#summereats

This Confetti Corn Salad is a refreshing, light side dish that's perfect for summer BBQs or any gathering. Bursting with colorful vegetables and a zesty lime dressing, it adds a vibrant touch to your meal.

Ingredients: 4 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, finely diced. 1/2 cup yellow bell pepper, finely diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Fresh corn kernels, cherry tomatoes, red and yellow bell peppers, red onion, and cilantro should all be put in a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the corn mixture and gently toss to cover everything. Top with crumbled feta cheese and toss again just a little. Put it in the fridge for at least 30 minutes to let the flavors mix. Enjoy the cool Confetti Corn Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

The sweet and savory tastes in this Heirloom Tomato, Zucchini, and Plum Salad with Burrata go so well together. The plums, heirloom tomatoes, and zucchini are all delicious when paired with the creamy burrata cheese. With a simple balsamic vinaigrette dressing on top, this salad is a lovely and refreshing choice for any event.

Ingredients: 2 large heirloom tomatoes, sliced. 2 small zucchinis, thinly sliced. 4 ripe plums, pitted and sliced. 1 burrata cheese ball. 1/4 cup fresh basil leaves. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Arrange the heirloom tomato slices, zucchini slices, and plum slices on a large serving platter. Tear the burrata cheese into small pieces and scatter them over the salad. Sprinkle fresh basil leaves on top. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This refreshing salad is perfect for a summer day. The combination of fresh kale, sweet cherry tomatoes, and tender corn kernels is complemented by a zesty lemon honey dressing. It's a delightful side dish or a light meal on its own.

Ingredients: 4 cups kale, chopped. 1 cup cherry tomatoes, halved. 1 cup corn kernels, cooked. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale, halved cherry tomatoes, cooked corn kernels, thinly sliced red onion, and crumbled feta cheese. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Let the salad sit for 10 minutes to allow the flavors to meld. Serve the Summery Kale, Tomato, and Corn Salad chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and flavorful pasta salad featuring succulent shrimp tossed in a tangy remoulade dressing.

Ingredients: 8 oz pasta. 1 lb cooked shrimp, peeled and deveined. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 2 tbsp chopped parsley. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Put Dijon mustard, lemon juice, and mayonnaise in a large bowl and mix them together. Put in the bowl the cooked shrimp, celery, red onion, and parsley. Gently toss until everything is well mixed. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Place lettuce leaves on plates and top with shrimp remoulade pasta salad to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Grilled Jalapeno-Lime Corn Salad is a zesty and spicy twist on traditional corn on the cob. It's perfect for summer gatherings and barbecues, with the smoky grilled corn, the heat from jalapenos, and the tangy lime dressing adding a burst of flavor to your meal.

Ingredients: 4 ears of corn on the cob. 2 jalapeno peppers, seeded and finely chopped. 2 limes, juiced. 1/4 cup olive oil. 1/4 cup fresh cilantro, chopped. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Grill the corn on the cob, turning occasionally, until it's charred and cooked through, about 10-12 minutes. Remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the grilled corn kernels from the cobs and transfer them to a large mixing bowl. In a separate bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper to make the dressing. Add the chopped jalapeno peppers, cilantro, red onion, and cherry tomatoes to the bowl with the corn kernels. Pour the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together. Serve the Grilled Jalapeno-Lime Corn Salad as a side dish or a refreshing summer salad, garnished with extra cilantro if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Grilled Peach Salad with Mint Pesto is a delightful combination of sweet and savory flavors. The grilled peaches add a smoky sweetness to the crisp greens, while the mint pesto dressing adds a refreshing kick. It's perfect for a light summer lunch or as a side dish for grilled meats.

Ingredients: 4 ripe peaches, halved and pitted. 6 cups mixed greens e.g., arugula, spinach, and lettuce. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup toasted pecans, chopped. 1/4 cup crumbled goat cheese. Salt and pepper to taste. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the peach halves and brush them with a little olive oil. Put the peaches on the grill with the cut side down. Cook for two to three minutes, or until grill marks appear. To make it a little softer, flip it over and grill for another two to three minutes. Take the peaches off the grill and give them a minute or two to cool down. Mix the mixed greens, cherry tomatoes, red onion, and toasted pecans together in a large salad bowl. Cut the grilled peaches into wedges and put them in the salad. Mix the mint pesto see below for how to do it with a little olive oil in a small bowl. Put the mint pesto dressing on top of the salad. Chopped goat cheese should be put on top of the salad. Gently toss everything together to mix it up. If you think it needs more salt and pepper, add it. Right away, serve the Grilled Peach Salad with Mint Pesto.

Prep Time: 15 minutes

Cook Time: 6 minutes

This Grilled Shrimp and Watermelon Chopped Salad is a refreshing and vibrant dish perfect for a summer meal. Juicy grilled shrimp paired with sweet watermelon, crisp cucumber, and tangy feta cheese create a delightful flavor combination. It's light, satisfying, and bursting with freshness.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 small watermelon, diced. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Put shrimp in a bowl and season them with salt, pepper, and olive oil. Grill shrimp for two to three minutes on each side, or until they are fully cooked. Put away. Dice the cucumber, red onion, mint leaves, and watermelon and put them all in a large bowl. Put olive oil and balsamic vinegar on top of the salad, and then add salt and pepper to taste. Sprinkle to mix. Place salad on plates and top with feta cheese crumbles and grilled shrimp. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Watermelon Blueberry Feta Salad is a unique combination that tastes amazing! This refreshing salad is perfect for summer and combines the sweetness of watermelon, the burst of fresh blueberries, the creaminess of feta cheese, and the freshness of mint leaves, all tied together with a delightful balsamic glaze.

Ingredients: 4 cups diced watermelon. 1 cup fresh blueberries. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Put the diced watermelon and fresh blueberries in a large bowl. Add the crumbled feta cheese on top of the fruit. Tear up the fresh mint leaves and put them in the salad. Add the balsamic glaze to the salad. Add pepper and salt to taste. Slowly throw everything together to mix the flavors. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes