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4 Summer Salads You Need To Try ASAP!

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

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2 Comments


Nice! They are all good! ♥️

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Was going to have the watermelon salad, but forgot the feta cheese. So I am having the Prosciutto one ...🤗

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