Best 4 Summer Platter Salad Recipes
As the sun shines brightly and the temperature rises, it's time to indulge in the vibrant flavors of a summer platter salad. This refreshing dish is not only a feast for the eyes but also a delightful treat for the taste buds. With a variety of colorful vegetables, succulent fruits, and tangy dressings, summer platter salads offer a symphony of flavors and textures that will transport you to a world of culinary bliss. Whether you prefer a light and tangy vinaigrette, a creamy yogurt-based dressing, or a zesty citrus marinade, there's a summer platter salad recipe that will satisfy your cravings.
Let's cook with our recipes!
SUMMER PLATTER SALAD
A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the vinaigrette: Combine shallot, salt, and vinegar in a small bowl; let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
- Make the salad: Toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets, and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving stems intact.
- Meanwhile, prepare another ice-water bath. Bring a second pot of water to a boil. Add snap peas, and cook until bright green and just tender, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
- Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10 to 15 minutes. Toss remaining vegetables with 1/2 cup vinaigrette (reserve any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.
SUMMER GARDEN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
- For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.
SUMMER DELI PLATTER
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
- Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.
Nutrition Facts : Calories 351 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 5.65 milligram of sodium
SUMMER PLATTER SALAD
This is a recipe from Martha Stewart form one of her magazines - What a panthion of veggies - so delicious - Just the epitome of summer!!
Provided by Chef mariajane
Categories Summer
Time 30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE VINAIGRETTE: Combine shallot, salt and vinegr in a small bowl; let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Seson with salt and pepper.
- MAKE THE SALAD: Toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving the stems intact.
- Meanwhile, prepare another ice-water bath. Bring a second pot to a boil. Add snap peas, and cook until bright green and just tender, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
- Preheat grill to medium. Grill potatoes, small tomatoes, and squashes, turning occasionally, until tender, 10-15 minutes. Toss remaining vegetables with 1/2 cup vinaigrette (reserving any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.
Nutrition Facts : Calories 316.3, Fat 22, SaturatedFat 3.1, Sodium 198.7, Carbohydrate 27.6, Fiber 4.7, Sugar 3.6, Protein 4.5
Tips:
- Choose a variety of colors and textures. This will make your platter more visually appealing. Some good options include leafy greens, tomatoes, cucumbers, carrots, bell peppers, and fruit.
- Use a variety of flavors. Include sweet, sour, salty, and bitter flavors to create a well-rounded platter. Some good options include fruits, vegetables, cheeses, and nuts.
- Use fresh, seasonal ingredients. This will ensure that your platter is at its best. If you can, buy your ingredients from a local farmers market.
- Keep it simple. Don't try to overdo it with too many ingredients or too much decoration. A simple, well-executed platter is always better than a cluttered one.
- Make it interactive. Encourage your guests to assemble their own salads or skewers. This is a fun way to get everyone involved and it also allows them to customize their meal.
Conclusion:
A summer platter salad is a refreshing and delicious way to enjoy the bounty of the season. With a little planning and effort, you can create a platter that is both beautiful and delicious. So next time you're looking for a light and healthy meal, give a summer platter salad a try. You won't be disappointed!
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