Summer is a great time to try a new recipe. Salads don’t take long to make, allowing you to enjoy great weather. They’re also a great option for those extremely hot days when you don’t feel like making a big meal indoors. Here are a few different salad recipes to try this summer.
Prep Time: 15 Minutes
Coming from Naples, Italy, caprese salad pairs well with most Italian dishes, or can be an appetizer at a barbecue. Ensure that the tomatoes you select for this are high quality, so they don’t fall apart when combined with mozzarella cheese.
- 4 large Roma tomatoes sliced 1/4 in. thick
- 1 lb. of fresh mozzarella, sliced 1/4 in. thick
- 1/3 c. of fresh basil
- 3 tbsp. of extra virgin olive oil
- 1 tbsp. of balsamic vinegar
- Black pepper
- Grab a serving platter and alternate between tomato slices, mozzarella slices, and basil leaves.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper, and enjoy!
Peach and Plum Salad
Prep Time: 15 Minutes
- 4 peaches, pitted and cut into 1 in. wedges
- 4 plums, pitted and cut into 1 in. wedges
- 1/4 c. of fresh lemon juice
- 1/4 c. of red wine vinegar
- 2 tsp. of salt
- 1 thinly sliced red onion
- 2 oz. of baby arugula
- 1/3 c. of basil leaves, torn
- 1/3 c. of cilantro leaves
- Extra-virgin olive oil to drizzle on top of salad
- In a bowl, add your sliced peaches and plums and toss in two tablespoons of lemon juice and vinegar. Transfer to serving platter when finished.
- Add salt, onion, and what’s left of the juice into bowl and toss.
- Use a slotted spoon to sprinkle the onion mixture over the fruit, leave juice inside the bowl.
- Add arugula, basil, and cilantro to the bowl.
- Season with salt and toss to combine all ingredients.
- Drizzle with olive oil and serve.
Shaved Squash Salad
Prep Time: 30 minutes
You can use either squash or zucchini to make this unique salad. This is also a great option for a low-calorie salad, as squash is made of mostly water.
- 3 tbsp. of whole almonds
- 1 lb. of mixed green and yellow squash
- 2 1/2 tsp. of extra virgin olive oil
- 2 tbsp. of fresh lemon juice
- 1 minced garlic clove
- 4 cups of baby arugula
- Pecorino Romano Cheese (optional)
- Toast almonds either in the oven on a baking sheet for 10-15 minutes or in the microwave for 15-30 seconds.
- Thinly slice your squash into strips.
- Whisk together olive oil, lemon juice, and garlic clove to taste. You can also add salt here if you desire.
- Let stand for a few minutes, then add a few handfuls of baby arugula.
- Sprinkle cheese over the salad (if using), then season with salt and black pepper if desired. Garnish with crushed almonds.
Blackened Steak Salad
Prep Time: 15 minutes
Looking for a healthier way to enjoy a grilled steak? Make this salad to get a healthy dose of vegetables, along with a juicy steak.
- 1 3/4 lbs. beef sirloin steak
- 1/3 c. of olive oil
- 3 tbsp. of red wine vinegar
- 2 tbsp. of lemon juice
- 1 clove of garlic, minced
- 3/4 c. of crumbled blue cheese
- 8 c. of romaine lettuce – rinsed, dried, and torn into bite-size pieces
- 2 tomatoes, sliced
- 1 small green bell pepper, sliced
- 1 carrot, sliced
- 1/2 c. of sliced red onion
- 1/4 c. of sliced pimento-stuffed green onions
- 1 tsp. of Worcestershire sauce
- Preheat your grill on high heat. Lightly oil the grate.
- Once oil settles, cook steak for three to five minutes per side or to your own preference.
- While steak is cooking, whisk your olive oil, vinegar, lemon juice, garlic, and Worcestershire sauce in a small bowl. You can also add in salt and pepper at this time if desired.
- Mix in blue cheese, add steak, and then cover the salad and place it in the refrigerator.
- On chilled plates, arrange lettuce, tomato, pepper, onion, and olives. Top with steak and drizzle with dressing.