Food
June 25, 2021
25+ Vibrant Summer Salads To Serve Up In A Heat Wave
When it’s hot enough to cook an egg on the sidewalk, spending hours over a sizzling stovetop is the last thing we want to do. If you’re looking for a refreshing dish for lunch or dinner that requires minimal cooking, might we suggest a summer salad? Filled with the freshest ingredients, these dishes work perfectly as a side or main — just add protein and you’re good to go! Here’s to keeping cool.
If Summer Were A Salad
“What I like about this salad — like so many of my salads — is that there’s no lettuce,” says Vancouver baker Rosie Daykin.
Get the recipe for If Summer Were A Salad.
Zucchini & Couscous Salad
“It’s a great salad, but it’s also a great meal and I like that,” says Rosie. “Like so many things in the book, it does double duty.”
Get the recipe for Zucchini & Couscous Salad.
Tahini Caesar
“My husband, Ido, and I are obsessed with the Caesar-inspired romaine salad that Roberta’s in Brooklyn does,” says Top Chef Canada host Eden Grinshpan. “So, here’s my version with my kind of twist, which features — can you guess? — tahini. This salad plus Baharat Whole-roasted Chicken and a fat glass of wine… it doesn’t get much better than that.”
Get the recipe for Tahini Caesar.
Cracked Freekeh with Pomegranate, Walnuts and Mint
“I love this combination of flavors: the pomegranate molasses gives everything this tangy tartness, which plays off the deep nuttiness of the freekeh and walnuts,” says Eden.
Get the recipe for Cracked Freekeh with Pomegranate, Walnuts and Mint.
Shaved Zucchini & Melon Salad With Mint & Almonds
“I often serve this with soft goat cheese and a baguette alongside, but it’s also a nice side dish with simply grilled fish,” says Melissa Clark, The New York Times columnist and Dinner in French cookbook author.
Get the recipe for Shaved Zucchini & Melon Salad With Mint & Almonds.
Joanna Gaines’ Peach Caprese
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad — a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil.
Get the recipe for Joanna Gaines’ Peach Caprese.
Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette
“This is a sexy stand-in for Caesar salad but I wouldn’t recommend it for a first date,” says food personality Trish Magwood. “Grilled romaine has such an unbelievable flavor.”
Get the recipe for Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette.
Endive & Spinach Salad With Champagne Lemon Vinaigrette
Pop your finest champagne (vinegar) for this sweet and tangy salad. With hints of herbs and blue cheese, experience the luxury of a five-star restaurant in the comfort of your home.
Get the recipe for Endive & Spinach Salad With Champagne Lemon Vinaigrette.
Chopped Market Salad
A salad that’s simultaneously crunchy, creamy, sweet and spicy — so fresh!
Get the recipe for Chopped Market Salad.
Pesto Tuna Kitchen Sink Salad
“This has been a favorite recipe over the past few months because, honestly, I’ve been exhausted from cooking,” says Charlotte Langley, chef and owner of Scout Canning. “This salad uses every little bit of crunchy leftover bits you may have in your fridge and brings together abundant fresh flavors. It’s so versatile: add cheese, beans, grains or whatever you have kicking around. A dressing laden with citrus and fresh herbs will have you bouncing into the new year with renewed energy!”
Get the recipe for Pesto Tuna Kitchen Sink Salad.
Peas & Fried Paneer Salad
The combination of salty paneer, crunchy vegetables and creamy dressing makes this side dish a winner.
Get the recipe for Peas & Fried Paneer Salad.
Citrus, Shrimp & Quinoa Salad With Feta
This citrus salad is satisfying complete, combining sharp grapefruit, clementine and lime, along with shrimp, quinoa and feta. If you don’t like shrimp, skip it or use thin slices of medium-rare steak instead.
Get the recipe for Citrus, Shrimp & Quinoa Salad With Feta.
Yuzu-Marinated Cucumber & Radish Salad
“This dressing hits all the notes,” says chef Matty Matheson. “You get the high acid and saltiness from the yuzu and soy, crunch and freshness from the hot chilis and cilantro stem, and the toasted sesame oil balances it all out.”
Get his recipe for Yuzu-Marinated Cucumber & Radish Salad.
French Bistro Salad
This mustardy potato and bean salad is topped with egg, making it hearty enough for a stand-alone meal.
Get the recipe for French Bistro Salad.
Romaine Caesar Gratin
“Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad,” says Eric Ripert, chef and co-owner of Le Bernardin in New York. “The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness. Enjoy straightaway before the romaine wilts or gets soggy.”
Get the recipe for Romaine Caesar Gratin.
Wilted Mixed Greens With Bacon
This colorful side dish can be turned into a meal by adding more protein, like chicken or chickpeas.
Get the recipe for Wilted Mixed Greens With Bacon.
Panzanella-ish
Fans of the classic Italian bread and tomato salad will love this fresh update with sweet watermelon and a rich vinaigrette.
Get the recipe for Panzanella-ish.
Quick Charred Cabbage Salad
This cabbage salad makes a perfect summer side dish — but as an alternative, you could add a chicken thigh or a few scallops and call it dinner.
Get the recipe for Quick Charred Cabbage Salad.
Tuscan Chicken Salad
This arugula-based salad brings together juicy grilled chicken, loads of Grana Padano and the surprisingly sweet and savory taste of pickled grapes (trust us!).
Get the recipe for Tuscan Chicken Salad.
Salad Shirazi
“This is a simple salad, with just a few ingredients, from the south of Iran,” says recipe developer Sanna Mirza. “The fresh flavors go well with chicken or with lamb dishes such as Ghormeh Sabzi.”
Get the recipe for Salad Shirazi.
Greek Chopped Salad With Crispy Peppercorn Salmon
This chopped salad comes together in under 15 minutes and can be made year-round, tasting even better during prime tomato season, which runs from late August to early September.
Get the recipe for Greek Chopped Salad With Crispy Peppercorn Salmon.
Pickled Peach Salad With Pistachios & Parsley
The hint of anise from the fennel seed and tarragon gives the fruit an unexpected freshness and the buttery pistachios lend a touch of richness.
Get the recipe for Pickled Peach Salad With Pistachios & Parsley.
Vietnamese Crispy Brisket Salad
This aromatic salad pinballs that traditional Vietnamese quintet of flavors — salty fish sauce, sour lime juice, sweet sugar, pungent garlic and fiery chiles — with crispy, meaty shreds of smoky brisket and fresh mint, cilantro and other fragrant herbs.
Get the recipe for Vietnamese Crispy Brisket Salad.
Scandinavian Shrimp Salad
The classic combination of shrimp and dill on rye gets a crisp and creamy makeover as a salad.
Get the recipe for Scandinavian Shrimp Salad.
Chili Passionfruit Salad
Fruit salad is a beloved classic, but it’s even better with a spicy kick.
Get the recipe for Chili Passionfruit Salad.
Cherry, Herb & Freekeh Tabule
Throughout the Middle East, freekeh is prepared in the spring. The wheat is picked while the sheaves are still green and the wheat kernels are still soft. The moisture in the wheat kernels prevents them from burning; they just take on a very subtle smokiness.
Get the recipe for Cherry, Herb & Freekeh Tabule.
Toasted Farro With Corn & Summer Squash
Satisfy yourself with a toothsome grain and sautéed vegetable salad served on creamy labneh.
Get the recipe for Toasted Farro With Corn & Summer Squash.
Yellow Beets & Harissa Onions
Spicy burnished onions contrast vividly with mild golden beets in this unusual dish, which is finished with a splash of lemon and fresh dill.
Get the recipe for Yellow Beets & Harissa Onions.