperoncini juice (if using), red wine vinegar, and olive oil should all be thoroughly combined. Pasta that has been rinsed and drained should be combined with the dressing.
- Add the olives, parmesan, mozzarella, bell pepper, zucchini, tomatoes, scallions, pepperoncini (if used), and other herbs. Taste the pasta for flavor and add more salt or pepper if desired.
- Serve immediately or, for best results, cover and chill for up to 5 days.
Creamy potato salad
This recipe for potato salad is for the classic creamy variety with eggs, celery, and relish. Prepare this salad ahead of time to allow the flavors to combine.
The best potato salads have a harmonious combination of creamy, tangy, sweet, salty, soft, and crispy flavors and textures.
Things you need
- five potatoes
- 3 eggs
- 1 cup of celery, chopped
- 1/2 cup minced onion
- Half cup of sweet pickle relish
- Mayonnaise, 1/4 cup
- 1/4 cup prepared mustard
- 1/4 teaspoons salt and garlic
- 1/4 teaspoon salt for celery
- Ground black pepper, to taste
DIRECTIONS
- Assemble all the components.
- Bring a large saucepan of salted water to boil. Add the potatoes and simmer for about 15 minutes or until they are cooked but firm.
- Peel, cut, drain, and cool potatoes.
- Put the eggs in another pot and boil them for 10 to 12 minutes.
- Take out of the boiling water, let cool, peel, and chop the eggs.
- Mix the potatoes, eggs, celery, onion, relish, mayo, mustard, garlic salt, celery salt, and pepper in a big bowl. Combine thoroughly, and then chill in the refrigerator.
Yummy and easy chicken salad
Everyone needs a reliable, basic chicken salad recipe for tried-and-true meals. The homemade chicken salad comes together quickly and easily with only a few common ingredients. It’s ideal for summer picnics, potlucks, lunches, and light meals. It’s a clever way to use leftovers, and you can adjust the components of the chicken salad to your tastes.
Things you need
- Half cup of blanched, slivered almonds
- 1/2 cup of mayonnaise
- One teaspoon of lemon juice
- 1/4 teaspoon of black pepper, ground
- Two cups of cooked and chopped chicken meat
- 1 sliced celery stalk
DIRECTIONS
- Assemble all the components.
- In a frying pan, add almonds. Toast then, while frequently shaking over medium-high heat. They burn quickly, so keep an eye on them.
- Combine the mayonnaise, lemon juice, and pepper in a bowl..
- Combine with celery, toasted almonds, and chicken.
Fruit and vegetable summer salad
This salad tastes like heaven. Corn, strawberries, avocado, tomatoes, cucumbers, feta, and basil are the main ingredients in this summer salad. Simple, nutritious, and SO reviving!
It’s not just yummy and healthy it’s also incredibly simple. This refreshing and tasty summer salad is ideal for your upcoming picnic, barbecue, and any other occasion.
Ingredients
- 1 ear of husked corn
- 1 chopped long English cucumber
- 2 cups cherry tomatoes (preferably vine-ripened)
- 1/3 cup crumbled feta
- 1/2 an avocado
- 2 cups sliced fresh strawberries
- 1/2 cup chopped fresh basil.
- Juice of half a lemon
- Two tablespoons of olive oil
- To taste, add salt and pepper
DIRECTIONS
- Bring a big pot of water to a boil, then add the corn and steam it. Once the water is boiling, you may add the corn ear immediately or put it in a steamer basket. Put a lid on top and steam for five minutes.
- Chop all other ingredients while the corn steams
- Set aside the chopped fresh basil and crumbled feta.
- When the corn is steaming, drain it from the water and let it cool until it is cool enough to handle.
- Place the corn upright and cut the kernels into a bowl with a large knife.
- Add the corn kernels, strawberry slices, cherry tomatoes, cucumber, and chunks of avocado to a big salad dish. Add salt, pepper, olive oil, freshly squeezed lemon juice, crumbled feta, and chopped basil. Combine everything by tossing.
- This salad can be eaten immediately or chilled in the fridge for 30 minutes.