With summer in full swing, making an quick and healthy dinner is key! With our busy, on the go lives in the summer, here are some healthy and easy ideas! These summer salad recipes are quick, simple, and perfect for enjoying during hot summer days. Feel free to customize the recipes by adding or substituting ingredients based on your taste preferences, I have some ideas below! Enjoy these refreshing salads as a light meal or as a side dish to complement your summer menu. They are also great for bringing to BBQ’s and get togethers!
Caprese Salad Skewers:
- Thread cherry tomatoes, fresh mozzarella balls, and basil leaves onto skewers.
- You can also add mini-muchroom caps, so delicious!
- Drizzle with a balsamic glaze or a drizzle of olive oil and sprinkle with salt and pepper.
- Arrange the skewers on a platter and garnish with extra basil leaves.
- Enjoy these bite-sized and flavorful salad skewers as a refreshing appetizer or side dish.
Greek Cucumber Salad:
- In a bowl, combine diced cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
- Drizzle with a mixture of olive oil, lemon juice, dried oregano, salt, and pepper.
- Toss well to coat all the ingredients evenly.
- Optional: Add chopped fresh parsley or mint for added freshness.
- Serve chilled as a light and vibrant Greek-inspired salad.
Whole Wheat Pasta Salad:
Ingredients: you can customize this recipe by adding other vegetables, such as broccoli, carrots, or peas and/or incorporating protein sources like grilled chicken, salmon or chickpeas for more nutrients and fiber.
- 8 ounces whole wheat pasta (such as penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup diced bell peppers (any color)
- 1/4 cup sliced black olives
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions:
- Cook the whole wheat pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumbers, bell peppers, black olives, feta cheese, and fresh basil.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss well to coat all the ingredients evenly.
- Taste and adjust the seasoning if needed.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
- Give the salad a final toss before serving.
- Serve chilled as a satisfying and nutritious meal or as a side dish for picnics, barbecues, or potlucks.
