Super Summer Salads That Look as Good as They Taste
With nice weather comes a hankering for summer salads, but no summer salad recipe is as nice as one that is colorful, bold, and vibrant.
When the colors of spring and the shades of summer are added to any recipe, it just seems to awaken the taste buds and makes a meal a little more exciting for both kids and adults alike!
The eye catching fruits and vegetables in these summer salad recipes will brighten your day as well while providing your family the healthy fare we traditionally associate with summer.
With pretty salads like these, you may want to include them in your family’s dinner menu all year long!
Cucumber Tomato Salad Recipe
- 1 sweet onion, sliced very thin
- 8 large tomatoes, cut into wedges
- 3 cucumbers, peeled and sliced into very thin rounds
- 1/2 cup fresh basil, cut into very small pieces
- 1/3 cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoon Dijon mustard
- 1 1/2 Tablespoons lemon juice
- 1/2 teaspoon mint extract
- 1/4 teaspoon salt / 1/8 teaspoon pepper (or to taste)
- Mix the onion, tomatoes, cucumbers, and fresh basil in a bowl.
- In a blender or shakable bowl with lid, combine the dressing ingredients. Either lightly process in a blender or shake to mix.
- Pour the dressing over salad mixture; toss, and let it sit for at least 20 minutes before serving.
Many healthy summer salads, as well as many other tasty veggie dishes, use fresh basil.
Don’t be afraid to use fresh basil if you have never done so before. It is really good, and it is in most grocery stores.
You will either find it in small packages in the fresh vegetable section or in the area where you purchase cut vegetables like carrots and celery sticks.
I cut my fresh basil with scissors which makes that part really easy!
Of course, you can always use dried basil in recipes calling for fresh basil, but when it comes to fresh salads, you’ll really enjoy the taste of the fresh basil!
Sensational Corn Salad
What can be more uplifting than the appealing combination of corn and tomatoes?
This recipe is great for your family dinners during the summer, but it’s also great for special occasions like your Easter dinner menu or Easter weekend, Memorial Day get together, Labor Day picnic, and the 4th of July Independence Day celebration! It’s even hearty enough to stand on its own as a light lunch with just a small sandwich on the side.
And if that’s not enough… It is also a perfect combination for your favorite BBQ chicken recipe!
- 6 3/4 cups frozen corn
- 5 large tomatoes, diced
- 1 1/2 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup grapeseed oil or extra virgin olive oil
- 3 Tablespoons white vinegar
- Salt and pepper to taste
- Measure corn and put into a bowl. Don’t worry that it’s frozen. Frozen corn is already cooked, and you’re going to let it set for a while, giving it time to thaw.
- Add the tomatoes, onion, basil, grape seed oil, white vinegar, salt, and pepper.
- Toss together, and chill in refrigerator for at least one hour or overnight.
Bacon Ranch Pea Salad
It’s always nice to have some easy summer salads on hand, especially if you’ve been at the swimming pool all day with the kids or out having fun somewhere other than home!
This quick and easy pea salad recipe is also great when you’re cooking for kids.
Even younger toddlers who can’t eat bacon or onions yet can still enjoy this recipe without those ingredients added. Just take a little out for baby before you add the rest of the ingredients for the rest of your family! It’s still good!
- 8 pieces bacon, cooked and crumbled (1/2 cup or so of real bacon bits from the store or grocery salad bar will do in a pinch as well)
- 1 1/2 (16 ounce) packages frozen green peas to total 24 ounces frozen green peas
- 3/4 cup shredded Cheddar cheese
- 3/4 cup Ranch dressing
- 1/2 cup chopped red onions
- Fry bacon over medium high heat until evenly browned, then drain, crumble, and set aside.
- Bring about 6 cups water to a boil, and boil the peas for about 1 minute, just until tender. Drain, and cool under cold running water.
- In a bowl, toss together the drained peas, Cheddar cheese, and Ranch dressing.
- Add the onion and crumbled bacon, and mix.
- Refrigerate at least 30 minutes or overnight.
Colorful Potato Salad
You can also make any potato salad recipe a colorful summer salad as well by using red potatoes with skins left on or by adding green onions, green or red peppers, or pimentos to your potato salad recipes.
Some people even add bacon and sweet tomato to their potato salad!
You can vary potato salad recipes to make many different kinds of appealing summer salads for BBQ picnics or to take to a pot luck! You should also add colorful potato salad to your list of 4th of July recipes!
Whether you’re preparing for a special BBQ picnic, cooking for a crowd, wanting a light lunch, or looking for family dinner recipes that quickly and easily round out your main entree or family dinner menu, these super summer salads should provide a beautiful array of colors in addition to a tasty summer dish!