Best 2 Summer Dinner Salad Recipes

In the heart of summer, a vibrant symphony of flavors awaits in this delightful Summer Dinner Salad extravaganza. From the crisp and refreshing Watermelon Salad with Feta and Mint, a burst of juicy sweetness harmonized with tangy feta and aromatic mint, to the hearty and wholesome Mediterranean Chickpea Salad, a medley of chickpeas, tomatoes, cucumbers, and feta bathed in a zesty lemon-tahini dressing.

Indulge in the vibrant Mexican Street Corn Salad, a fiesta of grilled corn, black beans, tomatoes, and cilantro, tossed in a creamy and slightly spicy chipotle dressing. For a taste of the Orient, embark on a culinary journey with the Asian Noodle Salad, where rice noodles, crunchy vegetables, and a tantalizing peanut dressing create a symphony of textures and flavors.

Quinoa lovers will delight in the Quinoa Salad with Roasted Vegetables, a symphony of roasted broccoli, carrots, and bell peppers mingling with fluffy quinoa and a tangy vinaigrette dressing. For a taste of classic Americana, dive into the All-American Potato Salad, a timeless dish where tender potatoes, crisp celery, and hard-boiled eggs unite in a creamy mayonnaise dressing.

Lastly, embark on a culinary adventure with the Greek Salad, a refreshing symphony of crisp cucumbers, juicy tomatoes, red onions, and feta cheese, all harmonized in a tangy vinaigrette dressing. Each salad in this collection offers a unique culinary experience, promising to tantalize your taste buds and make your summer dinners a memorable affair.

Here are our top 2 tried and tested recipes!

SUMMER DINNER SALAD WITH CREAMY CAPER DRESSING

Summer Dinner Salad with Creamy Caper Dressing image

Make and share this Summer Dinner Salad with Creamy Caper Dressing recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 26m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons small capers, drained,rinsed and minced
1 1/2 teaspoons white wine vinegar or 1 1/2 teaspoons red wine vinegar
1/2 cup low-fat buttermilk
salt & freshly ground black pepper
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 ears corn
2 tomatoes
2 romaine lettuce hearts
3 medium Belgian endive
4 -5 strips bacon, cooked until crisp and cut into 1/4 inch dice
garlic-flavored croutons (recipe in 'zaar)
salt and pepper

Steps:

Creamy Caper Dressing: Whisk together the capers, vinegar, buttermilk, salt and pepper.
Then whisk in the oil in a steady stream to emulsify.
Salad: Prepare a large bowl of ice water.
STeam the corn until tender, about 3 to 6 minutes, depending on the ripeness, immediately plunge the corn into the ice water, and remove as soon as it's cooled.
Using a large sharp knife, cut the corn from the cob, being sure to catch any juice.
Cut the tomatoes in half width wise, then scoop out the seeds with your fingers.
Cut into 1/4 inch dice.
Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip.
Cut inner leaves into 1/2 inch ribbons, then wash and dry thoroughly.
Remove any brown outer leaves from the endive, then cut leaves into 1/2 inch ribbons.
Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl.
Toss with the dressing to distibute evenly.
Add salt and pepper as you toss, until the capery flavour of the dressing comes through on the leaves.

SUMMER DINNER SALAD

Summer Dinner Salad image

This salad will transport you to the South of France. We've taken the classic vegetables of ratatouille and grilled them up for a hearty salad you'll want to make all summer long.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for brushing
One 15 1/2-ounce can cannellini beans, rinsed and drained
1/4 cup pitted black olives, such as Niçoise, coarsely chopped
1 medium red bell pepper, sides removed in 4 planks
1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick
1 medium red onion, sliced into 1/2-inch-thick rings
1 tablespoon rosemary leaves, finely chopped
Eight 1/2-inch-thick slices baguette
6 ounces goat cheese, cut into 4 rounds
8 cups loosely packed mixed baby greens

Steps:

Prepare a grill for medium heat.
Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables.
Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash.
Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings.
Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes.
Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.

Tips for Preparing a Perfect Summer Dinner Salad:

Fresh Ingredients: Use the freshest vegetables, herbs, and fruits for optimal flavor and nutrients.
Variety: Incorporate a mix of textures, colors, and flavors for a visually appealing and well-balanced salad.
Dressing: Choose a light and flavorful dressing that enhances the flavors of the salad ingredients without overpowering them.
Greens: Select sturdy greens like romaine lettuce, kale, or arugula as the base for your salad.
Vegetables: Add a variety of colorful vegetables like tomatoes, cucumbers, carrots, bell peppers, and radishes.
Fruits: Incorporate sweet or tart fruits like strawberries, blueberries, peaches, or citrus segments for a refreshing touch.
Herbs: Use fresh herbs like basil, parsley, cilantro, or mint to add a burst of flavor and aroma.
Proteins: Include grilled or roasted chicken, fish, shrimp, or tofu for a protein-packed salad.
Nuts and Seeds: Add some crunch and healthy fats with nuts like almonds, walnuts, or pecans, or seeds like sunflower or pumpkin seeds.
Cheese: Opt for flavorful cheeses like feta, goat cheese, or Parmesan for added richness and texture.

Conclusion:

With these tips in mind, you can create a delicious and satisfying summer dinner salad that's perfect for warm-weather gatherings. Whether you prefer a light and refreshing salad or a more hearty and protein-packed option, there's a summer dinner salad recipe here to suit your taste. Experiment with different ingredients and dressings to find your favorite combination, and enjoy the vibrant flavors of summer in every bite!