Fresh Ways to Do Summer Salads

Summer meals tend to shift naturally toward lighter food, simple prep, and ingredients that can handle the heat. A good salad can work as lunch, dinner, a side dish, or something to bring to a gathering without much stress. The key is balance. Fresh vegetables, enough texture, and dressings that add flavor without overwhelming the ingredients.

These recipes focus on practical home cooking. They use familiar ingredients, straightforward techniques, and combinations that work well for weekday meals, Shabbat lunches, and summer get togethers.

Mediterranean
Chickpea Salad
Parve
Yields: About 8 cups
Serves: 6 to 8

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup chopped parsley
• 1/2 cup sliced black olives
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
  Instructions

1. Place the chickpeas, tomatoes, cucumber, red pepper, onion, parsley, and olives into a large bowl. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
2. Pour the dressing over the salad and toss well until evenly coated. Refrigerate for at least 20 minutes before serving so the flavors can blend together. Serve cold.

Grilled Chicken and Corn Salad
Meat
Yields: About 10 cups
Serves: 4 to 6

Ingredients

• 2 boneless chicken breasts
• 4 ears corn, husks removed
• 1 romaine lettuce heart, chopped
• 4 cups mixed greens
• 1 avocado, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat a grill or grill pan over medium high heat. Brush the chicken and corn lightly with oil. Grill the chicken for about 6 to 7 minutes per side, until fully cooked.
2. Grill the corn until lightly charred on all sides. Let the chicken and corn cool slightly. Slice the chicken into strips and cut the corn kernels from the cob.
3. Place the lettuce, mixed greens, avocado, tomatoes, onion, corn, and chicken into a large serving bowl.
4. Whisk together the olive oil, vinegar, mustard, salt, and pepper. Pour the dressing over the salad just before serving and toss lightly.

Cold Sesame Noodle Salad
Parve
Yields: About 9 cups
Serves: 6

Ingredients

• 12 ounces spaghetti or lo mein noodles
• 1 red bell pepper, thinly sliced
• 2 carrots, shredded
• 3 scallions, sliced
• 1 cucumber, julienned
• 1/4 cup sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sesame seeds
  Instructions

1. Cook the noodles according to package directions. Drain and rinse under cold water until completely cool.
2. Place the noodles into a large bowl with the red pepper, carrots, scallions, and cucumber.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and ginger.
4. Pour the dressing over the noodles and toss well.
5. Sprinkle with sesame seeds before serving. Refrigerate until ready to serve.

Watermelon
and Feta Salad
Dairy
Yields: About 8 cups
Serves: 6 to 8

Ingredients

• 6 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1 cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the watermelon, feta cheese, cucumber, and mint into a large serving bowl.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently so the watermelon stays intact. Serve chilled.