Nothing says summer like a salad full of seasonal ingredients. Whether it’s for a picnic, backyard BBQ or a weekend at the camp, these salad recipes should be on your rotation all summer long.


Pair it with

Nude Vodka Peach


Grilled Peach Salad

For the salad:

  • 10 oz spring mix lettuce
  • 4 peaches, sliced and grilled
  • ½ cup chopped walnuts, toasted
  • 4 oz goat cheese
  • 1 lb chicken breasts, boneless and skinless

For the dressing:

  • 1/3 cup olive oil
  • 3 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Whisk together dressing ingredient in a bowl. Store in the fridge until ready to use. Grill the peaches (a few minutes on each side) and the chicken.

In a large salad bowl, toss together lettuce, walnuts, peaches and chicken.

Drizzle with dressing and toss to coat. Sprinkle goat cheese on top before serving.

Pair it with



Orzo Salad

For the salad:

  • 12 oz orzo pasta, cooked
  • 1 ½ cups cherry tomatoes, halved
  • 1 ½ cups Kalamata olives
  • 1 red onion, sliced
  • 1 ½ cups feta cheese
  • 3 tbsp fresh parsley, minced
  • Salt and pepper

For the dressing:

  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1 clove of garlic, minced
  • Salt and pepper to taste

In a mason jar, add all the dressing ingredients and shake until well combined. Set aside.

Cook the orzo according to package instructions. Drain and let cool. In a salad bowl, add orzo, tomatoes, olives and onion. Pour the dressing over top and toss to coat, seasoning with salt and pepper to taste. Cover and refrigerate for up to 1 hour. Top with feta and parsley before serving.

*Want added protein? Add 1 cup of chickpeas to the salad mix.

Pair it with

Hoegaarden Wheat Beer


Broccoli Salad

For the salad:

  • 4 cups broccoli, chopped
  • 8 oz bacon, cooked and diced
  • ½ cup dried cranberries
  • ½ cup sunflower seeds
  • ½ a red onion, diced
  • ½ cup cheddar cheese, shredded (optional)

For the dressing:

  • ½ cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp Sugar
  • Salt and pepper to taste

In a medium bowl, whisk all dressing ingredients until well combined. In a salad bowl, combine broccoli, bacon, cranberries, sunflower seeds, red onion and cheese (if using).

Top with dressing and toss to coat. Season with salt and pepper. Cover and refrigerate for an hour before serving.

Pair it with

Angry Orchard Rosé Slim Can


Warm Potato Salad

For the salad:

  • 2 lbs new potatoes, sliced
  • 3 thick slices of pancetta, diced
  • 1 shallot, minced
  • 2 green onions, diced
  • 3 tbsp fresh parsley, chopped
  • 1 small cucumber, sliced (optional)

For the dressing:

  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp grainy mustard
  • Salt and pepper to taste

In a large pot, cook the potatoes in salted water until tender. Remove from water and set aside, covered to keep warm. In a large skillet, cooked pancetta. Add shallot and cook until soft.

Add olive oil, vinegar and mustard and stir to combine. Season with salt and pepper to taste. Remove from heat and pour over warm potatoes.

Top with green onion and parsley. Serve warm or at room temperature.

Make it with



Rainbow Fruit Salad

For the salad:

  • 1 lb. fresh strawberries, sliced
  • 2 large peaches, sliced
  • 2 large kiwi, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup fresh cherries, pitted

For the dressing:

  • 1 tbsp lime juice
  • 1 oz. orange liqueur
  • Zest of 1 lime
  • Honey to taste

In a mason jar, add dressing ingredients (except honey) and shake to combine. Add honey to taste.

Set aside. In a large bowl, add fruit to bowl and toss to combine. Top with dressing and stir to coat.