When you think of saladyou might imagine a pile of lettuce and maybe a few stale croutons with dressing and think “uh, boring.” But it is not necessarily so.
I’m a fan of salads year-round, but leafy greens take a different hit in the summer—especially paired with the juicy, flavorful fruits and vegetables that are abundant in the hottest of the year. Most of the time, I keep an eye on my ingredients when I make a salad. It’s not an exact science, which I think makes the process more fun.
To help you start your own salad streak (if you want to do so) we’ve prepared — and tried — several salads. Some are salads I grew up with, others I crafted with inspiration from a variety of sources and all are generic enough to find various versions online.
All will definitely excite your taste buds and are customizable – you can always add your protein of choice to turn them into a complete meal.
Perfect Every Time:Only Pasta Salad Recipe You’ll Ever Need
Yum:Here’s How to Make the Best Creamy Potato Salad Ever
Feta Salad
Watermelon-Yes – Option for side or lunch every time.
There are plenty of salad recipes online for melon feta combinations, including olive oil and vinegar for dressing, red onion and cucumber to make the salad more of a char. leafy greens.
But the way I like to make it, it requires less ingredients.
When I make Watermelon Feta Salad, I use an eyeshadow of everything. But I’d recommend using the approximate amount if this is your first time – aim for:
- 2 cups watermelon, cubed
- 5 sprigs mint
- 1/4 cup feta cheese
- drizzle with balsamic glaze
Once you’ve prepared your ingredients (basically chopping up your watermelon and rinsing your mint) just put everything in a bowl and apply the balsamic glaze of your choice. It is very easy and pairs well with summer dishes.
Pasta Salad
It’s not quite as leafy or green, but pasta salad can serve as a great weeknight meal and it’s totally customizable. You can add whatever ingredients — in whatever amounts — you think will contribute to the flavor profile you’re aiming for.
On the Fourth of July weekend, I made a pasta salad with gluten-free pasta, Kalamata olives, feta cheese, curried meats, red onions, mini peppers, and grape tomatoes with olive oil and balsamic vinegar.
I guess I used about:
- 16-ounce box of pasta
- 3/4 cup chopped peppers
- 3/4 cup chopped grape tomatoes
- 3/4 cup sopressetta and genoa salami
- 1/4 cup Kalamata olives
- 1/4 Cup
- Drizzle of Olive Oil Drizzle of
- Balsamic Vinegar
so many popular pasta salad recipes on the web with a variety of ingredients like this hearty pasta salad that’s sure to delight a crowd.
Caprese Salad
I’ve never found a Caprese salad I didn’t like. This is one of my most ordered apps (along with Burrata) when I go out to eat. And it is very easy to make it at home.
To make the version I prepare often (which is an easy copycat dish of the real thing) you’ll need:
- 1-2 Beefsteak Tomato
- Pre-Cut Mozzarella (the log can come in 1 pound – having extra if you have There’s zero reason to
- drizzle a
- handful
Simply layer the thickly sliced tomato and mozzarella slices on top of each other in the repeated motif and sprinkle the basil pieces over the top. Drizzle the balsamic glaze to finish. As you wish. So can olive oil.
Published my own version of a caprese salad on The Pioneer Woman, and it’s a few steps taller than mine – and probably closer to the traditional dish.
Strawberry Spinach
Salad Ever since I can remember My mom has been making this salad ever since and now I totally stole it.
Toss:
- Four to five handfuls spinach
- six strawberries
- Half avocado
- 1/4 cup goat cheese
- Drizzle dressing of your choice (I usually use Brianna’s Home Strawberry Blush Wine Vinaigrette , but plenty of sites, such as AllRecipes, have strawberry vinaigrette Great recipes are readily available)
