summer salad

Summer Salads 3 Ways In 15 Minutes Or Less

Sun’s out, salads out! Making these summer salads for a quick and healthy meal couldn’t be easier.

Peach and Heirloom Tomato Salad

Servings: 2–4


Toasted Bread Cubes

1 tablespoon olive oil
2 cups French bread, cut into 1-inch cubes
¼ teaspoon kosher salt
Balsamic Vinaigrette
2 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon honey
¼ teaspoon crushed garlic
¼ teaspoon kosher salt


3 large heirloom tomatoes, sliced into ¼-inch-thick half-moons
3 peaches, pitted and sliced into ¼-inch-thick half-moons
¼ cup torn fresh basil leaves
¼ teaspoon freshly ground black pepper


1. Toast the bread cubes: Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the bread and season with the salt. Toast, tossing occasionally, until the bread cubes are browned on most sides, 5–7 minutes. Remove the pan from the heat and set aside until ready to assemble the salad.

2. Make the balsamic vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, and salt until emulsified.

3. Assemble the salad: On a round serving platter, fan out alternating tomato and peach slices in a ring around the outside of the plate. Pile the toasted bread cubes in the center of the ring, then drizzle everything with vinaigrette. Garnish with the basil and black pepper.

4. Serve immediately.

salad ingredients

Blackberry Goat Cheese and Arugula Salad

Servings: 2–4


Honey Mustard Dressing

2 tablespoons whole grain mustard
2 tablespoons honey
3 tablespoons apple cider vinegar
½ cup olive oil
1 tablespoon lemon juice


12 ounces arugula
¼ cup chopped pistachios
4 ounces goat cheese, crumbled
1½ cups fresh blackberries
½ cup cucumber, thinly sliced into half-moons


1. Make the honey mustard dressing: Add the mustard, honey, apple cider vinegar, olive oil, and lemon juice to a medium jar. Secure the lid and shake vigorously for 1 minute, or until the mixture is smooth and emulsified.

2. Assemble the salad: Pile the arugula on a serving plate and scatter the pistachios, goat cheese, blackberries, and sliced cucumber on top. Drizzle with the dressing.

3. Serve immediately.

Watermelon Feta Salad

Servings: 2–4


Watermelon-Feta Skewers

2 cups watermelon, cut into 1-inch cubes
2 cups feta, cut into 1-inch cubes
2 to 3 tablespoons olive oil

Lemon Pepper Vinaigrette

¼ cup lemon juice
1 small garlic clove, minced
½ teaspoon freshly ground black pepper
¼ cup olive oil
1 teaspoon agave nectar
¼ teaspoon kosher salt


12 ounces mixed greens
½ cup thinly sliced red onion
1 medium avocado, pitted, peeled, and thinly sliced
¼ cup fresh mint leaves

Special Equipment

6 10-inch wooden skewers


1. Make the watermelon-feta skewers: Pat the watermelon and feta cubes dry, then thread onto skewers in alternating order. Brush the skewers on all sides with the olive oil.

2. Preheat a grill pan over high heat. When very hot, place the skewers on the grill and cook for 45–60 seconds per side, until each side has charred grill marks. Remove the skewers from the grill.

3. Make the lemon pepper vinaigrette: In a large bowl, whisk together the lemon juice, garlic, black pepper, olive oil, agave, and salt until emulsified.

4. Assemble the salad: Add the greens and onion to the bowl with the dressing and toss until coated.

5. Transfer the tossed greens to a serving platter and top with the avocado and watermelon-feta skewers. Garnish with the mint leaves.

6. Serve immediately.

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