4 Summer Salads You Have to Eat Right Now

Want to avoid cooking in a hot kitchen this summer? Have some extra tomatoes and veggies from your garden you need to use up quick? Check out these four amazing salads for some easy meals this summer:

Orange Sunflower Slaw
(from Vegetarian Times)

Dressing

Grilled Bread and Marinated Tomato Salad
(from FoodandWine.com)

Ingredients

• 1 garlic clove, smashed
• Salt
• 2 pounds heirloom tomatoes, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 1/4 cup red wine vinegar
• 3/4 cup extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 loaf country bread (12 ounces), sliced 1/2 inch thick
• 2 bunches arugula (6 ounces each), stems discarded
• 5 ounces ricotta salata, crumbled (1 1/4 cups)

Directions

• On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
• Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
• Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.

Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese
(from Half Baked Harvest)

Ingredients

• 4-8 cup butter lettuce, chopped
• 1/2 cup fresh basil + parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 ears grilled corn, kernels removed from the cob
• 1 1/2 cups tom-tom tomates, halved
• 1 red pepper, chopped
• 3/4 cup fresh blackberries or blueberries
• 1 peach, finely chopped
• 1 jalapeño, seeded + chopped
• 1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained)
• 1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 1/2-1 teaspoon chipotle chili powder
• 1-2 cloves garlic, minced or grated
• 1 lemon, juiced
• salt and pepper, to taste
• 1 avocado, pitted + chopped
• 4-6 ounces goat cheese, crumbled 

Instructions

In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

Summer Berry Spinach Salad
(from Foodie Crush)