4 sweet and savory summer salads for barbecue!

Summer is undoubtedly barbecue season! What better accompaniment to grilled meats than seasonal salads to add freshness and color to your summer meals? Here are 5 recipes for sweet and savory summer salads that are fresh and delicious.

Grilled up waiting to be grilled? You can also use it to roast fruits and vegetables! The idea is to whip up a quick summer salad that’s as tasty as it is packed with vitamins. Salads that can be prepared without barbecue by browning the ingredients in a pan!

Grilled peach and zucchini salad with feta

To make this summer salad, you’ll need zucchini, some peaches, feta cheese, olive oil, arugula, and fresh mint. Not forgetting (if possible) a little honey, almonds, lemon and chili for seasoning, as well as salt and pepper.

1. After washing the zucchini, cut it into slices.
2. Also wash the peaches, cut them in half and remove the pits. Don’t throw them away, instead find out what you can do with fruit pits!
3. Brush peaches and zucchini slices with olive oil before grilling them for a few minutes.
4. Crumble the feta, then top with the washed arugula and mint leaves.
5. All you have to do is prepare the vinaigrette: squeeze the juice from the lemon, then grate the zest (having previously washed the fruit). Add two tablespoons of lemon juice to the olive oil, a little zest, a little honey, then some seedless pepper, if you like. Add salt and pepper to your taste, your sauce is ready.
6. A little more for gourmets: sprinkle chopped almonds (better fried in a pan, because they are more crunchy) on the salad!

This salad goes just as well with grilled nectarines, and the squash is optional.

Grilled nectarine salad with arugula and burrata

To prepare this other summer salad, you will need: nectarines, arugula, a few basil leaves, pine nuts if possible, one or more burrata depending on the number of guests, olive oil, lemon juice, salt and pepper.

1. Cut the nectarines into strips.
2. Brown the pine nuts in a pan for a few minutes (optional).
3. Grill the nectarines for just a few minutes, drizzled with olive oil.
4. Arrange arugula and chopped basil on plates, then top with grilled nectarine slices and pine nuts.
5. Place the burrata pieces in the center.
6. Drizzle with a little olive oil, a little lemon juice, salt and pepper to taste.

This sweet and savory salad works just as well with apricots!

Also Read: 5 Iced Fruit Tea Recipes Perfect for Summer!

Salad with apricots, mozzarella and raw ham

Here are the ingredients to combine to make this barbecue-perfect third salad: Apricots, a few sprigs of thyme (optional), olive oil, white wine vinegar, 1/2 a red onion, your choice of lettuce, thin slices of raw ham, buffalo mozzarella, 1 lemon and pepper.

1. Cut the apricots in half.
2. Drizzle olive oil over half of the thyme sprigs on a plate, then rub the mixture over the apricot tips.
3. Fry the apricot halves for a few minutes.
4. Cut the onion into thin slices and soak them in white wine vinegar.
5. Prepare the plates by laying out pieces of grilled apricots, pieces of mozzarella, a few thin slices of onion, lettuce leaves.
6. Dress everything with olive oil, a little lemon juice and zest if you like.
7. Arrange slices of raw ham on plates along with a few sprigs of thyme.
8. Salt, pepper to your taste.

You can also put a few basil leaves on the salad!

Grilled melon salad with coppa, feta and arugula

4th Sweet and Savory Salad Perfect for Summer: Grilled Cantaloupe and Arugula Salad Served with Dill. To prepare it, you will need melon, arugula, feta, a few mint leaves, olive oil, and slices of capa. A little more greedy: a little honey!

1. Cut the cantaloupe in half, then remove the seeds before slicing it into thick slices, making sure to leave the skin on.
2. Brush the melon slices with honey if you have them, otherwise brush them with olive oil.
3. Grill the melon slices for two minutes on each side, then let them cool before removing the skin to cut the slices into small pieces.
4. Toss the grilled cantaloupe tips, crumbled feta, arugula, a few chopped mint leaves in a salad bowl, then season to taste with a drizzle of olive oil, salt and pepper.
5. Serve the salad with a few slices of kapa.

You can replace melon with watermelon.

These summer salad recipes are perfect for accompanying barbecues, but they are also quite enough for a light meal.

Photo: Summer Salads – ©Shutterstock.