Summer Salads – Live Laugh Love Do

Tomato Peach Caprese. – Half Baked Harvest

admin — Sat, 09 Aug 2025 00:26:23 +0000

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Tomato Peach Caprese with Brown Butter—a fresh, flavorful take on the classic, and just a little unexpected (in the best way). Peaches roasted with honey and thyme, sweet cherry tomatoes—some roasted, some fresh—and creamy mozzarella. Everything gets finished with golden rosemary brown butter for the most delicious salty-sweet finish.

I told you I had more peach recipes coming, and I wasn’t kidding—I can’t stop with the August peaches this season! Anyone else obsessing over them?

Growing up, I loved peaches in savory dishes, especially with honey and fresh thyme. I’d toss perfectly ripe Ohio peaches into big summer salads with my dad’s garden-grown cherry tomatoes and his go-to bottled balsamic dressing. I would crumble blue cheese over the top and add fresh basil. It was simple, fresh, and always so good.

This dish is my grown-up version of that salad. It’s sweet, savory, creamy, and buttery—with just the right amount of effort. Serve it with warm bread, and call it a late-summer hit!

Here are the Details

Ingredients

cherry tomatoes
peaches
salted butter
honey
fresh thyme, rosemary, and basil
chili flakes
burrata cheese – please make sure this is at room temp and not cold!
mozzarella cheese – same with the mozzarella!
shallots
balsamic vinegar

Steps

Step 1: roast the peaches

Start with the tomatoes and peaches. I like to roast half of the cherry tomatoes with the peaches, butter or olive oil, fresh thyme, and a pinch of salt and pepper.

Roast until the tomatoes burst and the peaches soften slightly—about 15 minutes. This smells amazing while it bakes!

Step 2: prep the cheese

Break the burrata and mozzarella into pieces and arrange them in a shallow salad bowl or on a serving plate.

Let the cheese come to room temperature before serving. It should sit out for 1–2 hours to get perfectly creamy.

Step 3: brown the butter

Melt a couple tablespoons of salted butter in a small skillet over medium heat. Let it cook until it browns and smells nutty and golden. Pull it off the heat and add the shallot, rosemary, and thyme. Let the shallot sizzle in the hot butter.

Stir in peach or white balsamic vinegar, a pinch of salt, pepper, and chili flakes.

Step 4: toss it all together

Spoon the warm roasted peaches and tomatoes over the cheese. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything.

Finish with lots of fresh basil, flaky sea salt, and black pepper.

Serve

Serve with a warm, crusty loaf of ciabatta. Break it apart while it’s hot and steamy—perfect for scooping up every bite.

So delicious. A plate of summer!

Looking for more summer app ideas? Here are a few ideas:

Marinated Mozzarella Melon Skewers

Hot Bacon Corn Dip

Garlic Parmesan Herb Butter Polenta Fries

Lastly, if you make this Tomato Peach Caprese with Brown Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Tomato Peach Caprese with Brown Butter

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings: 8

Calories Per Serving: 294 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

1. Preheat the oven to 450°F.2. Mix half the tomatoes and the peaches in a baking dish with oil/butter, honey, salt, pepper, and thyme. Bake for 15 minutes, until the tomatoes burst.3. Brown the butter. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the vinegar, salt, pepper, and chili flakes.4. Arrange the cheese in a shallow salad bowl. Spoon over the roasted tomatoes, peaches, and any juices left in the dish. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything and add fresh basil. Serve warm with toasted bread.

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Our 26 Most Popular Summer Salads.

admin — Thu, 17 Jul 2025 04:52:21 +0000

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Our 26 Most Popular Summer Salads
I’m so excited to be sharing all of our favorite salads from summers past! Every year, I’m inspired by the abundance of fresh summer berries, zucchini, sweet peaches, juicy tomatoes, and all the herbs and greens that make salads feel so alive and colorful.

Summer is one of the best seasons for a colorful salad—whether it’s a vibrant side dish or a hearty dinner salad. And wow, there is a lot to pick from in this list! I pulled the most popular salads from all the previous summers to give you the ultimate summer roundup.

Summer salads are always the most fun to create and they’re even more delicious to eat! I feel the same about early fall salads too, since so many of these summer ingredients carry right through into October.

One of my biggest dreams is to live on land with a garden full of herbs, peppers, tomatoes, zucchini… maybe even some fresh berries. And definitely flowers! But until then, I’m making due with farmers markets, Whole Foods runs, and our very small herb garden.

When it comes to salads, you’ll quickly see that I gravitate toward big dinner salads—especially in summer. They’re exactly what we’re craving most nights. Below, you’ll find the top summer salads, including the HBH community favorite: Tomato, Peach, and Burrata Salad. My personal favorite? It’s a tie between the Watermelon Peach Salad and my Chicken Cobb Salad with Avocado Ranch.

What’s your favorite summer salad? And are there any new recipes you’d love to see me share? You have to let me know!

Our 26 most popular summer salad recipes!

Strawberry Feta Salad with Candied Pecans

Caprese Pasta Salad

Crispy Wonton Rotisserie Chicken Salad

Dill Pickle Salt and Vinegar Chicken Salad

Party Pasta Salad

Tomato, Peach, and Burrata Salad

Watermelon Peach Salad

Greek Chicken Orzo Salad

Lemon Parmesan Sesame Salad

Street Corn Pasta Salad

Summer Chicken Salad with Hot Bacon Dressing

BLT Pasta Salad

The Italian Salad Sandwich

Caprese Chicken Pasta Salad

Melon Basil Burrata Salad with Crispy Prosciutto

Chopped Buffalo Chicken Skewer Salad

Hot Bacon Tomato Peach Goat Cheese Salad

Chicken Cobb Salad with Avocado Ranch

BLT Caesar Pasta Salad

Grilled Jalapeño Peach Quinoa Salad

Summer Chopped Tomato Peach Salad

Chicken Caesar Salad Pizza

Chopped Thai Crunch Chicken Salad

Creamy Avocado Ranch Chicken Pasta Salad

Chicken Tzatziki Avocado

Chili Mango Peanut Chicken Salad

Lastly, if you make any of our 26 Most Popular Summer Salads, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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32 Fresh Summer Salads – Cookie and Kate

admin — Thu, 10 Jul 2025 17:06:14 +0000

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Summertime produce is in full swing, and I couldn’t be happier about it! Salads are my specialty, so I’ve created a collection of my best summer salad recipes. They’re perfect for parties, barbecues and summer evenings at home. These recipes have hundreds of five-star reviews, so they’re sure to be a hit on your table.

You’ll find classic potluck salads, such as potato salad and cowboy caviar, international favorites like tabbouleh and caprese salad, along with a variety of fresh green salads, of course. These seasonal salads feature an abundance of fresh greens, tender herbs, and summer vegetables, including tomatoes, cucumbers, green beans, as well as fruits like berries, peaches, and watermelon.

These refreshing salads are perfect for the hottest summer days. Many feature raw produce and require minimal to no cooking. Whether you’ve gone overboard at the farmers’ market or have a garden surplus, you’ll find the solution here.

Bookmark this page and make the most of the season! Which salad will you make first?

Favorite Quinoa Salad

This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free, too! Recipe yields 4 medium salads or 8 side salads.

Erin’s Peach & Avocado Green Salad

This summer salad recipe from The Well Plated Cookbook features ripe peaches and avocado over fresh arugula. It’s healthy and delicious! Recipe yields a very large salad (enough for 8 side salads or 3 to 4 main salads); cut the recipe in half for a smaller crowd.

Caprese Pasta Salad

This Caprese pasta salad recipe is easy, delicious and perfect for summertime! Just cook cherry tomatoes with olive oil to make the perfect pasta sauce. Recipe yields 4 modest servings.

Mediterranean Bean Salad

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Watermelon Salad with Feta and Mint

This classic watermelon salad recipe features crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios make it amazing! Recipe yields 6 to 8 side salads.

Herbed Potato Salad (no mayo!)

This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Spinach Salad

Make this delicious spinach salad recipe to serve with your main dish! It features fresh spinach, creamy goat cheese and seasonal fruit, like raspberries or strawberries. Recipe yields 6 side salads.

Heirloom Caprese Salad

The best Caprese salad you’ll ever have! Great ingredients are the key. Use ripe summer tomatoes, burrata or mozzarella, fresh basil and olive oil. Recipe yields 4 generous or 6 smaller servings.

Cowboy Caviar

This cowboy caviar recipe (also known as Texas caviar) is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—it’ll be a hit at your next party. Recipe yields a lot of “caviar,” about 8 cups.

Summertime Fruit Salad

This simple fruit salad recipe is fresh and healthy! It features strawberries, peaches and blueberries with a little balsamic vinegar and basil. It’s a delicious side dish or dessert (for dessert, you can serve it as is or add some whipped cream to make it more decadent). Recipe yields 6 side servings.

Best Tabbouleh

Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant’s. It’s made with bulgur wheat, fresh parsley, mint, tomato and cucumber. Recipe yields 6 servings (a little over 1 cup each).

Favorite Chickpea Salad

This irresistible chickpea salad recipe features crisp-tender ingredients like chickpeas, red bell pepper, red onion and celery. Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.

Simple Healthy Slaw

This healthy coleslaw recipe tastes amazing! It’s made with a simple lemon dressing and features cabbage, carrots, toasted sunflower and pumpkin seeds. It’s gluten free and vegan, which means it’s a perfect potluck dish (you might want to double the ingredients if you’re serving a crowd). Recipe yields 4 to 6 side servings.

Fattoush Salad with Mint Dressing

This classic fattoush salad recipe will become your new favorite salad! It’s a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you’d like). Recipe yields 4 large or 6 to 8 side salads.

Easy Tomato Salad

Extra tomatoes? Make this simple tomato salad recipe! It’s delicious, versatile and easy to make. This recipe features ripe tomatoes, fresh basil, soaked red onion, balsamic vinegar and olive oil. Recipe yields 4 to 6 side salads using 1 3/4 pound tomatoes; you can cut the recipe in half by using either the cherry tomatoes or the pound of regular tomatoes.

Garden-Fresh Corn Salad

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad. Recipe yields 4 to 6 salads.

Thai Mango Salad with Peanut Dressing

This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.

Fresh Black Bean Salad

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Vegetarian Italian Chopped Salad

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Layered Panzanella

This panzanella salad recipe is the best! It features loads of ripe tomatoes and fresh summertime produce, homemade croutons, and a light vinaigrette. Layering the ingredients on a large platter is key. Recipe yields 1 large salad, enough for 8 side servings.

Pesto Pasta Salad

This pesto pasta salad recipe is bursting with fresh flavor. It’s light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

This large strawberry salad is colorful and delicious! It’s made with arugula, strawberries, goat cheese, sunflower seeds and balsamic vinaigrette. Recipe yields 4 large or 8 side salads.

Lentil Salad

This classic lentil salad recipe is the perfect side dish! It’s easy to make with simple ingredients like cherry tomatoes, lemon and parsley. Recipe yields about 5 cups of salad, enough for 4 hearty portions.

Fresh Herbed Avocado Salad

This salad is for avocado lovers! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas. Recipe yields 4 generous or 6 smaller servings.

Cucumber Tomato Salad with Greek Dressing

This cucumber tomato salad recipe is light, refreshing and perfect for summer! It features cucumber, cherry tomatoes and optional feta tossed in Greek dressing. Recipe yields 6 side servings.

Green Bean Salad with Toasted Almonds & Feta

This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.

Chopped Greek Salad

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that’s a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Blistered Green Bean and Corn Quinoa Salad

This summery quinoa salad features sautéed green beans with sweet corn and cherry tomatoes in a simple lemon-basil dressing. Top with toasted sliced almonds (mandatory) and feta (optional)! Recipe yields 6 servings.

Gaby’s Cucumber Salad

Gaby’s cucumber salad recipe is the best cucumber salad I’ve ever had! It’s made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 4 servings.

Mediterranean Couscous Salad with Raw Squash and Feta

This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe yields 6 side servings.

Berry Spinach Salad

This salad features fresh raspberries, blueberries, spinach and goat cheese. Tossed in homemade balsamic vinaigrette, it’s the perfect spring and summer side salad! Recipe yields 4 side salads, so multiply the recipe if you’re serving a crowd. The spinach wilts quickly once it comes into contact with vinaigrette, so store the two separately until you’re ready to eat.

Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

This healthy pasta salad features bold summer flavors, including tomatoes, corn and black beans tossed in spicy, fresh pesto! It’s a great vegetarian side dish for potlucks and barbecues. See paragraph above for variations and substitution suggestions! Recipe yields about 8 cups salad, which is enough for 4 main or 8 side servings.

More summertime recipe roundups you might appreciate:

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Best Potato Salad Recipe – Love and Lemons

admin — Fri, 27 Jun 2025 12:44:45 +0000

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Learn how to make potato salad with this easy recipe! The perfect BBQ side dish, it’s creamy and flavorful, made with tangy pickles, celery, and mustard.

This potato salad recipe is hands down the BEST I’ve tried. It’s creamy, it’s tangy, and it’s flecked with savory herbs, crunchy celery, and (optional, but delicious) hard-boiled eggs. I’ll be bringing it to every cookout and BBQ we attend this summer.

It’s essentially the classic potato salad that appeared at every picnic and potluck throughout my childhood, but it has a few key twists. First, I add diced dill pickles for crunch, and I also mix a splash of pickle brine into the creamy mayo and mustard dressing. The extra burst of acidity really makes the potatoes pop. Fresh herbs liven up this recipe too. Dill brings out the tartness of the pickles, and chives add an oniony kick. Try it once, and you’ll never need another homemade potato salad recipe!

Ingredients in This Potato Salad Recipe

To make this potato salad recipe, you’ll need these simple ingredients:

Potatoes, of course! I think Yukon Golds are the best potatoes for potato salad. They have a delicious creamy texture, but they still hold their shape after boiling. Plus, their skins are so thin that there’s no need to peel them! Red potatoes are another good option. I don’t recommend using russet potatoes here—I think they get too mushy.

Celery – It adds fresh, savory flavor and crunch.

Dill pickles – For more crunch and sour flavor. You’ll use some of the pickle brine in the dressing too! Optional shortcut: Use dill pickle relish instead of chopping the pickles yourself. And if sweet pickles/pickle relish are more your thing, they’re fair game too!

Mayonnaise – It makes the dressing rich and creamy.

Apple cider vinegar and yellow mustard – They add sharp, tangy flavor to the potato salad dressing. If you don’t have yellow mustard handy, Dijon mustard is a delicious substitute.

Garlic – For savory bite.

Chives and dill – These fresh herbs balance the rich dressing and starchy potatoes. No chives handy? Thinly sliced green onions or diced red onion would work here too.

Hard-boiled eggs – A classic potato salad recipe ingredient! They make it extra-creamy. We love them here, but I list them as optional. Feel free to skip them if you’d like.

And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make the Best Potato Salad

Ready to cook? Here’s how to make this potato salad recipe:

First, prepare the potatoes. Chop them into 1/2-inch pieces, then boil the potatoes until they’re fork-tender. Drain and set them aside to cool to room temperature.

Meanwhile, make the creamy dressing. In a medium bowl, whisk together the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper. The dressing will taste sharp on its own, but its flavor will balance once it’s on the potatoes.

Next, dress the potatoes. Place them in a large bowl and pour on the dressing. Mix well, mashing the potatoes slightly, until the salad becomes creamy.

Then, fold in the other ingredients. Add the pickles, celery, and hard-boiled eggs…

…along with the chives and dill.

Mix well to combine.

Chill the salad for at least 1 hour—and up to 1 day—to allow the flavors to meld.

Finally, season to taste and serve. If you like, garnish it with more dill just before digging in. A little fresh parsley would be a great topping too.

Recipe Tips

Mash it. I like this recipe best when the potatoes are mashed slightly. The Yukon Gold potatoes won’t fall apart on their own, so make sure to mash them up a bit as you stir the salad together.

Chill it. The secret to the best potato salad is giving the flavors a chance to meld. Chill this salad for at least an hour—and up to a day—in the refrigerator before serving. The potatoes need time to soak up that delicious dressing!

Make it vegan. Skip the eggs and use vegan mayo in the dressing.

More Favorite Summer Salads

If you love this creamy potato salad recipe, try one of these summer salads next:

Want even more summer side dish ideas? Check out these 33 Best BBQ Sides!

Best Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: 1 hour 30 minutes

Serves 6

The BEST potato salad recipe! Perfect for picnics and BBQs, it’s creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.

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Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

Cover and chill for at least 1 hour and up to 1 day.

Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

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