Summer has finally arrived, and it’s the perfect time to refresh your salad game! As we transition from cool spring salads to warm weather fare, there’s no better inspiration than the queen of easy elegance herself, Ina Garten. Her Barefoot Contessa brand is synonymous with effortless entertaining and delicious recipes that never fail to impress. This summer, why not try one (or two, or three…) of her iconic salad recipes? From classic Caesar to innovative combinations like roasted beet and goat cheese or grilled peach and arugula, we’ve got 20 refreshing Ina Garten salad recipes that are sure to become your go-to’s for the season.
Barefoot Contessa’s Classic Caesar Salad
This iconic salad has been a staple at Ina Garten’s dinner parties and gatherings for years, and its simplicity is part of its enduring charm. With just a few key ingredients, you can recreate this deliciously classic dish in the comfort of your own home.
Ingredients:
– 1 large head romaine lettuce, washed and torn into bite-sized pieces
– 1/2 cup homemade Caesar dressing (see below for recipe)
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup croutons (store-bought or homemade)
Homemade Caesar Dressing:
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 egg yolk
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the romaine lettuce and Caesar dressing.
2. Toss until the lettuce is evenly coated with the dressing.
3. Sprinkle the Parmesan cheese over the top of the salad.
4. Add croutons on top.
5. Serve immediately.
Cooking Time: 10 minutes
Ina Garten’s Roasted Beet Salad with Goat Cheese
This elegant salad is perfect for a dinner party or special occasion. The natural sweetness of the roasted beets pairs beautifully with the tanginess of the goat cheese and the peppery flavor of arugula.
Ingredients:
– 4 large beets
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 4 cups arugula leaves
– 1/4 cup chopped fresh parsley
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
Instructions:
1. Preheat oven to 425°F.
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, salt, and pepper.
5. In a large bowl, combine arugula, goat cheese, and parsley.
6. Drizzle the balsamic glaze over the salad and toss to combine.
7. Arrange the roasted beets on top of the salad and serve.
Cooking Time: 45-50 minutes
Perfect Lobster Salad with Lemon Vinaigrette
This recipe combines succulent lobster meat with a refreshing and tangy lemon vinaigrette, perfect for a light yet elegant summer salad.
Ingredients:
– 1 lb lobster meat, chilled and torn into bite-sized pieces
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine mixed greens, lobster meat, and feta cheese (if using).
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the vinaigrette over the salad and toss to coat.
4. Sprinkle parsley on top and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summer Corn Salad with Basil and Tomatoes
This refreshing salad combines the sweetness of corn, the brightness of tomatoes, and the subtlety of basil, perfect for a light and satisfying summer meal.
Ingredients:
– 1 cup fresh corn kernels
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the corn kernels and diced tomatoes.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the corn mixture and toss to coat.
4. Stir in the chopped basil leaves.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salad is best served chilled, making it perfect for a quick lunch or dinner on-the-go.
Green Salad with Creamy Mustard Vinaigrette
This classic salad recipe gets a tangy twist with the addition of creamy mustard vinaigrette, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons creamy mustard vinaigrette (see below for recipe)
Creamy Mustard Vinaigrette:
– 2 tablespoons apple cider vinegar
– 2 tablespoons plain Greek yogurt
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and feta cheese (if using).
2. Drizzle creamy mustard vinaigrette over the salad and toss to coat.
3. Serve immediately.
Cooking Time: None needed! This salad is ready in just a few minutes.
Tomato and Avocado Salad with Lemon Dressing
This vibrant salad combines the sweetness of tomatoes and avocados with a zesty lemon dressing, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 3 large tomatoes, diced
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and avocado.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the tomato-avocado mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10 minutes
Roasted Vegetable Salad with Balsamic Glaze
Elevate your salad game with this vibrant and flavorful combination of roasted vegetables, fresh greens, and a rich balsamic glaze.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large yellow bell pepper, seeded and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– Balsamic glaze (store-bought or homemade)
– Crumbly goat cheese or feta (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes and bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large bowl, combine roasted vegetables, mixed greens, and crumbled goat cheese (if using).
4. Drizzle balsamic glaze over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 30-40 minutes
Pear and Blue Cheese Salad with Candied Walnuts
Pear and Blue Cheese Salad with Candied Walnuts Recipe
A sweet and savory combination, this salad brings together the natural sweetness of pears, the tanginess of blue cheese, and the crunch of candied walnuts. Perfect as a light lunch or dinner side dish.
Ingredients:
– 4 ripe pears (such as Bartlett or Anjou), sliced into wedges
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup candied walnuts, chopped
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. In a large bowl, combine the sliced pears and crumbled blue cheese.
2. Drizzle the olive oil and white wine vinegar over the pear mixture, tossing gently to combine.
3. Sprinkle the chopped candied walnuts over the top of the salad.
4. Season with salt and pepper to taste.
5. Garnish with fresh arugula leaves, if desired.
Cooking Time: 10 minutes
Warm Potato Salad with Mustard Dressing
This comforting salad combines tender potatoes, tangy mustard dressing, and a hint of sweetness for a delightful side dish or light lunch.
Ingredients:
• 4 large potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup white wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place potatoes on a baking sheet, drizzle with butter, and season with salt and pepper.
3. Roast for 20-25 minutes or until tender when pierced with a fork.
4. In a small bowl, whisk together vinegar, mustard, and honey.
5. Once potatoes are cooked, remove from oven and toss with mustard dressing while still warm.
6. Season to taste and garnish with chopped parsley if desired.
Cooking Time: 25 minutes
Greek Salad with Feta and Olives
A refreshing and flavorful salad that combines the tanginess of feta cheese, the brininess of olives, and the crunch of fresh vegetables.
Ingredients:
– 4-6 cups mixed greens (lettuce, arugula, spinach)
– 1/2 cup crumbled Feta cheese
– 1/2 cup pitted Kalamata olives, sliced
– 1 large tomato, diced
– 1 red onion, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, Feta cheese, olives, tomato, and onion.
2. Drizzle the olive oil and red wine vinegar over the salad, tossing gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10-15 minutes (preparation only)
Spinach Salad with Warm Bacon Dressing
This hearty spinach salad gets a rich and savory boost from a warm bacon dressing, perfect for a cozy dinner or brunch. With its smoky flavor and crispy texture, this recipe is sure to become a new favorite.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, cooked until crispy
– 1/2 cup chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook bacon slices until crispy, then set aside.
3. In a medium saucepan, combine chicken broth, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat.
4. Reduce heat to low and whisk in cooked bacon until well combined.
5. Add spinach leaves to the saucepan and wilt with the warm dressing.
6. Season with salt and pepper to taste.
7. Serve immediately, topped with grated cheddar cheese if desired.
Cooking Time: 15-20 minutes
Asian Slaw with Miso Dressing
A refreshing twist on traditional coleslaw, this Asian-inspired recipe combines the crunch of vegetables with the savory flavor of miso dressing. Perfect for topping noodle dishes, grilled meats, or enjoying as a snack.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup shredded red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons white miso paste
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, and bell pepper.
2. In a small bowl, whisk together miso paste, rice vinegar, honey, and ginger until smooth.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (not including chilling time)
Caprese Salad with Fresh Basil and Mozzarella
A classic Italian salad that’s simplicity itself yet bursting with flavor, this Caprese salad is a summer staple. Featuring ripe tomatoes, creamy mozzarella, and fragrant basil, it’s the perfect accompaniment to a warm-weather meal.
Ingredients:
– 3 large, ripe tomatoes
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– Salt, to taste
– Extra-virgin olive oil
Instructions:
1. Slice the tomatoes into 1/4-inch thick rounds.
2. Arrange the tomato slices on a large plate or platter.
3. Top each tomato slice with a piece of mozzarella cheese.
4. Sprinkle chopped basil leaves over the top of the salad.
5. Season with salt to taste.
6. Drizzle with extra-virgin olive oil.
Cooking Time: None! This salad is ready in minutes, making it perfect for a quick and easy meal or as a side dish.
Shaved Brussels Sprouts Salad with Pecorino
A refreshing winter salad that showcases the sweet and nutty flavors of shaved Brussels sprouts, paired with the tangy richness of Pecorino cheese.
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1/4 cup shaved Pecorino cheese
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for added crunch
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the ends of the Brussels sprouts and slice them in half lengthwise.
3. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. Let cool slightly before shaving into thin strips using a mandoline or sharp knife.
5. In a large bowl, whisk together apple cider vinegar and a pinch of salt. Add the shaved Brussels sprouts and toss to combine.
6. Sprinkle Pecorino cheese over the top and toss gently to distribute.
7. Serve immediately, garnished with chopped nuts if desired.
Cooking Time: 25-30 minutes
Watermelon and Feta Salad with Mint
This sweet and savory salad is perfect for hot summer days. The combination of juicy watermelon, creamy feta cheese, and fragrant mint is a match made in heaven.
Ingredients:
– 2 cups diced watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the salad.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Kale Salad with Cranberries and Almonds
This refreshing salad combines the earthy flavor of kale with the sweet tartness of cranberries and the crunch of almonds, making it a perfect side dish for any meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 cup fresh or frozen cranberries
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt to taste
Instructions:
1. In a large bowl, massage the kale with your hands until it becomes tender and slightly wilted.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Add the cranberries and almonds to the kale and toss until well combined.
4. Pour the dressing over the salad and toss again to coat.
5. Season with salt to taste.
Cooking Time: 10 minutes
Endive and Apple Salad with Walnuts
This crisp and refreshing salad combines the sweetness of apples and grapes with the earthy flavor of walnuts, all nestled within crunchy endive leaves. Perfect for a light lunch or as a side dish for your favorite meals.
Ingredients:
– 4-6 Belgian endive leaves
– 1 large apple, cored and diced
– 1/2 cup red grapes, halved
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Cut the endive leaves in half lengthwise and place them on a serving platter or individual plates.
2. In a bowl, combine the diced apple and red grapes.
3. Sprinkle the chopped walnuts over the fruit mixture.
4. Drizzle the olive oil over the salad and season with salt and pepper to taste.
Cooking Time: None
Serve: Immediately and enjoy!
Grilled Peach Salad with Arugula and Prosciutto
This sweet and savory salad combines the warm flavors of grilled peaches with peppery arugula and crispy prosciutto, perfect for a light summer meal or as a refreshing side dish.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– 4 cups arugula leaves
– 6 slices prosciutto, torn into strips
– Crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach wedges with olive oil and season with salt and pepper.
3. Grill peaches for 2-3 minutes per side, or until caramelized.
4. In a large bowl, combine arugula leaves, grilled peaches, and prosciutto strips.
5. Drizzle balsamic vinegar over the salad and toss to coat.
6. Top with crumbled feta cheese (if using).
7. Serve immediately.
Cooking Time: 10-12 minutes
Herbed Couscous Salad with Vegetables
A flavorful and healthy salad perfect for a light lunch or dinner, this herbed couscous salad combines the nutty taste of couscous with fresh herbs and colorful vegetables.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh mint
– 1 small red bell pepper, diced
– 1 small yellow bell pepper, diced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil and add the couscous. Cover and let it sit for 5-7 minutes or until the liquid is absorbed.
2. Fluff the couscous with a fork and stir in the olive oil, parsley, and mint.
3. In a large bowl, combine the cooked couscous mixture, bell peppers, and cherry tomatoes.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Chopped Salad with Lemon Garlic Dressing
This refreshing salad combines crisp greens, colorful vegetables, and tangy flavors, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and olives.
2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
3. Add the olive oil and whisk until smooth.
4. Pour the dressing over the salad and toss to combine.
5. Top with crumbled feta cheese.
6. Serve immediately.
Cooking Time: 10 minutes
Summary
Get ready to beat the summer heat with these refreshing salad recipes from Ina Garten! From classic Caesar to seasonal summer corn, and even sweet potato, there’s something for every taste. Try her Roasted Beet Salad with Goat Cheese, Perfect Lobster Salad with Lemon Vinaigrette, or Shaved Brussels Sprouts Salad with Pecorino. Whether you’re in the mood for something light and fresh or rich and indulgent, Ina Garten’s salad recipes are sure to impress. So go ahead, grab a fork, and dig into these 20 mouthwatering salads perfect for summer!
