Summer is here, and it’s the perfect time to refresh your menu with some delicious and easy-to-make salads! Whether you’re hosting a backyard BBQ or just want a light and satisfying meal, these 18 refreshing salads are sure to please. From classic Caesar to Mediterranean quinoa, we’ve got a recipe for every taste and occasion. In this article, we’ll take you on a culinary journey around the world, exploring flavors and ingredients that will make your mouth water. So grab a fork and get ready to dig in!
Classic Caesar Salad with Homemade Croutons
Experience the quintessential flavors of Rome with this timeless recipe for Classic Caesar Salad, elevated by crispy homemade croutons.
Ingredients:
– 1 head romaine lettuce, washed and torn into bite-sized pieces
– 1/2 cup freshly made Caesar dressing (see below)
– 1/4 cup grated Parmesan cheese
– 1/2 cup homemade croutons (recipe follows)
– 1 tablespoon chopped fresh parsley
Homemade Croutons:
– 1/2 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, toss bread cubes with olive oil and salt.
3. Spread on a baking sheet and toast for 5-7 minutes or until golden brown.
4. Combine romaine lettuce, Caesar dressing, Parmesan cheese, and croutons in a large bowl.
5. Toss to combine and sprinkle with parsley.
Cooking Time: 15-20 minutes
Greek Salad with Feta and Kalamata Olives
A classic Greek salad recipe that combines the tanginess of feta cheese, the savory flavor of kalamata olives, and the freshness of crisp vegetables.
Ingredients:
– 4-6 cups mixed greens ( Romaine, arugula, spinach)
– 1 cup crumbled Feta cheese
– 1/2 cup pitted Kalamata olives, sliced
– 1 large tomato, diced
– 1 red onion, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, feta cheese, olives, tomato, and red onion.
2. Drizzle olive oil and red wine vinegar over the salad, tossing gently to combine.
3. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes ( preparation time only)
Southwestern Corn and Black Bean Salad
Add a burst of Southwestern flavor to your meals with this colorful salad, perfect for topping tacos or enjoying as a side dish.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: 1 jalapeño pepper, seeded and finely chopped (for some heat)
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. Squeeze lime juice over the top and toss gently to coat.
3. Drizzle olive oil over the salad and sprinkle with salt and pepper to taste.
4. If desired, add chopped jalapeño for an extra kick.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Enjoy your delicious Southwestern Corn and Black Bean Salad!
Asian Noodle Salad with Sesame Dressing
This refreshing salad combines the crunch of noodles, savory vegetables, and a nutty sesame dressing for a delicious Asian-inspired meal.
Ingredients:
– 8 oz rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup sesame oil
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– Salt and pepper to taste
– Scallions and sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large bowl, combine mixed vegetables.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger.
4. Pour dressing over the vegetables and toss to coat.
5. Add cooked noodles and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with scallions and sesame seeds.
8. Serve immediately.
Cooking Time: 15 minutes
Caprese Salad with Balsamic Glaze
Savor the flavors of Italy with this classic Caprese salad, elevated by a rich balsamic glaze.
Ingredients:
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a small saucepan, combine olive oil, balsamic vinegar, and honey.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the glaze by half, stirring occasionally, until thickened slightly (about 5 minutes).
4. Arrange tomato slices on a plate or platter.
5. Top with mozzarella cheese slices.
6. Drizzle the balsamic glaze over the salad.
7. Season with salt and pepper to taste.
8. Garnish with chopped basil leaves, if desired.
Cooking Time: 10 minutes
Broccoli Salad with Bacon and Cheddar
A classic salad gets a rich boost from crispy bacon, sharp cheddar, and creamy dressing.
Ingredients:
- 1 head broccoli, florets only
- 6 slices of cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions:
- In a large bowl, combine broccoli florets, crumbled bacon, and shredded cheddar cheese.
- In a small bowl, whisk together mayonnaise and a pinch of salt and pepper until smooth.
- Pour the dressing over the broccoli mixture and toss to coat.
- Garnish with chopped parsley and serve chilled or at room temperature.
Cooking Time: 10 minutes
Mediterranean Quinoa Salad
A flavorful and nutritious salad that combines the nutty taste of quinoa with the bright Mediterranean flavors.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated in olive oil
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra virgin olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, cherry tomatoes, olives, artichoke hearts, and feta cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Sprinkle parsley on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (quinoa cooking time)
Spinach and Strawberry Salad with Poppy Seed Dressing
This refreshing salad combines the sweetness of strawberries with the earthiness of spinach, topped with a crunchy poppy seed dressing.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 cups sliced strawberries
– 1/4 cup poppy seeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the spinach and sliced strawberries.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined.
3. Add the poppy seeds to the dressing and stir until they are evenly distributed.
4. Pour the dressing over the spinach and strawberry mixture, tossing to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Pasta Salad with Italian Dressing
A classic combination of pasta, vegetables, and tangy Italian dressing makes for a refreshing and satisfying side dish or light lunch.
Ingredients:
– 8 oz. pasta (bow tie or penne work well)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup Italian dressing
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber slices, and olives.
3. Crumble feta cheese over the top (if using).
4. Pour Italian dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Avocado and Tomato Salad with Lime Vinaigrette
A vibrant and refreshing salad that combines the creaminess of avocados, the juiciness of tomatoes, and a tangy kick from lime vinaigrette. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 ripe avocados, diced
– 3 large tomatoes, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and tomatoes.
2. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the avocado and tomato mixture, tossing gently to coat.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes ( preparation time), serve chilled or at room temperature.
Waldorf Salad with Apples and Walnuts
This timeless salad recipe combines the sweetness of apples, the crunch of walnuts, and the tanginess of a creamy dressing for a delightful treat.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped fresh celery
– 1/4 cup chopped toasted walnuts
– 1/2 cup plain Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced apple, and chopped celery.
2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, and honey until smooth.
3. Pour the dressing over the salad mixture and toss to coat.
4. Sprinkle the chopped walnuts over the top of the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Taco Salad with Chipotle Ranch Dressing
Get ready to level up your taco game with this bold and flavorful salad! This recipe combines the classic flavors of a taco with the creamy richness of chipotle ranch dressing.
Ingredients:
– 1 head of iceberg lettuce, chopped
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 packet of taco seasoning
– 1 cup shredded cheddar cheese
– 1/2 cup diced red bell pepper
– 1/2 cup diced black olives
– 1/4 cup chopped fresh cilantro
– Chipotle ranch dressing (see below)
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the taco seasoning to the skillet and cook for an additional 1-2 minutes, until the flavors are fully incorporated.
3. In a large bowl, combine the chopped lettuce, cooked ground beef, shredded cheese, diced bell pepper, and black olives.
4. Drizzle with chipotle ranch dressing (see below) and top with chopped cilantro.
Chipotle Ranch Dressing:
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
Combine all ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: None, as this recipe is essentially assembling the salad. Cooking time will depend on browning the ground beef.
Fruit Salad with Honey Lime Dressing
This refreshing fruit salad is perfect for warm weather gatherings and potlucks. With a tangy honey lime dressing, it’s sure to be a hit!
Ingredients:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1 cup diced pineapple
– 1 cup diced peaches
– 1/2 cup chopped kiwi
– 2 tablespoons honey
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. In a large bowl, combine the mixed berries, pineapple, and peaches.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey lime dressing over the fruit and toss gently to coat.
4. Sprinkle with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 0 minutes (no cooking required!)
Serve chilled or at room temperature, garnished with additional fruit if desired. Enjoy!
Coleslaw with Creamy Buttermilk Dressing
A refreshing twist on the classic coleslaw recipe, this creamy buttermilk dressing adds a tangy and rich flavor to the crunchy shredded cabbage and carrots.
Ingredients:
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 2 tablespoons mayonnaise
• 1 tablespoon buttermilk
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, buttermilk, cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (prep time: 5 minutes)
Roasted Vegetable Salad with Feta
Roasted Vegetable Salad with Feta Recipe
A flavorful and colorful salad that brings together the sweetness of roasted vegetables with the tanginess of crumbled feta cheese.
Ingredients:
– 2-3 medium-sized vegetables (such as Brussels sprouts, broccoli, cauliflower, or sweet potatoes), trimmed and halved
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon honey
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine the roasted vegetables, crumbled feta cheese, chopped parsley, lemon juice, and honey.
5. Toss to combine and adjust seasoning as needed.
Cooking Time: 20-25 minutes (roasting time)
Asian Cucumber Salad with Chili Garlic Dressing
This refreshing salad combines the crunch of cucumbers with the spicy kick of chili garlic dressing, perfect for a light and flavorful meal.
Ingredients:
– 4-6 Asian cucumbers (such as Kirby or Japanese), sliced into thin rounds
– 1/2 cup chili garlic dressing (homemade or store-bought)
– 1/4 cup chopped cilantro
– 1/4 cup thinly sliced red bell pepper
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices.
2. Drizzle the chili garlic dressing over the cucumbers, tossing gently to coat.
3. Sprinkle the chopped cilantro and red bell pepper over the top.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10-15 minutes (preparing the ingredients), serving time: immediate
Orzo Salad with Sun-Dried Tomatoes and Basil
A colorful and flavorful salad perfect for a light lunch or as a side dish, featuring the nutty taste of orzo pasta, sweet sun-dried tomatoes, and fresh basil.
Ingredients:
– 8 oz (225g) orzo pasta
– 1 cup (115g) sun-dried tomatoes, chopped
– 2 cups (40g) fresh basil leaves, chopped
– 2 tbsp (30ml) olive oil
– 2 tbsp (30ml) white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chopped sun-dried tomatoes and fresh basil leaves.
3. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper to taste.
4. Add the cooked orzo pasta to the tomato-basil mixture and toss gently.
5. Pour the dressing over the salad and toss again to combine.
6. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes (including cooking time for orzo)
Kale and Cranberry Salad with Maple Dressing
Kale and Cranberry Salad with Maple Dressing: A refreshing autumnal salad that combines the earthy sweetness of kale, tart cranberries, and a hint of maple syrup.
Ingredients:
– 4 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 cup fresh or frozen cranberries
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– Maple Dressing:
+ 2 tablespoons pure maple syrup
+ 2 tablespoons apple cider vinegar
+ 1 tablespoon olive oil
+ Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Toss the chopped kale with a pinch of salt and massage until tender, about 5 minutes.
3. In a separate bowl, whisk together the Maple Dressing ingredients.
4. In a large serving bowl, combine the massaged kale, cranberries, goat cheese (if using), and nuts (if using).
5. Drizzle the Maple Dressing over the salad and toss to coat.
6. Serve immediately, or refrigerate for up to 24 hours before serving.
Cook Time: None
Total Time: 15-20 minutes
Summary
Beat the heat this summer with these refreshing salad recipes perfect for a crowd! From classic Caesar to Mediterranean quinoa and Asian noodle salads, we’ve got 18 delicious options to keep your guests satisfied. Try our homemade crouton-topped Caesar salad, feta-studded Greek salad, or Southwestern corn and black bean salad for a taste of summer. With flavors ranging from tangy to sweet, there’s something for everyone in this collection of crowd-pleasing salads.
Leave a Reply