Ultimate Summer Salads

No Cook Meals for Hot Summer Days

No Cook Meals for Hot Summer Days

This selection of salads showcases the splendor of summer fruits: peaches, strawberries, and watermelon! Pair with something off the grill or serve as the main event.

First up is a fresh peach caprese salad. Juicy peaches, creamy mozzarella, and fragrant basil leaves come together in a delightful twist on the classic Italian favorite. Drizzled with tangy balsamic glaze, this salad strikes a perfect balance of sweet and savory.

Next on the menu is a strawberry spinach salad with poppy seed vinaigrette. Crisp romaine lettuce and baby spinach create the perfect bed for summer-sweet strawberries, complemented by the delightful crunch of almonds and zesty dressing. This vibrant combination is an ideal accompaniment to grilled meats.

Lastly, the watermelon mint salad is a true celebration of summer’s bounty. The juicy sweetness of watermelon combines perfectly with fresh mint leaves, all enhanced by a drizzle of tangy balsamic glaze. Each bite is a mini-vacation for your taste buds!

Photos by Ashlee Glen

Peach Caprese Salad 

Serves four as a side

2 fresh, ripe peaches 

3 local, heirloom tomatoes 

8 oz fresh mozzarella

3 sprigs of basil

2 tbsp balsamic glaze
(see separate recipe below)

1 tbsp extra virgin olive oil

Salt and pepper to taste

Slice the mozzarella thinly and cut the tomatoes into nice, thick slices. Quarter the peaches and then quarter each quarter. On a serving plate or platter, alternate the cheese, tomatoes, and peaches. Tear 6-8 basil leaves and spread them throughout. Drizzle with a few drops of good quality olive oil for richness, and generously drizzle with the balsamic glaze for tangy sweetness. Finish with salt and pepper to taste. Serve immediately.

Photos by Ashlee Glen

Strawberry Spinach Salad with Poppy Seed Dressing 

Serves four as a side


1/2 cup red wine vinegar

1/3 cup sugar

3 tbsp pickled red onion (see separate recipe)

1 tbsp poppy seeds (toasted)

1/2 cup sliced almonds (toasted)

1/4 cup avocado oil

1 lb. strawberries, hulled and quartered

1 head of romaine lettuce, torn into bite
sized pieces

4 cups baby spinach

Salt and pepper to taste

Lightly toast the poppy seeds in a dry skillet, and then toast the sliced almonds. In a medium bowl, combine vinegar, sugar, avocado oil, and poppy seeds, whisking to combine. Tear the romaine lettuce into a large bowl, add the spinach and strawberries, and toss carefully with the dressing. Transfer the salad to a serving bowl and sprinkle the toasted almond slices  and pickled onions on top.

Photos by Ashlee Glen

Watermelon Mint Salad 

Serves four as a side

4 cups of cubed, seedless watermelon
(bite-size cubes)

8-10 leaves of fresh mint, torn into
small pieces

Parmesan cheese for shaving

2-3 tbsp balsamic glaze (see separate recipe on page 136)

Make sure you find a ripe, seedless watermelon since it’s the star of this salad. Sprinkle the torn mint leaves over the watermelon. Using a potato peeler, shave parmesan cheese in big, thin slices over the salad. Finish off with a nice, big drizzle of the balsamic glaze right before serving.  


Issue Navigation

 | Summer Serenade >>
(Visited 163 times, 1 visits today)