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Just Say Yes to Summer Salads


Summer is the greatest time of the year. The sun’s shining, the birds are out, and you’ll make just about any excuse to be outside. Whether you’re throwing a frisbee in the park or enjoying a light summer read on the beachthe possibilities are endless. But there’s one thing you’ll likely NEVER find us doing during June, July OR August. And that’s wasting away precious sunshine time in the kitchen. No, siree. We like to take all food-related activities outside. We’re definitely fans of the great BBQ, but there’s really nothing like fresh summer salads enjoyed in the warm, summer sun.

We made three quick and easy salads (because we just couldn’t choose one) using the season’s freshest ingredients. Take a look and try one, or all three!


This salad has a little bit of everything. It’s a bit daring, with pops of color and a whole ‘lotta delicious. A force to be reckoned with, this salad is one of those, “Oh I just whipped this ‘ol thing up!” kind of recipes.

After finding this recipe online, we switched things up a bit and opted to slice our beets before roasting and serving them with a side of CHO.

Tomato and Beet Summer Salad


1 lb scrubbed small beets
2 lb heirloom tomatoes
1 pint cherry tomatoes
1/4 C crumbled feta
1/4 C fresh cilantro leaves
1/4 C extra-virgin olive oil
salt and pepper to taste
Plain 0% Chobani Greek Yogurt


1.     Preheat oven to 400 degrees.

2.     Slice beets using a food processor and place on a baking sheet

3.     Coat beets with olive oil, salt, and pepper.

4.     Roast for about 30 minutes (time will vary depending on the width of the beet slices).

5.     Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

6.     Top with feta, cilantro, and olive oil; season with salt and pepper.

7.     Add a scoop of Chobani and serve.


WARNING: There is a 99.5% chance that you will become addicted to this salad. Do NOT fear. It happens to the best of us. Oh, and almost forgot to mention: we opted to leave the bacon out for an even lighter version. Feel free to go hog wild!

Broccoli Salad

(submitted by Teresa A.)


3 heads of broccoli crowns, cut into bite size florets
1 C green grapes, sliced in halves
1 C golden raisins
1 C sunflower seed kernels
1/2 C chopped red onion
1/2 lb. bacon fried crisp and broken into small pieces (optional)


1 C Vanilla 0% Chobani Greek Yogurt
1/3 C sugar
2 Tbsp vinegar


1.     Combine salad ingredients in serving bowl.

2.     Combine dressing ingredients and mix with salad.

3.     Refrigerate until ready to serve.


As Miles Kington once said, “Knowledge is knowing a tomato is a fruit. Wisdom is not putting it into a fruit salad.” We hate to disagree with Miles, but we’d venture to say that wisdom is putting EXTRA fruit into your salad. Our favorite trick? Eating our salad directly out of a watermelon bowl (with a dollop of CHO, of course!)

Watermelon Salad


1 whole watermelon, cubed
1 1/2 C chopped tomatoes
1 C feta cheese, crumbled
1/2 C chopped fresh basil
Plain 0% Chobani Greek Yogurt


1.     Combine all ingredients in a scooped out half watermelon, top with a scoop of Chobani and enjoy!