BARBECUE-INSPIRED SALADS
The heat of the summer has arrived. That can only mean one thing: Barbecue season is approaching. We’re slowly returning to normal now that the vaccine campaign is over, which means we’ll make up for the missed outdoor activities from last year.
If you’re planning on having an outdoor party this summer, you’ll need to brush up on a few great grilling recipes. You’ll want to bring something even if you’re just going to show up, right?
These light summer salads would come in helpful in this situation. From cool romaine lettuce to luscious peaches, we’ve prepared a list of the greatest salads that combine seasonal flavors.
These salad ideas are perfect for any event, whether it’s a large church picnic or a weekend family supper outside.
Let’s get started without further ado!
ROMAINE SALAD WITH GRILLING
Romaine Salad with Grilled Grilled Grilled Grilled Grilled Grill
The go-to side dish for a quick and tasty lunch this summer is grilled Romaine Salad. Bacon, toasted hand-torn croutons, parmesan cheese, and the creamiest lemon dressing you’ve ever eaten are all piled on top of grilled Romaine lettuce. You can feed 4 people in less than 30 minutes!
Grilling romaine lettuce enhances the taste of the salad, while wilting the leaves further tenderizes the dish. One of my go-to summer salads is grilled romaine lettuce.
After all, it has parmesan, bacon, and pickled red onions, all of which are among my favorite foods! Then there’s a liberal drizzle of creamy lemon dressing to top it all off.
15 minutes for preparation
6 minutes of cooking time
21-minute total time
4 people
Let’s have a look at the list of ingredients:
2 medium heads Romaine lettuce, sliced lengthwise 8 pieces center cut bacon, chopped Olive oil – as required
Seedy whole grain bread – 2 cups Kosher salt (14 teaspoon)
– to taste – black pepper
2 cups grated parmesan cheese
2 lemon dressing pickled red onion
Instruction:
Let’s begin with the lemon dressing. It’s easy to make and just calls for five ingredients: kosher salt, lemon zest and juice, mayonnaise, garlic, and freshly ground black pepper.
13 cup mayonnaise, 1 teaspoon zest, grated garlic, lemon juice, 14 teaspoon kosher salt, and black pepper in a small mixing bowl
To get a thick cream-like texture, whisk together all of the ingredients until smooth. You may thin it out with a splash of water if you like it to be a little runnier.
Refrigerate the dressing after it’s made until you’re ready to use it.
Cook your center-cut bacon, then finely chop it. Toss the bacon in the pan once more, drain any leftover fat, and add 2 cups torn, seedy bread. It should be golden brown in color after toasting.
Cut the romaine lettuce into two medium heads by lengthwise slicing.
Preheat the grill to 500 degrees Fahrenheit after that.
Toss the romaine lettuce with olive oil on both sides. I use extra virgin olive oil that has been flavored with roasted garlic. Depending on your preferences, you may use ordinary or infused oil. After that, add a little of kosher salt and pepper to taste.
Place the romaine lettuce cut-side down on the grill grates once the grill has reached temperature. Press each half against the grates with tongs. 2 to 3 minutes on the grill
Turn and cook for another 2-3 minutes on the other side.
Your romaine lettuce should be properly wilted at this point, with hints of charring on the edges.
Place romaine on a plate and set aside. Toss in crumbled bacon, pickled red onions, croutons, and parmesan shavings, then season with ground black pepper.
That’s it!
In contrast to the salty bacon and sour onion, the lettuce’s charred taste provides a distinct depth of flavor!
SALAD WITH MINT PESTO AND GRILLED PEACHES
This sweet and refreshing 30-minute salad is the perfect complement to any summer supper. The mouthwatering mix of luscious peaches, creamy mozzarella, and herbs will appeal to both vegetarians and meat eaters alike!
Sweet grilled peaches, creamy mozzarella, spicy arugula, crisp pine nuts, and ‘herby’ pesto — this salad is great as a light midweek meal or a formal appetizer for your next dinner gathering!
20 minutes of preparation time
6 Minutes of Preparation
26-minute total duration
4 people
To make the salad, combine all of the following ingredients in a mixing bowl.
2 peaches (firm yet ripe)
a teaspoon of balsamic vinegar
arugula baby – 2 tblsp.
2 teaspoons of extra-virgin olive oil
slices of fresh mozzarella
a couple of pesto dollops
a pinch of sea salt (depending on your preference)
peppercorns, freshly ground – to taste
Pine nuts, toasted and strewn
Mint and basil pesto ingredients:
1 cup (mixed) mint and basil
14 cup pine nuts that have been lightly toasted
12 cloves chopped garlic
12 lemons, juiced and zipped
14 cup extra-virgin extra-extra-extra-extra-extra-extra-extra-extra-extra-extra-extra-
a pinch of sea salt (depending on your preference)
peppercorns, freshly ground – to taste
Instruction:
Six segments each peach should be cut off. Toss sliced peaches with olive oil, balsamic vinegar, and a bit of salt in a small mixing basin.
After that, oil your grill and preheat it over medium-high heat. Cook the peach slices on both sides for 2-3 minutes on each side on a hot grill. Apart from turning the peaches, make sure you don’t move them.
Keep the peaches aside to cool at room temperature after they’ve finished cooking.
Prepare your pesto while the peaches are cooling. In a food processor, blend together mint and basil, pine nuts, lemon juice and zest, garlic, olive oil, a sprinkle of red pepper flakes, pepper, and salt.
It’s hefty for me. Add a little more oil if you want it to be smoother.
In a mixing dish, combine the arugula, olive oil, and a sprinkle of salt.
Assemble on a dish with peaches, mozzarella slices, pesto, red pepper flakes, pine nuts, and lemon juice before serving!
Before grilling your peach, make sure your grill is completely clean. Otherwise, it will absorb the tastes of whatever you grilled before it.
CHICKEN SALAD WITH GRILLING
Salad with Charred Chicken
This healthy, delectable salad comes together quickly and easily, and it’ll be a favorite with the whole family! This summer salad is a refreshing change from the usual dry and flavorless chicken salads. This is the salad you want to eat to keep that summer figure! It’s low in fat and cholesterol, yet heavy in protein.
10 minutes to prepare
5 Minutes of Preparation
15 minutes total time
4 people
Ingredients:
2 chicken breasts (boneless, skinless)
1 tbsp. extra virgin olive oil
salt, kosher (to taste)
peppercorns, freshly ground – to taste
6 cups chopped romaine lettuce
1, diced Roma tomato
14 cup of BBQ sauce
14 cups of tortilla chips
a quarter cup (14 cup) of ranch dressing
12 cup shredded Cheddar cheese
14 cup (diced) red onion
a quarter cup of Monterey Jack
34 cups of drained corn kernels
drained and washed black beans – 34 cups
Preheat the grill to high. Using pepper and salt, season the chicken breasts.
Grill the chicken for 9-10 minutes after preheating the grill. Halfway through cooking, flip the chicken breasts. Make sure the chicken isn’t flipped or moved about too much. You won’t get nice sear marks on both sides if you don’t do it this way.
Allow the chicken to cool before slicing it into bite-size pieces.
To make the salad, start by putting romaine lettuce in a large mixing basin. Add chicken, corn, beans, tomato, cheeses, and onion to the top. Finally, drizzle the ranch dressing over the top and toss lightly to combine.
Finally, serve by topping with tortilla chips.
READ MORE—-THE BEST WAY TO INCLUDE PEARS IN YOUR BARBEQUE 3 HEALTHY BARBEQUE RECIPE IDEAS WITH SUMMER INGREDIENTS
