I'm Only Eating Summer Salads from Now On

OK, slight exaggeration - but wait until you toss these recipes together!

The start to the summer season always has me excited for finding new recipes to try for summer dinner parties and eating al-fresco with our family and friends. I recently scoured Bon Appétit Magazine for some inspiration and wanted to share a few of the more nontraditional, yet delicious, summer salad recipes I’ll definitely be making more than once this season.

Tomato and Mango Salad in Aguachile

First up is a twist on seafood ceviche. This “Tomato and Mango Salad in Aguachile” is perfect on its own but also holds up well served next to any sort of light seafood main entrée (shrimp is an obvious real winner here). The acid and heat play off each other well and using fresh summer-inspired ingredients make this salad a slam dunk (and a real hit at parties). Recipe HERE.

Antipasto Salad

A no-cook option that works well on its own as well as served as a side to a pasta dish is this Italian inspired “Antipasto Salad”. It’s equal parts lemony, garlicky, spicy, and earthy, with kicks of fresh mozzarella to cool everything down. This salad will have you picturing yourself in the Italian countryside. Pair with a glass of wine and get ready to say “ciao bella” to backyard dinner parties. Recipe HERE.

Charred and Raw Corn Salad

Keeping things international as possible, we head south of the border for a take on elote – Mexico’s grilled corn street food that I would eat year-round if presented the opportunity. This “Charred and Raw Corn Salad” is easier to eat than its flavor-packed inspiration. Combining charred and raw corn kernels creates great texture and depth of flavor when combined with the spices, lime juice, and dairy. A true testament to summer and a recipe I plan to make over and over. Recipe HERE.

Do you have a go-to salad you like to prepare when the weather heats up and has you dreaming of picnics and outdoor fetes? I’d love to hear your favorites!

Originally posted on boutiquehost.com, slightly edited for context.