We asked our friends to send us their go-to summer salad recipes. These light and fresh salads make for perfect side dishes, as well as main courses, and are easy to make. Here are four delicious summer salads for your next get-together. Enjoy! Watermelon, Feta & Mint SaladIngredients4 cups fresh, seedless watermelon, chopped or sliced½ cup feta cheese, crumbled¼ cup fresh mint, finely chopped1/8 cup fresh basil, finely choppedJuice of one limeDrizzle of good olive oilInstructionsCombine all ingredients in pretty bowl and serve. Feeds two people.Black Eyed Pea SaladIngredients3 tablespoons red wine vinegar 2 tablespoons vegetable oil (I use olive or avocado oil) 2 tablespoons Louisiana Hot Sauce 2 tablespoons fresh chopped cilantro 1- 2 fresh garlic cloves ½ teaspoon salt 2 cans Bush's blackeye peas rinsed 1 medium purple onion (diced) 1 medium tomato(diced) 1 green pepper (diced) InstructionsWhisk first 6 ingredients in a large bowl. Add blackeye peas, onion, tomato and green pepper.Cover and chill at least 3 hours.Pesto Chicken SaladIngredients½ cup packed, fresh basil leaves1 tablespoon chopped, fresh parsley2 garlic cloves1 tablespoon freshly squeezed lemon juice1 cup mayonnaiseSalt and pepper to taste3 ½ cups cooked chicken, cubed10 crisp, cooked bacon slices, crumbledInstructionsProcess basil, parsley, garlic, lemon juice, mayonnaise, salt and pepper until smooth.Combine Chicken and bacon in large bowl, turn dressing over meat and blend well.Serve on croissants. Tzatziki Pasta SaladIngredients1 jar artichoke hearts1 cucumber (small)2 tablespoons dill1 clove garlic1/4 cup red onion1/4 cup sun-dried tomatoes2/3 cup kalamata olives1 teaspoon lemon juice1/3 cup mayo12 ounces penne pasta1/4 teaspoon black pepper1/4 teaspoon kosher salt2 tablespoon olive oil1 teaspoon red wine vinegar3/4 cup feta cheese1 (7 ounces) plain greek yogurtInstructionsStir together greek yogurt, mayo,1/4 cup feta, garlic, red wine vinegar, lemon juice, salt & pepper and olive oil.Combine pasta, artichoke hearts, olives, sun-dried tomatoes, cucumbers and red onion.Pour dressing over mixture and toss to coat.Sprinkle 1/2 cup feta cheese and fresh dill on top.Refrigerate until ready to serve.