Summer salads should be simple. When tomatoes, cucumbers, peaches, and watermelon are at their peak, the best thing you can do is get out of their way. A great olive oil, a thoughtful balsamic vinegar, a pinch of flaky salt, and you're 90 percent of the way to a meal.
This collection of three summer salad recipes leans hard on that principle. Each one uses just a few ingredients, takes 15 minutes or less, and showcases what real Greek olive oil and Modena balsamic can do. Make one for a side, all three for a summer dinner party.
Ingredients (Across All Three Salads)
- 4 cups watermelon, cubed
- 1 cup crumbled feta
- ½ cup fresh mint leaves
- 3 tablespoons Kofinas Extra Virgin Olive Oil
- 1 tablespoon Strawberry Greek Balsamic Vinegar
- Flaky sea salt
- 4 ripe peaches, halved and pitted
- 5 oz arugula
- 4 oz fresh burrata or mozzarella
- ¼ cup toasted pine nuts
- 3 tablespoons Kofinas Extra Virgin Olive Oil
- 1 tablespoon White Peach White Balsamic Vinegar
- Fresh basil leaves
- 1 lb mixed heirloom tomatoes, sliced
- 1 large cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 4 oz feta cheese
- ¼ cup fresh dill
- 3 tablespoons Kofinas Extra Virgin Olive Oil
- 1 tablespoon Authentic Greek Balsamic Vinegar
Each salad serves 4. Easily scaled up or down.
How to Make Each Salad
- Salad 1. Watermelon Feta with Strawberry Balsamic: Arrange the cubed watermelon on a large platter. Scatter the feta and mint over the top. Drizzle with olive oil and strawberry balsamic. Finish with flaky salt. Serve immediately. Watermelon weeps fast.
- Salad 2. Grilled Peach with Burrata: Brush the peach halves with a teaspoon of olive oil. Grill cut-side down over medium-high heat for 3-4 minutes until char marks form. Arrange the arugula on a platter, top with grilled peaches and torn burrata. Sprinkle with pine nuts and basil. Drizzle with olive oil and white peach balsamic. Sprinkle with flaky salt.
- Salad 3. Tomato Cucumber Feta: Layer the tomatoes, cucumber, and red onion on a platter. Top with crumbled feta and fresh dill. Drizzle with olive oil and Greek balsamic. Season with flaky salt and freshly ground black pepper. Let sit for 10 minutes before serving to let the flavors meld.
Tips for Better Summer Salads
Buy the best produce you can. Summer salads have nowhere to hide. A perfectly ripe tomato in August will outshine anything fancy. A pale, hard tomato in February can't be saved with technique.
Use Kofinas oils and balsamics. When a salad only has 4-5 ingredients, the quality of each one carries the whole dish. We use our single-origin, monovarietal Cretan EVOO and our Greek balsamic vinegars because their bright, layered flavors lift fresh summer produce, so every bite of the salad tastes brighter, richer, and more satisfying.
Don't overdress. A drizzle is enough. Summer produce has its own juice; the dressing should complement, not drown.
Use flaky salt at the end. Maldon or any flaky finishing salt adds texture and brings out the sweetness in fruit. Fine sea salt dissolves and disappears.
Pair the right balsamic with the right salad. Strawberry balsamic with watermelon. White peach balsamic with grilled peaches. Greek balsamic with the classic tomato salad. The balsamic should echo the fruit, not fight it.
Three Salads, One Summer Pantry
These three salads cover most of what summer cooking should look like. Fresh, bright, simple, and built around a few high-quality ingredients. Our Extra Virgin Olive Oil from Crete is the workhorse across all three. Pair it with a few balsamics, Strawberry Greek Balsamic, White Peach White Balsamic, or Authentic Greek Balsamic, and you can make a different salad every night of the week. Explore our full Balsamic Vinegars collection for more pairings. For more pairings, browse our Infused Olive Oils collection, and check out the Gift Sets collection if you want to try several flavors in one package. For the freshest summer produce paired with our oils, visit us at Findlay Market on Saturdays or see our farmers markets page for all current locations.
Frequently Asked Questions
What olive oil is best for summer salads?
Use a fresh single-origin monovarietal extra virgin olive oil with low acidity (0.2-0.3%) and a fruity flavor profile. A monovarietal Koroneiki olive oil from Crete is ideal. It has the right balance of body and brightness to complement rather than overpower delicate summer produce.
How long do summer salads keep?
Most summer salads with tomato, cucumber, or watermelon are best within 4-6 hours of assembling. The vegetables release water and the textures soften. If meal-prepping, prep the components separately and combine right before serving.
Can I substitute regular balsamic for the flavored balsamics?
Yes. A quality aged dark balsamic works in any of these salads as a substitute. You'll lose the layered fruit character (strawberry, peach, etc.), but the salads will still be excellent.
What protein can I add to make these main course salads?
Grilled chicken, shrimp, salmon, or steak all work. For vegetarian options, add chickpeas, white beans, halloumi, or a soft-boiled egg. Add the protein at the end so it doesn't sit dressed.
Are these salads gluten-free?
Yes, all three are naturally gluten-free. Double-check your balsamic vinegar label. Some lower-quality balsamics contain caramel color, which can sometimes be derived from gluten sources.
Can I make these salads vegan?
Yes. Skip the feta in salads 1 and 3, or use a vegan feta alternative. For salad 2, swap the burrata for cashew-based mozzarella or a vegan cream cheese alternative. The rest of the ingredients are already vegan.
