Sensational Summer Salads

The last few weeks, Alex and I have been experimenting with some new recipes (as usual) and we have come across some real winners in the salad department.  Alex’s boss was even requesting the recipes for the “delicious looking salads” he was bringing in his lunch. Plus, mother nature decided to skip spring this year so it is officially fresh summer salad season. Unfortunately, I haven’t fully wrapped my head around the idea of taking photos of my meals before devouring them so 3/4 of these recipes are sans photo. BUT, I can assure you they are delicious and boyfriend, dad, mom, and step-mom approved (which is not an easy feat in my family, trust me!).

Chicken Bulgur Salad – Make 4 Servings


1 cup bulgur
1/2 teaspoon salt

1 1/2 cup boiling water

3 medium tomatoes, diced

1/2 a cucumber, diced

4 green onions, chopped

3 thin sliced chicken breasts, cooked, diced (if you aren’t using thin sliced breast I would cut this in half)

1/2 cup parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

black pepper to taste


1. Mix bulgur, salt, and boiling water in a large bowl. Let stand, uncovered, for 30 minutes or until water is absorbed.

2. Add tomato, cucumber, green onion, parsley, and chicken to the cooked bulgur.

3. Whisk olive oil, lemon juice, and red wine vinegar together and pour over salad. Mix all ingredients to evenly coat in vinaigrette.

4. Add black pepper and additional salt to taste.


Oriental Salad with Broccoli – Makes 6 Servings

Oriental Broccoli Slaw

This salad was paired with Mushroom and Chicken Kebabs (sans skewer) and Quinoa.


6 cups cabbage, finely chopped or shredded

2 cups broccoli, florets

1 cup carrot, grated

1 tablespoon coriander, dried

1/4 cup green onion, chopped

1/4 cup rice vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon sesame oil

1 clove garlic, minced

1 tablespoon ginger, grated

1/2 cup salted peanuts, chopped

salt and pepper to taste


1. Blanch cabbage, broccoli, and carrots by pouring boiling water until covered and allowing to rest for 1 minute.

2. Drain, rinse with cold water, and drain again.

3. Add green onions.

4. Whisk together rice vinegar, brown sugar, soy sauce, olive oil, sesame oil, garlic, ginger, and coriander.

5. Combine with blanched vegetables and toss to coat.

6. Add salt and pepper to taste and garnish with chopped peanuts.


Tomato Salad with Balsamic and Basil Vinaigrette – Makes 4 Servings


1 cup green beans, steamed

4 tomatoes, cut in wedges

3/4 cup mozzarella cheese, grated

2 green onions, chopped

2 cups spinach, raw

3 tablespoons olive oil

2 tablespoons lemon juice

1 1/2 tablespoons balsamic vinegar

3 tablespoons basil, chopped

salt and pepper to taste


1. Combine green beans, tomatoes, mozzarella, green onion and spinach.

2. Whisk together the olive oil, lemon juice, balsamic vinegar and basil.

3. Pour over salad and toss to evenly coat the vegetables in vinaigrette.

4. Add salt and pepper to taste.


Warm Chickpea and Artichoke Salad – Adapted from The Taste Space


4 tablespoons olive oil, divided

juice of 1 lemon

2 teaspoon basil

1 teaspoon oregano

2 cloves of garlic, minced

2 cups chickpeas

1 can artichoke hearts, quartered

salt and pepper to taste


1. In a large frying pan, heat 1 tablespoon of olive oil and add chickpeas and artichoke hearts. Cook until golden brown (about 10 minutes).

2. Whisk together olive oil, lemon juice, basil, oregano, and garlic.

3. Toss chickpeas, artichokes and vinaigrette until evenly coated.

4. Add salt and pepper to taste.