5 Favorite Summer Salads
We’re now in full-on farmer’s market season in Boston, which is arguably the most wonderful season of the year. There’s no shortage of fresh produce, and I love to let whatever fruits and veggies look best that week guide my meals. Salads are always a staple at our house, but particularly in summer when it’s too hot and humid to want to turn on the oven.
Below are 5 of our favorite summer salad recipes if you’re looking for a little inspiration. Feel free to adapt them to whatever produce looks best at the markets near you!
(Click on the recipe name below the photos to go to each recipe)
Pictured above: Greek Pasta Salad with Tofu Feta Cheese
This 30-minute vegan pasta salad is made from gluten-free fusilli, homemade tofu feta cheese, and lots of fresh vegetables. It’s a great make-ahead meal or side dish, and it yields a big batch that’s perfect for serving a crowd.
Arugula, Almond & Farro Salad
Chewy farro, sweet strawberries, tart cherries, toasted almonds, peppery arugula, and fresh basil—all tossed in a simple lemon shallot dressing. There are so many lovely textures and flavors happening here.
Mexican Roasted Corn Salad with Avocado
I could eat a different corn salad every night (corn is the perfect hearty addition to summertime salads), but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies first, so all that’s required is toasted hot corn for a mouthwatering treat.
Quinoa and Kale Mason Jar Salad
This is one of the most popular recipes on P&H, and for good reason! This salad takes about 20 minutes to make and it’s ideal for portable lunches and dinners. It’s high in plant-based protein and healthy fats, and an easy way to get in lots of good-for-you greens.
Fig Salad with Toasted Walnuts and Lemon Maple Vinaigrette
This beautifully bright salad has juicy figs, toasted walnuts, fresh herbs, and a simple lemon maple vinaigrette. It’s just 10 ingredients plus a few minutes to prep!
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