Summer in Ontario means farm stands bursting with produce, backyard BBQs, family gatherings and the perfect excuse to skip the stove. There’s something about the fresh-cut grass, the hum of bees through gardens and the abundance of fresh local fruits and vegetables just waiting to be enjoyed. whether it’s crisp cucumbers, juicy peaches, sun-ripened tomatoes or sweet corn straight from is the season to let fresh ingredients shine!

With the season always feeling too short, we do our best to savour every sun-soaked moment and every bite. Here are 4-H Ontario, we know very well how busy this time of year can be, from our hardworking local producers down to our 4-H’ers showing livestock at local fairs and exhibitions. That’s why our staff came together to celebrate this vibrant season by handpicking their favourite salad recipes for those quick weeknight dinners, road trip meals, or peaceful picnics at the cottage!

We’ve gathered them all in one place to share with you because food is such an integral part of community and connection. So grab a big bowl, roll up your sleeves and get ready to fall in love with salad all over again!

Jump to:
German Potato Salad | Watermelon Cucumber Salad | Sweet Corn Salad with Peaches | Broccoli Salad | Quinoa Salad | DOWNLOAD the 4-H Recipe Booklet

4-H Staff Salad Favourites

German Potato Salad

By Christine

A warm, comforting salad with bacon, boiled potatoes, and a sweet-and-sour dressing.

Ingredients

  • 1/2 pound bacon (10-12 slices)
  • 1/2 cup chopped onion
  • 2 tbsp all purpose flour
  • 2 tbsp sugar
  • 1.5 tsp salt
  • 1 tsp celery seed
  • 1/2 cup vinegar
  • 6 cups sliced cooked potatoes
  • 2 hard cooked eggs
  • Optional: Parsley, pimiento, bacon curls

Instructions

  1. Slice and boil potatoes until soft.
  2. Cook bacon to crisp. Drain and crumble. Reserve 1/4 cup bacon grease.
  3. Cook onion in reserved bacon grease until tender.
  4. Blend in flour, sugar, salt, celery seed and a dash of pepper.
  5. Add vinegar and 1 cup of water. Cook until thickened and bubbly.
  6. Add bacon, potatoes and eggs; heat thoroughly, tossing lightly.
  7. Garnish with parsley, pimiento and bacon curls.

Watermelon Cucumber Salad

By Andy

Juicy watermelon, crunchy cucumber, tangy feta, and a lime-olive oil drizzle make this the perfect refreshing summer side.

Ingredients

Main

  • 1 watermelon (or around 8 cups of cubed melon)
  • 1.5 cups cucumber (sliced – about 1 large cucumber)
  • 1/3 cup red onion (thinly sliced)
  • 1.5 cups of crumbled feta
  • 2/3 cup of mint leaves (torn)
  • Salt to taste

Dressing

  • 3 tbsp lime juice (about 1 large lime)
  • 3 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients for dressing in a small bowl and whisk to combine.
  2. Combine all salad ingredients
  3. Combine dressing and salad. Eat and enjoy!.

Sweet Corn Salad with Peaches

By Autumn

Charred Ontario corn, sweet peaches, and a zingy lime-honey vinaigrette topped with avocado and a bit of jalapeño for kick.

Ingredients

  • 4 ears of corn
  • 2 peaches, sliced or diced
  • 1/4 cup red onion, finely chopped
  • 3 tbsp cilantro, chopped
  • 1 medium jalapeño, deseeded & thinly sliced or diced
  • 1-2 large avocados, diced
  • 3 tbsp lime juice
  • 3 tsp honey
  • Salt & black pepper, to taste

Instructions

  1. Prepare the corn. Cook your corn cobs using your favorite method and let them cool completely. Once cooled, cut the kernels off and add them to a large bowl.
  2. Make the vinaigrette. Whisk the lime juice and honey together until the honey dissolves. Then add your cracked black pepper to taste.
  3. Toss and chill. Add your peaches, red onion, cilantro and jalapeño to the bowl with your corn. Then gently toss in the vinaigrette until the salad is fully coated. Season the salad with salt to taste and toss it again.
  4. Cover and keep it chilled in the refrigerator for 10-20 minutes.
  5. Serve. Top each individual bowl with avocado and serve immediately. (Or mix the avocado into the entire salad right before serving.)

Broccoli Salad

By Kathryn

Crunchy, creamy, sweet, and salty. This no-cook classic brings together broccoli, dried cranberries, bacon bits, and sunflower seeds in a tangy apple cider mayo dressing.

Ingredients

Main

  • 8 cups broccoli florets cut into bite-sized pieces
  • 1/3 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/4 cup bacon bits

Dressing

  • 1 cup mayonnaise (alternatively plain yogurt)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • Salt and black pepper to taste

Instructions

  1. Whisk together dressing ingredients in a medium bowl. Set aside.
  2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
  3. Refrigerate for at least one hour before serving.

Quinoa Salad

By Gaby

Protein-packed quinoa, chickpeas, cucumber, red pepper, and fresh parsley tossed in a lemony garlic dressing. Ideal for picnics or meal prep.

Ingredients

Main

  • 1 cup uncooked quinoa, rinsed in a fine-mesh colander
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1/2 cups cooked chickpeas
  • 1 medium cucumber, seeded and chopped
  • 1 medium red bell pepper, chopped
  • 3/4 cup chopped red onion (from 1 small red onion)

Dressing

  • 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice (from 2 to 3 lemons)
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Craving More? Download the Full 4-H Salad Recipe Booklet!

Here’s to great food, local flavour, and a summer full of fresh connections. Happy salad making!