A great way to put your farmers market produce to work is to create a delicious garden salad. With the summer heat, comes those summer flavors that you crave — sweet corn, savory peppers, and juicy tomatoes. The best thing about salads is that they only take a few minutes to prepare and will keep you full all day.

Here are three tasty salad recipes you’ll want to try this summer:

 

Spinach salad with gorgonzola, pistachios, and pepper jelly vinaigrette

Salad 1.

Red pepper jelly adds the light tangy flavor you desire in the summer heat.

Ingredients: ¼ c. red pepper jelly, 2 tbsp cider vinegar, 1 tbsp extra-virgin olive oil, ⅛ tsp kosher salt, ⅛ tsp freshly ground black pepper, 8 c. fresh baby spinach, ¼ c. (1 oz.) crumbled gorgonzola cheese, ¼ c. dry roasted pistachios

Directions: 

1. Place pepper jelly in a 1 c. glass measure. Microwave on high 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.

2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.

 

Heirloom Tomato and Chicken Toss

Salad 2.

Summertime usually means lots of time spent outdoors, which also means bigger appetites in the evening. For a warm and flavorful meal that won’t leave you overly stuffed, try this heirloom tomato and chicken toss salad.

Tip: Serve this salad with an abundance of crusty bread to soak up the flavorful tomato juices.

Ingredients: 4 tbsp white vinegar, 3 tbsp extra-virgin olive oil, 2 ½ tbsp granulated sugar, 1 ½ tsp kosher salt, ½ tsp black pepper, 3 c. shredded cooked chicken, 2 lbs heirloom tomatoes cut into ½ to 1 inch wedges, 1/2 cup thinly sliced red onion, 2 tablespoons chopped fresh basil, 2 tablespoons finely chopped fresh chives, 2 tablespoons chopped fresh flat-leaf parsley leaves, 1 tablespoon chopped fresh thyme

Directions: 

Whisk together vinegar, olive oil, sugar, salt, and pepper in a small bowl. Gently toss together chicken, tomatoes, onion, basil, chives, parsley, and thyme in a large bowl. Add vinegar mixture, and gently toss until thoroughly combined. Serve immediately, or cover and let stand at room temperature for up to 1 hour.

 

Fresh corn salad

Salad 3.

For those who like to add a little heat to your meals, you will enjoy how this salad blends hot jalapeños with sweet flavorful corn.

Ingredients: ½ c. cider vinegar, ¼-⅓ c. sugar, 1 tsp. Kosher salt, ½ tsp coarsely ground black pepper, 4 ears fresh corn, ½ c. finely diced red onion, soaked in ice water for 20 minutes and patted dry, ½ c. cucumber, seeded, not peeled if unwaxed, then diced to same size of onions, ½ c. red or orange sweet pepper, diced to same size as onions, ½ c. cherry or pear tomatoes, halved or quartered, 3 tbsp parsley, finely torn, 1 tbsp basil leaves or buds, pulled apart, 1 tbsp fresh jalapeno, seeds and pith removed, very finely diced*, ½ tsp sea salt or kosher salt, 1 – 2 c. small arugula leaves

Directions:

1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently weave in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.)