Tomato Mozzarella Salad

With fresh tomatoes and basil in your garden now, this dish is the perfect summer treat.

Ingredients

• 3 large tomatoes, sliced

• 8 ounces mozzarella cheese, sliced

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ¼ cup minced fresh basil

Directions

1. Gather all ingredients.

2. Place tomato slices, alternating with mozzarella slices, on a large serving platter.

3. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.

4. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Watermelon Feta Salad

On a hot summer day, there’s nothing like a cold watermelon from Bob’s. Give this salad a try at your next cookout for a refreshing take on this summer treat.

Ingredients

• 3 tablespoons olive oil

• 2 teaspoons white balsamic vinegar

• ½ teaspoon kosher salt

• 8 ounces grape tomatoes, halved

• 3 cups arugula

• 1 cup sliced red onion

• 2 pounds watermelon, cubed

• 4 ounces feta cheese, cut into 1/4-inch cubes

Directions

1. Whisk together the olive oil, vinegar, and salt in a large mixing bowl.

2. Add the tomatoes, arugula, and onions; toss to coat.

3. Gently stir in the watermelon and feta cheese to serve.

Tomato Cucumber Kachumbar

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a refreshing, tangy crunch.

Ingredients

• 1 cup halved grape tomatoes

• 1 cup diced cucumber

• ½ cup chopped green onions

• ½ cup chopped fresh cilantro

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh mint

• salt and ground black pepper to taste

Directions

Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

Tuna Macaroni Salad

Great for summer nights when you just want to relax, this recipe is quick and easy!

Ingredients

• 3 cups uncooked macaroni

• 1/3 cup Italian-style salad dressing

• 1/2 cup sour cream

• 1 cup mayonnaise

• 1 onion, chopped

• 2 stalks celery, chopped

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (5 ounce) can tuna, drained

Directions

1. Cook macaroni in a large pot of boiling salted water until done. Drain.

2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.

3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Pistachio Fluff Fruit Salad

This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.

Ingredients

• 1 (20 ounce) can crushed pineapple with juice
• 1 (3 ounce) package instant pistachio pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 large bananas, sliced
• 2 cups miniature marshmallows
• 1 (15.25 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained

Directions

1. Dump instant pudding into a large mixing bowl.
2. Add pineapple, and mix well.
3. Mix in whipped topping.
4. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.
5. Cover, and refrigerate until thoroughly chilled.