12 Refreshing Summer Salads

As the temperatures rise and the days grow longer, there’s nothing quite like a crisp and refreshing salad to satisfy your appetite while keeping you cool.

Summer is the perfect time to embrace the abundance of fresh produce available, and what better way to do so than with vibrant and flavorful salads?

Next time you’re looking for a fresh take on a classic favorite, try one of these refreshing summer salad recipes.

Watermelon Feta Salad

Sweet, juicy watermelon paired with tangy feta cheese, fresh mint leaves, and a drizzle of balsamic glaze creates a harmonious blend of flavors that screams summer in every bite.

Ingredients:

• 4 cups cubed seedless watermelon
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• Balsamic glaze, for drizzling

Instructions:

1. Prepare the watermelon by cutting it into bite-sized cubes. You can remove the rind if desired, but leaving it on can add visual appeal to the salad.
2. Place the cubed watermelon in a large mixing bowl.
3. Crumble the feta cheese over the watermelon cubes, evenly distributing it throughout the bowl.
4. Wash the mint leaves thoroughly, then chop them finely. Add the chopped mint to the bowl with the watermelon and feta.
5. Gently toss the watermelon, feta, and mint together until well combined. Be careful not to crush the watermelon cubes as you mix.
6. Transfer the salad to a serving dish or individual plates.
7. Just before serving, drizzle the salad with balsamic glaze. You can adjust the amount to your taste preferences, but a light drizzle is usually sufficient to add a touch of sweetness and acidity to the salad.
8. Garnish with additional fresh mint leaves, if desired, for a pop of color and extra freshness. Serve immediately.

Grilled Peach and Arugula Salad

Caramelized slices of grilled peaches mingle with peppery arugula, toasted almonds, creamy goat cheese, and a zesty lemon vinaigrette for a salad that’s as elegant as it is delicious.

Ingredients:

For the salad

• 3 ripe peaches, halved and pitted
• 5 cups baby arugula
• 1/2 cup sliced almonds or walnuts, toasted
• 1/2 cup crumbled goat cheese

For the lemon vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. While the grill is heating, prepare the lemon vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
3. Place the peach halves on the preheated grill, cut side down. Grill for 3-4 minutes, or until the peaches have grill marks and are slightly caramelized. Flip the peaches and grill for an additional 2-3 minutes. Remove from the grill and allow them to cool slightly.
4. While the peaches are cooling, place the baby arugula in a large salad bowl. Add the toasted almonds (or walnuts) and crumbled goat cheese.
5. Once the peaches are cool enough to handle, slice them into wedges.
6. Add the grilled peach slices to the salad bowl.
7. Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
8. Taste and adjust seasoning with additional salt and pepper if needed.

Caprese Salad with Basil Vinaigrette

Layers of ripe tomatoes, creamy mozzarella cheese, and fragrant basil leaves are drizzled with a tangy basil vinaigrette, resulting in a classic Italian salad that celebrates the season’s bounty.

Ingredients:

For the salad

• 3 large ripe tomatoes, sliced into 1/4-inch thick rounds
• 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• Fresh basil leaves
• Salt and freshly ground black pepper, to taste
• Optional: Balsamic glaze, for drizzling

For the basil vinaigrette

• 1/2 cup fresh basil leaves, packed
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a blender or food processor, combine the basil leaves, olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper. Blend until the basil is finely chopped and the vinaigrette is well combined. Taste and adjust seasoning, if needed. Set aside.
2. On a large serving platter or individual plates, arrange the sliced tomatoes and mozzarella cheese in overlapping layers, alternating between tomato and cheese slices.
3. Tuck fresh basil leaves between the tomato and mozzarella slices.
4. Season the assembled salad with salt and freshly ground black pepper, to taste.
5. Drizzle the basil vinaigrette over the salad just before serving. You can also drizzle with balsamic glaze for an extra burst of flavor, if desired.

Mango Avocado Salad

Tropical mangoes and creamy avocados are tossed with red onions, cilantro, lime juice, and a hint of chili powder for a refreshing salad that’s bursting with flavor and color.

Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, juiced
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the diced mangoes, diced avocados, thinly sliced red onion, and chopped cilantro leaves.
2. Drizzle the lime juice over the salad ingredients. The lime juice not only adds flavor but also helps to prevent the avocados from browning.
3. Sprinkle the chili powder over the salad. Adjust the amount to your taste preferences, adding more for extra heat or less for a milder flavor.
4. Season the salad with salt and pepper to taste. Remember to start with a little salt and pepper, as you can always add more later if needed.
5. Gently toss all the ingredients together until evenly combined, being careful not to mash the avocado chunks.
6. Taste and adjust the seasoning, lime juice, or chili powder if desired.
7. Once everything is well combined and seasoned to your liking, transfer the Mango Avocado Salad to a serving dish or individual plates.
8. Garnish with additional cilantro leaves for a pop of color and freshness.

Greek Salad with Quinoa

A modern twist on a Mediterranean favorite, this salad combines crisp cucumbers, juicy tomatoes, briny Kalamata olives, and tangy feta cheese with protein-rich quinoa and a lemony Greek vinaigrette.

Ingredients:

For the salad

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the lemony Greek vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
2. In a large salad bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and pepper to make the lemony Greek vinaigrette.
4. Pour the vinaigrette over the salad ingredients in the bowl.
5. Gently toss the salad until all the ingredients are evenly coated with the vinaigrette.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Once everything is well combined and seasoned to your liking, transfer the Greek Salad with Quinoa to a serving dish or individual plates.

Asian-Inspired Edamame Salad

Edamame beans are the star of this vibrant salad, which also features crunchy red cabbage, bell peppers, carrots, and scallions, all tossed in a sesame ginger dressing for an Asian-inspired flair.

Ingredients:

For the salad

• 2 cups shelled edamame beans (frozen or fresh)
• 1 cup shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or grated
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons toasted sesame seeds (for garnish)

For the sesame ginger dressing

• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon neutral-flavored oil (such as grapeseed or vegetable oil)
• Salt and pepper to taste

Instructions:

1. If using frozen edamame beans, cook them according to the package instructions. If using fresh edamame beans, boil them in salted water for 3-5 minutes, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooked edamame beans, shredded red cabbage, sliced red bell pepper, julienned or grated carrot, sliced scallions, and chopped fresh cilantro (if using). Toss gently to combine.
3. In a small bowl or jar, whisk together the soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, neutral-flavored oil, salt, and pepper to make the sesame ginger dressing.
4. Pour the dressing over the salad ingredients in the mixing bowl.
5. Gently toss the salad until all the ingredients are evenly coated with the dressing.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Once everything is well combined and seasoned to your liking, transfer the Asian-Inspired Edamame Salad to a serving dish or individual plates.
8. Garnish with toasted sesame seeds for an extra crunch and nutty flavor.

Strawberry Spinach Salad

Sweet strawberries, toasted pecans, creamy goat cheese, and fresh spinach leaves come together in this light and refreshing salad, dressed with a tangy balsamic vinaigrette.

Ingredients:

For the salad

• 6 cups fresh spinach leaves, washed and dried
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup toasted pecans, chopped
• 1/4 cup crumbled goat cheese

For the balsamic vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the fresh spinach leaves, sliced strawberries, toasted pecans, and crumbled goat cheese.
2. In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and pepper to make the balsamic vinaigrette.
3. Pour the vinaigrette over the salad ingredients in the bowl.
4. Gently toss the salad until all the ingredients are evenly coated with the dressing.
5. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Once everything is well combined and seasoned to your liking, transfer the Strawberry Spinach Salad to a serving dish or individual plates.

Tropical Shrimp Salad

Grilled shrimp, ripe pineapple, mango chunks, creamy avocado, and toasted coconut flakes create a taste of the tropics in this colorful and satisfying salad, finished with a citrusy mango dressing.

Ingredients:

For the salad

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe pineapple, peeled, cored, and cut into chunks
• 1 ripe mango, peeled, pitted, and cut into chunks
• 1 ripe avocado, peeled, pitted, and diced
• 1/4 cup toasted coconut flakes
• Mixed greens or spinach leaves for serving

For the citrusy mango dressing

• 1 ripe mango, peeled, pitted, and chopped
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• 1/4 cup extra virgin olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, salt, and pepper until well coated.
3. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through. Remove from the grill and set aside to cool slightly.
4. In a large salad bowl, combine the grilled shrimp, pineapple chunks, mango chunks, diced avocado, and toasted coconut flakes.
5. Prepare the citrusy mango dressing. In a blender or food processor, combine the chopped mango, lime juice, honey or maple syrup, rice vinegar, grated fresh ginger, salt, and pepper. Blend until smooth.
6. While the blender or food processor is running, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and well combined.
7. Pour the citrusy mango dressing over the salad ingredients in the bowl.
8. Gently toss the salad until all the ingredients are evenly coated with the dressing.
9. Once everything is well combined, arrange mixed greens or spinach leaves on individual plates or a serving platter.
10. Spoon the Tropical Shrimp Salad over the bed of greens.
11. Serve the salad immediately, enjoying the vibrant colors and flavors of the tropical fruits, grilled shrimp, creamy avocado, and citrusy mango dressing.

Cobb Salad with Honey Mustard Dressing

A hearty salad featuring grilled chicken, hard-boiled eggs, crispy bacon, avocado, cherry tomatoes, and blue cheese crumbles, all drizzled with a creamy honey mustard dressing for a burst of flavor in every bite.

Ingredients:

For the salad

• 8 cups mixed salad greens (such as romaine lettuce, spinach, or arugula)
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 4 slices bacon, cooked until crispy and crumbled
• 2 hard-boiled eggs, sliced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup blue cheese crumbles

For the honey mustard dressing

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-8 minutes per side. Remove from heat and let it rest for a few minutes before slicing.
2. In a large salad bowl, arrange the mixed salad greens.
3. Slice the grilled chicken breasts and arrange them on top of the salad greens.
4. Scatter the crumbled bacon, sliced hard-boiled eggs, diced avocado, halved cherry tomatoes, and blue cheese crumbles over the salad.
5. Prepare the honey mustard dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and well combined.
6. Drizzle the honey mustard dressing over the Cobb Salad.
7. Toss the salad gently until all the ingredients are evenly coated with the dressing.
8. Once everything is well combined, divide the salad among individual plates.

Mediterranean Orzo Salad

Orzo pasta is tossed with crisp cucumbers, cherry tomatoes, black olives, feta cheese, and fresh herbs, then dressed in a lemony olive oil dressing, transporting you to the shores of the Mediterranean with every forkful.

Ingredients:

For the salad

• 1 1/2 cups dry orzo pasta
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• Salt and pepper to taste

For the lemony olive oil dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow the orzo to cool completely.
2. In a large salad bowl, combine the cooked and cooled orzo pasta, diced cucumber, halved cherry tomatoes, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
3. Prepare the lemony olive oil dressing. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad ingredients in the bowl.
5. Gently toss the salad until all the ingredients are evenly coated with the dressing.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Once everything is well combined and seasoned to your liking, transfer the Mediterranean Orzo Salad to a serving dish or individual plates.

Kale Caesar Salad with Grilled Chicken

Massaged kale leaves are topped with grilled chicken, shaved Parmesan cheese, and homemade garlic croutons, then tossed in a classic Caesar dressing for a satisfying and nutritious meal.

Ingredients:

For the salad

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• Olive oil, for grilling
• Shaved Parmesan cheese, for garnish

For the garlic croutons

• 2 cups cubed bread (such as French or Italian)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Caesar dressing

• 1/2 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 2 anchovy fillets (optional)
• Salt and pepper to taste
• 1/4 cup extra virgin olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the chicken breasts with salt and pepper. Drizzle with olive oil and rub to coat evenly.
3. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let them rest for a few minutes before slicing.
4. While the chicken is grilling, prepare the garlic croutons. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes, or until fragrant. Add the cubed bread to the skillet and toss to coat with the garlic-infused oil. Season with salt and pepper. Cook, stirring occasionally, until the croutons are golden and crispy, about 5-7 minutes. Remove from heat and set aside.
5. In a large salad bowl, place the torn kale leaves. Drizzle with a little olive oil and sprinkle with a pinch of salt. Massage the kale leaves with your hands for 2-3 minutes, or until they are tender and wilted.
6. Prepare the Caesar dressing. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, anchovy fillets (if using), salt, and pepper. Blend until smooth. With the blender or food processor running, gradually add the extra virgin olive oil in a slow, steady stream until the dressing is emulsified and well combined.
7. Pour the Caesar dressing over the massaged kale leaves in the salad bowl. Toss until the kale leaves are evenly coated with the dressing.
8. Arrange the sliced grilled chicken on top of the dressed kale leaves.
9. Sprinkle the garlic croutons over the salad.
10. Garnish with shaved Parmesan cheese.

Summer Berry Salad with Citrus Dressing

A colorful medley of summer berries, mixed greens, red onion, and toasted nuts is elevated with a bright and tangy citrus dressing, making this salad a refreshing and palate-pleasing option for warm summer days.

Ingredients:

For the salad

• 4 cups mixed salad greens (such as baby spinach, arugula, or spring mix)
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1/2 cup blackberries
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted nuts (such as almonds, pecans, or walnuts)

For the citrus dressing

• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed salad greens, sliced strawberries, blueberries, raspberries, blackberries, thinly sliced red onion, and toasted nuts.
2. Prepare the citrus dressing. In a small bowl or jar, whisk together the freshly squeezed orange juice, freshly squeezed lemon juice, honey or maple syrup, balsamic vinegar, extra virgin olive oil, salt, and pepper until well combined.
3. Pour the citrus dressing over the salad ingredients in the bowl.
4. Gently toss the salad until all the ingredients are evenly coated with the dressing.
5. Once everything is well combined and coated with the dressing, transfer the Summer Berry Salad to a serving dish or individual plates.

We hope you enjoy these summer salad recipes!