Try It Thursdays: Simple Summer Salads

by Kimberly Vanderpoel on August 17th, 2017

With all the yummy garden produce, plus only a few more weeks left in summer, we thought it would be a perfect time to share some delicious summer salads. 

Watermelon Feta Salad

  • 4 cups spring mix
  • ½ cup watermelon, cubed
  • ½ cup mixed berries (I used blueberries, raspberries, and blackberries)
  • 3 tablespoons feta, crumbled
  • 3 tablespoons basil, chopped

Easy 3 Ingredient Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar
  • ¼ cup canola oil
  1. Fill two bowls with mixed greens. Top with watermelon, berries, feta and basil.
  2. Drizzle with the Balsamic Vinaigrette and serve immediately.

Easy 3 Ingredient Balsamic Vinaigrette

  1. In a small bowl combine balsamic vinegar and brown sugar.
  2. In a slow steady stream whisk in the oil until combined and thickened. Set aside until ready to serve with the salad. If oil and vinegar separate whisk again right before serving.

Source: Chef Savvy


Corn, Avocado, and Tomato Salad
  • 2 cups cooked corn, fresh or frozen (see Note)
  • 1-2 avocados, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion


  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Combine the corn, avocado, tomatoes, and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.

NOTE: Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes to cook it and for even more flavor grill it and get those nice toasty kernels!

Source: The Girl Who Ate Everything

Cucumber and Tomato Salad in Garlic Yogurt Dressing

  • 1 lb cucumber, peeled and chopped
  • 12lb tomatoes, chopped
  • 4green onions, minced
  • 12cup of fresh mint, chopped fine
  • 12cup fresh parsley, chopped fine
  • 3 tablespoons lemon juice
  • 2 cloves garlic, crushed
  • 1cup plain low-fat yogurt
  • black pepper


  1. Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
  2. Pour over cucumber and tomato mixture and stir.
  3. Serve within an hour for best taste.


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