7 Summer Salads to Make Right Now
I don’t know a better time to go all-in on salads than during the summer. The warm weather and gorgeous produce are just begging to be eaten fresh, raw, and in abundance. Here I’ve gathered 7 Summer Salads to make right now. These are recipes I’ve curated from the blog that celebrate the ingredients of summer. Before we dig in, here are few pointers that may prove helpful:
- Dry your greens. Nobody likes a soggy salad! If you take care to dry lettuces thoroughly, your dressing will coat the salad nicely. Tip: In addition to lettuce, you can dry sturdy vegetables (such as snap peas) in the salad spinner.
- Keep things cold. Most salads, particularly ones that are mostly lettuces and leafy greens, are best when crisp and cold. Once you assemble your salad, keep it in the fridge until just before serving.
- Use a big bowl. When it comes time to toss your salad, you want plenty of room to get the job done right. I often use a big bowl to toss the salad and then transfer it to a smaller plate, platter, or bowl, so it’s pretty for serving.
- Pause with the crunchy stuff. Leave crunchy ingredients, such as croutons, nuts, pita, or seeds out of the salad until just before serving,so they stay nice and crisp.
- Try garlic this way. If you are sensitive to garlic, but like the flavor, add a smashed peeled whole clove rather than minced garlic to a dressing. Let it macerate for 30 minutes or more to infuse the dressing with flavor.
- Do it your own way. If you want to DIY your own summer salad, you’ll find five of my all-star dressings by heading here.
7 Summer Salads
One of my all-time favorite green salads, fattoush is best in the summertime when tomatoes and cucumbers are in season and available in abundance. The salad is dressed with a lemony cumin vinaigrette and embellished with crispy shards of pita bread.
This type of salad is now pretty commonplace, but serving it in wedges with the rind still attached is sort of a fun twist. Plus, it’s a little less work for the cook!
I look forward to making this salad every summer and it never disappoints. Sweet corn and creamy avocado are a winning pair and the quick pickled onion makes the whole thing sing. I also like it the next day tucked into a lunchtime taco with black beans and sharp Cheddar cheese. Head here for a how-to video (plus a cameo from my dog 🙂
If we’re getting technical, sugar snap peas peak in spring, not summer. That said, they are so refreshing and crunchy, they’re ideal for warm weather cooking and eating. Also a plus? This salad has few ingredients and is so darn quick to pull together. Head here for a how-to video.
This is just the sort of light meal called for during warm summer evenings. It’s also a good one if you are having friends over for a weekend lunch. The salad is full of pleasing crunch and the dressing is tangy and herby with just the right hit of garlic.
Good things happen when you cook from the heart. This salad is a percent example. It’s one I made one summer for a friend in need that remains an all-time favorite. When peaches and tomatoes are in season, there’s nothing better.
This is a gluten-free spin on tabbouleh, a grain salad that’s traditionally made with bulgur. This one is heavily embellished with tomatoes and cucumbers. The addition of chickpeas makes it hearty enough to be a main dish. Head here for a how-to video (this is a variation on the quinoa version)
If you like this round up of 7 Summer Salads, you might like:
Tips on making summer salads on Simply Recipes