4 Salads to Try This Summer

Summer is a great time to try a new recipe. Salads don’t take long to make, allowing you to enjoy great weather. They’re also a great option for those extremely hot days when you don’t feel like making a big meal indoors. Here are a few different salad recipes to try this summer.

Caprese Salad

Prep Time: 15 Minutes

Serves: 6

Coming from Naples, Italy, caprese salad pairs well with most Italian dishes, or can be an appetizer at a barbecue. Ensure that the tomatoes you select for this are high quality, so they don’t fall apart when combined with mozzarella cheese.


  • 4 large Roma tomatoes sliced 1/4 in. thick
  • 1 lb. of fresh mozzarella, sliced 1/4 in. thick
  • 1/3 c. of fresh basil
  • 3 tbsp. of extra virgin olive oil
  • 1 tbsp. of balsamic vinegar
  • Salt
  • Black pepper


  1. Grab a serving platter and alternate between tomato slices, mozzarella slices, and basil leaves.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Season with salt and pepper, and enjoy!

Peach and Plum Salad

Prep Time: 15 Minutes

Serves: 4-6


  • 4 peaches, pitted and cut into 1 in. wedges
  • 4 plums, pitted and cut into 1 in. wedges
  • 1/4 c. of fresh lemon juice
  • 1/4 c. of red wine vinegar
  • 2 tsp. of salt
  • 1 thinly sliced red onion
  • 2 oz. of baby arugula
  • 1/3 c. of basil leaves, torn
  • 1/3 c. of cilantro leaves
  • Extra-virgin olive oil to drizzle on top of salad


  1. In a bowl, add your sliced peaches and plums and toss in two tablespoons of lemon juice and vinegar. Transfer to serving platter when finished.
  2. Add salt, onion, and what’s left of the juice into bowl and toss.
  3. Use a slotted spoon to sprinkle the onion mixture over the fruit, leave juice inside the bowl.
  4. Add arugula, basil, and cilantro to the bowl.
  5. Season with salt and toss to combine all ingredients.
  6. Drizzle with olive oil and serve.

Shaved Squash Salad

Prep Time: 30 minutes

Servings: 2

You can use either squash or zucchini to make this unique salad. This is also a great option for a low-calorie salad, as squash is made of mostly water.


  • 3 tbsp. of whole almonds
  • 1 lb. of mixed green and yellow squash
  • 2 1/2 tsp. of extra virgin olive oil
  • 2 tbsp. of fresh lemon juice
  • 1 minced garlic clove
  • 4 cups of baby arugula
  • Pecorino Romano Cheese (optional)


  1. Toast almonds either in the oven on a baking sheet for 10-15 minutes or in the microwave for 15-30 seconds.
  2. Thinly slice your squash into strips.
  3. Whisk together olive oil, lemon juice, and garlic clove to taste. You can also add salt here if you desire.
  4. Let stand for a few minutes, then add a few handfuls of baby arugula.
  5. Sprinkle cheese over the salad (if using), then season with salt and black pepper if desired. Garnish with crushed almonds.

Blackened Steak Salad

Prep Time: 15 minutes

Serves: 2

Looking for a healthier way to enjoy a grilled steak? Make this salad to get a healthy dose of vegetables, along with a juicy steak.


  • 1 3/4 lbs. beef sirloin steak
  • 1/3 c. of olive oil
  • 3 tbsp. of red wine vinegar
  • 2 tbsp. of lemon juice
  • 1 clove of garlic, minced
  • 3/4 c. of crumbled blue cheese
  • 8 c. of romaine lettuce – rinsed, dried, and torn into bite-size pieces
  • 2 tomatoes, sliced
  • 1 small green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 c. of sliced red onion
  • 1/4 c. of sliced pimento-stuffed green onions
  • 1 tsp. of Worcestershire sauce


  1. Preheat your grill on high heat. Lightly oil the grate.
  2. Once oil settles, cook steak for three to five minutes per side or to your own preference.
  3. While steak is cooking, whisk your olive oil, vinegar, lemon juice, garlic, and Worcestershire sauce in a small bowl. You can also add in salt and pepper at this time if desired.
  4. Mix in blue cheese, add steak, and then cover the salad and place it in the refrigerator.
  5. On chilled plates, arrange lettuce, tomato, pepper, onion, and olives.  Top with steak and drizzle with dressing.

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