During the hot summer months, we all enjoy cooling off in a pool, having a summer cocktail or anything else to help battle the heat. Why not cool down with some salads too? Here are 3 summer salad recipes that are easy to prepare and tasty.
BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons (Southern Living)
Ingredients
- 2 1/2 cups cubed white bread3 tablespoons butter, melted
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced shallot
- 1/4 cup cider vinegar
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 12 ounces romaine lettuce hearts, chopped
- 1 1/2 pounds assorted fresh tomatoes, sliced
- 6 slices cooked bacon, chopped
- Flat-leaf parsley and torn basil leaves to garnish
Preparation
Preheat oven to 375°
Prepare Croutons: Toss together bread, melted butter, salt and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.
Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
Make the Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley and basil. Serve immediately with remaining dressing on the side.
Heirloom Tomato Salad with Anchovy Vinaigrette
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley, for serving
- Marjoram leaves, for serving
Preparation
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.
In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
In a small saucepan, bring water to a boil. Turn the heat to low and when the water is simmering, gently place the eggs in the water. Cook for 6 minutes until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.
Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.
Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.
Suggested Wine Pairing
Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity.
Melon, Berry and Feta Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/2 teaspoon minced preserved lemon peel or lemon zest
- 1/4 teaspoon crushed red pepper
- Salt
- Freshly ground pepper
- 1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1 cup blackberries
- 2 ounces feta cheese, cut into thin slices
- 2 tablespoons snipped chives
Preparation
- In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon and crushed red pepper and season with salt and pepper.
- Arrange the melon slices and blackberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.
Summer months are filled with sunshine and fun, so add a little to your plates as well. What are your favorite summer salad recipes?