3 Summer Salad Recipes That Beat the Heat

During the hot summer months, we all enjoy cooling off in a pool, having a nice cold glass of Lemonade or anything else to help battle the heat. Why not cool down with some salads too? Here are 3 summer salad recipes that are easy to prepare and tasty.

BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons 
(Southern Living)

Ingredients
2 1/2 cups cubed white bread
3 tablespoons butter, melted
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
12 ounces romaine lettuce hearts, chopped
1 1/2 pounds assorted fresh tomatoes, sliced
6 slices cooked bacon, chopped
Flat-leaf parsley and torn basil leaves to garnish

Preparation
1. Preheat oven to 375°

2. Prepare Croutons: Toss together bread, melted butter, salt and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.
3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
4. Make the Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley and basil. Serve immediately with remaining dressing on the side.

Heirloom Tomato Salad with Anchovy Vinaigrette 

(Food & Wine)

Ingredients
1/4 cup extra-virgin olive oil
4 anchovies, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
2 large eggs
1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
Fleur de sel
Freshly ground pepper
Flat-leaf parsley, for serving
Marjoram leaves, for serving

Preparation
1. In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

2. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

3. In a small saucepan, bring water to a boil. Turn the heat to low and when the water is simmering, gently place the eggs in the water. Cook for 6 minutes until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

4. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

5. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Suggested Wine Pairing: Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity.

Melon, Berry and Feta Salad 
(Food and Wine)

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small shallot, thinly sliced
1/2 teaspoon minced preserved lemon peel or lemon zest
1/4 teaspoon crushed red pepper
Salt
Freshly ground pepper
1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
1 cup blackberries
2 ounces feta cheese, cut into thin slices
2 tablespoons snipped chives

Preparation
1. In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon and crushed red pepper and season with salt and pepper.

2. Arrange the melon slices and blackberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.

Summer months are filled with sunshine and fun, so add a little to your plates as well. What are your favorite summer salad recipes?