Summer Salads: Simple, Fast and Healthy Recipes

Photo by: Bigstockphoto
Photo by: Bigstockphoto

Summer’s the best time to eat salads because there is no shortage of fresh produce! Salads make the perfect starter because they are filling, healthy and delicious. You can also add a reasonable amount of lean protein to make your summer salad a complete meal! But forget about store-bought salads. They are loaded with unnecessary trimmings! The best summer salad is the one you make at home. Impress your loved ones with these 3 fast and simple summer salads recipes:

Heirloom Tomatoes and Anchovy Vinaigrette

You will need:

¼ cup extra virgin olive oil
4 anchovies, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
2 large eggs
1 ½ pound heirloom tomatoes, halved
Fleur de sel
Marjoram leaves
Ground pepper to taste


In a small pan, mix olive oil with garlic, lemon zest and anchovies to make the dressing. Set aside. In a bowl, toss the shallots with vinegar. Set aside and let it stand for at least 10 minutes.

In a saucepan, bring water to a boil, turn the heat low and gently place the eggs in the water. Cook the eggs for 6 minutes or until desired doneness. Give the eggs a 2-minute ice bath after boiling then peel.

On a serving plate, add the sliced heirloom tomatoes, season with fleur de sel and pepper then add shallots and vinegar. Go back to the pan with the anchovy dressing, warm it to a gentle simmer them pour over the tomatoes. Slice the peeled boiled eggs into half, crosswise on each plate. Scatter minced parsley and marjoram over and serve.

Classic Caesar’s Salad

You will need:

½ pound baguette, cut into cubes
½ cup extra virgin olive oil
1 large egg yolk
2 cloves of garlic, chopped
2 tablespoons red wine vinegar
4 oil-packed anchovy fillets, drained
2 tablespoons fresh lemon juice
1 ½ pounds romaine lettuce, torn into bite-size pieces
½ cup freshly grated Parmigiano-Reggiano cheese
A pinch of cayenne pepper and salt to taste


Preheat the oven to 375°. Get a large rimmed baking sheet, toss the bread cubes and add 2 tablespoons of extra virgin olive oil. Lightly season with salt then bake the bread for 15 minutes or until golden brown.

In a blender, combine egg yolk, anchovy fillets, garlic, vinegar, lemon juice and cayenne and puree. Gradually add the rest of the olive oil into the puree. Season with salt.

In a large bowl, toss the romaine with the croutons, dressing and cheese. Serve immediately and enjoy!

Tuna and Butter Bean Salad

You will need:

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
¼ cup plus 1 tablespoon extra-virgin olive oil
¼ cup snipped chives
4 3 ½ ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
2 15-ounce cans butter beans, drained and rinsed
1 ½ tablespoons drained capers
A pinch of kosher salt and freshly ground pepper to taste


In a small bowl, mix lemon juice, olive oil and mustard then whisk vigorously. Add the chives into the mixture and season the lemon-mustard vinaigrette with salt and pepper, then set aside.

In a large serving bowl, add the drained tuna, sliced celery, butter beans and capers then toss. Incorporate the lemon-mustard vinaigrette and toss again. Add a pinch of salt and pepper to taste then serve with toasted whole-wheat bread!

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