some original and simple summer salad recipes

Summer salad: there will be something for everyone! Light, green, hearty, it’s up to you to choose yours!

Summer Salad: Enjoy all season long!

Roast chicken salad

At least one summer meal should be a big pile of deliciousness. With roast chicken, this will be the easiest summer meal to make!

Ingredients for the salad:

• 1 romaine lettuce, chopped
• 300 g diced roasted chicken breast
• 1/2 medium cucumber, halved and sliced
• 4 hard-boiled eggs, cut into quarters
• 150-200 g cherry tomatoes, halved
• 1 medium avocado, peeled and diced
• 50 to 100 g blue cheese, crumbled
• 6 to 8 slices of bacon, cooked

Ingredients for the dressing:

• 1/4 tablespoon red wine vinegar
• 1 tablespoon of Dijon mustard
• 1/2 teaspoon olive oil
• 1 1/2 tsp. sugar
• 2 cloves of garlic, minced
• 1 C. fresh oregano, chopped
• kosher salt and freshly ground black pepper

Preparation:

Place the lettuce on a large tray. Top with layers of chicken, cucumber, eggs, tomatoes, avocado, cheese and bacon. Book. Next, mix the vinegar and mustard in a bowl. Add the oil a little at a time until blended. Add the sugar, garlic and oregano. Season with salt and pepper. Drizzle with vinaigrette and serve immediately.

Salad with marinated onion, fennel and prunes

When ripe plums appear at the farmer’s market, you should run home to prepare this feast of fresh crisps.

Ingredients:

• 1/2 tablespoon champagne vinegar
• 1 spoonful of sugar
• 1/2 teaspoon black peppercorns
• 1 red onion thinly sliced
• 2 small lettuces or 1 package of butter lettuce hearts
• 1 small head fennel, thinly sliced, plus 1/4 cup leaves
• 2 plums, pitted and sliced

Preparation:

Place the lettuce, fennel and leaves, prunes and pickled onion on a tray. Next, combine the vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat until the sugar dissolves, about 1 minute. Add the onion and cook for 1 minute. Remove from heat; cool completely. Serve with the vinaigrette on the side.

Summer salad of roasted green beans with cucumbers and dill

If you’re already grilling, why not prepare a salad with the protein? In this one, roasted green beans form the base of a delicious summer treat.

Ingredients:

• cucumber cut into pieces and cut into pieces
• sugar
• kosher salt and freshly ground black pepper
• green beans, chopped
• green onions, cut into 2-3 inch pieces
• olive oil
• lemon zest plus 1 tablespoon lemon juice
• chopped fresh dill

Preparation:

1. Prepare grill for direct cooking and heat over medium-high heat. Place the cucumber in a colander and sprinkle with sugar and 1 teaspoon of salt. Leave to rest for 15 minutes.
2. Combine the green beans, green onions and oil in a bowl. Season with salt and pepper. Grill in a grill basket over direct heat, stirring occasionally, until beans are charred and tender, 12 to 14 minutes.
3. Combine the cucumbers, green beans, lemon zest and juice, and dill in a bowl. Season with salt and pepper.

Original and simple summer salads

Pasta salad

You can follow this recipe for every picnic, barbecue, brunch, and backyard gathering all summer long. For a truly unbeatable pasta salad, you want to offer a combination of creamy, crunchy, chewy textures and sweet, salty, and sour flavors. We’ve found that a combination of crunchy peppers, fresh grape tomatoes, sweet artichoke hearts, spicy red onion, creamy mozzarella, salty olives and delicious salami provides the perfect assortment of flavors and textures. Feel free to add or remove anything you like in this recipe. Other ingredients you may want to consider include zucchini, chives, cucumber, or even broccoli.

Grilled samfaina summer pasta salad

This explosion of flavors is so hearty it could almost be a main course!

Ingredients:

• Canola oil, for grilling
• 350 g short pasta
• 2 small courgettes, cut in half lengthwise
• 1 small eggplant, cut into lengthwise slices
• 1 red pepper, halved and seeded
• 1 yellow pepper, halved and seeded
• 1 red onion, sliced
• 2 tablespoons of olive oil
• kosher salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 basil, coarsely chopped
• 30g grated parmesan (about 1/4 cup)

Preparation:

1. Combine the zucchini, eggplant, peppers, onion and olive oil in a bowl. Season with salt and black pepper. Book.
2. Prepare grill for direct cooking and heat over medium-high heat. Once hot, clean and lightly oil the griddles with canola oil. Cook the pasta according to package directions.
3. Grill the zucchini, eggplant, pepper, and onion mixture, turning once, until tender, 6 to 8 minutes. Transfer to a cutting board and cut into pieces.
4. Combine pasta, vinegar and grilled vegetables (drizzle with more olive oil if mixture seems dry). Stir in the basil and grated parmesan.