Who wants to preheat an oven -- never mind make the house even hotter -- when you can throw together these no-fuss meals with in-season fruits and veggies?
A Fruity, Juicy Quencher With A Deliciously Salty Kick
Shauna Ahern
Since watermelon's season coincides with heirloom tomatoes', Shauna Ahern, a.k.a. Gluten-Free Girl, combines the two in a salad with feta, tarragon, fruit-olive oil and champagne vinegar. The finished dish is equal parts sweet, salty and creamy.Get the recipe: Watermelon-Heirloom Tomato Salad
A Red And Green Bowl That's Really Good For You, Too
Erin Kunkel
Strawberries and spinach, which form the base of this bright salad, are a dynamic dietary duo (their nutrients pack a much greater punch in tandem rather than solo). Poppy seeds and chopped pecans add texture, and you can toss in ricotta salata if you're in an Italian mood; feta cheese if you're also eating pita; or, any other cheese you'd like.Get the recipe: Fresh Strawberry and Spinach Salad
A Lighter Take On A Classic Summer Potluck Dish
Marina Delio
Marina Delio, author of The Yummy Mummy Kitchen, figured out how to make a delicious broccoli salad that isn't loaded with the usual bacon and cheddar. After steaming the florets for two minutes, she combines them with sweet, red grapes and creamy, honey-mustard dressing.Get the recipe: Broccoli Antioxidant Salad
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Fennel and Beets -- Without A 350-Degree Oven
Richard Majchrzak/Studio D
We often see beets and fennel roasted, but they're wonderful raw, too -- just shave them thinly with a mandoline or very sharp knife. This salad from homeopathic doctor Toni Bark also includes greens, berries, avocado and cucumber, so you get a vibrant mix of sweet, smooth and crunchy.Get the recipe: Toni Bark's Perfect Summer Salad
The Tomato Salad That Could Double As Artwork
Erin Kunkel
Even if you use just one or two varieties of heirloom tomatoes -- which come in a dazzling array of colors and have names like Big Rainbow, Green Zebra, Chocolate Cherry and Aunt Ruby's German Green -- this salad will look stunning. Serve it with crusty bread to sop up the sweet and tangy juices.Get the recipe: Heirloom Tomato Salad with Two Vinegars
The Quickest Way To Make A Head Of Romaine Taste Really Special
William Abranowicz
Making an outrageously good salad dressing doesn't have to be complicated, as Ina Garten shows us in this ultimate back-pocket recipe. Just whisk together champagne vinegar or white wine vinegar, Dijon mustard, minced garlic, salt and pepper -- and then slowly add quality olive oil while you continue whisking. It's a brilliant combination that goes with pretty much any green you have on hand.Get the recipe: Green Salad VinaigretteNext: Summer tomatoes, 7 new ways
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