Summer Salad Round Up - Here's What We're Loving!

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I’m going to be making these salads all summer long! They’re fresh, easy, and packed with flavor.

Three Favorite Summer Salads

If you’re looking for fresh, easy meals packed with flavor, you HAVE to try these delicious summer salads. These are perfect for cookouts or those hot summer days when you want something lighter that still feels satisfying.

And if you’re stuck making the same boring salad over and over again, these recipes are a great way to switch things up! Each one is packed with fresh ingredients, tons of flavor, and simple ingredients you can easily grab at the grocery store.

Bonus – all 3 of these Salads are from our PPP Menu Plans!

To start off, the Grilled Romaine Salad With Peaches is a stand out recipe that not only looks impressive, but tastes amazing as well!

You’ll actually grill the romaine which brings out the flavor and complements the sweet, juicy peaches!

Ingredients:

3 hearts of romaine lettuce
2 tbsp olive oil, divided
1 red onion, cut into 1/2-inch thick slices
3 peaches, halved and pitted
1/2 cup crumbled feta cheese
2 tbsps balsamic glaze

Instructions:

Preheat grill or grill pan to medium-high heat.
Cut romaine hearts lengthwise to make 6 halves; brush cut sides evenly with 1 tablespoon olive oil.
Grill romaine, cut sides down, 2 minutes or until lettuce is slightly charred. Remove from grill, and transfer to serving platter.
Brush onion slices with ½ tablespoon olive oil.
Grill onion 3-4 minutes per side or until golden brown and tender.
Brush cut sides of peaches with remaining ½ tablespoon olive oil. Grill peaches, cut side down, 3-4 minutes or until golden brown and tender. Cut into slices.
Top grilled romaine with onions, peaches and feta cheese.
Drizzle with balsamic glaze to serve.

This recipe is included in the grilling section of our Sides Menu box!

Another stellar salad that my family loves is the Grilled Chicken Salad with Blueberry Dressing.

This recipe tastes so fresh with the sweet blueberry dressing. One way to make this salad come together faster is if your chicken is already pre-cooked! You can buy pre-grilled chicken, or follow the menu plan for the week and grill it up in the Smoky Lime Grilled Chicken recipe.

Ingredients:

1 1/2 lbs boneless, skinless chicken breast (leftover from the smoky lime grilled chicken recipe)
1 large head romaine lettuce, chopped
1 English cucmber, thinly sliced
1 avocado, thinly sliced
1 cup fresh blueberries
4 oz crumbled feta cheese
1/4 cup pecans, roughly chopped

Blueberry Dressing:

1/2 cup fresh blueberries
1/4 cup balsamic vinegar
2 garlic cloves, minced
2 tbsp honey
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper

Instructions:

Place dressing ingredients into a food processor or high speed blender. Add salt and pepper to taste; pulse until very smooth.
Microwave chicken until warm, and thinly slice.
Prepare all the vegetables for the salad, and add them to a large salad bowl.
Top with sliced chicken, and drizzle with dressing.
Toss to combine, and serve.

This delicious dish can be found in the Whole Foods box (week 9).

And lastly, the Caprese Steak Salad is also a summer favorite! The marinated steak in this salad is so easy to make and not to mention, delicious.

I love how filling this salad is – making it perfect for lunch or dinner!

Ingredients:

36 oz New York strip steaks (6 steaks)
1 cup balsamic vinegar
2 tbsps olive oil
2 tbsps honey
3 cloves garlic, minced
1 tbsp dried thyme
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp pepper

Serving Day:

8 oz ball fresh mozzarella cheese
2 Roma tomatoes, sliced
1 bunch fresh basil leaves
2 heads romaine lettuce, chopped (need 12 cups)
1 balsamic vinaigrette dressing

Instructions:

Add first 9 ingredients to a gallon-size zip-top bag, and knead to combine. Label, and freeze.
When ready to cook, thaw in refrigerator 1-2 days.
Remove steaks from bag; discard marinade.
In a large skillet, cook steak over medium heat, 5-7 minutes per side, or until desired doneness.
Top steaks with a slice of mozzarella cheese, tomato and fresh basil. Slice and serve over fresh salad greens. Toss with desired amount of dressing.
Note: Nutritional information does not include dressing.

This recipe can also be found in the Freezer Expansion Pack (week 13).

These salads are proof that eating fresh in the summer doesn’t have to be complicated or boring. They’re simple enough for busy weeknights, but special enough to serve for cookouts, gatherings, or summer dinners with friends and family.

If you sign up for our Annual+ Grocery Membership, you’ll get access to all of these recipes plus 1,000+ more family-friendly meals, sides, desserts, and time-saving menu plans!