Summer Salad

Summer always brings us an incredible season of fresh vegetables, vibrant flavors, and endless possibilities. So, recipes for this salad are all about combining crisp cucumbers, fragrant herbs, and creamy dairy to create a refreshing and satisfying dish perfect for hot days.

Danish Salad

Ingredients:

• 1 lb frozen peas and carrots
• 7 oz pasta (small shapes like elbows or shells)
• 14 oz bologna sausage, diced into ½-inch cubes
• 1 medium pickle, sliced into thin strips
• 7 oz mayonnaise
• 1 cup plain yogurt
• 1 tbsp lemon juice
• ½ tsp salt
• A pinch of pepper
• ½ tsp sugar
• 1 tbsp chopped parsley
• 1 tsp chopped dill
• 1 tsp chopped chives
• 2 hard-boiled eggs, sliced
• 2 firm tomatoes, cut into wedges
• 1 small onion, sliced into thin strips

Preparation:

1. Cook the frozen peas and carrots in simmering water for 6 minutes, then drain and let cool.
2. Cook the pasta in a large pot of salted boiling water until al dente. Drain, rinse with cold water, and set aside.
3. Dice the bologna into ½-inch cubes. Slice the pickle into thin strips and the onion into matchsticks.
4. In a large mixing bowl, whisk together the mayonnaise, yogurt, lemon juice, parsley, dill, and chives. Add salt, pepper, and sugar to taste.
5. Combine the pasta, vegetables, sausage, pickle, and onion with the dressing. Mix well and let the salad rest at room temperature for 30 minutes.
6. Before serving, garnish the salad with slices of hard-boiled eggs and tomato wedges for a colorful presentation.

Royal Salad

Ingredients:

• 1/4 head of soft green lettuce, torn into bite-sized pieces
• 1 egg yolk
• 1 tsp mustard
• 1 tsp vinegar
• 1 tsp Worcestershire sauce
• 2 anchovy fillets
• 1 garlic clove
• 1 1/2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1 slice bread, cut into small cubes

Preparation:

1. Tear the lettuce into bite-sized pieces and place in a large bowl.
2. In a blender or food processor, blend the egg yolk, mustard, vinegar, Worcestershire sauce, anchovies, garlic, olive oil, salt, and pepper until smooth and creamy.
3. Pour the dressing over the lettuce and toss gently to coat all leaves evenly.
4. Toast the bread cubes in a pan or oven until golden and crisp.
5. Just before serving, sprinkle the toasted bread cubes and grated Parmesan over the salad.

Bean and Tuna Salad

Ingredients:

• 1 can red or brown beans, drained and rinsed with warm water
• 1 can tuna packed in olive oil, drained (reserve some oil)
• 1 small can corn, drained
• 1 cup cherry tomatoes, halved
• 2 green onions, finely chopped
• 1 small hot pepper (like a jalapeño or fresno), finely chopped
• Juice of half a lemon
• Salt and pepper, to taste

Preparation:

1. Rinse the beans under warm water and place them in a large bowl.
2. Flake the tuna into chunks and add it along with a tablespoon of the reserved olive oil.
3. Drain the corn and add it to the bowl.
4. Halve the cherry tomatoes, finely chop the green onions and hot pepper, then add everything to the bowl.
5. Season with salt, pepper, and lemon juice. Mix gently to combine.
6. Cover and refrigerate for about 30 minutes to allow flavors to meld before serving.

Mediterranean Garden Salad

Ingredients (serves 4):

• 1 small red onion, thinly sliced
• 3.5 oz mushrooms, cleaned and sliced
• 1 garlic clove, minced
• 2 ripe tomatoes, cut into 1-inch chunks
• 1 cucumber, peeled and sliced into 1/4-inch rounds
• 3.5 oz dry cured salami, sliced into strips (or substitute with canned tuna, flaked)
• 1 head of lettuce, washed and torn into leaves
• 6 tbsp olive oil
• 2 slices white bread, cut into cubes
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• 3.5 oz feta cheese, crumbled
• Fresh basil leaves

Preparation:

In a skillet over medium heat, warm 1 tbsp olive oil. Sauté the onion for 5 minutes until softened. Add the mushrooms and garlic, cooking another 5 minutes until mushrooms are tender. Remove from heat.

In another pan, toast the bread cubes in 1 tbsp olive oil until golden and crisp. Let cool.

In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to make the dressing.

In a large salad bowl, combine the tomatoes, cucumber, lettuce, and basil.

Top the salad with the salami (or tuna), sautéed mushrooms, crumbled feta, and toasted bread cubes.

Drizzle the dressing over the salad, toss gently, and serve immediately.

Cucumber Salad with Feta and Walnuts

Ingredients:

• 1 lb fresh cucumbers, peeled and grated
• 1 1/4 cups sour cream, divided
• 9 oz feta cheese, crumbled
• 3.5 oz walnuts, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

Preparation:

Peel and grate the cucumbers, then squeeze out some of the excess liquid.

Chop the walnuts finely.

In a bowl, mix together the cucumbers, walnuts, minced garlic, and crumbled feta cheese.

Stir in 1 cup of sour cream, then season with salt and pepper to taste.

Chill in the refrigerator until ready to serve. Just before serving, stir in the remaining 1/4 cup of sour cream for extra creaminess.

Greek Salad

Ingredients:

• Tomatoes, cut into small cubes
• Fresh cucumber, diced similarly
• Red onion, sliced into rings or half-moons, according to preference
• Green bell pepper, thinly sliced into rings
• Feta cheese, cut into cubes (for Greek Salad) or finely crumbled (for Shopska Salad); Serbian Salad often skips the cheese but can be added if desired
• Black olives, usually whole
• Salt
• Olive oil
• Fresh parsley, chopped for garnish
• Optional: a pinch of oregano for extra flavor

Preparation:

Combine the chopped tomatoes, cucumber, onion, and green pepper in a salad bowl.

Add the feta cheese cubes and olives.

Season with salt and drizzle generously with olive oil.

Garnish with chopped parsley and, if desired, sprinkle a little oregano on top.

Toss gently and serve fresh as a perfect side or light meal.

Tarator

Tarator is a refreshing cold cucumber soup or salad that’s perfect for hot days. It combines finely chopped fresh cucumbers with minced garlic, a splash of olive oil, a pinch of salt, and fresh herbs like dill or parsley. This mixture is then mixed with tangy fermented dairy—traditionally sour milk, but you can also use sour cream for a richer version or yogurt for a lighter, more liquid consistency. Nothing cools you down quite like this simple, delicious dish.

Layered Egg and Potato Salad

Another tasty favorite is a layered salad made with boiled eggs, potatoes, Trappist cheese, sour cream, and mayonnaise. The eggs, potatoes, and cheese are grated and layered to create a moist, flavorful salad. This recipe is usually made by feel rather than exact measurements, but the combination always delivers a satisfying, creamy dish perfect for gatherings.