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Simple salads for the perfect summer menu

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When it’s super hot outside you just don’t feel like cooking.  On this Recipe Wednesday, Southern Roots in Jamestown showed us how to make simple salads that make the perfect summer menu.

Cucumber Salad

  • 2-3 cucumbers
  • ½ red onion
  • ½ cup apple cider vinegar o
  • ¼ cup olive oil
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons chopped chives
  1. Slice Cucumbers
  2. Thinly slice onion
  3. mix the vinegar, olive oil, honey, salt, pepper and chives
  4. Toss the dressing and cucumbers
  5. Happy Summer

Raw Zucchini Salad

2 zucchini, shaved thinly with a vegetable peeler

1 cup of arugula

1/4 cup basil

1/3 cup walnuts

1/3 cup goat cheese

handful of dried cranberries


1 Tbsp stoneground mustard

1 Tbsp honey

1 Tbsp extra-virgin olive oil

1 Tbsp water

salt and pepper, to taste

whisk dressing

In a large bowl, add zucchini, arugula, basil, walnuts, goat cheese and cranberries. Pour in dressing and toss to combine.

Watermelon Tomato Salad

  • 8 cups seedless watermelon
  • 3 pounds ripe tomatoes
  • 1 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons chopped assorted fresh herbs ( basil, and mint)
  • 6 cups salad greens
  • 1 cup crumbled feta cheese (
  • 1/2 cup sliced toasted almonds
  • Quarter Tomatoes and cut the watermelon in chunks
  • Place everything in a bowl
  • Toss
  • Chill and Serve
  • Grilled Peach And Bacon Salad
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons chopped parsley
  • 2 tablespoons snipped chives
  • 1 teaspoon apple cider vinegar
  • Salt
  • Freshly ground pepper
  • 1 pound thick-sliced bacon
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cayenne pepper
  • 3 pounds Vidalia or other sweet onions, sliced thick
  • Extra-virgin olive oil, for brushing
  • 4 large ripe peaches, cut into 1/2-inch wedges
  1. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized . Let cool, then cut the bacon into bite-size pieces
  2.  Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat,  until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill until tender about 2 minutes.
  3. In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat
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