Are you looking for easy summer salad recipes? Then you're in the right place! Get inspired by these three simple ways of bringing delicious & fresh ingredients to your table this summer!
- Watermelon and feta salad with balsamic glaze
- Strawberry bacon salad
- Wholemeal pasta salad with kidney beans and leeks
Watermelon and feta salad with balsamic glaze
Suggested by Ingrid from ChristmasTimeMadeEasy and @SydneyFoodBites
One of my favourite easy summer salads to make is the watermelon and feta salad with balsamic glaze. In Australia, Christmas is in summer and I often make this salad to take to Christmas gatherings, functions and barbecues.
Cold watermelon is so refreshing and thus the perfect summer salad ingredient. Plus I love the pretty colour it gives to this salad.
This watermelon and feta salad is super simple and quick to make. This recipe is enough for 2-3 people. Multiply the ingredients depending on how many people you want to feed.
How to store this watermelon and feta salad with balsamic glaze?
This watermelon and feta salad should be stored in the fridge in a covered container. I recommend eating it on the day it is made.
Watermelon and feta salad with balsamic glaze
Ingredients
- ¼ watermelon
- ½ cucumber
- 100 g feta cheese
- ½ bunch mint leaves
- balsamic glaze
Instructions
- Chop the watermelon and cucumber into chunks.
- Tear up the mint leaves reserving some to use as a garnish on top.
- Crumble the feta.
- Combine all the ingredients in a bowl. Store in the fridge until serving.
- Drizzle with balsamic glaze just before serving.
Nutritional Information (Estimate Only)
Strawberry bacon salad
Suggested by Cosette from Cosette is Cookin' and @KarsTravels
This strawberry bacon salad has been on our table many times during summer. It's easy to prepare, delicious and goes well with almost anything. We often have it as a side dish at a barbecue, for lunch on a sunny day, or accompanied with a baguette for dinner. It's perfect each and every time.
Strawberries are the ultimate summer ingredient and bring a light, fresh flavor to the salad. Nuts are added to give the salad a crunchy texture. The iceberg lettuce is what holds the salad together. For an extra bite, fried bacon pieces are added, which make it also a little bit salty. The saltiness of the bacon pairs well with the sweetness of the strawberries. The apple and raisins provide extra flavor and fruitiness. The strawberry dressing is the finishing touch that brings everything together. We've also eaten it without the bacon, and although the bite was a bit less, it was still very tasty.
How to store this strawberry bacon salad?
It is best to prepare this salad just before serving, it is easy enough and can be served within minutes.
If you're making it in advance, prepare and store the strawberries, apples and dressing separately in airtight containers and add them to the salad just before serving together with the salad dressing. This will prevent the salad from going mushy, the apples from turning brown and the strawberries from becoming too soft. The salad will stay fresh in the fridge for up to 4-6 hours.
Strawberry and bacon salad
Ingredients
- 2 red apples
- 250 g strawberries
- 200 g iceberg lettuce
- 100 g bacon pieces
- 100 g mixed nuts
- 50 g raisins
- strawberry red wine vinegar
Instructions
- Core and peel the apples. Cut them in pieces.
- Hull and quarter the strawberries.
- Fry the bacon, place it on some paper towel so there's less grease on it.
- Add all of the ingredients to a bowl. Add the strawberry red wine vinegar to your liking. Toss it and serve.
Nutritional Information (Estimate Only)
Wholemeal pasta salad with kidney beans and leeks
Suggested by Markie
Who doesn't love pasta salads? This wholemeal pasta salad with kidney beans and leeks is very simple and also rich in nutrients. At home, we often have it as a side dish with barbecue or grilled/roast meat.
This kidney beans pasta salad consists mainly of basic pantry ingredients, which give it a soft texture and mild flavours. These are complemented with the sharpness and crunchiness of leeks and refreshing touch of tomato and lemon juice.
The salad dressing is made of light mayonnaise, Greek yogurt and fresh lemon juice. This makes the dressing saucy but also creamy.
How to store this wholemeal pasta salad with kidney beans and leeks?
This kidney bean and leek salad with mayo will keep fresh in the fridge for up to 2 days. It is suitable for preparation in advance. Store it in an airtight food container in the fridge and give it a stir just before serving.
Wholemeal pasta salad with kidney beans and leeks
Ingredients
- 300 g wholemeal pasta fusilli
- 1 x400g can red kidney beans
- 1 x400g can chickpeas
- 1 x157g can sweetcorn
- 2 finely sliced leeks
- 1 finely chopped salad tomato
For the dressing
- 2 tablespoon light mayonnaise
- 2 tablespoon Greek yogurt
- ½ lemon juice only save the other half of lemon for serving
- salt and black pepper to taste
Instructions
- Cook the pasta according to the instructions on the packet. Drain and leave to cool down completely.
- Using a sieve, drain and rinse the canned red kidney beans, chickpeas and sweetcorn.
- Add everything into a large mixing bowl. Add chopped leeks and tomato.
- Add light mayonnaise, Greek yogurt, and juice of ½ lemon. Season with a pinch of salt and black pepper.
- Toss thoroughly and taste. season again if needed. Serve as it is with a slice of toasted bread, or with grilled meat and enjoy!
Nutritional Information (Estimate Only)
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