Summer Salads

HOLIDAYS + ENTERTAINING

by Chantal’s Catering

Elevate Your Next Event with the Best Summer Salads!

Are you looking for the perfect summer salads to serve at your next BBQ or outdoor event? Have no fear, Coastal Drive Magazine has you covered! In our Spring/Summer Edit, we present a delectable selection of recipes for colorful and refreshing summer salads that have a little bit of something for everyone. From vibrant medleys to crisp, garden-fresh veggies, our curated collection has something to suit every palate. Whether hosting a casual cookout or a sophisticated soirée, these salads will elevate your menu and impress your guests.

Dive in and discover your new favorite summer dish!

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Ingredients:

• 2 persian cucumbers, sliced
• 12 cups of seedless watermelon, cut into 1-inch chunks 
• 1/4 cup fresh mint, chopped, divided
• 1/2 tsp. kosher salt
• black pepper to taste
• 1/8 cup olive oil
• 1/8 cup rice vinegar or white balsamic vinegar
• 4 oz, feta cheese crumbled (about 1 cup)
• 1/3 cup chopped roasted pistachios

Directions:

Step 1: Combine the cucumbers, watermelon, 1/4 cup mint, the salt and a generous amount of pepper 

in a large bowl. Drizzle with the olive oil and vinegar and toss well.

Step 2: Spoon the salad onto a platter, and sprinkle with the feta, pistachio, and remaining 1/4 cup of mint. 

Grind a little more pepper over the top.

Serve immediately.

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Ingredients:

For the Salad:

• 10 ounces baby spinach, stems removed
• 1 lb. strawberries halved or sliced
• 1 orange, peeled and sliced
• 1 cup chopped pecans, toasted
• 4 oz. goat cheese, crumbled

For the Dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 tbsp. honey
• 1 tbsp. apple cider vinegar
• 1 tbsp. poppy seeds
• 2 tsp. dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper

Directions:

For the Dressing:

•  Combine the olive oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper in a small jar.  
• Seal the jar, shake vigorously to combine. 

For the Salad:

•  Just before serving, add the spinach to a large bowl or platter; top with half the strawberries, and orange slices.
• Drizzle with half the dressing, gently tossing to coat.
• Top the salad with remaining berries, orange slices, pecans, and goat cheese.
• Drizzle with your desired amount of remaining dressing.

Serve immediately

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Ingredients:

For the Salad:

• 1 15-ounce can chickpeas, drained and rinsed
• 4 ounces feta cheese, cubed
• 1 english cucumber, cut in half moons
• 1-pint grape tomatoes, halved
• 1 orange bell pepper, small diced
• 1/2 small red onion, thinly sliced
• 2 avocados, cubed
• 1/2 cup chopped italian parsley
• 1/2 cup torn basil

For the Dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 tbsp. honey
• 1 tbsp. apple cider vinegar
• 1 tbsp. poppy seeds
• 2 tsp. dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Directions:

For the Salad:

• In a large bowl, fold together the chickpeas, feta, cucumber, tomatoes, bell pepper,
  red onion, avocado, parsley and basil.

For the Dressing:

• In a medium bowl, whisk together olive oil, vinegar, lemon juice, garlic, salt, pepper,
  and red pepper flakes until combined.
• Pour over salad and gently fold to combine.  

Serve immediately.