Vidalia Onion Summer Salad Recipes

5 Refreshing & Easy Summer Salads

Cool and refreshing salads are one of the things I look forward to most about the summer months. Some of the best fruits and vegetables are in season and side dishes are where it’s at! When I was younger, I was on my neighborhood’s swim team and honestly my most memorable part of it was this mom’s pasta salad she would bring every Saturday for the team… wow, it was delicious and I still regret not asking for that recipe or finding out who’s mom it was. When it’s almost 100 degrees outside, I normally crave juicy tomatoes, cucumbers, onions, and any cold pasta salad you can think of. 

I’m excited to share a few delicious salad recipes we tried out the other day! One similarity they all share is that they all use one special ingredient: a Vidalia onion! Vidalia onions are such a great addition to just about any summer recipe; they’re inexpensive and delicious but they have a pretty short season (April to August) due to their specific ideal growing conditions in southern Georgia. 

While these are all delicious by themselves, some definitely go well with toasted bread or tortilla chips. 

Creamy Cucumber Pasta Salad


This recipe is one of the easiest with the dressing taking up most of the prep work: ½ cup sour cream, ½ cup mayonnaise, 1 teaspoon sugar, 2 tablespoons of white vinegar, 1 teaspoon sugar, ½ teaspoon salt, and 2 tablespoons of fresh dill! Once this dressing is made, all you do is add to the pasta, chopped cucumbers, and chopped sweet white onions. Add pepper to taste. While I mix the dressing with the pasta, I just put in a little dressing at a time and mix so that I know I’m not adding too much, depending on the pasta amount.

Once everything is mixed together, let it chill in the fridge for 30ish minutes and then it’s good to go! This one is probably my favorite. 

Avocado & Chickpea Salad


This one is another super quick one. You basically just get the following ingredients and combine in a bowl: 1 can of drained chickpeas, 2 avocados chopped, ⅓ cup of cilantro, lime juice, ⅓ cup feta cheese, 2 tablespoons of green onion, and chopped sweet white onion. Just stir all of the ingredients together and then add salt and pepper as needed.

Grilled Vegetable Caprese Salad


If you’re craving some grilled veggies, this one is for you!

Ingredients:

2 medium zucchini and 2 medium squash (slices into ¼ in. long rectangles)

1 or 2 vidalia onions (I love these so I like more)

2 sweet bell peppers

1 large tomato cut into slices

1 large ball of mozzarella cheese

2 tablespoons olive oil
5ish leaves of fresh basil

2 tablespoons of balsamic vinegar or glaze (I used glaze)

 

Heat up the grill (about 425) and brush all of the veggies with olive oil! Place them on the grill once it’s heated up and cook each slide for about 3 minutes each. After their cooked, transfer them to a sheet pan. This is when you’ll slice the mozzarella into rounds, place everything on a platter, stack the basil, and drizzle the balsamic!

Cowboy Caviar


This recipe uses a long of ingredients but the instructions are simple: combine in a bowl. You can use this as a salsa with chips, top over chicken or fish, or use with tacos/quesadillas!

Ingredients:

1 can Black Beans

1 can Blackeye Peas

1 can Corn

1 bell pepper diced

1 large white onion diced

1 Heirloom tomato diced

1 cup cilantro chopped

1/3 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons honey or agave

2 tablespoons lime juice

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

 

Chopped Tomato, Onion, and Cucumber Salad

Another very easy recipe. Chop 1 large heirloom tomato, 1 large sweet Vidalia onion, and English cucumber and combine. Sprinkle 1 cup of freshly chopped parsley on top of veggies and set aside. The dressing on this salad is where it’s at! Whisk together lemon juice/vinegar (who used lemon juice for ours), olive oil, mustard, and honey in a medium sized bowl until well blended. Season with salt and pepper to taste and serve immediately. It will keep for up to 3 days, but is much better freshly made.

Ingredients:

1 long English cucumber or 3 Persian cucumbers, chopped small

1 pound tomatoes, chopped small

1/4 large sweet onion, chopped small (1 cup chopped)

1 cup fresh parsley leaves, chopped

2 tablespoons vinegar, lemon juice or a combination

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon honey, optional

Salt and fresh ground black pepper

 

Another very easy recipe. Chop 1 large heirloom tomato, 1 large sweet Vidalia onion, and English cucumber and combine. Sprinkle 1 cup of freshly chopped parsley on top of veggies and set aside. The dressing on this salad is where it’s at! Whisk together lemon juice/vinegar (who used lemon juice for ours), olive oil, mustard, and honey in a medium sized bowl until well blended. Season with salt and pepper to taste and serve immediately. It will keep for up to 3 days, but is much better freshly made.

Comments

  1. I could make a meal out of all of these salads!! My favorite thing to eat when it’s hot out! I’m definitely going to have to try your version of these recipes! Yum!! Thank you for sharing!

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