How to Build the Perfect Summer Salad
Like you, I really enjoy a good salad. It’s my go to meal in summer, and everything that’s growing conveniently lends itself to a delicious and vibrant salad. Endlessly versatile and packed with vitamins, fiber, and protein (if you choose), yet a good salad is light and refreshing. Knowing how to play them up or down to be a simple side dish or a full meal makes all the difference.
One of my favorite things about making a salad (and the thing that really brings a salad together) is the dressing, which is usually what people are the most intimidated by. This is actually the simplest and quickest step, once you get the recipe down. Most vinaigrettes come down to one basic ratio: three parts oil to one part acid (vinegar or citrus juice), plus a spoonful of something to bind it all together, like Dijon mustard or honey, and a pinch of salt and pepper.
The star of the show when it comes to a summer salad is the vegetables. Fresh from the farmers market, you can put just about anything into a bowl and turn it into a delicious salad. But, if you want to go a step further, these five salad recipes are absolutely perfect for a hot summer day. When you just want to throw a simple meal together that’s still nutritious and beautiful, these recipes are naturally vibrant, fresh, and tasty.
Shredded Chicken and Herb Garden Salad
A satisfying, protein-packed salad that works just as well for a weeknight dinner as it does for meal prep.
Ingredients:
2 cups shredded cooked chicken breast
5 cups mixed greens (romaine, arugula)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup crumbled feta
1/4 cup fresh herbs (dill, parsley, or basil), chopped
1/4 cup thinly sliced red onion
Lemon-Dijon Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
Instructions: Whisk together the dressing ingredients until emulsified. Toss the greens, tomatoes, cucumber, onion, and herbs together in a large bowl. Top with shredded chicken and feta, then drizzle with dressing just before serving.
Peach and Burrata Salad with Balsamic
Sweet, juicy peaches paired with creamy burrata is one of summer's simplest luxuries.
Ingredients:
3 ripe peaches, sliced
1 ball burrata cheese, torn
2-3 cups arugula
1/4 cup toasted almonds or pecans
Fresh basil leaves, torn
Balsamic Drizzle:
2 tbsp olive oil
1 tbsp balsamic vinegar (or balsamic glaze)
A drizzle of honey
Flaky salt and cracked pepper to taste
Instructions: Arrange arugula on a platter, then layer sliced peaches and torn burrata on top. Scatter nuts and basil over the salad. Whisk the olive oil, balsamic, and honey together and drizzle generously over the top. Finish with flaky salt and pepper.
Garden Harvest Salad with Goat Cheese
A simple, rustic salad that feels and tastes summer-y and fresh.
Ingredients:
5 cups mixed baby greens
2 carrots, shaved into ribbons
4 radishes, thinly sliced
1/2 cucumber, sliced
1/4 cup crumbled goat cheese
2 tbsp chopped fresh chives or parsley
Honey-Shallot Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 small shallot, finely minced
Salt and pepper to taste
Instructions: Whisk together the olive oil, vinegar, honey, minced shallot, salt, and pepper until combined. Toss the greens, shaved carrots, radishes, and cucumber together in a large bowl. Top with crumbled goat cheese and fresh herbs, then drizzle with the vinaigrette just before serving.
Heirloom Tomato and Corn Salad
A celebration of two ingredients at their peak in summer.
Ingredients:
4 heirloom tomatoes, cut into wedges
2 ears corn, kernels cut off (grilled, if you have the time)
1/4 cup fresh basil, torn
1/4 cup shaved parmesan
Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey
Salt and pepper to taste
Instructions: Arrange tomato wedges and corn kernels on a platter. Whisk together the dressing and pour over the top. Finish with torn basil, shaved parmesan, and a final crack of black pepper.
Squash Ribbon Salad with Parmesan
Light, fresh, and about as farmers-market-forward as a salad gets. Best made with squash straight off the vine!
Ingredients:
2 medium yellow summer squash, shaved into ribbons with a peeler
2 medium zucchini, shaved into ribbons with a peeler
1/4 cup shaved parmesan
2 tbsp toasted pine nuts
Fresh mint leaves, torn
Lemon Dressing:
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Instructions: Use a vegetable peeler to shave the squash and zucchini into long, thin ribbons. Arrange on a platter and drizzle with olive oil and lemon juice. Top with shaved parmesan, toasted pine nuts, and torn mint. Season with salt and pepper, and serve immediately.
The beauty of a salad made in summer is that it comes together in minutes and shows off the best of the season. From ripe peaches, to tomatoes just picked off the vine, and fresh greens, I hope yo enjoy everything that the summer harvest has to offer.
-Alyssa at Grand Cru Farm
