Summer is here!

The Auburn heat is sweltering, students are on vacation, and the pool is calling! Freshen up your summer with these unique and delicious salads.

Cucumber Salad

This cucumber salad is a staple for a hot day outdoors, as the fresh crunch and simple vinaigrette make for the perfect side dish. The longer the cucumbers sit tossed in the combination of salt, sugar, and vinegar, the more potent they will become. This salad proves especially convenient for meal prepping, on-the-go snacks, and customization.

Ingredients

1 small, halved-length, thinly sliced red onion.

2 lb. Persian or English cucumbers, cut into thick rounds.

1/3 c. chopped fresh dill.

1/4 c. thinly sliced chives.

Dressing:

2 1/4 tsp. (or more) kosher salt, divided.

2 tbsp. extra-virgin olive oil.

1 tbsp. apple cider vinegar.

1 tbsp. fresh lemon juice.

1 tbsp. whole-grain mustard.

1 tsp. honey.

1/4 tsp. black pepper.

1/4 tsp. crushed red pepper flakes (optional).

To prep your veggies, start by soaking the red onion in a bowl of ice water and cutting the cucumbers into ½ cylinders, preferably Persian cucumbers for the size and the crunch. Toss the cucumbers with 2 tsp of salt to allow them to release their water, and along with the onions, leave them alone for 15 minutes.

While the veggies are settling, it’s time to create the dressing. For a bright and zesty flavor, mix the oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 tsp salt.

Drain the water from both bowls of veggies, blot them dry, and transfer to a large bowl. Combine with the dressing, dill, and chives, and toss well! Shake it up and season with more salt if needed. Store in a container, place in the fridge, and then serve cold. Yum!

Apple Kale Salad

This salad is for those who need a fruity edge to their greens. This delightful combination of sweet, savory, and crunchy flavors is sure to satisfy the summer craving.

Ingredients

1/2 c. teaspoon salt

2 thinly sliced medium Honeycrisp apples.

5 to 6 c. salad greens, kale, or spinach.

1 c. toasted or candied pecan halves.  

3/4 c. dried cranberries OR dried cherries.

1/2 c. roughly chopped pistachios.

4 oz. parmesan

Parmesan Vinaigrette

2 tbsp. red wine vinegar.

1/3 c. olive oil.

2 tsp. honey.

1 grated garlic clove.

2 tsp. Dijon mustard.

1/4 c. freshly grated parmesan cheese.

Once you have mixed the ingredients for the dressing all together, set it aside. When preparing the kale, massage with 2 tablespoons of the prepared dressing; set that aside as well. Then, season the kale with a pinch of salt and black pepper. Top with the sliced apples, dried cranberries, and pistachios. Drizzle with vinaigrette and serve topped with parmesan. You now have a delicious salad with a bit of a crunch!

Greek Orzo Salad

Looking to elevate your summer chef game? Look no further than this Greek Orzo Salad recipe! With delicious flavors and a quick prep time, it's the perfect dish for those lazy days or when you're entertaining friends. Starting with tender orzo pasta with fresh cucumbers, juicy cherry tomatoes, and zesty red onions. Toss in some herbs, olives, and creamy feta cheese, and you've got yourself a winning combination. Whether you're lounging or hosting, this orzo salad is guaranteed to impress. Plus, it's super easy to make and can be prepped ahead of time – perfect for a busy schedule!

Ingredients

1 ½ c. (8 ounces) dried orzo pasta.

2 diced cucumbers.

1 large container of diced or halved cherry tomatoes.

1/2 of a diced red onion.

1/2 c. coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint.

1/2 c. halved pitted olives

1 c. crumbled feta cheese.  

Dressing:

1/4 c. extra-virgin olive oil

1 tsp. Dijon mustard

1/2 tsp. Honey or maple syrup

1 tsp. finely grated lemon zest

2 to 4 tbsp. freshly squeezed lemon juice.

Salt and pepper

Bring a large saucepan of salted water to a boil. Add orzo and cook until you’ve reached your desired consistency. This usually takes around 6 to 10 minutes but check the box for accurate cook time! Drain and set aside for later use.

While the orzo is cooking, you can start working on the vinaigrette. Whisk the olive oil, dijon mustard, honey or maple syrup (I prefer honey:)), lemon zest, and lemon juice together in a bowl, adding salt and pepper to taste. After mixing well, dump the orzo pasta straight into the dressing, as the heat of the pasta will guarantee the best absorption with flavors and herbs!

As you let that sit, it’s time to chop some veggies. Dice your cucumbers, cherry tomatoes, red onion, and olives, then mix into the orzo! Once everything is mixed, sprinkle the crumbled feta cheese over the top and gently toss to combine. Enjoy your refreshing Greek Orzo Salad as a side dish or a light meal on its own!

As the sun beats down and the days grow longer, these refreshing salads are here to rescue you from the summer heat. Whether you're lounging by the pool, hosting a backyard barbecue, or simply craving a light and delicious meal, these unique salad recipes are sure to brighten up your summer days.

Not only are these salads bursting with flavor and nutrition, but they're also incredibly versatile and easy to prepare, making them ideal for busy days or entertaining guests. With simple ingredients and straightforward instructions, you can whip them up in no time, allowing you more moments to savor summer!

So, as you bask in the Auburn heat and relish the carefree days of summer, take a moment to indulge in these summer salads! Whether enjoyed as a side dish, a meal, or a refreshing snack, they're sure to freshen up your summer and leave you craving more of those sunny days ahead.