As the summer starts to wind down, try to enjoy all the seasonal produce on hand.

Each week I go to the farmer’s market there is more and more to choose from. It’s especially perfect timing for stone fruits like cherries, peaches, plums and apricots. And, you’ll find a ton of ripe and ready to eat vegetables like peppers, tomatoes, salad greens and summer squash.

It’s one of the best times of year to enjoy seasonal salads for dinner or grilling vegetables as a side dish. Everything is just so fresh!

So what other recipes are there make this month?

What’s In Season in August

• Apricots
• Bell peppers
• Cherries
• Corn
• Nectarines
• Peaches
• Plums
• Saskatoon Berries
• Tomatoes
• Watermelon
• Zucchini

Recipes to Make in August

Summer fruit; fresh salads; fruit-forward cocktails; easy desserts – I’ve got you covered with recipes to make in August.

Summer breakfasts & baked goods

Stone Fruit Breakfast Crumble

Saskatoon Berry Scones

High Protein Peach Baked Oatmeal (with fresh peaches)

Zucchini Oatmeal Breakfast Cookies

Quick & Easy Puff Pastry Apricot Tart (beginner friendly!)

Grilled Peaches with Oat Crumble: An Easy Summer Dessert

ALL things salad!

Kale & Peach Salad with Feta and Toasted Pepitas

The Best Italian Chopped Summer Pasta Salad Recipe

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad with Goat Cheese

Roasted Summer Vegetable Salad

Burrata Panzanella Salad with Tomatoes and Stone Fruit

Quick and easy appetizers

Burrata Bruschetta: Easy And Delicious Summer Appetizer

Whipped Ricotta with Honey Roasted Plums Appetizer

Easy Peach & Pecan Baked Brie (summer appetizer)

5-Ingredient Baked Goat Cheese with Apricot Jam

Quick and Easy Boursin Bruschetta Dip Appetizer

Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Fruit-forward summer cocktails

Cherry Bourbon Lemonade Smash

Strawberry Rosé Spritzer

Refreshing Watermelon Mojito Cocktail for Summer

Peach Whiskey Smash Cocktails for Summer

Sparkling Blackberry Vodka Drinks Recipe

How to preserve fruits and herbs

How to Freeze Fresh Basil in Olive Oil (3 easy ways)

Easy summer fruit jams (you can freeze to enjoy later!)

Easy summer dinner ideas

Grilled Vegetables & Protein: Simply chop vegetables into bite-sized pieces and grill in a basket (season with olive oil, salt, pepper and garlic). Grill your favourite protein like my chili-lime chicken thighs at the same time and serve together.

Add any protein to a big salad: Two of my favourite summer salads are my Easy Green Summer Chopped Salad and Summer Greens Salad. Make one of these recipes and add a protein for a full summer meal.

Pizza on the Grill: Grab some fresh dough from a local store and grill it to perfection with your favourite pizza toppings. Try my Zucchini & Prosciutto Pizza on the grill!

Burgers!: Try my tried, tested and true spicy turkey burgers with dill slaw. Full of flavor but quick to make!

The post 30 Seasonal Recipes to Make in August appeared first on Cooking in my Genes.

This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

Print

Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.

Simply made with 5 ingredients including juicy peaches, crunch kale and tangy feta cheese, this is the perfect late summer salad.

Pair with a delicious honey balsamic dressing for a serious salad winner.

I love a Summer salad with fresh fruits like this Blueberry Basil Summer Green Salad with Goat Cheese. But, when peach season calls, this kale and peach salad is a must-make!  I knew I wanted to make one more summer salad because the peaches we’re enjoying are just too good!

why you’ll love this ultimate summer salad with peaches and kale

• This kale & peach salad is easy to make for lunch or pair with your favourite protein for dinner.
• It’s a gourmet salad that takes very little time to prep, only about 15-20 minutes.
• You only need 5 key ingredients plus a dressing!

Ingredients needed to make this kale and peach salad recipe

Kale: chopped kale leaves are the starting point for this salad; use curly kale or lacinato (tuscan) kale

Peaches: fresh peaches are a must for this kale and peach salad

Feta Cheese: Crumbled feta adds a nice salty taste among the sweet peaches.

Red Onions: Thinly sliced red onion adds a bit of tanginess.

Pepitas (pumpkin seeds): Toasted pepitas add a nutty flavour and crunch.

Honey Balsamic Dressing: the dressing ingredients include honey, balsamic vinegar, olive oil and a pinch of salt and pepper and bring the salad together.

How to make this kale and peach salad

Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.

Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.

Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.

Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.

Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Expert tips

The best part is this salad is super versatile so you can mix and match other ingredients that you have on hand if need be.

• Switch up the fruit: If you don’t have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.
• Honey Substitute: If you don’t want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.
• Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.
• Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

Common questions

What if I can’t find ripe peaches? 
Instead of peaches you can use ripe nectarines, they’re also a great way to enjoy this salad.

Can I make this salad vegan?
You sure can! Swap the feta cheese for vegan feta and swap the honey for another vegan sweetener of choice.

How to store

Since this kale and peach salad uses chopped kale for the base, any leftovers can be store in the fridge for up to 2 days

More summer salad recipes to love from the blog

The Best Italian Chopped Summer Pasta Salad Recipe

Strawberry Summer Salad Recipe with Feta

Easy Green Summer Chopped Salad (with meal prep tips)

Print

Kale and Peach Salad with Feta & Toasted Pepitas

This Kale & Peach Salad is perfect for the Summer. Peaches are paired with kale, feta, red onion, pumpkin seeds & a honey balsamic dressing.

Course Salad

Cuisine American

Keyword kale salad, summer salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 as a side salad (2 as a main dish)

Author Jess

Ingredients

• 5 cups packed chopped kale (about 1 large bunch curly or tuscan kale)
• 2 peaches, chopped
• 1/2 cup red onion, sliced thin
• 1/3 cup pepitas (pumpkin seeds), toasted
• 1/2 cup crumbled feta cheese

Honey Balsamic Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1/4 tsp coarse salt
• pinch ground pepper

Instructions

• Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.
• Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.
• Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.
• Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.
• Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Notes

Switch up the fruit: If you don't have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.

Honey Substitute: If you don't want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.

Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.

Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

The post Kale and Peach Salad with Feta & Toasted Pepitas appeared first on Cooking in my Genes.

My backyard garden is in full-bloom so it’s time to harvest all those veggies for a serious summer salad.

With crunchy veggies and a divine red wine oregano vinaigrette; you can make this recipe in a snap with whatever veggies you have on-hand.

What is there not to love about a summer salad!? There’s ample opportunity to use your very favourite veggies because the dressing that goes with this salad is very versatile. It’s always a good idea to have some go-to green salad recipes in your back pocket for each season.

What I love about a summer salad like this one and this one is they satisfy many cravings. And, it doesn’t take a ton of time to make!

This versatile salad recipe takes you beyond the classic greek salad or caesar salad recipes because it uses veggies that you may not think of putting together. But, once you try it out I think it may become a new favourite!

Why you’ll love this summer green salad

• Easy to make during the summer months!
• Uses simple, fresh ingredients.
• It’s quick to whip up on summer day.

Ingredients needed to make this summer salad

Greens: Crispy, fresh greens are the best base; I’m using mixed greens from my garden but you could also use arugula, romaine lettuce or baby kale.

Radishes: Bringing a crunchy, sometimes mildly ‘spicy’ taste to this salad, radishes can be slices or if smaller, cut into quarters for a lovely presentation.

Beets: A delicious way to enjoy earthy beets is by shredding them for this salad because it’s a quick and efficient way to add this ingredient to the mix.

Cucumber: Crisp, fresh curls of cucumber go so well with all of the other ingredients.

Tomatoes: Fresh from the garden, tomatoes are so in-season right now and I love baby or cherry tomatoes sliced in half for an easy topping to this salad.

Feta: Bringing a bit of saltiness to the mix, feta cheese goes with all of these fresh ingredients really well.

Toasted Nuts: To add some crunch, try toasting chopped or sliced almonds as a salad topper.

Salad dressing: We can’t forget, a summer salad needs a divine vinaigrette dressing to bring this entire dish together. Tangy red wine vinegar is added to this dressing along with oregano, olive oil and a pinch of salt and black pepper.

How to make this simple salad

Step 1: Prepare all of the fresh veggies ingredients: wash the fresh salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.

Step 2: Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove the toasted almonds from pan and set aside.

Step 3: In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.

Step 4: To assemble the salad, start with the lettuce and then add all of the toppings – dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you’re making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

Expert tips

• Looking to pack this for lunch? Pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.
• If you want to make this a main course, add a protein option like baked or grilled chicken, salmon or chickpeas. Or, serve this quick summer green salad recipe as a perfect side salad to your favourite chicken dish.
• You can make the dressing and prep the salad ingredients ahead of time and store separately in airtight containers in the fridge. When you’re ready to serve, add to a large salad bowl, add the dressing, toss and serve.
• A good substitute for the almonds is toasted walnuts instead.
• If you’re in a rush and don’t have time to make a dressing, use a store-bought Greek dressing / vinaigrette instead.

More seasonal produce and other toppings to add to this simple green salad

This green salad is just so versatile! You can mix and match your favourite toppings and greens to make your our salad recipes.

• Chopped or shredded carrots
• Avocado
• Bell pepper
• Parmesan cheese
• Pumpkin Seeds
• Chopped kale
• Arugula
• Mozzarella cheese
• Walnuts
• Sunflower seeds
• Chickpeas (garbanzo beans)
• Red onion

Common questions

Can I substitute the feta cheese?
If feta cheese isn’t your favourite, try replacing with creamy goat cheese. Otherwise, you could omit it altogether.

​What if I can’t find golden beets?
In a pinch you could use red beets instead of golden in this delicious salad.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mixed greens but you could easily substitute with romaine lettuce. baby kale or even spinach or arugula.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is toasted sunflower seeds or pumpkin seeds.

How to store this green salad

I recommend enjoying this salad as soon as it’s made.  If you’re looking to meal prep this for lunch, pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.

More easy summer salad recipes to love from the blog

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Green Summer Chopped Salad (with meal prep tips)

The Best Strawberry Summer Salad Recipe with Feta

Print

Quick and Refreshing Summer Green Salad Recipe

This Summer Green Salad is quick and easy to make. Packed with delicious, seasonal veggies, it will be your go-to summer salad!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 large salads (or 4 side salads)

Author Jess

Ingredients

• 8 cups mixed greens or other lettuce of choice
• 4 radishes, thinly sliced
• 2 small golden and/or red beets, shredded or 1 large beet
• 2 baby cucumbers, peeled into ribbons or sliced
• 1 cup baby or cherry tomatoes, sliced in half
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped almonds, toasted

Red Wine Oregano Vinaigrette Dressing

• 3 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp dijon or grainy mustard
• 1/2 tsp dried oregano or 1 tbsp fresh oregano, chopped
• 1/4 tsp coarse salt
• ground pepper a couple of turns from a pepper grinder

Instructions

• Prepare all of the produce ingredients: wash the salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.
• Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove from pan and set aside.
• In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.
• To assemble the salad, start with the lettuce and then add all of the toppings - dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you're making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

The post Quick and Refreshing Summer Green Salad Recipe appeared first on Cooking in my Genes.

All it takes is 6 fresh ingredients to make this summery fruit salad recipe plus a super simple dressing.

This salad recipe is truly summer in a bowl!

When I make a summer green salad I’m aiming for ingredients that are a bit crunchy, tangy, sweet and creamy. I want to take the taste buds on a true adventure!

Blueberries and basil are the perfect stars of this recipe, especially when they’re so fresh in the summertime. With every bite you get sweetness from the blueberries; crunchy almonds; tangy goat cheese; creamy avocado; and, freshness from the basil and greens.

Why you’ll love this fresh summer salad recipe

• You only need 6 fresh ingredients to make this salad and one large bowl.
• It’s a quick and delicious side dish for a summer bbq!
• This blueberry basil salad is an easy summer recipe to make as a side for a summer lunch or dinner.
• Easily make this summer salad a full meal by adding a grilled chicken breast or another protein of your choice.

Ingredients needed to make this summer salad recipe

Fresh Greens: The base of this salad calls for a fresh, crisp mix of spring greens but you could easily substitute with romaine lettuce or baby kale.

Blueberries: Gotta have fresh summer blueberries for that little bit of sweetness; you’ll need 1 cup blueberries.

Avocado: Brings a little creaminess and colour to the salad.

Toasted Nuts: Toasted sliced or chopped almonds work lovely but you can absolutely substitute too with walnuts.

Cheese: Crumbled goat cheese pairs so perfectly with the fresh blueberries and crunch almonds.

Fresh Basil: fresh herbs like fragrant basil leaves add another level of flavour .

Honey Lemon Vinaigrette: This simple vinaigrette brings the whole blueberry summer salad together with honey, lemon juice, olive oil, salt and black pepper

How to make this blueberry basil summer salad

Step 1: Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.

Step 2: Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.

Step 3: To build the salad add the greens, blueberries, fresh basil leaves and almonds to a large salad bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado. Drizzle over the rest of the dressing if desired.

Expert tips to make this summer green salad

• If you’re in a rush and don’t have time to make a dressing, use a store-bought balsamic vinaigrette instead.
• This is one of my favourite summer side dishes to make. Make as a side for anything on the grill!
• If you’re looking to add in even more flavour to this summer salad, add 1/4 – 1/3 cup of thinly sliced red onion.
• A good substitute for the almonds is toasted walnuts instead.
• If you want to shake things up even further, substitute half of the blueberries with 1/2 cup diced watermelon for a serious flavour boost!

Common questions

Can I use a different cheese than goat cheese?
YES! Crumbled feta cheese would go perfectly with all of the salad flavours and is a good substitute for goat cheese.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mix of spring greens but you could easily substitute with romaine lettuce. baby kale or even spinach.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is crumbled granola, toasted sunflower seeds or pumpkin seeds.

More fresh summer salad recipes to make from the blog

Quick Summer Green Salad Recipe

Kale & Peach Salad with Feta and Toasted Pepitas

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Roasted Summer Vegetable Salad

Watermelon Mason Jar Salad

Print

Blueberry Basil Summer Green Salad with Goat Cheese

This Blueberry Basil Summer Salad is made with just 6 ingredients! A delicious summer green salad as a side dish for a bbq or make it a meal!

Course Salad

Cuisine American

Keyword summer salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 - 6 as a side dish

Author Jess

Ingredients

• 8 cups spring greens or greens of your choice
• 1 cup fresh blueberries
• 1/2 cup packed fresh basil leaves, chopped or torn
• 2/3 cup toasted, sliced or chopped almonds
• 1/2 cup crumbled goat cheese
• 1 avocado, pit removed and sliced or chopped

Honey Lemon Vinaigrette

• juice and zest of one lemon
• 2 tbsp liquid honey
• 1/3 cup extra virgin olive oil
• pinch of salt and pepper

Instructions

• Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
• Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
• To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado and drizzle the rest of the dressing on top if desired.

Notes

• Try fresh, sliced strawberries instead of blueberries.
• If goat cheese isn't for you, try feta or parmesan cheese instead.
• Don't want to use almonds? Try toasted walnuts.  A tasty alternative to nuts in this salad recipe is crumbled granola, toasted sunflower seeds or pumpkin seeds.
• If you're in a rush and don't have time to make a dressing, use a store-bought balsamic vinaigrette instead

The post Blueberry Basil Summer Green Salad with Goat Cheese appeared first on Cooking in my Genes.

Inspired by my seasonal vegetable garden, this is one of my favourite summer salad recipes.

It’s a fresh and delicious salad that comes together in under 10 minutes; it’s one of the best salad recipes you’ll make!

I love a summer salad like simple green salad and this recipe. There’s something about fresh summer produce in a salad that just hits all the right notes.

Fresh, crisp summer vegetables paired with salty feta cheese and crispy pita chips are a true winner. This is one of those easy salad recipes I think you’ll come back to again and again. And, the homemade dressing is something you could use on repeat if you love it as much as I do!

Veggie salads like this one are really a great way to enjoy the freshest produce during the summer season.

Why you’ll love this chopped salad recipe

• Make this green summer chopped salad for dinner as a main dish for 2 or serve as a perfect side salad for 4.
• It’s easy to swap out ingredients where needed for your favourite vegetables or cheese.
• It’s a great salad to take on summer picnics too!
• Meal prep this refreshing salad and pack it for a light lunch – the opportunities are endless!
• All of the fresh ingredients should be easy to find at local farmers’ markets and grocery stores.

Ingredients Needed

Romaine lettuce: You’ll need one head of crisp lettuce, about 4-5 cups chopped romaine.

Chickpeas (garbanzo beans): Make sure to rinse and drain the chickpeas before using.

Cucumber: Crisp english cucumbers chopped up work best but you could also use persian cucumbers if desired.

Fresh herbs: A mix of fresh basil, dill and mint brings bright flavours to this salad.

Radishes: Colourful radishes bring a pop of colour and crunch to this chopped salad

Feta cheese: Crumbled feta cheese goes beautifully with all of the other

Pita chips: to add some crunch, crush some pita chips for a topping or use croutons if desired.

Dressing: Extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt and black pepper make up the dressing recipe.

Step by step process to make this green summer salad

Step 1: Shake or whisk together all of the dressing ingredients and set aside.

Step 2: Prep all of the fresh salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve.

Step 3: Top meal prep tips: in meal prep containers layer the cucumber, radishes, chickpeas, feta and dressing at the bottom. Then top with the feta then lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too).

Expert tips for making this green summer chopped salad recipe

• My favourite way to meal prep this salad is to layer the cucumber, radishes, garbanzo bean/chickpeas and dressing at the bottom of an airtight meal prep container or mason jar. Top with the feta and then chopped lettuce and fresh herbs and store in the fridge for up to 3 days. Shake / stir all of the ingredients together when ready to enjoy and top with the pita chips. Make sure to keep the pita chips stored in a container on the counter or in the cupboard as if stored in the fridge too, they tend to loose their crispness.
• Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge and then, when you’re ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren’t your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.

FAQ

What if I don’t like feta cheese?
Creamy goat cheese is a lovely substitute for feta cheese. Alternatively an old white cheddar cut into cubes or crumbled would be wonderful too!

How can I make this salad gluten-free?
Use gluten-free pita chips or croutons as the crunch needed for this salad. Alternatively, you could use a gluten-free cracker broken into pieces or even make your own pita chips with gluten-free pitas. Simply tear up a gluten-free pita and toss with a drizzle of olive oil in a frying pan over medium heat. Add a pinch of salt and pepper and cook / toast in the pan until golden.

What if I don’t want to use pita chips?
Pita chips bring a nice crunch to this salad so opt for something else that can bring crunch like chopped almonds or walnuts or even sunflower seeds. If using nuts or seeds in place of pita chips, opt to use about 1/2-3/4 cup.

How to store this summer chopped salad

You can meal prep this salad, keeping the dressing and pita chips in seperate containers and then store in the fridge for up to 3 days.

More summer salad recipes to love from the blog:

The Best Strawberry Summer Salad Recipe with Feta

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Print

Easy Green Summer Chopped Salad (with meal prep tips)

This fresh green summer chopped salad comes together in just 10 minutes! Easy to make and perfect to meal prep too.

Course Salad

Cuisine American

Keyword chopped salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 as a side salad (2 servings as a large salad)

Author Jess

Ingredients

• 1 head romaine lettuce, chopped (about 4-5 cups)
• 1 14/15oz can chickpeas, rinsed and drained (or sub with 2 cups your choice of protein)
• 1 cup chopped cucumber
• 1/3 cup chopped fresh herbs (mix of dill, mint and/or basil)
• 1 cup chopped radishes 
• 1 cup crumbled feta cheese
• 1 1/2 cups crushed pita chips or croutons 

For the dressing

• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Shake or whisk together all of the dressing ingredients and set aside. 
• Prep all of the salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve. 
• See notes below for meal prep tips!

Notes

• Meal prep tips:
• • In meal prep containers layer the cucumber, radishes, chickpeas and dressing at the bottom. Then top with the feta cheese, lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too). 
  • Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge. Then, when you're ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren't your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.
•  

The post Easy Green Summer Chopped Salad (with meal prep tips) appeared first on Cooking in my Genes.

This easy summer salad is a breeze to assemble, and takes just 15 minutes to make. Plus, it’s perfect for meal prep!

When the sun is shining and the temperatures start to rise, I want something that is refreshing, vibrant and packed with fresh fruit  like this easy strawberry chopped salad.

What I love about this strawberry summer salad is I can either serve it as a main dish with extra protein like salmon, chicken, or a white bean like cannellini beans. Or, I can serve it as a side dish for a crowd.

Why you’ll love this summer strawberry salad

• This is a fresh and vibrant salad with strawberries, fennel, creamy feta, avocado slices and basil.

• The strawberry salad is drizzled with a simple (but delicious!) dressing.

• The only cooking you’ll need to do is toast the almonds, other than that there is zero cooking!

• All you’ll need to make this strawberry salad is a bowl for the salad and another for the dressing.

Ingredients Needed for this strawberry salad recipe

Lettuce: I’ve used iceberg lettuce here, but you can swap it out for arugula if you want something a bit more peppery!

Strawberries: this is going to taste best when it’s strawberry season and the sweet strawberries are plump and juicy!

Almonds: I’ve used toasted almonds here but you can use walnuts if you prefer.

Fennel: adds some extra crunch to this light summer salad.

Feta cheese: I love pairing strawberries with feta, but you could also use goat cheese.

Basil: adding some chopped fresh basil is going to amp up the fresh factor here.

Honey: I’m using honey in the dressing but you could also use maple syrup if that’s all you have on hand.

Olive oil and lemon juice: the base ingredients for the homemade dressing.

Step by Step Process to make this summer salad

Step 1: In a small bowl or jug whisk together all of the dressing ingredients until smooth. Set aside.

Step 2: In a large bowl or serving platter, assemble all of the salad ingredients together. Drizzle with the prepared dressing and toss. Serve as a side salad or with a protein as a main!

Print

The Best Strawberry Summer Salad Recipe with Feta

A quick and delicious Strawberry Summer Salad made with fresh berries, feta, almonds, basil, lettuce and a simple lemon dressing!

Course Salad

Cuisine american-inspired

Keyword strawberry

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

• 4 cups chopped iceberg lettuce (or substitute with arugula)
• 2 cups sliced strawberries
• 1 small fennel bulb, sliced thin
• 1/2 cup chopped & toasted almonds
• 1 cup crumbled feta cheese
• 1-2 avocado, chopped
• 1/2 cup chopped fresh basil

Lemon Vinaigrette

• 1/4 cup olive oil
• juice from 1 lemon
• 1 tsp honey
• 1 tsp dijon mustard
• 2 garlic cloves, minced or pressed
• big pinch salt and pepper

Instructions

• Mix the dressing ingredients by whisking together or shaking in a jar and set aside.
• Assemble the salad ingredients in a bowl or on a platter. Drizzle with dressing and serve!

Expert Tips

• This is one of my favourite salad recipes for summer meal prep! Keep all the ingredients in an airtight container in the fridge, then add the dressing just before serving.

• Swap out basil for fresh mint leaves for a different spin on this salad.

• I love serving it with chicken or salmon, but it’s also great to have on the side of my turkey burgers since it’s grilling season!

• If fennel isn’t for you, try using red onion instead.

FAQ

Do I have to toast the almonds?
Toasting them is totally optional, but it is really going to punch up the flavor so I recommend taking the time to do it!

Will frozen strawberries work?
Fresh ingredients like fresh strawberries are your best best for a crunchy, crispy and tasty salad!

How do I toast almonds?
You can toast almonds or any nut on the stove or in the oven. To toast the almonds on the stove, add the almonds to a pan over medium high and toast for 3-5 minutes, making sure to stir occasionally. To toast them in the oven, preheat your oven to 350°Fahrenheit and place the almonds on a baking sheet in a single layer. Toast in the oven for 7-8 minutes, or until they smell toasted and are golden brown. Let them cool slightly before chopping.

Can I use other salad greens?
YES! If iceberg lettuce isn’t your favourite, you could try baby spinach or arugula in this fresh salad recipe.

Are there different salad dressings I could usee for this recipe?
A balsamic vinaigrette would be tasty with this salad or even a dressing using white balsamic vinegar.

Storage

Store any leftover salad that is undressed in an airtight container in the fridge for up to 4 days. Keep the dressing in a jam jar or small container in the fridge for 4-5 days, just be sure to shake before drizzling over the salad.

More salad recipes that are perfect for a summer bbq to love from the blog:

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Quick Summer Green Salad Recipe

Until the next cooking adventure,
Jess

The post The Best Strawberry Summer Salad Recipe with Feta appeared first on Cooking in my Genes.

Packed with bright and fresh ingredients like peas, arugula and fresh herbs, every bite is delightful.

Make this for an easy summer dinner or pack it up for a picnic!

This recipe is not your typical pasta salad; it’s light and fresh with a lovely lemon and oregano vinaigrette. It’s like summer in a bowl!

What makes this recipe even better is it’s simplicity; it truly comes together in under 25 minutes. And that’s why it’s a part of my Simple Summer Series!

Everything You’ll Need to Make this Easy Summer Tortellini Pasta Salad

Cheese Tortellini: Fresh or frozen cheese tortellini works best in this salad.

Green Peas: Use fresh peas or simply defrost frozen peas.

Arugula: Fresh, crisp arugula adds a nice bite to this pasta salad.

Parmesan Cheese: Adds a bit of saltiness and creaminess to the dish.

Fresh Herbs: Parsley and basil are the best mix of herbs to complement all of the other flavours.

Garlic: A flavour booster in the salad dressing.

Olive Oil: The base of the pasta salad vinaigrette.

Lemon: Lemon juice is the other key ingredient in the dressing and brightens up the entire dish!

Dried Oregano: Brings the dressing flavours together.

Salt & Pepper: Always key ingredients in any recipe.

Print

Easy Summer Tortellini Pasta Salad

Easy summer tortellini pasta salad with fresh herbs, arugula, peas, parmesan and a divine lemon oregano dressing. A simple dinner or take on a picnic!

Course Salad

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Jess

Ingredients

• 350-450 g fresh or frozen cheese tortellini about 12-16oz tortellini
• 1 cup peas, fresh or thawed from frozen
• 1/2 cup chopped mixed fresh herbs (parsley and basil)
• 1/2 cup shredded parmesan cheese
• 1 cup packed fresh arugula

Lemon Oregano Vinaigrette

• 1/3 cup extra virgin olive oil
• juice from one lemon
• 1 garlic clove, minced
• 1 tsp dried ground oregano
• 1/2 tsp kosher salt
• pinch ground pepper

Instructions

• Cook tortellini according to package directions. Rinse with cold water and drain well.
• Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
• Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
• Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
• Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

In every bite of this salad you get the freshness from the peas and arugula; the creaminess of the tortellini and parmesan cheese; and the brightness of the herbs and lemon from the dressing.

Tips to make the best pasta salad

• Cook the tortellini according to the package directions; when it floats to the top it’s done. You don’t want to overcook the pasta.
• If you’re making this dish ahead of time, to take somewhere or for dinner on the same day, add in all the ingredients except the arugula. Toss the arugula in just before serving so it stays nice and crisp.

How to enjoy this easy pasta salad

• Picnic – So simple to pack for a picnic!
• Barbecue or Potluck – A delicious side dish for any barbecue or potluck.
• Easy Lunch or Weeknight Dinner – Make ahead of time and mix in the arugula just before serving.

Stay tuned for more simple summer recipes!

More summer salad recipes to love from the blog:

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Quick Summer Green Salad Recipe

Until the next cooking adventure,
Jess

The post Easy Summer Tortellini Pasta Salad appeared first on Cooking in my Genes.

This salad is full of many seasonal ingredients; you’ll find juicy tomatoes, arugula and basil pesto.

Then the salad is topped with halloumi cheese making it perfect for summer lunch, dinner and even for feeding a crowd!

My first taste of halloumi cheese was in Sweden of all places. We enjoyed it pan-fried to accompany a lunch of breads, spreads and vegetables. Halloumi is a Greek cheese with an extremely high melting point which makes it great for pan-frying or grilling.

It only takes a couple of minutes to cook giving you a delicious, savoury bite that is crispy on the outside and soft and a bit chewy on the inside. I love keeping halloumi in my fridge as an easy protein add-on to salads or wraps; it goes so well with greens!

And, that is exactly why I knew the cheese would pair so well with the roasted tomatoes, arugula and pesto in this salad.

By roasting the tomatoes you get juicy bursts of flavour throughout the salad.

The pine nuts add a bit of crunch and the pesto brings the freshness along with the arugula. Finally a squeeze of lemon brings all of the flavours to the next level.

Print

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!

Course Main Course, Salad

Cuisine American

Keyword salad, summer salad

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 2 large salads or 1 salad to share

Author Jess

Equipment

• baking sheet

Ingredients

Roasted Tomatoes

• 2 cups baby tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp coarse salt
• ground pepper
• 8 slices halloumi cheese (about half-inch slices)
• 6 packed cups arugula
• 1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
• lemon
• 4 tbsp prepared pesto I love my easy basil pesto but you can use whatever you like!

Instructions

Roasted Tomatoes

• Pre-heat oven to 350F. Line a baking sheet with parchment paper.
• Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
• Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
• To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
• To make the salad, divide the arugula between two large plates.
• Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
• OR if serving as one large salad, put all of the arugula in one large bowl followed by the remaining ingredients and add the halloumi at the end.

If you’re looking to make this salad quicker, skip the roasting of the tomatoes and serve them fresh! As we head into peak tomato season, serving the tomatoes fresh will be delicious too.

But if you opt to roast the tomatoes they can be made ahead of time and served at room temperature. I’ve also stored the tomatoes in the fridge and used them the next day too!

This Roasted Tomato, Arugula and Halloumi Salad with Pesto is great for an easy weeknight dinner or serve it on the weekend for guests.

This salad recipe is also versatile:

• Use different salad greens – baby kale or mixed greens work well too
• Switch out the pine nuts for walnuts or almonds
• For even more protein, add chicken

Until the next cooking adventure,
Jess

The post Roasted Tomato, Arugula and Halloumi Salad with Pesto appeared first on Cooking in my Genes.

Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.

So dive on into this refreshing summer salad, packed full of flavour and easy to make!

The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.

And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!

This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.

Print

Roasted Summer Vegetable Salad

Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!

Course Salad

Cuisine American

Keyword vegetable salad

Author Jess

Ingredients

• 2 cobs of corn kernels cut off of the cob
• 1 small orange pepper cut into 1 inch pieces
• 2 cups of baby tomatoes variety of colours if you can find, halved
• 1/2 red onion cut into 1 inch pieces
• 1 small zucchini cut into halves
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 x 540ml can of chickpeas drained and rinsed
• Optional: 1/4 cup feta cheese crumbled

Dressing:

• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt
• pinch of pepper

Instructions

• Pre-heat your oven to 425F.  Line a large baking sheet with parchment paper and set aside.
• Prep your vegetables and add into a mixing bowl.
• Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
• Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
• While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
• Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
• Then drain and rinse your chickpeas and add to a salad bowl.
• When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).

The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.

This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!

Until the next cooking adventure,
Jess

The post Roasted Summer Vegetable Salad appeared first on Cooking in my Genes.