Summer salads are easy and can be varied in many ways. We will give you an overview of well-known recipes for summer salads and introduce you to new ideas.
Light summer salads are great for a barbecue or picnic, but are also good for lunch or dinner on a hot day. They often contain salad, vegetables or ingredients raw food and therefore not too heavy on the stomach. combined with ingredients rich in carbohydrates and fiber, they can still fill you up. We offer a selection of popular classics and a variety of options.
An important: It is best to prepare salads with organic ingredients. In this way, you avoid not only sustainable agriculture, but also chemical-synthetics pesticides. If possible, also buy seasonal goods from regional suppliers to avoid unnecessary transport routes and support local producers. The local supply of fruits and vegetables is very rich, especially in summer. You can find out what vegetables are available regionally and when, for example ours seasonal calendar.
Lettuce for summer salads: simple but versatile
(Photo: CC0 / Pixabay / msqrd2)
Green or colored types of salad Perfect as a side dish or main dish in hot weather. When grilling, these summer salads are usually an integral part of the buffet. Despite the simple ingredients, you can prepare them in many ways. Here are some suggestions for summer salad recipes:
You can serve a simple green leafy salad in a versatile and sophisticated way with different dressings. For example, try these recipes:
Classic summer salads for grilling
(Photo: CC0 / Pixabay / phuonghoangthuy)
In addition to leafy salads, there are many classic salads to choose from for a summer barbecue buffet. One of the most popular raw food summer salads is the coleslaw, which can be prepared in a variety of ways. We present some of them here:
A rich assortment of vegetables offers you many options during the warm season. Other delicious summer salads can be prepared on the basis of, for example, cucumbers, tomatoes, carrots or green beans:
In addition to these well-known classics, you can use other types of vegetables in summer salad recipes. You can find tips and inspiration here:
Pasta salads, potato salads and more
(Photo: CC0 / Pixabay / Lebemaja)
Pasta salads are popular summer salads that are perfect for a barbecue, picnic, or any other occasion. You can change the basic recipe in many ways with different dressings and ingredients and give a classic pasta salad a Mediterranean or Asian twist, for example. In these recipes you will find various suggestions:
Potato salads are also among the buffet classics. Potatoes are available year-round, so they are not seasonal. Cold and light potato salads are especially delicious during the summer months. Here are some recipes to try:
In addition to pasta and potato salads, there is a wide variety of summer salads that will fill you up without weighing you down. A popular salad base, for example, is also recommended couscous, Bulgur to eat quinoa. You can get inspiration here:
Recipe tip: Greek kritaraki noodle salad with cucumber
(Photo: CC0 / Pixabay / stevepb)
Greek Kritharaki Pasta Salad
- Put up: about 25 minutes
- Rest time: about 60 minutes
- People: 4 serving(s)
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200 g
Kritharaki noodles
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1
a large cucumber
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1
chili pepper
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4
Garlic cloves
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100 g
Feta or vegan feta
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100 g
(vegetarian) cream
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3 Art
(vegetarian) yogurt
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3 Art
olive oil
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salt and pepper
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Cook Kritharaki in plenty of salted water. Follow the cooking time indicated on the package – noodles can take anywhere from seven to twelve minutes, depending on the manufacturer. Then let the Kritharaki flow well
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If desired, wash and peel the cucumber. If you have an organic cucumber, feel free to eat the peel.
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Cut the cucumber in half lengthwise and slice both halves into very thin, crescent-shaped slices.
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Wash and clean the chili peppers. Cut them into small rings or cubes.
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Peel the garlic and chop it finely. A threat: Kritharaki salad has a more intense garlic note. If you don’t like it, you can also reduce the garlic cloves.
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Mash the (vegetarian) feta with a fork. Then mix it with sour cream or a vegan sour cream substitute, (vegan) yogurt, garlic and chili rings. Finally, add two or three spoons of olive oil, mix and season with salt and pepper.
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In a large bowl, combine the drained pasta and feta cream mixture and fold in the cucumber slices.
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Let the salad sit for at least an hour before serving.
Summer Salad Recipe: Colorful Tofu Salad with Yellow Mustard
(Photo: CC0 / Pixabay / rkit)
Colorful tofu salad with yellow mustard
- Put up: about 20 minutes
- Rest time: about 60 minutes
- People: 4 serving(s)
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200 g
smoked tofu
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1
Red pepper
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3
a tomato
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1
a small cucumber
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200 g
Corn (pre-cooked)
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2 Art
olive oil
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4 Art
Balsamic vinegar
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1 st
medium hot mustard
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1 st
sugar (eliminated)
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salt and pepper
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Cut the smoked tofu into cubes.
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wash the vegetables If desired, remove the seeds from the peppers, remove the stems from the tomatoes, and peel the cucumbers. Dice the pepper, tomato and cucumber.
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Place the corn kernels in a colander and shake well. Drain the corn.
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Meanwhile, mix the yellow mustard. In a bowl, combine the olive oil, balsamic vinegar, mustard and sugar. The oil is combined with other ingredients and we mix everything with a whip until a homogeneous dressing is formed.
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Season with salt and pepper.
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Put the chopped vegetables and corn in a salad bowl and mix with salt.
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Then let the salad rest for about an hour before serving.
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