Send a taste of summers past with these!
When the temperature soars and the sun beats down, the last thing you need is a heavy, hot meal to weigh you down. But summertime demands its own unique — something fresh and light, bright with flavor. Enter salads, but we’re not talking about boring bowls of plain lettuce. We’re talking bright and bold, lip-smacking salads that will have you going back for seconds (and thirds).
Whether you’re hosting a barbecue, packing lunch for the beach or just trying to keep cool (and fed), these summer salad recipes showcase the season’s best ingredients. From juicy watermelon combined with tangy feta to grilled corn with creamy avocado, each turns the best of summer eating into a meal. You’ll find choices to please every palate — for meat lovers, vegetarians and everyone in between.
Summer salads are more than a way to beat ice-cream headaches. They come together fast and are loaded with nutrients, but they’re also extremely versatile. You can offer them as side dishes at your next cookout, stuff the bags for picnics or transform them into entire meals. Plus, since it’s farmers’ market season and we can’t help but load up on fresh produce, you have endless options to mix and match ingredients.
Get ready to meet a new kind of salad — one you’ll actually crave all season long.
Why Summer Salads Hit Different
Summer salads are not just about healthy eating – they are about delicious, sexy produce. Think such juicy tomatoes that they actually taste like tomatoes, crisp cucumbers straight from the garden and berries so sweet you’d think they were candy. When ingredients are in season, you don’t have to do much to show them off.
These recipes also ensure that you’re not overheating your kitchen. No one wants to be hunched over a hot stove when it’s 90 degrees out. Most summer salads call for nothing more complicated than a washing and chopping or two of ingredients, which also means you spend less time sweating in the kitchen and more out in the sunshine.
The Ultimate Watermelon Feta Salad
This recipe might sound offbeat if you’ve never sampled it before, but have faith. Sweet and salty are two flavors that complement each other perfectly when it comes to food, which is why watermelon and feta makes for a flavor explosion of great proportions.
What You’ll Need:
- 6 cups cubed seedless watermelon
- 1 cup crumbled feta cheese
- 1/2 red onion, thinly sliced
- 1 cup fresh mint, torn into large pieces
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Optional: balsamic glaze for drizzling
How to Make It:
Begin by chopping your watermelon into small cubes. Just be sure not to cut them too small — you want big chunks that can stand up to the other ingredients. Toss the watermelon with crumbled feta and sliced red onion in a large mixing bowl.
In a small bowl, mix the olive oil and lime juice. Drizzle this dressing over the watermelon mixture and gently toss to combine. VERY IMPORTANT: add the ripped mint leaves just before serving (they will wilt if they sit with all the liquid too long). Season to taste with salt and freshly ground black pepper.
To get extra fancy, drizzle some balsamic glaze over it all just before serving. The tangy-sweet glaze is what elevates this salad from great to utterly amazing.
Pro Tips:
Pick a watermelon you think is heavy for its size, and has a yellow spot on the bottom (that’s where it sat on the ground while ripening). The slices of onion can be soaked in cold water for 10 minutes before using to soften and cut its sting. This salad is best consumed within an hour of making, as watermelon starts to release juice over time.
Grilled Corn and Avocado Fiesta Salad
This salad is packed with flavor: smoky grilled corn, creamy avocado and a tangy lime dressing. And it’s great for against-the-grain eating, or when fresh corn cobs are overflowing from your farmers’ market.
What You’ll Need:
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1 can black beans, drained and rinsed
- 1/2 cup red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
How to Make It:
Preheat your grill, or a grill pan, to high heat. Using your oven mitt or a bar towel (the corn will be hot), hold an ear of corn at the top and brush it lightly with oil before grilling, turning it as needed, until charred in places — 10-12 minutes will do. Allow to cool, then strip the kernels from the cobs with a sharp knife.
In a large bowl, toss the grilled corn, avocado, cherry tomatoes, black beans and bell pepper together with the cilantro. If you like the heat, stir in the minced jalapeño.
For the dressing, combine lime juice, olive oil, cumin, salt and pepper in a small bowl. Pour it over the salad and toss gently to coat. Gently is the operative word here — you don’t want to annihilate those pretty avocado chunks.
Pro Tips:
If you can’t grill, you can roast the corn in your 400°F oven for about 20 minutes or use it raw for extra crunch. The flavors meld as it sits, and the salad is even better after 30 minutes. Wait to add avocado until just before serving, so it doesn’t brown.
Classic Caprese with a Twist
The classic Caprese salad that everyone knows is leveled up with some surprising ingredients in this recipe.
What You’ll Need:
- 4 large heirloom tomatoes, sliced
- 1 pound fresh mozzarella, sliced
- 2 ripe peaches, sliced
- 1 cup fresh basil leaves
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- Toasted pine nuts for garnish
How to Make It:
Layer the tomato slices, mozzarella slices, and peach slices on a large platter, alternating with them and overlapping each slightly. Place leaves of fresh basil in between the cuts.
Prepare the dressing: Add the balsamic vinegar and honey to a small saucepan. Simmer it over medium heat for 5-7 minutes or until it begins to thicken just enough to lightly coat the back of a spoon. Let it cool completely.
Drizzle the olive oil on top of the salad layout, and then drizzle the balsamic honey mixture on top. Sprinkle with salt, freshly cracked black pepper and toasted pine nuts.
Pro Tips:
You’ll want your peaches ripe but still a little firm — too soft, and they’ll lose their shape. You can even make the balsamic reduction in advance and keep it in the fridge for up to 2 weeks. If you can find it, use real buffalo mozzarella — the texture and flavor are worth the money.
Asian-Inspired Cucumber Crunch Salad
Bright, refreshing and as crunchy as they come, this salad melds Asian influences that will get your taste buds to stand at attention.
What You’ll Need:
- 3 large cucumbers, thinly sliced
- 1 cup shredded carrots
- 1/2 cup thinly red cabbage shredded
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds
- 1/4 cup chopped peanuts
- Fresh cilantro for garnish
How to Make It:
Thinly slice the cucumbers as thinly as you can with a sharp knife or a mandoline — (the paper-thin, the better they’ll soak up the dressing). Toss them in colander, sprinkle with a teaspoon of salt and let sit for 15 minutes. This drains off excess water and keeps your salad from getting mushy. Rinse and pat dry.
In a large bowl, toss together cucumbers, shredded carrots and red cabbage. In another bowl, combine the rice vinegar, soy sauce, sesame oil, honey, ginger and garlic.
Add the vegetables and drizzle on the dressing, tossing to combine. Marinate in the refrigerator for at least 30 minutes. Serve topped with sesame seeds, chopped peanuts and fresh cilantro.
Pro Tips:
Use English cucumbers in this recipe, if possible. These varieties are best because they have less seeds and a thinner skin. If you are sensitive to spice, eliminate the ginger or use half of it. This salad can be refrigerated for up to 3 days, so it’s great for meal prep.
Looking for refreshing drink ideas? Try these Fun Mocktail Recipes for Hot Summer Nights
Berry Spinach Salad with Candied Pecans
Sweet berries and crunchy candied nuts transform ordinary spinach into something special. This salad is quite fancy-looking, but it comes together in minutes.
What You’ll Need:
- 6 cups fresh baby spinach
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1/2 cup crumbled goat cheese
- 1/2 red onion, thinly sliced
- 1 cup candied pecans (recipe below)
For the Candied Pecans:
- 1 cup pecans
- 2 tablespoons butter
- 3 tablespoons brown sugar
- Pinch of salt
For the Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- Salt and pepper
Delicious Summer Salad Recipes You’ll Crave
How to Make It:
Begin with the candied pecans. Melt butter in a skillet and let cool over medium heat. Stir in the brown sugar and stir until it dissolves. Stir in the pecans and salt, and cook, stirring constantly, until the pecans are coated with mixture and fragrant (about 5 minutes). Spread them out on parchment paper to cool; once cool, they will firm up.
To make the dressing, whisk together the balsamic vinegar, honey and Dijon mustard in a small bowl. Pour in the olive oil, whisking it slowly to allow an emulsification of the dressing. Season with salt and pepper.
In a large bowl, combine the spinach with the strawberries, blueberries, goat cheese and red onion. Roughly chop the candied pecans and add them to salad. Spoon over dressing at the last moment and toss lightly.
Pro Tips:
Go ahead and make extra candied pecans, they’re super addictive to snack on. The dressing can be prepared up to a week in advance and kept refrigerated. Shake it well before using. To get the best texture, wait to dress this salad until just before serving.
Mediterranean Chickpea Power Salad
You won’t walk away from this protein-packed salad hungry and it’s meaty enough to stand on its own as a complete meal. It’s great for lunch prep because it is even better after sitting in the fridge overnight.
What You’ll Need:
- Two 15-ounce cans chickpeas, drained and rinsed
- 1 English cucumber, diced
- 2 cups cherry tomatoes, quartered
- 1/2 red onion, finely diced
- 1 cup pitted kalamata olives, halved
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and pepper
How to Make It:
If you’re looking for extra flavor, toss the chickpeas with a tablespoon of olive oil and roast in a 400°F oven for 20 minutes — they should become slightly crispy. This is an optional step, but you’d be surprised how well it adds texture.
In a large bowl, toss together the chickpeas, cucumber, tomatoes, red onion, olives, feta parsley and dill. In another bowl, mix all the dressing ingredients until homogeneous.
Pour dressing over the salad and toss everything together. Cover and refrigerate at least an hour before serving. All that melding is good.
Pro Tips:
This salad won’t get funky sitting in the fridge for four days. The lemon juice keeps everything fresh. You could also add some cooked quinoa or couscous to make it more substantial. Once cooked, serve it over greens or stuff it inside pita bread for another presentation.
Thai Mango Chicken Salad
This salad is a meeting of the sweet mango, warm chicken and tangy peanut sauce that you want to lick every inch of.
What You’ll Need:
- 3 cups shredded cooked chicken
- 2 ripe mangoes, julienned
- 1 large red bell pepper, sliced thin
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint leaves
- 1/4 cup chopped peanuts
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Water to thin as needed
How to Make It:
A store-bought rotisserie chicken is the key shortcut that makes this dish super easy — simply shred with your hands and you’re ready. Toss chicken with both the mango, bell pepper, cabbage and carrots in a large bowl.
For the dressing, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, sesame oil and garlic. It’s a very thick mixture, and if you need to, add your water by the tablespoon just until it has spreadable consistency.
Drizzle the dressing over the salad and toss to combine. For a fresh burst of flavor, garnish with cilantro leaves, mint leaves, and chopped peanuts just before serving.
Pro Tips:
Pick mangoes that are soft to the touch, but not mushy. If ripe mangoes are nowhere to be found, fresh pineapple chunks make a nice substitute. Now he makes the sauce in advance and keeps it in the fridge for up to five days. This salad is also delicious stuffed in lettuce leaves if you’re going low carb.
How to Make Salads That Actually Fill You Up
A frequent complaint about salads is that they leave you hungry. An hour after you’ve eaten, you’re hungry. The key to filling salads is incorporating all three macronutrients: protein, healthy fats and carbs.
Protein keeps you full longer. Then toss in grilled chicken, hard-boiled eggs, chickpeas, black beans or cheese. Aim for at least 20 to 30 grams of protein in a main-dish salad.
Healthy fats also increase satiety. Avocado, nuts and seeds, olive oil and cheese all contribute healthy fats that will make your salad more satisfying. Fat is your friend — don’t fear it.
Carbohydrates give you energy. Add fruits, like corn and beans, or maybe some whole grain elements such as quinoa or farro. Fruit’s natural sugars and whole-grain complex carbs are an energy boon.
Bring all three together, and you have a full meal that leaves your satisfied for hours. What separates a sad desk salad from the summer meal you can’t wait to dive into?
Dressing Secrets That Change Everything
The dressing is everything in a salad. Purchased dressings are convenient but tend to have added sugars, preservatives and unhealthy oils. Homemade takes minutes to make and tastes a bazillion times better.
A simple vinaigrette uses three parts oil to one part acid. Go for good olive oil or avocado oil and pick from lemon juice, lime juice or assorted vinegars as the acid. From there, mix in flavorings such as mustard, honey, garlic and shallots or fresh herbs.
Always, always taste your dressing before you add it to the salad. It should be just a touch too strong on its own: when combined with the salad ingredients, it will moderate itself to perfect.
Here’s a game-changer: dress your salad in parts. Toss heartier vegetables (like cucumbers and tomatoes) with the dressing first, give them a few minutes to marinate, and then add delicate greens. That way it’s all evenly covered, and you won’t wilt your lettuce.
How To Prep Salad For The Week Ahead
Summer means activities, picnics and trips to the beach. When you have the salad fixings made up ahead of time, it’s easy to throw together a fresh meal in just minutes.
Begin by washing and completely drying all your greens. And crisp lettuce hates moisture. Put them in a salad spinner (or just pat them dry with paper towels) and then pack them in containers lined with paper towels to catch any lingering drops.
Cut up sturdy vegetables like cucumbers, peppers and carrots; store in separate cups. They are good up to five days. More fragile ingredients, such as tomatoes and avocados should be sliced when the time comes to serve.
At the start of the week, cook proteins. Grill some chicken breasts, boil eggs or cook a batch of chickpeas. Keep them apart and toss a little into your salads as you want them.
Do keep your dressing separate until it’s time to eat. There’s nothing that can spoil a salad quite so fast as soggy, overdressed greens. Pack the dressing in small containers or mason jars for easy transportation.
Fun with Summer Salads
Salads don’t only have to be boring bowls. Experiment with how you serve them to keep mealtimes fun.
Shoot for salad jars for a cute presentation. Layer the dressing at the base, followed by sturdy veg and proteins; finish with some delicate greens up top. When you’re ready to eat, shake it and pour it into a bowl.
Use lettuce leaves as wraps. Use your salad ingredients as a filling for butter lettuce or romaine leaves for a portable, low-carb meal. This is also particularly suitable for an Asian or Mediterranean salad.
Tuck salads into pockets of pita or tortilla for walks in the park. They’re both good for smearing on sandwiches, too — like the chickpea salad and Thai chicken salad.
Serve over grains for a more substantial meal. A scoop of quinoa, rice or couscous at the bottom adds heft and soaks up dressing splendidly. Learn more about incorporating whole grains into your diet for added nutrition.
Common Mistakes to Avoid
Even seasoned cooks mess up their salads in ways that make what could have been a fabulous plateful into a disappointment. Here’s what to watch out for.
The worst could be overdressing. Begin with less than you think you need in terms of dressing — you can always add more. Properly dressed, a salad’s ingredients should glisten; they shouldn’t be swimming in liquid.
Dry lettuce allows for dressing to coat each leaf; wet lettuce waters it down and everything gets soggy. Make sure to dry your greens all the way after washing. This single step has a colossal impact on texture.
Vegetables cut too large or too small can mar the eating experience. I would go for bite-sized pieces that you can easily fit on your fork with another ingredient. And you want a lot of different flavors and textures in each bite.
Another common failure is a lack of seasoning. It’s not just your dressing that needs salt and pepper — sometimes the vegetables do too. A pinch of salt on tomatoes or cucumbers enhances their own flavor.
Delicate things added too early wilt or brown. Avocados, herbs and soft greens should be added at the last minute if you want them to keep up their appearance and texture.
Having the Leftovers? Think Salads Redux
And sometimes you have too much salad, and let’s be honest: Day-old, dressed salad isn’t a pretty sight. Yet undressed leftovers can seize another identity altogether.
Quesadillas are great for using up grilled chicken and vegetables. Throw in a little cheese, tuck them into a tortilla and cook until crisp.
Any extra can be mashed, preferably with something like chickpeas or black beans mixed in with some seasonings to quickly spread on sandwiches or crackers as a dip.
Any spare cut fruit that you have, such as berries or mango, can be combined in smoothies, or frozen for future access.
Vegetables that are beginning to soften are just as good in omelets, frittatas or scrambled eggs. Throw them into a hot pan with some scrambled eggs and eat for breakfast.
Any leftover herbs can be frozen in ice cube trays with olive oil. Pop them out later to provide instant flavor in soups, pastas, or roasted vegetables.
Frequently Asked Questions
How early can I make a summer salad?
It depends on the ingredients. Vegetable heavy salads like cucumbers, peppers and carrots will hold up 3-4 hours on the tray if left undressed. Add dressing right before serving. Use tender greens or fruits in mixed salads within one hour of serving for best quality. The chickpea and pasta salads are even better after a night in the fridge.
How to keep salad fresh till lunch time?
Keep bottles in a cool, dry place like a pantry. Place greens, proteins and vegetables in one container and dressing in a small jar. Assemble right before eating. Combining an insulated lunch bag with an ice pack does the trick of keeping contents cold and crisp. Mason jar salads also suffice — just don’t forget to layer dressing on the bottom and greens on top.
Can I use frozen fruits and vegetables in summer salads?
You’ll want to use the best, freshest possible produce for salads, since you’ll be ingesting all your ingredients raw. Frozen fruits and vegetables are often mushy when thawed because the freezing process ruptures cell walls. The exception is frozen corn, which can be thawed and used in grain-based salads where texture counts less. Fresh produce is best for a good crunch and flavor.
How can I prevent avocados in a salad from going brown?
Though when air such been exposed to, they’ll oxidize fast. And add the herbs just before serving to keep their best color. If you need to prep ahead, add the chopped avocado pieces in lemon or lime juice — the acid will slow down the browning. Pack them tightly against a piece of plastic wrap in an airtight container to keep air away. Putting the avocado pit in the container is also useful, but it’s not a perfect one.
What can I use instead of nuts if someone has an allergy?
Seeds are wonderful nut stand-ins, contributing to the same satisfying crunch. Test-drive sunflower seeds, pumpkin seeds (pepitas), or hemp seeds. Roasted chickpeas contribute crunch and protein. Nuts can be replaced by crispy rice cereal or quinoa puffs in sweet salads. Golden browned coconut flakes add texture without tree nuts, too.
How make that my salad dressing does not slide off the vegetables?
Be sure your greens are completely dry — water repels oil-based dressings. Beat in a dollop of the dressing — you won’t use it all — and toss gently but thoroughly. The point really is to just barely coat each leaf, not drown the whole mess. Tossing the salad by hand (clean hands, of course) is less evenly distributed than with utensils. You can also sprinkle a small pinch of salt on wet greens before you dress them (the moisture helps the dressing stick).
So are mason jar salads really all that and a bag of chips?
Yes, if you do it correctly. The magic is all about layering: Dressing at the bottom, hearty vegetables, grains or proteins in the middle and delicate greens on top. That keeps everything separated until it’s time to eat. They’d be great for meal prep because everything is good for 3-4 days! Just shake before eating to coat with the dressing. They’re also impressive looking if you’re packing lunch for work or school.
Is there a way to make salads more filling without increasing their calorie count?
Focus on high-protein, high-fiber ingredients. Toss in some beans, lentils or chickpeas, for plant-based protein and fiber to help you feel full. Greek yogurt dressings give us the protein without adding too much in calories. Just make sure those vegetables are water-rich ones, like cucumbers and tomatoes: they add volume but not calories. And a wee bit of healthy fat from nuts or avocado will also keep you satisfied. Don’t completely eliminate the fat for your body needs it to absorb different vitamins.
Bringing It All Together
Summer salads are way more than just weight-loss food or obligatory side dishes. Prepared with seasonal ingredients and tasty dressings, they’re the sort of meals you just can’t wait to eat. These recipes demonstrate the vast diversity there is to be enjoyed when you give up thinking of salads as simply lettuce and dressing in a bottle.
Every salad has its own personality. The feta-melon combo is one to consider solely for the sweet-salty contrast. The grilled corn fiesta brings smoky, spicy flavor. This berry spinach salad is fancy sweet and great for entertaining. The chickpea power salad is a testament to the idea that healthy food can also be a stick-to-your-ribs hearty meal.
The beauty of these recipes are that they’re flexible. No mangoes for the Thai chicken salad? Try pineapple instead. Unenthusiastic about the goat cheese in your berry salad? Substitute it with feta, or blue cheese. For your ease and enjoyment, summer cooking should be casual and instinctive, not fraught and structured.
With your trusty screenshots in hand, you’ll soon be coming up with your own favorite formulas. Perhaps you’ll find that you like the crunch of jicama in your Mexican-leaning salads, or that grilled peaches can be served on every summer plate. That’s the pleasure of cooking seasonally — there’s something new to try out every time.
So break out your biggest bowl, head to the farmers’ market or produce section and get cooking. Once you have these recipes in your back pocket, you’ll never see salad the same way again. Whether you’re feeding a crowd at a potluck, meal-prepping for busy work weeks or just looking for something light for dinner, these summer salads will keep you on track all season long.
The sun is out, the produce is pristine, and your next favorite salad lies just a few ingredients away. Happy summer eating!
