Four No-Cook Heatwave Salads

Ingredients

• 150 g cherry tomatoes (halved)
• 150 g canned chickpeas (drained and rinsed)
• 0.25 small red onion (thinly sliced or finely diced)
• 60 g feta cheese (crumbled)
• 0.5 medium cucumber (diced)
• 10 g fresh mint (chopped)
• 10 g fresh parsley (chopped)
• 1 tbsp olive oil (for the Oriental dressing)
• 1 tbsp lemon juice (for the Oriental dressing)
• 0.5 tsp sumac (for the Oriental dressing)
• 0.25 tsp ground cumin (for the Oriental dressing)
• 150 g kidney beans (canned, drained and rinsed)
• 100 g corn kernels (canned or thawed)
• 0.25 small yellow onion (finely diced)
• 0.5 medium bell pepper (diced)
• 50 g cheddar cheese (cut into small cubes)
• 1 jalapeño (thinly sliced; optional, to taste)
• 10 g fresh cilantro (chopped)
• 2 tbsp plain yogurt (for the Mexican dressing)
• 1 tbsp lemon juice (for the Mexican dressing)
• 1 tsp olive oil (for the Mexican dressing)
• 75 g arugula (washed)
• 100 g mini mozzarella balls (bocconcini or ciliegine)
• 100 g canned artichoke hearts (drained and quartered)
• 150 g fresh tomatoes (chopped)
• 40 g sun-dried tomatoes (chopped; drained if packed in oil)
• 25 g pistachios (or pine nuts; toasted if desired)
• 1 tbsp olive oil (for the Italian dressing)
• 1 tbsp balsamic vinegar (for the Italian dressing)
• 120 g smoked salmon (sliced)
• 100 g radishes (thinly sliced)
• 1 medium Granny Smith apple (diced or thinly sliced; toss with a little lemon juice to prevent browning)
• 1 tbsp capers (drained, optional)
• 10 g fresh dill (chopped)
• 2 tbsp mayonnaise (for the Norwegian dressing)
• 1 tsp mustard (for the Norwegian dressing)
• 1 tsp white wine vinegar (for the Norwegian dressing)
• salt (to taste, divided among the salads)

Steps

1. 1

   Prepare the Oriental salad: halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the mint and parsley. Put them in a bowl with the drained chickpeas and crumbled feta.

2. 2

   For the Oriental dressing, whisk together the olive oil, lemon juice, sumac, cumin, and salt. Pour it over the salad and toss gently.

3. 3

   Prepare the Mexican salad: combine the drained kidney beans, corn, diced onion, diced bell pepper, cheddar cubes, sliced jalapeño, and chopped cilantro in a bowl.

4. 4

   Stir together the yogurt, lemon juice, olive oil, and salt for a creamy dressing. Add it to the Mexican salad and toss until evenly coated.

5. 5

   Prepare the Italian salad: arrange the arugula in a bowl and add the mozzarella balls, drained artichoke hearts, chopped fresh tomatoes, chopped sun-dried tomatoes, and pistachios or pine nuts.

6. 6

   Whisk the olive oil, balsamic vinegar, and salt. Drizzle over the Italian salad and toss carefully so the arugula stays light and the mozzarella remains intact.

7. 7

   Prepare the Norwegian salad: thinly slice the radishes and smoked salmon, dice or finely slice the Granny Smith apple, and chop the dill. Combine them with the capers.

8. 8

   Mix the mayonnaise with the mustard, vinegar, some chopped dill, and salt. Add the dressing to the Norwegian salad and toss gently.

9. 9

   Serve all four salads immediately while chilled and fresh. If making the Norwegian salad ahead, toss the apple with a little lemon juice first to slow browning.

Notes

The source gives ingredient names and dressing components but no exact quantities; quantities above are practical estimates for four small salads. The video additionally mentions avocado in the Mexican salad and basil in the Italian salad, while the written description specifies cilantro and parsley, respectively; those additions are optional variations.

Nutrition per serving

• salad
• no-cook
• quick
• summer
• heatwave
• vegetarian
• Mediterranean
• Mexican-inspired