Summer is the perfect time for fresh, cool salads. The fruits and veggies are ripe and full of flavor. Salads make a great healthy meal on hot days. There are so many tasty salad combos to try! Here are some yummy summer salad recipes to enjoy.
Watermelon Salad
Watermelon is a summer staple. This salad is super refreshing and hydrating. Simply dice up a seedless watermelon. Add crumbled feta cheese and fresh mint leaves. Drizzle with lime juice and olive oil. Sprinkle it with salt and pepper.
Prep Time: 15 minutes
Servings: 4 Serving
Size: 1 1/2 cups
Ingredients:
- 4 cups cubed seedless watermelon (about 1/2 medium watermelon)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, roughly chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions:
- In a large bowl, gently toss together the cubed watermelon, feta cheese, and mint.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the watermelon mixture and gently toss to coat.
- Serve chilled or at room temperature.
Nutrition Information (per serving): Calories: 120 Total
Notes:
- Use a seedless watermelon for ease, but seeds can be removed from a seeded watermelon.
- Adjust salt and pepper to taste preference.
- Can use crumbled goat cheese instead of feta.
FAQ:
Q: Can I make this ahead of time?
A: Yes, you can make it a few hours ahead. Just add the dressing right before serving.
Q: What other herbs would work well?
A: Basil or cilantro would be tasty herb substitutes for the mint.
Caprese Salad
You only need a few ingredients for this classic Italian salad. Slice up ripe tomatoes and fresh mozzarella cheese. Layer them on a plate, alternating the two. Sprinkle with basil leaves, salt, pepper, and a drizzle of balsamic glaze. The flavors really pop!
Prep Time: 10 minutes
Servings: 4 Serving
Size: 1/4 of salad
Ingredients:
- 2 large ripe tomatoes, sliced 1/4-inch thick
- 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions:
- On a large plate or platter, arrange the tomato and mozzarella slices in an alternating pattern.
- Tuck the basil leaves between the layers of tomato and cheese.
- Drizzle the balsamic glaze and olive oil over the top.
- Sprinkle it with salt and pepper.
- Serve at room temperature.
Nutrition Information (per serving): Calories: 270 Total
Notes:
- Use ripe, in-season tomatoes for best flavor.
- Can use burrata or fresh buffalo mozzarella instead of regular fresh mozzarella.
- Aged balsamic vinegar can be used instead of balsamic glaze.
FAQ:
Q: How far in advance can I assemble this salad?
A: For best results, assemble the salad right before serving. The tomatoes will get soggy if assembled too far in advance.
Q: What else can I add to this salad?
A: Try adding sliced red onion, capers, arugula, avocado, or a drizzle of pesto.
Grilled Peach Salad
Grilling fruit gives it a slightly smoky and caramelized taste. Halve and pit some peaches. Grill them until they have nice grill marks. Let cool then slice. Add to a salad of arugula, red onions, and blue cheese crumbles. Top with toasted pecans and balsamic vinaigrette.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Serving
Size: 1 1/2 cups
Ingredients:
- 4 ripe peaches, halved and pitted
- 4 cups arugula
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/3 cup toasted pecan halves
- 2 tablespoons balsamic vinaigrette
Directions:
- Preheat the grill or grill pan to medium-high heat. Grill peach halves cut-side down for 3-4 minutes until nicely charred. Flip and grill 2-3 minutes more. Let cool, then slice.
- In a large bowl, combine arugula, sliced onion, blue cheese, and pecans.
- Add grilled peach slices and balsamic vinaigrette. Toss gently to combine.
- Serve immediately.
Nutrition (per serving): Calories: 220 Total
Notes:
- Use ripe but firm peaches for best grilling results.
- Gorgonzola can be substituted for the blue cheese.
- Toast pecans on the stovetop for maximum crunch and flavor.
FAQ:
Q: Can I use other greens besides arugula?
A: Yes, baby spinach or spring mix would work well too.
Q: How far in advance can I make this salad?
A: For best results, grill the peaches right before serving. The arugula can be prepped a few hours ahead.
Shrimp Avocado Salad
Avocados make salads extra creamy and satisfying. Start with romaine lettuce or spinach. Top with chilled boiled shrimp, diced avocado, cherry tomatoes, and crumbled bacon. Drizzle with ranch or green goddess dressing.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 Serving
Size: 1 1/4 cups
Ingredients:
- 1 lb cooked and chilled shrimp, peeled and deveined
- 6 cups romaine lettuce, chopped
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- 1/2 cup ranch or green goddess dressing
Directions:
- If using uncooked shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until opaque and cooked through. Drain and refrigerate until chilled.
- In a large bowl, combine chopped romaine, diced avocado, cherry tomatoes, and crumbled bacon.
- Add chilled shrimp and desired dressing. Toss gently to combine.
- Serve immediately.
Nutrition (per serving): Calories: 400 Total
Notes:
- Use pre-cooked shrimp to save time.
- Customize with your favorite dressing – ranch, green goddess, vinaigrette etc.
- Chopped hard boiled eggs are a tasty addition.
FAQ:
Q: How far in advance can I prepare this salad?
A: For best results, assemble the salad right before serving so the avocado doesn’t brown. The shrimp and bacon can be prepped ahead.
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw the shrimp fully before cooking or adding to the salad.
Chicken Caesar Salad
A classic chicken salad with a twist. Grill or bake chicken breast and let cool. Slice or chop into chunks. Make a bed of crisp romaine lettuce. Top with the chicken, croutons, shredded parmesan cheese, and Caesar dressing.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 Serving
Size: 1 1/2 cups
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 cups chopped romaine lettuce
- 1 cup croutons
- 1/2 cup shredded Parmesan cheese
- 1/2 cup Caesar dressing
Directions:
- Preheat the oven to 400°F. Brush chicken with olive oil and season with salt and pepper.
- Bake for 15-18 minutes until chicken is cooked through. Let cool then slice or chop.
- In a large bowl, toss together the chopped romaine, croutons, Parmesan, and chicken.
- Drizzle with desired amount of Caesar dressing and toss to coat.
- Serve immediately.
Nutrition (per serving): Calories: 330 Total
Notes:
- Chicken can also be grilled instead of baked.
- Homemade croutons add great crunch.
- Add more or less dressing to taste preference.
FAQ:
Q: Can I use a bagged salad mix instead of chopping romaine?
A: Yes, a Caesar salad blend would work well too.
Q: How far ahead can I make this salad?
A: It’s best assembled right before serving, but the components can be prepped ahead.
Taco Salad
Get that taco salad crunch! Use romaine or iceberg lettuce. Top with seasoned ground beef or turkey, shredded cheddar, diced tomatoes, sliced black olives, and crushed tortilla chips. Drizzle with salsa and sour cream.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Serving Size: 1 1/2 cups
Ingredients:
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1/2 cup water
- 6 cups shredded iceberg or romaine lettuce
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/2 cup crushed tortilla chips
- 1/2 cup salsa
- 1/2 cup sour cream
Directions:
- In a skillet over medium-high heat, cook the ground beef/turkey, crumbling as it cooks until browned and cooked through.
- Drain excess fat, then stir in the taco seasoning and water. Simmer for 5 minutes.
- In a large bowl, toss together the shredded lettuce, cooked taco meat, cheddar, tomatoes, olives and crushed chips.
- Top salad with salsa and sour cream.
- Serve immediately.
Nutrition (per serving): Calories: 370 Total
Notes:
- Use ground turkey for a leaner option.
- Customize toppings with jalapeños, avocado, red onion, etc.
- Baked tortilla chips add a great crunch.
FAQ:
Q: Can I make this salad ahead of time?
A: It’s best assembled right before serving so the lettuce stays crisp. But the meat can be cooked ahead.
Q: How spicy is the taco seasoning?
A: Most packets are moderately spiced. Use less or add more to adjust heat level.
Greek Salad
So fresh and flavorful! Dice up cucumber, tomato, red onion, and green bell pepper. Add Kalamata olives and cubes of feta cheese. Make a quick dressing with olive oil, red wine vinegar, dried oregano, salt, and pepper.
Prep Time: 15 minutes
Servings: 4 Serving
Size: 1 1/4 cups
Ingredients:
- 1 English cucumber, diced (about 2 cups)
- 2 cups diced tomatoes
- 1/2 red onion, thinly sliced
- 1 green bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- In a large bowl, combine the cucumber, tomatoes, red onion, bell pepper, olives and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Let sit for 10 minutes to allow flavors to blend.
- Serve chilled or at room temperature.
Nutrition (per serving): Calories: 210 Total
Notes:
- Use ripe, in-season tomatoes for best flavor.
- Kalamata olives add a nice salty, briny flavor but can be omitted.
- Let sit for at least 10 minutes before serving for flavors to meld.
FAQ:
Q: How far in advance can I make this?
A: It’s best made a few hours ahead of time so the flavors blend. But don’t make it too far in advance or the veggies will get soggy.
Q: What other veggies can I add?
A: Chickpeas, artichoke hearts, roasted red peppers make tasty additions.
Broccoli Salad
Don’t knock it till you try it—broccoli makes a mean salad! Use fresh broccoli florets, cherry tomatoes, crumbled cooked bacon, shredded cheddar, and red onion. Make a sweet and tangy dressing with mayo, sugar, and apple cider vinegar.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 Serving
Size: 3/4 cup
Ingredients:
- 6 cups fresh broccoli florets
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/3 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for 1 minute. Drain and rinse with cold water to stop cooking.
- In a large bowl, combine the cooked broccoli, bacon, red onion and cheddar.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
- Pour the dressing over the broccoli mixture and toss gently to coat.
- Refrigerate for at least 1 hour before serving to allow flavors to blend.
Nutrition (per serving): Calories: 200 Total
Notes:
- Don’t overcook the broccoli, you want it crisp-tender.
- Turkey bacon can be substituted for regular bacon.
- Add raisins, sunflower seeds or sliced almonds for extra crunch and flavor.
FAQ:
Q: How far ahead can I make this?
A: It’s best made within a day in advance so the broccoli stays crisp.
Q: Can I use a different dressing?
A: Yes, a coleslaw or vinaigrette dressing would work too instead of the mayo-based one.
Spinach Salad
Spinach salad is a nutritious choice. Use fresh baby spinach, sliced hard boiled eggs, crumbled bacon, and sliced mushrooms. Add a warm bacon vinaigrette dressing for extra flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Serving
Size: 1 1/2 cups
Ingredients:
- 8 cups fresh baby spinach
- 4 hard boiled eggs, sliced
- 8 slices bacon, cooked and crumbled
- 8 oz sliced mushrooms
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions:
- In a large bowl, combine the spinach, sliced eggs, crumbled bacon and mushrooms.
- In a small saucepan, cook the bacon until crispy, reserving 2 tablespoons bacon grease.
- Whisk the reserved bacon grease with the olive oil, vinegar, mustard, honey, salt and pepper.
- Drizzle the warm dressing over the salad and toss gently to coat and slightly wilt the spinach.
- Serve immediately.
Nutrition (per serving): Calories: 330 Total
Notes:
- Hard boil the eggs ahead of time for easier prep.
- Swap the bacon for diced ham or chicken for a different protein.
- Add crumbled feta or blue cheese for extra flavor.
FAQ:
Q: How can I prepare this salad in advance?
A: The dressing can be made ahead, but the salad is best tossed together right before serving.
Q: Can I use a different green besides spinach?
A: Yes, arugula or a spring mix would work well too.
Fruit Salad
When fruit is at peak ripeness, toss it all together! Use whatever looks best—berries, melon, oranges, kiwi, grapes, pineapple, mango, you name it. Make a honey lime dressing to drizzle over top. Add a dollop of yogurt too.
Prep Time: 20 minutes
Servings: 6 Serving
Size: 1 cup
Ingredients:
- 2 cups cubed watermelon
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup cubed pineapple
- 1 kiwi, peeled and sliced
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1/4 cup Greek yogurt (optional)
Directions:
- In a large bowl, gently toss together the watermelon, strawberries, blueberries, pineapple and kiwi.
- In a small bowl, whisk together the honey and lime juice.
- Pour the honey-lime dressing over the fruit and toss gently to coat.
- If desired, dollop Greek yogurt over the top of the fruit salad.
- Refrigerate until ready to serve.
Nutrition (per serving): Calories: 110 Total
Notes:
- Use whatever fresh fruits are in peak season.
- Swap out fruits you don’t like for ones you prefer.
- Mint, coconut or chopped nuts make a nice addition.
FAQ:
Q: How far in advance can I make this salad?
A: For best results, toss the fruit with the dressing right before serving. But it can sit for a few hours if needed.
Q: Should I peel the kiwi or not?
A: Peeling is recommended as the skin can be a bit tough and fuzzy.
Above are just a few ideas to get you started on summer salad creations. The combos are endless! Build your salad with your favorite fresh ingredients. Mix and match proteins, fruits, veggies, cheeses, nuts, and dressings. Stay hydrated and energized all summer with these tasty salad recipes.