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Vegetarian Recipes

33 Best Summer Salads

https://www.loveandlemons.com/summer-salads/


Favorite summer salads


This is my absolute favorite time of year. We had a really cold, rainy spring, but all of a sudden, summer is here! We’re seeing the sun, the days are heating up, and gorgeous summer produce is popping up at the farmers markets. We’re getting tomatoes, soft, sweet greens, strawberries, and fresh herbs, and corn is just around the corner.

At this time of year, produce is so good on its own that you don’t need to do much to it to make it into a delicious meal. On beautiful days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless. Here are some of my favorite summer salad recipes to pass at potlucks, to enjoy as dinner sides, or to eat as full meals on their own.

Summer Slaws

Slaws are some of the best make-ahead summer salad recipes out there. Typically made with hearty vegetables like cabbage, kale, or broccoli, they’re sturdy enough to be dressed ahead of time. I like to accent the veggie base with a punchy dressing, herbs, and even fruit for maximum flavor.

1. Summer Asian Slaw

Make this salad for your next picnic, and it’ll be a guaranteed hit. A tahini miso dressing gives it a creamy umami coating, while peaches add juicy pops of sweetness. I finish it with toasted pepitas for crunch.


Asian Slaw in a bowl


2. Best Broccoli Salad

You won’t miss the bacon in this lightened-up take on classic broccoli salad. Smoky roasted nuts take its place, adding those delectable savory bites. A lightly creamy, sweet & tangy dressing takes the whole thing over the top.

Pasta Salads

You couldn’t make a list of summer salads without including this category! Pasta salads are the ultimate summer picnic food – they’re great to make ahead, they can double as a side and a main dish, and they’re a hearty showcase for the season’s best produce.

3. Easy Pasta Salad

As its name suggests, this one is a breeze to make. Just whisk together the zippy lemon dressing at the bottom of a big bowl, add the other ingredients, and toss to create a heavenly tangy/creamy/crunchy/fresh summer combo.

4. Rainbow Orzo Salad

Diced mango adds a surprising sweet twist to this colorful orzo, red onion, bell pepper, herb, and cucumber salad.

5. Creamy Vegan Pasta Salad

My veggie-packed take on a deli-style pasta salad! I swap spiralized summer squash for half the noodles and a creamy tahini dressing for a mayo-based one. It’s a healthier version of the grocery counter classic, but it’s just as good.

6. Broccoli Pasta Salad

Sun-dried tomatoes add delicious umami bites to this super green combination of summer veggies, basil, pasta, and pine nuts.

7. Cherry Tomato Couscous Salad

A mix of jammy roasted cherry tomatoes and juicy fresh ones makes this guy one of my favorite summer salads. With spiced roasted chickpeas, tangy feta, and big pearls of couscous, it’s hearty enough to be a meal on its own.

8. Sesame Soba Noodles

Not your average pasta salad! Tossed in a tangy sesame-ginger dressing and piled with green veggies and avocado, this soba noodle salad is a light, refreshing summer meal.

Green Summer Salads

I eat more green salads in the summer than at any other time of year. The lettuces I find at the farmers market are so soft & sweet that a big green summer salad is really a treat. I’ll often make these recipes for lunch, but you could also toss them together to serve as a side dish at your next cookout.

9. Healthy Taco Salad

Savory shiitake walnut taco “meat” is the star of this salad, and zippy cilantro lime dressing gives it a fresh finishing touch. Enjoy this salad as a meal on its own, or serve it as a starter with fajitas or tacos.

10. Vegan Cobb Salad with Coconut Bacon

This plant-based riff on a classic Cobb salad swaps baked tofu for chicken breast and smoky toasted coconut for bacon. A creamy, tangy dressing ties it all together.

11. Grilled Romaine Vegan Caesar Wedges

One of my favorite green salads of all time! Crisp romaine gets lightly charred, then drizzled with an irresistibly tangy cashew vegan caesar dressing. This one is on page 111 of our new cookbook, Love & Lemons Every Day.

Tomato Salads

If there’s one veggie (or fruit, if you’re looking to get technical) that’s the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front & center.

12. Spicy Watermelon Tomato Salad

Fresh chiles add some heat to the sweet, juicy mix of tomatoes & watermelon in this recipe.

13. Eggplant & Roasted Tomato Farro Salad

Roasting cherry tomatoes gives them an intense sweet & savory flavor that’s fantastic alongside eggplant, arugula, and nutty farro.

14. Heirloom Tomato Fattoush

Once you start bringing home those juicy farmers market heirloom tomatoes, make this salad! It’s my non-traditional take on fattoush, a bread salad made with toasted pita. This one has a layer of lemony yogurt and is topped with crispy chickpeas, and lots of fresh herbs. Find it on on page 125 of Love & Lemons Every Day.

15. Tomato & Avocado Salad

The secret to this salad is marinating the tomatoes in a splash of olive oil & sherry vinegar. They become rich & tangy – the perfect contrast for fresh basil, avocado, and a little orzo pasta.

16. Heirloom Caprese with Mint Pesto

I use mint pesto in place of basil in this riff on a classic caprese salad. Of course, fresh basil or basil pesto is equally delicious.

Corn Summer Salad Recipes

If tomatoes are #1 at this time of year, corn comes in as a close #2. Grilled, steamed, or fresh off the cob, it’s the perfect addition to all sorts of summer salads.

17. Summer Corn Salad

This fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss it with a zesty chile lime dressing.

18. Mexican Street Corn Salad

If you’ve ever had Mexican street corn, you know that the combination of charred corn, crumbly Cotija, creamy mayo, and cilantro is a hard one to beat. I like to spice mine up with sriracha or adobo sauce, too!

Summer Panzanellas

Panzanellas are hands down my favorite summer salads. You just can’t beat big cubes of bread tossed with juicy summer produce and a good tangy vinaigrette. You can always serve these salads as a side, but they’re great main dish options as well.

19. Sweet Corn & Arugula Panzanella

Panzanellas may be Italian bread salads, but this recipe’s not all about the bread. Crisp, juicy sweet corn is front and center, playing perfectly off a tangy dressing and bitter greens. I use the corn raw, so this panzanella is super simple to toss together.

20. Sweet Pepper Panzanella

Grilled peppers add a lovely sweetness to this veggie-packed summer salad. Along with the veggies, creamy fresh mozzarella makes it extra yummy.

21. Summer Panzanella Salad

I like to call this one an “everything summer salad.” It’s bursting with juicy peaches, tomatoes, crisp corn, and fresh basil – the best that summer has to offer.

22. Pattypan Panzanella

When you’ve made zucchini bread, zucchini cake, baked zucchini, and zucchini pizza, and you STILL have zucchini, make this panzanella. The grilled squash is a great jammy contrast to crisp cucumbers and bursty cherry tomatoes.

Potato Summer Salads

It’s taken me a while to get on board with potato salads, but over the last few years of experimenting with bold dressings and different mix-ins, I’ve become totally hooked. Here are a few of my favorites.

23. Creamy Potato Salad

This lightened-up rendition of classic potato salad has a luscious Greek yogurt dressing with just a bit of mayo mixed in. It’s the perfect make-ahead summer salad, as the flavor deepens as it sits in the fridge.

24. Grilled Potato Salad with Scallion Vinaigrette

If you’re grilling veggie burgers, make this summer salad right along with them. Not only are the potatoes grilled here, but the blueberries are too! A yummy grilled scallion vinaigrette, fresh herbs, and pickled onions accent this fun sweet/charred pairing.

25. Chimichurri Potato Salad

I toss this potato salad in a tangy, herbaceous chimichurri instead of a creamy dressing. It’s a fan favorite from Love & Lemons Every Day – find it on page 119.

26. Purple Potato & Green Bean Salad

This summery bean salad is incredibly versatile. Dress it up with a soft-boiled egg or chickpeas to make it a meal, or serve the mix of potatoes, green beans, and lemony dressing as a simple grilling side.

Fruity Summer Salads

Of course, your summer salads should feature the wonderful fresh vegetables we have at this time of year, but it’d be remiss not to take advantage of the fantastic fruits that abound too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

27. Tart Cherry Tabbouleh

Skip the tomatoes the next time you’re making tabbouleh, and use dried tart cherries instead! They add great chewy texture and sweet/tart flavor to this fresh dish.

28. Strawberry Tabbouleh

Or…use strawberries! Like tomatoes, they’re juicy & sweet. Another nontraditional ingredient – feta – adds a great salty contrast to the berries in this recipe.

29. Watermelon Poke Bowls

This poke-inspired summer salad features juicy cubes of watermelon and crunchy macadamia nuts along with conventional poke fixings like cucumber, ginger & avocado. I toss it all in a tangy tamari-lime dressing to make a super fresh, fun summer dish.

30. Peach & Plum Caprese Salad

Sure, we all love tomatoes & basil, but peaches & basil are just as good.

31. Strawberry Caprese Salad

Another fruity caprese combo! This time, I use strawberries as well as cherry tomatoes, and I gussy it up with a balsamic reduction, avocado, and toasted pecans for a sweet, nutty crunch.

32. Festive Fruit Salad

Fruit salads are a summer essential, and we absolutely love this fresh lemon-ginger one. I like to use a star cookie cutter to cut the melon for festive summer flare!

33. Watermelon Salad with Feta and Mint

Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime wonderfully accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Let me know what your favorite summer salads are!

Summer Salads: Our Favorite Corn Salad

Author: Jeanine Donofrio

Recipe type: Salad

  • 3 ears of grilled corn on the cob
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ small cucumber, diced
  • 2 ripe peaches, pitted and diced
  • 1 small avocado, pitted and diced
  • 8 basil leaves, thinly sliced
  • juice of 1 lime, plus lime wedges for serving
  • 3 tablespoons Chile Lime Dressing, plus more to taste
  • sea salt
  • ¼ cup mayo or vegan mayo
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro, including stems, plus more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano, plus more to taste
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
  1. Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.

3.4.3177

 

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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