20 Summer Salad – The Delish Recipe

Summer has arrived, and it’s time to refresh our plates with light, vibrant, and flavorful salads! From classic Caprese to fruity and nutritious options, we’ve got you covered with 20 refreshing summer salad ideas that are perfect for hot days, picnics, and outdoor gatherings.

Watermelon and Feta Salad

This refreshing summer salad combines sweet cubed watermelon, tangy feta cheese, and fragrant fresh herbs with a zesty honey-lemon dressing, all atop a bed of crisp mixed greens.

Ingredients

5 lbs watermelon, cubed
1 large red onion, thinly sliced
2 cups mixed greens
1 cup crumbled feta cheese
1 cup chopped fresh mint leaves
1/2 cup chopped fresh basil leaves
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste

Instructions

Start by placing the mixed greens in a large serving bowl or individual bowls for a more elegant presentation. Next, arrange the cubed watermelon on top of the greens, leaving a small border around the edges.

Sprinkle the thinly sliced red onion over the watermelon, making sure to spread it out evenly.

Crumble the feta cheese and sprinkle it over the onion, followed by the chopped fresh mint and basil leaves. In a small bowl, whisk together the olive oil, lemon juice, and honey until well combined.

Drizzle the dressing over the salad and toss to coat, making sure all the ingredients are well mixed.

Finally, season with salt and pepper to taste before serving chilled.

Strawberry Spinach Salad with Feta and Balsamic Glaze

This sweet and savory salad combines fresh strawberries, crumbled feta cheese, and toasted nuts with baby spinach leaves, all tied together with a tangy balsamic glaze.

Ingredients

2 pounds fresh strawberries, hulled and sliced
4 cups fresh baby spinach leaves
1 block of feta cheese, crumbled
1/2 cup chopped pecans or walnuts
1/2 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
10 servings of balsamic glaze (store-bought or homemade)

Instructions

In a large bowl, combine the fresh baby spinach leaves and crumbled feta cheese.

Set aside.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey until well combined.

Season with salt and pepper to taste.

Add the sliced strawberries to the bowl with the spinach and feta, and toss gently to combine.

Sprinkle the chopped pecans or walnuts over the top of the salad and toss again to combine.

Drizzle the balsamic glaze over the salad, making sure each serving gets about 1/10 of the total glaze.

Toss gently one more time to combine all the flavors and ingredients.

Serve immediately and refrigerate any leftovers.

Summer Quinoa Salad with Grilled Vegetables

This refreshing summer quinoa salad is loaded with grilled vegetables, cherry tomatoes, Kalamata olives, and crumbled feta cheese, all tied together with a zesty lemon juice and Dijon mustard dressing.

Ingredients

1 cup quinoa
4 cups water
2 tablespoons olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 small red onion, sliced
2 zucchinis, sliced
2 cups cherry tomatoes, halved
1 cup cucumber, sliced
1 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.

Fluff the quinoa with a fork and set aside to cool. Preheat the grill to medium-high heat.

In a large bowl, whisk together the olive oil, salt, and pepper.

Add the sliced red bell pepper, yellow bell pepper, red onion, and zucchinis to the bowl. Toss to coat the vegetables evenly.

Grill the vegetables for about 10-12 minutes or until they are tender and lightly charred.

Let them cool slightly. In a large bowl, combine the cooled quinoa, grilled vegetables, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together the lemon juice and Dijon mustard.

Pour the dressing over the quinoa mixture and toss to combine. Stir in the chopped parsley.

Season with salt and pepper to taste.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional parsley if desired.

Caprese Salad with Fresh Mozzarella and Basil

This classic Italian Caprese Salad features fresh mozzarella, ripe tomatoes, and fragrant basil, layered and dressed with olive oil and balsamic vinegar to create a simple yet elegant summer side dish.

Ingredients

10 ripe tomatoes, sliced into 1/4-inch thick rounds
20 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1/4 cup extra-virgin olive oil
2 cups fresh basil leaves, chopped
2 tablespoons balsamic vinegar
Salt and pepper, to taste

Instructions

Start by arranging 5 tomato slices on a large platter or individual plates.

Top each tomato slice with a round of mozzarella cheese, making sure they’re aligned evenly.

Next, sprinkle a pinch of salt and a few grinds of pepper over the cheese.

Drizzle about 1 tablespoon of olive oil over the cheese, making sure each piece gets some.

Now, sprinkle a quarter of the chopped basil leaves over the cheese, followed by a few drops of balsamic vinegar.

Repeat this layering process four more times, ending with a layer of basil on top.

Drizzle the remaining olive oil over the top layer of basil, then sprinkle with salt and pepper to taste.

Slice the salad into wedges and serve immediately.

Grilled Peach and Arugula Salad with Burrata Cheese

This summer-inspired salad features grilled peaches, creamy burrata cheese, crispy prosciutto, and peppery arugula, all tied together with a sweet and tangy balsamic glaze.

Ingredients

Peaches 5-6 ripe, sliced into 1/2-inch thick wedges
Arugula 10 cups fresh
Burrata cheese 2 large balls
Prosciutto 12 slices
Balsamic glaze 1 cup
Olive oil 1/2 cup
Salt 1 tsp
Black pepper 1/2 tsp
Fresh mint leaves 1/4 cup chopped

Instructions

Preheat your grill to medium-high heat. Grill the peach wedges for 2-3 minutes per side, or until they have nice grill marks and are slightly caramelized.

Set them aside to cool.

In a large bowl, combine the fresh arugula, chopped mint leaves, and a pinch of salt and pepper. Toss gently to combine.

Cut the burrata cheese into 1-inch pieces and set aside.

In a small bowl, whisk together the balsamic glaze and olive oil. Season with salt and pepper to taste.

To assemble the salad, place a layer of arugula on a large serving platter or individual plates.

Top with grilled peaches, pieces of burrata cheese, and prosciutto slices. Drizzle the balsamic glaze mixture over the top of the salad and serve immediately.

You should have enough for 10 servings, so get ready to impress your friends and family!

Chickpea Salad with Lemon-Tahini Dressing

This refreshing and healthy chickpea salad is loaded with mixed greens, colorful vegetables, and a tangy lemon-tahini dressing, perfect for a light and satisfying meal or snack.

Ingredients

1 cup dried chickpeas, soaked overnight and drained
2 cups mixed greens
2 cups cherry tomatoes, halved
1 cup cucumber, sliced
1 cup carrots, peeled and grated
1/2 cup red bell pepper, diced
1/2 cup Kalamata olives, pitted
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/4 cup tahini
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Rinse the chickpeas and cook them in a large bowl of water until they’re tender, about 45-50 minutes. Drain and set aside to cool.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, carrots, and red bell pepper.

In a small bowl, whisk together the lemon juice, garlic, tahini, and a pinch of salt and pepper until smooth. Add the cooked chickpeas, Kalamata olives, parsley, and mint leaves to the bowl with the mixed greens and toss gently to combine.

Drizzle the lemon-tahini dressing over the top of the salad and toss again to coat.

Divide the salad among 10 plates and drizzle with olive oil to serve.

Summer Fruit Salad with Honey-Lime Dressing

This refreshing summer fruit salad combines a colorful mixture of seasonal fruits with a sweet and tangy honey-lime dressing, topped with a sprinkle of lime zest and fresh mint leaves for a light and revitalizing dessert or snack.

Ingredients

Mixed summer fruit: 4 cups (combination of strawberries, grapes, kiwi, pineapple, watermelon, blueberries, and peaches)
Fresh mint leaves: 1/4 cup, chopped
Honey: 2 tablespoons
Lime juice: 2 tablespoons
Salt: 1/4 teaspoon
Lime zest: 1 tablespoon (from about 2 limes)

Instructions

In a large bowl, combine the mixed summer fruit and chopped fresh mint leaves, making sure they’re evenly distributed.

In a small bowl, whisk together the honey, lime juice, and salt until well combined and the honey has dissolved.

Add the honey-lime dressing to the fruit mixture and toss gently to coat, taking care not to bruise the fruit.

Stir in the lime zest and make sure it’s evenly distributed throughout the salad.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, give the salad a good stir and adjust the seasoning if needed.

Divide the salad among 10 serving cups or glasses, making sure each serving gets a good mix of fruit and a sprinkle of lime zest on top.

Serve chilled and fresh, perfect for a light and refreshing summer snack or dessert!

Heirloom Tomato Salad with Burrata Cheese and Balsamic Glaze

This heirloom tomato salad is elevated to new heights with creamy burrata cheese, a sweet and tangy balsamic glaze, and fresh herbs, perfect for a summer dinner gathering.

Ingredients

1 1/2 pounds heirloom tomatoes, sliced into 1/2-inch thick rounds
5 balls of burrata cheese
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
10 fresh basil leaves, chopped
10 fresh mint leaves, chopped
1 cup toasted bread, cut into 1-inch cubes (optional)

Instructions

Start by preparing your ingredients: slice the heirloom tomatoes into 1/2-inch thick rounds and set them aside on a paper towel-lined plate to drain excess moisture. Chop the fresh basil and mint leaves, and set them aside as well.

Next, toast the bread, if using, and cut it into 1-inch cubes.

Set it aside for now. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until well combined.

Season with salt and pepper to taste.

Cut the burrata cheese into quarters and set them aside on a large platter or individual serving plates. Arrange the sliced heirloom tomatoes around the burrata cheese.

Drizzle the balsamic glaze over the tomatoes and sprinkle with chopped basil and mint leaves.

Top each serving with a few toasted bread cubes, if using. Finally, serve immediately and allow each guest to assemble their own salad by cutting into the burrata cheese and mixing it with the tomatoes and herbs.

Kale and Quinoa Salad with Lemon Vinaigrette

This refreshing kale and quinoa salad is bursting with flavor and nutrients, featuring a tangy lemon vinaigrette that brings together the perfect blend of tender quinoa, crunchy vegetables, and creamy feta cheese.

Ingredients

2 cups of quinoa, rinsed and drained
4 cups of water or vegetable broth
2 tablespoons of olive oil
1 onion, diced
2 cloves of garlic, minced
5 cups of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
1 cup of cherry tomatoes, halved
1 cup of cucumber, sliced
1 cup of crumbled feta cheese
1/2 cup of chopped fresh parsley
2 teaspoons of freshly squeezed lemon juice
1 teaspoon of Dijon mustard
Salt and pepper, to taste

Instructions

Rinse the quinoa in a fine mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.

Fluff the quinoa with a fork. In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook for about 5 minutes or until softened.

Add the minced garlic and cook for another minute, until fragrant. In a large bowl, combine the cooked quinoa, cooked onion and garlic, curly kale, cherry tomatoes, cucumber, crumbled feta cheese, and chopped parsley.

In a small bowl, whisk together the freshly squeezed lemon juice and Dijon mustard.

Season with salt and pepper to taste. Pour the lemon vinaigrette over the quinoa and kale mixture, and toss to combine.

Serve immediately, garnished with additional parsley if desired.

Grilled Chicken and Avocado Salad with Red Onion and Cilantro

This vibrant salad combines the flavors of grilled chicken, creamy avocado, crunchy red onion, and fresh cilantro, all tied together with a zesty lime dressing and mixed greens.

Ingredients

For the grilled chicken:
2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
1 1/2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the salad:
6 ripe avocados, diced
2 large red onions, thinly sliced
1 cup fresh cilantro leaves, chopped
1 cup mixed greens
Juice of 4 limes
1/2 cup olive oil
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat. In a large bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper.

Add the chicken pieces to the bowl and toss to coat.

Let it marinate for at least 15 minutes. Grill the chicken for 5-7 minutes per side or until cooked through.

Let it rest for a few minutes before cutting it into smaller pieces.

In a separate large bowl, combine diced avocado, thinly sliced red onions, and chopped cilantro. In a small bowl, whisk together lime juice and olive oil.

Pour the dressing over the avocado mixture and toss to combine.

Season with salt and pepper to taste. In a large serving bowl, combine mixed greens and the grilled chicken pieces.

Top it with the avocado mixture and toss gently.

Season with additional salt and pepper if needed. Serve immediately and slice the remaining avocado for garnish.

Summer Slaw with Shredded Carrots and Raisins

This refreshing summer slaw is a perfect blend of crunchy shredded cabbages, sweet carrots, and plump raisins, all tied together with a creamy and tangy dressing infused with cumin and smoked paprika.

Ingredients

2 cups shredded red cabbage, 1 cup shredded green cabbage, 1 large carrot, peeled and grated, 1/2 cup golden raisins, 1/4 cup mayonnaise, 2 tablespoons cider vinegar, 1 tablespoon honey, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and pepper to taste.

Instructions

In a large bowl, combine the shredded red cabbage and green cabbage.

Make sure to massage the cabbage with your hands for about 5 minutes to help soften the leaves and release some of the bitterness.

In a separate bowl, whisk together the mayonnaise, cider vinegar, honey, cumin, smoked paprika, salt, and pepper until smooth.

Add the grated carrot to the bowl with the cabbage and toss until the carrot is evenly distributed.

Pour the whisked dressing over the cabbage mixture and toss until everything is well coated.

Stir in the golden raisins and toss again until they’re evenly distributed throughout the slaw.

Toss the slaw one more time to make sure everything is fully incorporated and adjust the seasoning if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve the slaw chilled, garnished with additional raisins if desired.

Cucumber and Hummus Salad with Mint and Sumac

This refreshing salad combines thinly sliced cucumbers with a creamy hummus mixture infused with fresh mint, sumac, and a hint of lemon, perfect for a light and flavorful side dish or snack.

Ingredients

5 large cucumbers, peeled and thinly sliced
250g hummus
1/4 cup fresh mint leaves, chopped
2 tsp sumac
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
10 pita chips or crudités for serving (optional)

Instructions

In a large bowl, combine the sliced cucumbers and sprinkle with salt.

Let it sit for 10-15 minutes to allow the cucumbers to release excess water.

Rinse the cucumbers with cold water, then pat them dry with paper towels to remove excess moisture.

In a separate bowl, whisk together the hummus, lemon juice, and black pepper until smooth.

Add the chopped fresh mint leaves to the hummus mixture and stir until well combined.

Add the sumac to the hummus mixture and stir again.

In a large serving bowl, combine the cucumber slices and the hummus mixture.

Toss gently to coat the cucumbers evenly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, garnish with additional mint leaves if desired.

Serve the salad chilled, with pita chips or crudités on the side if desired.

Divide the salad among 10 serving plates or bowls and serve immediately.

Grilled Shrimp and Pineapple Salad with Spicy Mango Salsa

This refreshing summer salad features grilled shrimp paired with a colorful mixture of pineapple, mango, red onion, and cilantro, topped with a spicy mango salsa and served on a bed of mixed greens.

Ingredients

1 pound large shrimp, peeled and deveined, tails removed
2 ripe pineapples, cut into 1-inch chunks
2 ripe mangos, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 jalapeño peppers, seeded and finely chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon honey
Salt and pepper, to taste
10 mixed greens leaves
10 toasted coconut flakes, for garnish

Instructions

Preheat your grill to medium-high heat. Season the shrimp with salt and pepper.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.

Let them cool down completely. In a large bowl, combine the pineapple chunks, mango dices, red onion slices, chopped cilantro, and toasted coconut flakes.

Set aside.

In a small bowl, whisk together the olive oil, lime juice, and honey until well combined. Add the chopped jalapeño peppers and whisk until smooth.

Season the salsa with salt and pepper to taste.

To assemble the salad, place a bed of mixed greens on a plate or a platter. Add the grilled shrimp on top, followed by the pineapple-mango mixture.

Spoon the spicy mango salsa over the top and serve immediately.

Repeat for the remaining 9 servings.

Corn and Black Bean Salad with Cotija Cheese and Cilantro

This vibrant and flavorful salad combines corn, black beans, red bell pepper, and red onion with a zesty lime-cumin dressing and creamy Cotija cheese, finished with a sprinkle of fresh cilantro.

Ingredients

2 cups frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1 cup diced red bell pepper
1 cup diced small red onion
1 jalapeño pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled Cotija cheese

Instructions

In a large bowl, combine the thawed corn kernels, black beans, diced red bell pepper, and diced red onion. Add the chopped jalapeño pepper to the bowl and stir to combine.

In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper until well combined.

Pour the dressing over the corn and black bean mixture, and stir until everything is coated. Stir in the chopped cilantro.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, sprinkle the crumbled Cotija cheese over the top of the salad and toss gently to combine. Serve chilled, garnished with additional cilantro if desired.

Summer Pasta Salad with Cherry Tomatoes and Mozzarella

This refreshing summer pasta salad combines al dente pasta, juicy cherry tomatoes, creamy mozzarella balls, and a tangy dressing, all infused with fresh basil and parsley, perfect for a light and satisfying meal.

Ingredients

8 oz pasta of your choice, such as bowtie or penne
20 oz cherry tomatoes, halved
10 oz fresh mozzarella balls, sliced
1/2 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves

Instructions

Cook your pasta according to the package instructions until al dente, then drain and set aside to cool. In a large bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.

Add the cooled pasta to the bowl and toss to combine, ensuring the pasta is evenly coated with the dressing.

In a separate bowl, combine halved cherry tomatoes and sliced mozzarella balls. Add the cherry tomato and mozzarella mixture to the pasta and toss gently to combine.

Stir in chopped fresh basil and parsley leaves.

Taste and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled and refreshing!

Spinach and Strawberry Salad with Feta and Balsamic Vinaigrette

This sweet and savory salad combines fresh baby spinach leaves, sliced strawberries, crumbled feta cheese, and toasted pecans, all tied together with a tangy balsamic vinaigrette dressing.

Ingredients

6 cups fresh baby spinach leaves, 2 containers of strawberries (about 4 cups hulled and sliced), 1 block of feta cheese (about 1 1/2 cups crumbled), 1/2 cup chopped pecans, 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons Dijon mustard, 1 teaspoon honey, salt and pepper to taste.

Instructions

Start by washing and drying the fresh baby spinach leaves, then place them in a large bowl.

Hull and slice the strawberries, and add them to the bowl with the spinach.

Crumble the block of feta cheese into small pieces and sprinkle it over the top of the spinach and strawberries.

Sprinkle the chopped pecans over the salad as well.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until well combined.

Season with salt and pepper to taste.

Pour the dressing over the salad and toss to coat.

Serve immediately and divide among 10 plates.

Chickpea and Spinach Salad with Lemon-Tahini Dressing

This refreshing Chickpea and Spinach Salad with Lemon-Tahini Dressing combines the flavors of creamy tahini, tangy lemon, and fresh herbs with crunchy vegetables and protein-rich chickpeas for a healthy and delightful side dish or light lunch.

Ingredients

2 cups cooked chickpeas, 2 cups fresh spinach leaves, 1 large red bell pepper diced, 1 large cucumber diced, 2 cloves garlic minced, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint leaves, 2 tablespoons freshly squeezed lemon juice, 1/4 cup tahini, 2 tablespoons olive oil, Salt and pepper to taste

Instructions

Start by rinsing the fresh spinach leaves and pat them dry with a paper towel to remove excess moisture.

Place them in a large bowl and set aside.

Next, in a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper until smooth.

Slowly pour in the olive oil while continuously whisking the mixture until it’s well combined and creamy.

Set the dressing aside.

In the large bowl with the spinach, add the cooked chickpeas, diced red bell pepper, diced cucumber, chopped parsley, and chopped mint leaves.

Toss gently to combine.

Pour the lemon-tahini dressing over the chickpea and spinach mixture, and toss again to coat everything evenly.

Taste and adjust the seasoning if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve the salad chilled, garnished with additional parsley or mint leaves if desired.

You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tomato and Mozzarella Salad with Basil and Balsamic Glaze

This colorful and vibrant salad combines fresh heirloom tomatoes, creamy mozzarella cheese, and sweet basil leaves, all tied together with a tangy balsamic glaze and a light vinaigrette dressing.

Ingredients

5 pounds fresh tomatoes, preferably heirloom, cut into 1-inch wedges
10 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1/4 cup extra-virgin olive oil
20-25 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup balsamic glaze (store-bought or homemade)

Instructions

Start by arranging the tomato wedges on a large platter or individual plates in a single layer, leaving a little space between each wedge for a clean and elegant look.

Next, top each tomato wedge with a round of mozzarella cheese.

You can slightly overlap them, but be careful not to stack them too high.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the dressing.

Drizzle the dressing evenly over the tomatoes and mozzarella, making sure each piece gets a good coating.

Sprinkle the chopped basil leaves over the top of the salad, scattering them evenly to add a pop of color and freshness.

Finally, drizzle the balsamic glaze over the salad in a zigzag pattern, being careful not to overdo it – you want just a hint of sweetness to balance out the tanginess.

Cover the platter or individual plates with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, give the salad a quick toss to redistribute the dressing and flavors.

Serve chilled, garnished with additional basil leaves if desired.

Grilled Chicken and Quinoa Salad with Roasted Vegetables

This colorful and nutritious salad combines grilled chicken, roasted vegetables, and quinoa, all tossed together with feta cheese, cherry tomatoes, and a hint of lemon juice and oregano for a refreshing and flavorful meal.

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups quinoa, rinsed and drained
4 cups water or vegetable broth
2 tbsp olive oil
1 large red onion, peeled and chopped
2 large bell peppers, seeded and chopped
2 large zucchinis, chopped
2 large yellow squash, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

While the quinoa cooks, prepare the vegetables for roasting.

Place the chopped red onion, bell peppers, zucchinis, and yellow squash on a large baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper to taste.

Toss to coat the vegetables evenly.

Roast the vegetables in the oven at 425°F for about 25-30 minutes, or until they’re tender and lightly browned.

Meanwhile, grill the chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F.

Once cooked, set the chicken aside to rest.

In a large bowl, combine the cooked quinoa, roasted vegetables, grilled chicken, cherry tomatoes, crumbled feta cheese, chopped parsley, garlic, lemon juice, and dried oregano.

Toss everything together until well combined.

Season the salad with salt and pepper to taste.

Serve immediately and get ready to delight your guests! You should have about 10 servings.

Watercress and Pear Salad with Walnuts and Gorgonzola Cheese

This refreshing salad combines the peppery flavor of fresh watercress with the sweetness of ripe pears, the crunch of toasted walnuts, and the tang of creamy Gorgonzola cheese, all tied together with a light and tangy vinaigrette.

Ingredients

4 cups fresh watercress
2 ripe pears, peeled, cored, and sliced
1/2 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Start by washing and drying the fresh watercress, then remove the stems and tear the leaves into bite-sized pieces. Place them in a large bowl and set aside.

Next, in a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.

Cut the sliced pears into smaller pieces, so they’re roughly the same size as the watercress leaves. Add them to the bowl with the watercress.

In a separate bowl, mix together the chopped walnuts and crumbled Gorgonzola cheese.

Sprinkle this combination evenly over the top of the watercress and pears. Drizzle the dressing over the salad and toss gently to combine.

Make sure everything is coated, but be gentle so you don’t bruise the watercress leaves.

Split the salad into 10 portions and serve immediately. You can also refrigerate it for up to 30 minutes before serving if you need to.