your favorite summer salads made better and healthier with in-season fruit

Whether you're packing the cooler for a beach day, contributing to a backyard BBQ or cooling off with a poolside snack, any of these salads will surely be the favorite side. All five salads are vegetarian and comprised of in-season summer fruit and quality ingredients. To make these vegan-friendly, simple replace the cheese with a plant-based alternative or remove altogether. 

Watermelon Feta Salad

INGREDIENTS:
½ of a mini watermelon or ¼ of a large watermelon
One to two blocks of feta in brine 
Fresh mint leaves (around 15)
Teaspoon of dried mint leaves 

DIRECTIONS:

1. Slice a whole watermelon into quarters, then cut into cubes. You can also use a melon baller to scoop the watermelon out. Place in large bowl. 
2. Crumble feta by hand into the bowl. Add in the fresh and dried mint leaves. 
3. Mix all ingredients carefully. Best enjoyed if prepared and served the same day. ​

Photography: 3 Yummy Tummies

WHAT TO KNOW ABOUT FETA
Always, always choose feta in brine. This means that the feta is whole or sliced in blocks and preserved in a mixture of water and salt. To prepare feta, rinse a small block over the sink with cold water to remove the excess salt. Crumble by hand for optimal consistency. Authentic feta is derived from sheep’s milk, and sometimes a combination of sheep and goat milk, but never cow’s milk. ​

Grilled Squash and Pineapple Salad

INGREDIENTS:
2-3 zucchini
2-3 summer squash 
1/2 of a pineapple
1 teaspoon of ground black pepper
½ teaspoon paprika
1 cup of fresh parsley
⅓ cup of cottage cheese
Quality olive oil 
Juice of 1 lemon

DIRECTIONS:

1. Wash and cut the zucchini and summer squash into circles. Once your pineapple is cleaned and the core is removed, slice into circles. All should be thin enough to slightly char, but thick enough to grill without breaking. Place in a large bowl, then mix with olive oil, salt, pepper and paprika. 
2. Transfer the zucchini, summer squash and pineapple to a grill or griddle and cook for approximately 5 minutes, flipping each piece over a few times to ensure it is charred evenly. Avoid crowding.
3. Once grilled, transfer back to the bowl. Add lemon juice and parsley, tossing gently to combine. 
4. Place mixed zucchini, summer squash and pineapple in a serving platter and top with cottage cheese. 

ORGANIC COTTAGE CHEESE BRANDS

• Nancy’s Probiotic 
• Good Culture
• Horizon Organic
• Organic Valley 

Photography: A Couple Cooks

Photography: Celebrating Sweets

Apricot Bruschetta Boats

INGREDIENTS:
10-12 apricots, sliced in half
4 medium tomatoes, diced
1 teaspoon of coarse sea salt
¼ cup red onion, chopped
1 garlic clove, peeled and halved
Handful of fresh basil leaves
Balsamic vinegar 
Quality extra virgin olive oil

DIRECTIONS:

1. Chop tomatoes, onions, garlic and basil leaves. Add all ingredients to a medium-sized bowl and mix well. 
   
2. Drizzle extra virgin olive oil and a splash of balsamic vinegar, continuing to toss. 
   
3. Wash and cut apricots in half, removing the pits. In a large serving tray, set each apricot face up so that they create a ‘bowl’ for the bruschetta. 
   
4. Taking a melon baller or tablespoon, fill each apricot with a dollop of bruschetta. Top with sea salt. ​
   

Summer Slaw

INGREDIENTS:
Shredded cabbage mix 
Shredded carrots
2 tablespoons of lemon juice
3 tablespoons of maple syrup 
1 nectarine or peach, finely sliced
1 plum, finely sliced
2-3 cups of greek yogurt
White vinegar

DIRECTIONS:

1. Place the shredded cabbage and carrot mix in one bowl. Cut the nectarine/peach and plum and also place in bowl. 
   
2. In a separate bowl, whisk together the greek yogurt, maple syrup and lemon juice. Add a splash of white vinegar and continue to whisk until fully incorporated. 
   
3. Pour the liquid mixture into the bowl with the cabbage, carrot and fruit, thoroughly tossing with a tong. Option to season with salt and pepper. ​
   

Photography: Sanitarium

Fig Caprese Salad 

INGREDIENTS:
8 oz of fresh mozzarella or burrata
8-10 fresh figs
Approx. 2 handfuls of fresh basil leaves
1 tablespoon of red pepper flakes
Coarse sea salt
Quality extra virgin olive oil

DIRECTIONS:

1. Wash and cut the figs into halves or quarters and scatter on a serving platter. 
   
2. Tear the mozzarella or burrata into chunks and arrange around the figs.
   
3. Break off basil leaves by hand and scatter throughout. 
   
4. Dress with olive oil, coarse sea salt and red pepper flakes. Best enjoyed if prepared and served at room temperature. ​
   

Photography: Sprinkles and Sprouts

Have a summer side dish you love to keep in rotation? Do share! Submit your recipe(s) to [email protected] for a chance to be featured in our next blog. 

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Longevity Living, an aspirational lifestyle blog by Longevity Fitness Charleston, is your source for all things fitness, nutrition and wellness. Be sure to subscribe to our weekly newsletter for scroll-worthy articles, must-watch videos from our expert trainers, studio updates & more.