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)


  • ½ cup orange juice
  • 3 Tbs. olive oil
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. tahini
  • 2 Tbs. coconut nectar or sugar
  • 1 Tbs. fresh lime juice
  • 1 Tbs. toasted sesame oil
  • 2 tsp. minced ginger
  • 1 tsp. finely grated orange zest
  • 1 tsp. gluten-free soy sauce or tamari
  • ¾ tsp. salt


  • 3 cups shredded napa or green cabbage (½ head)
  • 2 cups shredded red cabbage (⅛ head)
  • 1 large carrot, julienned (¾ cup)
  • 1 English cucumber, peeled, flesh scooped out, and julienned (1 cup)
  • 1 green pepper, thinly sliced lengthwise (1 cup)
  • 1 cup raw sunflower seeds
  • ½ cup finely chopped fresh mint

To make Dressing: blend all ingredients in blender until smooth.

To make Salad: Toss together all ingredients in large bowl. Stir in Dressing.


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


  • 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)


  • 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)


  • 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 


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)

  • 2 cups baby spinach leaves
  • 3 strawberries, sliced
  • ¼ cup blueberries
  • 1-2 thin slices of red onion
  • 3 ounces white tuna packed in water
  • ¼ cup fruity extra virgin olive oil
  • heaping teaspoon of grainy mustard
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon chopped fresh tarragon leaves plus more for garnish
  • kosher salt and freshly ground black pepper
Place spinach, strawberries, blueberries, red onion and tuna in a bowl. In a small bowl or a jar with a lid, mix extra virgin olive oil and grainy mustard together. Add rice wine vinegar, sugar, kosher salt and pepper and chopped tarragon leaves and mix well until emulsified. Dress salad and garnish with more whole tarragon leaves if desired.

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