Summer is the season of salads in our household, and I LOVE mixing it up! I ate waaaay too many spinach salads in college and eventually developed a taste aversion (where I became nauseated every time I ate spinach) to them for a while.
My solution? Salad doesn't need to be majority lettuce (or spinach in my case)! Here are 4 amazing summer salad recipes that are sure to leave your guests feeling full, healthy, and wanting more!
Watermelon Cucumber Feta Salad
Ingredients (Serves 4-6):
1 mini watermelon, cubed (1/2 inch cubes)
1-2 large cucumbers, cubed (1/2 inch cubes)
1 6-8oz container of feta cheese
1/2 cup mint, finely chopped
Juice from 1/2 a lime
Instructions:
Mix first four ingredients together in a large salad bowl. Drizzle with lime juice and serve cold.
Prosciutto Salad with Fresh Mozzarella
Ingredients (Serves 4-6):
4-6 cups fresh spring mix lettuce, washed
3-4 oz fresh prosciutto, roughly chopped/ripped
5-6 ounces fresh mozzarella balls or fresh burrata
1 cup cherry tomatoes, halved
2 tbsps olive oil
2 tbsps peach balsamic dressing
Flakey sea salt
Ground black pepper
Instructions:
Mix first four ingredients together in a large salad bowl.
In a small bowl, combine olive oil and peach balsamic, and season with flakey sea salt and black pepper.
Toss salad with dressing and serve cold!
Caprese Salad
Ingredients (Serves 4-6):
4 ounces fresh burrata, cut into large pieces
2-3 heirloom tomatoes, sliced
15-20 large basil leaves, washed and dried
Olive oil
Balsamic vinegar or Trader Joes balsamic glaze (I used Peach balsamic vinegar)
Flakey sea salt
Ground black pepper
Instructions:
Layer tomatoes and fresh basil leaves one on top of the other on a large plate.
Place burrata on top of tomatoes and basil.
Drizzle caprese salad with olive oil, balsamic vinegar/glaze, and season with flakey sea salt and ground black pepper. Serve cold.
Truffle Arugula Salad
Ingredients (Serves 4-6):
1 7-8 ounce bag of fresh arugula, washed
3-4 ounces freshly shaved parmesan (I used the Romano, Parmesan, Asiago blend from Trader Joe's)
Juice from 1/2 a lemon (roughly 2 tablespoons)
1 tbsp black truffle oil
Flakey sea salt
Ground black pepper
Instructions:
In a large salad bowl, top arugula with shaved parmesan.
In a small bowl, combine lemon juice and truffle oil. Season with flakey sea salt and ground black pepper.
Drizzle over arugula and parmesan cheese and toss to coat. Serve cold.
Hope you enjoy these as much as I do! Tag me on Instagram (@_sofiaapsey) if you try!
Stay healthy,
Sofia