Top 10 Irresistible Summer Salad Recipes You’ll Crave This Season

Recipe Stats

• Prep Time: 10 minutes
• Total Time: 15 minutes
• Calories per Serving: 270
• Servings: 6

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup honey or brown sugar
• 6 oz baby spinach
• 2 cups blueberries
• 1 cup raspberries
• 1/2 cup mandarin oranges
• 1/3 cup crumbled feta cheese
• 1 cup toasted pecans, some chopped

Directions

1. In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a gentle boil, then reduce heat to simmer. Cook and stir until the mixture thickens and reduces by about half, approximately 10 minutes.
2. Remove the balsamic glaze from heat and pour it into a heat-proof bowl to cool. The glaze will thicken as it cools.
3. For individual servings, divide the baby spinach into large salad bowls.
4. Top each bowl with blueberries, raspberries, mandarin oranges, crumbled feta cheese, and toasted pecans.
5. Drizzle the salad dressing over each bowl.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 7 minutes
• Total Time: 22 minutes
• Calories per Serving: 280
• Servings: 4

Ingredients

• 3 apples, sliced very thin
• 5 oz arugula
• 1/4 cup red onion, sliced thin
• 1/2 cup figs, chopped
• 1/2 cup goat cheese crumbles
• 1 cup pecan halves
• 2 tablespoons maple syrup
• Pinch of sea salt
• For the dressing: 1/2 cup olive oil, 2 tsp maple syrup, 1 tsp lemon juice, 1 1/2 tsp Dijon mustard, 1/2 tsp pepper, 1 garlic clove (minced), 3 tbsp balsamic vinegar, 1/4-1/2 tsp sea salt

Directions

1. Preheat the oven to 350°F. Toss the pecans with maple syrup and a pinch of sea salt. Spread them on a parchment-lined baking sheet and bake for 5-7 minutes until toasted. Remove from the oven and let them cool.
2. Whisk together the balsamic dressing ingredients and adjust seasoning to taste.
3. In a large salad bowl, add the arugula. Arrange the sliced apples, figs, and other ingredients on top of the greens.
4. Just before serving, drizzle about half of the dressing over the salad and toss gently.

Recipe Stats

• Prep Time: 15 minutes
• Total Time: 25 minutes
• Calories per Serving: 180
• Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Dash of salt
• Dash of pepper
• 1 cucumber, peeled and thinly sliced
• 1 ½ cups cherry tomatoes, quartered
• 8 oz fresh mozzarella
• ½ large red onion, diced

Directions

1. In a small bowl, combine olive oil, balsamic vinegar, dried oregano, dried basil, salt, and pepper. Set aside.
2. Peel the cucumber, scrape the skin with a fork for decoration, slice thinly, and dice. Place in a medium-sized bowl.
3. Quarter the cherry tomatoes and add them to the bowl with the cucumbers.
4. Thinly slice and dice the red onion. Add to the bowl with cucumbers and tomatoes.
5. Slice the mozzarella into bite-sized pieces or use pearl-sized mozzarella balls. Add to the bowl.
6. Pour the marinade over the vegetables and cheese, then mix well.
7. Allow the salad to sit for 10 minutes before serving to let flavors meld.

Recipe Stats

• Prep Time: 10 minutes
• Cooking Time: 5 minutes
• Total Time: 15 minutes
• Calories per Serving: 250
• Servings: 4

Ingredients

• 5 ounces mixed greens (such as romaine or arugula)
• 1-2 peaches, sliced
• 1 nectarine, sliced
• 1 plum, sliced
• 8 ounces fresh mozzarella
• 1/2 cup almonds, chopped in half
• 2 tablespoons sugar
• For the honey vinaigrette: 1/3 cup olive oil, 3 tbsp white wine vinegar or balsamic, 2 tbsp honey, 1/2-1 tsp salt

Directions

1. Heat a small saucepan over medium heat. Add almonds and sugar, stirring often until the sugar melts and coats the almonds. Remove from heat and spread on waxed paper to prevent clumping.
2. In a small bowl, mix olive oil, vinegar, honey, and salt to taste to create the honey vinaigrette.
3. On a large platter or bowl, arrange the mixed greens, sliced peaches, nectarine, plum, fresh mozzarella, and candied almonds.
4. Optionally, sprinkle a bit of sea salt over the fresh mozzarella.
5. Serve the salad with the prepared honey vinaigrette on the side.

Recipe Stats

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Calories per Serving: 320
• Servings: 4

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cucumber, chopped
• 1/2 cup parsley, chopped
• 1/2 cup mint, chopped
• 1/3 cup red onion, chopped
• 1/2 cup roasted and salted pistachios, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 lemons, juiced (about 5-6 tablespoons)
• 1/4 cup extra virgin olive oil
• Sea salt and ground pepper, to taste
• 1/2 cup crumbled feta cheese

Directions

1. Rinse the quinoa and drain. In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Fluff with a fork and let it cool for 5-10 minutes.
2. In a medium bowl, mix the cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta cheese.
3. Serve immediately or refrigerate the salad for a couple of hours before serving.
4. Store the salad in an airtight container in the fridge for up to 5 days.

Recipe Stats

• Prep Time: 15 minutes
• Total Time: 60 minutes
• Calories per Serving: 220
• Servings: 8

Ingredients

• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1/4 cup red onion, finely chopped
• 3/4 cup celery, chopped
• 1 small cucumber, peeled, seeded, and chopped
• 3/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tomatoes, finely chopped
• 1/4 cup Parmesan cheese, finely grated
• 1/2 cup Kalamata olives, optional
• 1/3 cup pepperoncini, optional
• For the dressing: 1/4 cup extra-virgin olive oil, juice of 1-1/2 lemons, 1 clove garlic (minced), 1/2 tsp dried Italian seasoning, ground pepper and sea salt to taste

Directions

1. In a large bowl, mix garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan cheese, Kalamata olives, and pepperoncini.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad ingredients and toss to coat evenly.
4. Chill the bean salad in the refrigerator for 45-60 minutes before serving to enhance the flavors.

Recipe Stats

• Prep Time: 15 minutes
• Chill Time: 3 hours
• Total Time: 3 hours 15 minutes
• Calories per Serving: 180
• Servings: 4

Ingredients

• 1 red delicious apple
• 1 granny smith apple
• 2 tablespoons lemon juice
• 2 cups matchstick carrots
• 1/4 cup yellow onion, finely diced
• 1/3 cup dried sweetened cranberries
• 1/2 cup vanilla yogurt
• 1/4 cup mayo
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup canned mandarin segments, drained

Directions

1. Cut both apples into matchstick pieces and place them in a bowl.
2. Pour lemon juice over the apples and toss to coat evenly. Let them sit for 5 minutes to prevent browning.
3. In a large mixing bowl, combine matchstick carrots, diced onion, and dried cranberries.
4. Add the soaked apples to the mixing bowl.
5. Mix in vanilla yogurt, mayo, sugar, salt, and pepper.
6. Stir all ingredients together thoroughly.
7. Add mandarin segments to the salad and mix gently.
8. Cover the bowl and refrigerate for at least three hours.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Calories per Serving: 280
• Servings: 4

Ingredients

• For the salad:
• 2/3 cup sliced or slivered almonds
• 3 tablespoons sugar
• 10 ounces arugula greens
• 8 ounces strawberries, hulled and quartered or chopped
• 1 avocado, chopped
• 2 ounces crumbled goat cheese
• 1/3 cup roasted salted pistachios, chopped
• For the champagne vinaigrette:
• 3 tablespoons champagne vinegar
• 1/2 lemon, juiced
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, freshly grated
• Pinch of kosher salt and pepper
• 1/2 cup olive oil

Directions

1. In a nonstick skillet over medium heat, toast the almonds. Stir in the sugar and cook, stirring often, until the sugar melts and coats all the almonds, about 6 to 8 minutes. Be attentive as they can burn quickly. Transfer the almonds to a piece of parchment paper to cool. Break them into pieces if clumped.
2. In a large bowl, toss the arugula with a pinch of salt and pepper. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds.
3. For the vinaigrette, combine champagne vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper in a bowl. Whisk together. While whisking constantly, stream in the olive oil until the dressing emulsifies.
4. Drizzle the champagne vinaigrette over the salad and toss well. Serve immediately.

Recipe Stats

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Calories per Serving: 120
• Servings: 6

Ingredients

• 1 pound red or green grapes (about 3 cups)
• 2 cups chopped fresh pineapple
• 1 pound fresh strawberries (about 2 cups sliced)
• 6 ounces fresh blueberries (about 1 cup)
• 6 ounces fresh blackberries (about 1 ½ cups)
• 3 kiwi, peeled and sliced
• For the dressing:
• Zest of one lime
• 1 ½ tablespoons lime juice
• 2 tablespoons honey

Directions

1. Wash and dry all the fruits thoroughly. Peel, core, and chop the pineapple. Slice the strawberries and peel and chop the kiwi.
2. Combine all the prepared fruits in a large bowl.
3. In a small bowl, whisk together the lime zest, lime juice, and honey to make the dressing.
4. Pour the lime dressing over the mixed fruits and gently toss to combine.
5. Serve the fresh fruit salad immediately and enjoy!

Recipe Stats

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Servings: 6

Ingredients

• 4 large ripe yellow peaches, sliced
• 1 cup blackberries
• 3/4 cup blueberries
• Seeds from 1 medium pomegranate
• 6 large basil leaves, cut into ribbons
• 1-2 teaspoons honey
• 1/2 lime, juiced

Directions

1. In a large bowl, combine the sliced peaches, blackberries, blueberries, pomegranate seeds, and basil leaves.
2. Drizzle honey and lime juice over the fruit mixture.
3. Toss everything gently with tongs to ensure the fruits are coated evenly.
4. Serve and enjoy this refreshing salad.