Crisp salads are our saviors during the summer heat, but out of heavy rotation comes the dreaded dinnertime rut. Rather than play it safe with the same few ingredients, pickle some veggies, add seasonal fruit, and dress to impress with flavor-infused vinaigrettes. Don’t shy away and fall back on the classics—your leafy green base has so much potential. Some of our favorites:
Shaved Broccoli Stalk Salad with Lime and Cotija
No waste, no problem: transform your leftover stalks into delicate broccoli ribbons coated with zesty lime juice and cotija cheese.
Watermelon and Kale Salad with Pickled Red Onions, Queso Añejo, and Cucumber Vinaigrette
Salty queso añejo cheese and pickled red onions cut through the sweetness of the watermelon, making this kale salad anything but basic.
Snap Pea Salad
This bright plate is JBF Award winner April Bloomfield's go-to pea preparation.
Maine Lobster Salad with Tomato Vinaigrette
To create the ultimate lobster salad, chef Dean James Max drizzles it with a tomato vinaigrette, featuring oregano, shallots, and cayenne pepper.
Flash-Seared Seafood Salad
Yuzu juice, buckwheat greens, watermelon vinaigrette, and, of course, seafood turn traditional greens into intrigue.
Peach Salad with Maytag Blue Cheese, Raisins, and Pecans
From the fruity dressing to the fresh slices on top, this salad will have you wishing summer peaches were a year-round delight.
Pork and Watermelon Salad
The sugary pink flesh and tart rind of watermelon create a refreshing base for soy-marinated braised pork.
Beefsteak Tomato and Onion Salad
Bigger isn’t always better, and this four-ingredient tomato salad exemplifies the beauty of keeping it simple.
Hungry for more? View our entire recipe collection.
