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cool summer salad

Beat the Heat with Cool Summer Salads

May 29, 2015

Summer is here! And there’s no better place to spend it than inside, in front of a hot oven. Isn’t that everyone’s idea of summer fun? Yeah, right.

Summer should be sacred. Every day should be sprinkled with little indulgences and laid-back time with friends and family. That’s why summer gives us farmers’ markets and fresh ingredients in abundance, making salads the perfect summer food. They’re light, cool and crisp, and they’re no fuss. So take a stroll over to the farmer’s market, raid your garden, or swing by the store, and whip up these fresh and healthy summer salads in less time than it takes to heat up the stove.

Click below to expand recipes.

Strawberry Gorgonzola Salad

Strawberry Gorgonzola Salad
Strawberry Gorgonzola Salad

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The sweet and tangy balsamic vinaigrette perfectly complements the flavors of fresh strawberries, crunchy pecans and creamy Gorgonzola.
Strawberry Gorgonzola Salad

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The sweet and tangy balsamic vinaigrette perfectly complements the flavors of fresh strawberries, crunchy pecans and creamy Gorgonzola.
Servings
4people
Servings
4people

Ingredients
  • 2 tablespoons Balsamic Vinegar
  • 4 tablespoons Extra-Virgin Olive Oil
  • 1 tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoons Garlic Minced
  • To Taste Salt & Pepper
  • 4-5 cups Mixed Baby Greens
  • 1 cup Fresh Strawberries Sliced
  • 1/2 cup Crumbled Gorgonzola Cheese
  • 1/2 cup Coarsely Chopped Pecans

Servings: people

Units:
Ingredients
  • 2 tablespoons Balsamic Vinegar
  • 4 tablespoons Extra-Virgin Olive Oil
  • 1 tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoons Garlic Minced
  • To Taste Salt & Pepper
  • 4-5 cups Mixed Baby Greens
  • 1 cup Fresh Strawberries Sliced
  • 1/2 cup Crumbled Gorgonzola Cheese
  • 1/2 cup Coarsely Chopped Pecans

Servings: people

Units:
Instructions
  1. Mix the vinegar, olive oil, honey, mustard, garlic and a dash of salt and pepper in the bottom of a large salad bowl using a whisk or the back of a wooden spoon.
  2. Add with the mixed baby greens, strawberries, Gorgonzola cheese and pecans.
  3. Toss well, adding more salt and pepper if desired.
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Watermelon, Mint and Feta Salad

Watermelon, Mint and Feta Salad
Watermelon, Mint and Feta Salad

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Watermelon is all grown up in this elegant and super-refreshing combination of savory and sweet.
Watermelon, Mint and Feta Salad

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Watermelon is all grown up in this elegant and super-refreshing combination of savory and sweet.
Servings
4-6People
Servings
4-6People

Ingredients
  • 2 tablespoons White Wine Vinegar
  • 1 full Fresh Lemon Juice
  • 1/4 cup Extra-Virgin Olive Oil
  • To Taste Salt & Pepper
  • 1 full Red Onion Thinly Sliced
  • 4 cups Seeded Watermelon Cubed
  • 1 cup Crumbled Feta Cheese
  • 1/4 cup Mint Leaves Rolled & Sliced Into Thin Strips
  • 1/4 cup Kalamata Olives Pitted & Chopped

Servings: People

Units:
Ingredients
  • 2 tablespoons White Wine Vinegar
  • 1 full Fresh Lemon Juice
  • 1/4 cup Extra-Virgin Olive Oil
  • To Taste Salt & Pepper
  • 1 full Red Onion Thinly Sliced
  • 4 cups Seeded Watermelon Cubed
  • 1 cup Crumbled Feta Cheese
  • 1/4 cup Mint Leaves Rolled & Sliced Into Thin Strips
  • 1/4 cup Kalamata Olives Pitted & Chopped

Servings: People

Units:
Instructions
  1. Whisk the white wine vinegar, lemon juice and olive oil together in a small bowl and season with salt and pepper.
  2. Add the thinly sliced red onion to the bowl and let marinate in the dressing for 5-10 minutes while assembling the remaining ingredients.
  3. Combine the watermelon, feta, mint, and olives in a large bowl, add the vinaegrette and onions, and toss well.
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Insalata Caprese

Caprese Salad
Insalata Caprese

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No summer is complete without this Italian staple. Fresh and creamy mozzarella, spicy basil and a simple dressing—bellisimo!! Add a hunk of crusty bread for a hearty, meatless meal.
Insalata Caprese

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No summer is complete without this Italian staple. Fresh and creamy mozzarella, spicy basil and a simple dressing—bellisimo!! Add a hunk of crusty bread for a hearty, meatless meal.
Servings
4-6People
Servings
4-6People

Ingredients
  • 4 large Ripe Tomatoes Sliced 1/4 inch thick
  • 1 pound Fresh Mozzarella Cheese Sliced 1/4 inch thick
  • 1/3 cup Fresh Basil Leaves
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • To Taste Salt & Pepper

Servings: People

Units:
Ingredients
  • 4 large Ripe Tomatoes Sliced 1/4 inch thick
  • 1 pound Fresh Mozzarella Cheese Sliced 1/4 inch thick
  • 1/3 cup Fresh Basil Leaves
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • To Taste Salt & Pepper

Servings: People

Units:
Instructions
  1. Alternate slices of tomato, mozzarella and basil leaves on a platter.
  2. Evenly drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
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Spinach, Grape and Sunflower Seed Salad

Spinach, Grape and Sunflower Seed Salad
Spinach, Grape and Sunflower Seed Salad

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Grapes on salad? Yep, and they’re delectable! Sweet, tangy and altogether satisfying, these unexpected ingredients create a subtly sweet summer treat.
Spinach, Grape and Sunflower Seed Salad

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Grapes on salad? Yep, and they’re delectable! Sweet, tangy and altogether satisfying, these unexpected ingredients create a subtly sweet summer treat.
Servings
4-6People
Servings
4-6People

Ingredients
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Maple Syrup
  • 1/2 teaspoon Dijon Mustard
  • 1 tablespoon Vegetable Oil
  • 8 cups Baby Spinach Leaves
  • 2 cups Red Grapes halved
  • 3 tablespoons Toastes Sunflower Seed Kernels
  • 1 teaspoon Fresh Thyme chopped
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Servings: People

Units:
Ingredients
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Maple Syrup
  • 1/2 teaspoon Dijon Mustard
  • 1 tablespoon Vegetable Oil
  • 8 cups Baby Spinach Leaves
  • 2 cups Red Grapes halved
  • 3 tablespoons Toastes Sunflower Seed Kernels
  • 1 teaspoon Fresh Thyme chopped
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Servings: People

Units:
Instructions
  1. Whisk together vinegar, honey, syrup, mustard and oil in a small bowl.
  2. In a large bowl, combine spinach, grapes, sunflower seeds and thyme.
  3. Top spinach mixture with dressing and sprinkle with salt and pepper. Toss gently and serve immediately.
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Tasty Tuna, Asparagus and White Bean Salad

Tasty Tuna, Asparagus and White Bean Salad
Tasty Tuna, Asparagus and White Bean Salad

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Light, lovely and packed with protein, this salad provides enough fuel to power through long summer days.
Tasty Tuna, Asparagus and White Bean Salad

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Light, lovely and packed with protein, this salad provides enough fuel to power through long summer days.
Servings
4people
Servings
4people

Ingredients
  • 1 bunch Asparagus
  • 1/4 cup Shallots finely chopped
  • 2 full Fire-Roasted Red Peppers chopped
  • 1 can Cannellini Beans rinsed and drained
  • 1 clove Garlic minced
  • 3 tablespoons Light Mayonnaise
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Paprika
  • 2 cups Arugula
  • 1 7.8 jar Premium Tune packed in oil, drained and flaked

Servings: people

Units:
Ingredients
  • 1 bunch Asparagus
  • 1/4 cup Shallots finely chopped
  • 2 full Fire-Roasted Red Peppers chopped
  • 1 can Cannellini Beans rinsed and drained
  • 1 clove Garlic minced
  • 3 tablespoons Light Mayonnaise
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Paprika
  • 2 cups Arugula
  • 1 7.8 jar Premium Tune packed in oil, drained and flaked

Servings: people

Units:
Instructions
  1. Cook the asparagus in a large pan of boiling water for 4-5 minutes until tender. Drain well, cool under running water, then cut into bite-sized pieces.
  2. Combine asparagus, arugula, shallots, peppers, cannellini beans and garlic in a large bowl.
  3. Whisk together the mayonnaise, vinegar and paprika in a small bowl and add to bean mixture, tossing gently to combine.
  4. Drain and flake tuna, and top evenly on salad. Serve immediately.
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