We asked our friends to send us their go-to summer salad recipes. These light and fresh salads make for perfect side dishes, as well as main courses, and are easy to make. Here are four delicious summer salads for your next get-together. Enjoy!
Feta & Mint Salad
4 cups fresh, seedless watermelon,
chopped or sliced
½ cup feta cheese, crumbled
¼ cup fresh mint, finely chopped
1/8 cup fresh basil, finely chopped
Juice of one lime
Drizzle of good olive oil
Combine all ingredients in pretty bowl and serve.
Feeds two people.
Black Eyed Pea Salad
3 tablespoons red wine vinegar
2 tablespoons vegetable oil
(I use olive or avocado oil)
2 tablespoons Louisiana Hot Sauce
2 tablespoons fresh chopped cilantro
1- 2 fresh garlic cloves
½ teaspoon salt
2 cans Bush’s blackeye peas rinsed
1 medium purple onion (diced)
1 medium tomato(diced)
1 green pepper (diced)
Whisk first 6 ingredients in a large bowl.
Add blackeye peas, onion, tomato and green pepper.
Cover and chill at least 3 hours.
Pesto Chicken Salad
½ cup packed, fresh basil leaves
1 tablespoon chopped, fresh parsley
2 garlic cloves
1 tablespoon freshly squeezed lemon juice
1 cup mayonnaise
Salt and pepper to taste
3 ½ cups cooked chicken, cubed
10 crisp, cooked bacon slices, crumbled
Process basil, parsley, garlic, lemon juice, mayonnaise, salt and pepper until smooth.
Combine Chicken and bacon in large bowl, turn dressing over meat and blend well.
Serve on croissants.
Tzatziki Pasta Salad
1 jar artichoke hearts
1 cucumber (small)
2 tablespoons dill
1 clove garlic
1/4 cup red onion
1/4 cup sun-dried tomatoes
2/3 cup kalamata olives
1 teaspoon lemon juice
1/3 cup mayo
12 ounces penne pasta
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoon olive oil
1 teaspoon red wine vinegar
3/4 cup feta cheese
1 (7 ounces) plain greek yogurt
Stir together greek yogurt, mayo,1/4 cup feta, garlic, red wine vinegar, lemon juice, salt & pepper and olive oil.
Combine pasta, artichoke hearts, olives, sun-dried tomatoes, cucumbers and red onion.
Pour dressing over mixture and toss to coat.
Sprinkle 1/2 cup feta cheese and fresh dill on top.
Refrigerate until ready to serve.