17 Best Summer Salad Recipes

Celebrate the best of the season with these refreshing summer salad recipes.

This collection of refreshing summer salad recipes celebrates colorful, in season fruits and vegetables. We make these when flavor is at its finest. Once summer produce has ripened to perfection, it is time to make salads and lots of them.

We have everything from vegetable salads to fruit salads. They are perfect for both desk lunches and your favorite backyard get together.

Category 1: Refreshing Fruit Salads

These salads use sweet, juicy summer fruits. They are a perfect mix of sweet, savory, and tangy flavors. They are great as a side dish or a light dessert.

1. Watermelon Salad with Feta, Cucumber, and Mint

This sweet and salty watermelon salad with feta cheese and a zesty honey lime dressing is one of my favorites. Juicy watermelon, cooling cucumber, and fresh mint make this salad super refreshing on a hot day.

Ready in: 15 minutes
Serves: 4

What You Need:

• 4 cups cubed seedless watermelon
• 1 English cucumber, diced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• Salt and black pepper

How to Make It:

1. In a large bowl, combine the watermelon, cucumber, feta, and mint.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for up to 1 hour before serving.

Why everyone loves it: It is the ultimate summer hydrating salad. The combination of sweet watermelon and salty feta is magical.

2. Peach Salad with Arugula, Basil, and Goat Cheese

Sweet, tangy, and creamy, this stone fruit salad tastes like Italian summer on a platter. I like to make it during the peak summer months when peaches are at their juiciest.

Ready in: 10 minutes
Serves: 2

What You Need:

• 5 oz baby arugula
• 2 ripe peaches, pitted and sliced
• ¼ cup fresh basil leaves, torn
• 2 oz goat cheese, crumbled
• ¼ cup walnuts, chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper

How to Make It:

1. On a large platter or in a bowl, arrange the arugula.
2. Top with sliced peaches, basil, crumbled goat cheese, and walnuts.
3. In a small jar, shake together the olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad just before serving.

Why everyone loves it: It is an elegant, restaurant quality salad that comes together in minutes. The peppery arugula with sweet peach is perfect.

3. Summer Fruit Salad with Citrus and Honey

This fruit salad recipe combines berries and cherries with fresh mint, crushed walnuts, and a citrus and honey dressing. It is sweet, tart, fresh, and delicious.

Ready in: 15 minutes
Serves: 6

What You Need:

• 1 cup strawberries, hulled and halved
• 1 cup blueberries
• 1 cup cherries, pitted and halved
• 1 cup raspberries
• ¼ cup fresh mint leaves, chopped
• ¼ cup walnuts, chopped
• 2 tbsp honey
• Zest and juice of 1 orange

How to Make It:

1. Gently combine all the fruit in a large serving bowl.
2. Sprinkle the chopped mint and walnuts over the fruit.
3. In a small bowl, whisk together the honey and orange zest and juice until the honey dissolves.
4. Drizzle the dressing over the fruit salad and toss very gently.

Why everyone loves it: It is a vibrant, beautiful salad that is naturally sweet. Perfect for BBQs and potlucks.

4. Watermelon Fruit Salad with Honey Lime Syrup and Pistachios

There is no need to show up to the party with a boring side. Bring this salad made with cubed watermelon and cantaloupe, drizzled with honey and topped with pistachios.

Ready in: 10 minutes
Serves: 6

What You Need:

• 4 cups cubed seedless watermelon
• 2 cups cubed cantaloupe
• 3 tbsp honey
• 2 tbsp lime juice
• ¼ cup shelled pistachios, roughly chopped
• Fresh mint leaves for garnish

How to Make It:

1. In a large bowl, combine the watermelon and cantaloupe cubes.
2. In a small bowl, whisk the honey and lime juice together until smooth.
3. Pour the honey lime syrup over the melon and toss gently.
4. Transfer to a serving bowl. Top with chopped pistachios and mint leaves.

Why everyone loves it: It is simple, stunning, and feels like a special treat. The pistachios add a lovely crunch.

Category 2: Classic Vegetable Salads

These are the salads you will want to make all summer long. They feature ripe tomatoes, crisp cucumbers, and fresh herbs.

5. Caprese Salad

This classic summer salad celebrates the colors of the Italian flag. It uses summer tomatoes, fresh basil, and creamy mozzarella cheese. The whole thing comes together in minutes.

Ready in: 10 minutes
Serves: 4

What You Need:

• 3 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1 bunch fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze (optional)
• Salt and black pepper

How to Make It:

1. On a large platter, arrange alternating slices of tomato and mozzarella.
2. Tuck whole basil leaves in between the slices.
3. Drizzle generously with extra virgin olive oil. Drizzle with balsamic glaze if using.
4. Season with salt and pepper right before serving.

Why everyone loves it: It is the definition of simple, fresh, and delicious. It lets perfect summer ingredients shine.

6. Traditional Greek Salad

When it comes to easy salads you can whip up in minutes, this traditional Greek salad is at the top of my list. A topping of crumbled feta and chopped olives adds a salty, briny flavor.

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 English cucumber, chopped
• 3 large tomatoes, chopped
• 1 green bell pepper, chopped
• ½ red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 4 oz feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt

How to Make It:

1. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion.
2. Add the olives and crumbled feta cheese.
3. Drizzle with olive oil and sprinkle with oregano and a pinch of salt. Toss gently to combine.

Why everyone loves it: It is hearty, flavorful, and does not get soggy. It is a complete meal in a bowl.

7. Mediterranean Cucumber Tomato Salad

With this summer salad, you can put every garden fresh tomato and cucumber to good use. Season simply with salt and fresh parsley, or add Mediterranean flair with sumac and feta.

Ready in: 10 minutes
Serves: 4

What You Need:

• 2 large tomatoes, chopped
• 1 English cucumber, chopped
• ½ red onion, finely chopped
• ¼ cup chopped fresh parsley
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and black pepper
• ¼ cup crumbled feta cheese (optional)

How to Make It:

1. In a bowl, combine the tomatoes, cucumber, red onion, and parsley.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper.
3. Toss to combine. If using, top with crumbled feta cheese before serving.

Why everyone loves it: It is the fastest, most refreshing side salad. It goes with absolutely everything.

8. Mediterranean Tomato Feta Salad

Make this summer salad if you have a garden bursting with plump, ripe tomatoes. Sweet, vine ripened tomatoes are sliced and tossed with aromatic herbs and creamy feta cheese.

Ready in: 10 minutes
Serves: 4

What You Need:

• 4 large ripe tomatoes, sliced
• 4 oz feta cheese, crumbled
• ¼ cup fresh basil leaves, torn
• 2 tbsp fresh oregano leaves
• 2 tbsp extra virgin olive oil
• 1 tsp sumac (or lemon zest)
• Salt and black pepper

How to Make It:

1. Arrange the tomato slices on a large platter.
2. Scatter the crumbled feta, basil, and oregano over the tomatoes.
3. Drizzle with olive oil and sprinkle with sumac, salt, and pepper.

Why everyone loves it: It is a beautiful, fragrant celebration of summer tomatoes. The sumac adds a wonderful lemony tang.

9. Simple Heirloom Tomato Salad with Dukkah

I become obsessed with this simple heirloom tomato salad when raw tomatoes are at peak freshness. Tomatoes are the star of the show here, seasoned with a spicy, garlic lemon dressing and Homemade Dukkah.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 lbs mixed heirloom tomatoes, sliced
• ¼ cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp Aleppo pepper or red pepper flakes
• 3 tbsp Dukkah spice blend
• Salt

How to Make It:

1. Arrange the sliced tomatoes on a platter.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, Aleppo pepper, and a pinch of salt.
3. Drizzle the dressing over the tomatoes.
4. Just before serving, sprinkle the Dukkah generously over the top.

Why everyone loves it: The nutty, spicy Dukkah adds incredible texture and flavor, taking simple tomatoes to a whole new level.

10. Marinated Cherry Tomato Salad

This no fuss side dish is made in just 15 minutes using only 3 main ingredients. Sweet cherry tomatoes are tossed with olives and soaked in an olive oil, lime, and garlic marinade.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 pints cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• ¼ cup extra virgin olive oil
• 2 tbsp lime juice
• 2 garlic cloves, minced
• ¼ cup chopped fresh parsley
• Salt and black pepper

How to Make It:

1. In a bowl, combine the cherry tomatoes and olives.
2. In a small bowl, whisk together the olive oil, lime juice, garlic, parsley, salt, and pepper.
3. Pour the dressing over the tomatoes and olives. Toss to coat.
4. Let it sit at room temperature for at least 10 minutes before serving to let the flavors meld.

Why everyone loves it: The tomatoes soak up the garlicky, tangy marinade and become little bursts of flavor. It gets better as it sits.

Category 3: Hearty Bean and Grain Salads

These salads are more substantial. They are packed with plant based protein and fiber, making them perfect for a light lunch or a filling side dish.

11. Mediterranean Chickpea Salad

Perfect for picnics and potlucks, this chickpea salad recipe keeps well, is ready in minutes, and feeds a crowd. It is loaded with plant based protein from the chickpeas and fresh vegetables.

Ready in: 15 minutes
Serves: 6

What You Need:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 cup roasted red peppers, chopped
• ½ red onion, finely chopped
• ½ cup chopped fresh parsley
• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and black pepper
• 1 avocado, diced (add right before serving)

How to Make It:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, roasted peppers, red onion, and parsley.
2. In a small jar, shake together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Gently fold in the diced avocado right before serving.

Why everyone loves it: It is a complete, satisfying meal in a bowl. It is colorful, crunchy, and full of Mediterranean flavors.

12. Quinoa Salad

Quinoa is a great base for summer salads because it is ready in about 12 minutes. Bring it all together with a simple lemon vinaigrette, some feta, and a few olives.

Ready in: 25 minutes
Serves: 6

What You Need:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 English cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper

How to Make It:

1. Cook the quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then cover and simmer for 12 15 minutes, until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, red onion, olives, feta, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.

Why everyone loves it: Quinoa is a protein packed grain that makes this salad filling and nutritious. It is perfect for meal prep.

Category 4: Unique and Crunchy Salads

These salads have a special twist, like grilled ingredients or creamy dressings. They add exciting textures and flavors to your summer table.

13. Cucumber Radish Salad

Perfect for picnics and potlucks, this cucumber and radish salad is made in just 20 minutes. Crisp cucumbers, celery, and radishes form the base of this lettuce free salad.

Ready in: 15 minutes
Serves: 6

What You Need:

• 2 English cucumbers, thinly sliced
• 6 radishes, thinly sliced
• 2 celery stalks, thinly sliced
• ¼ cup chopped fresh dill
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh mint
• ⅓ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 garlic clove, minced
• Salt and black pepper

How to Make It:

1. In a large bowl, combine the cucumbers, radishes, celery, dill, chives, and mint.
2. In a small jar, shake together the olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. Let it sit for 10 minutes before serving to allow the flavors to blend.

Why everyone loves it: It is incredibly crunchy, fresh, and herbaceous. The perfect cooling side for a hot day.

14. Bell Pepper Salad with Mini Sweet Peppers

The sweet meets savory flavor of this 10 minute, crunchy bell pepper salad is impossible to resist. Its flavor intensifies as it sits, making it an ideal make ahead recipe.

Ready in: 10 minutes
Serves: 4

What You Need:

• 2 cups mini sweet peppers, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 2 scallions, thinly sliced
• ¼ cup Kalamata olives, pitted and halved
• 2 tbsp chopped fresh dill
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp sumac
• 1 garlic clove, minced
• Salt and black pepper

How to Make It:

1. In a bowl, combine the sliced peppers, scallions, olives, and dill.
2. In a small bowl, whisk together the olive oil, lemon juice, sumac, garlic, salt, and pepper.
3. Pour the dressing over the pepper mixture and toss to coat.
4. Let it marinate at room temperature for at least 30 minutes before serving for best flavor.

Why everyone loves it: It is a rainbow of colors and a explosion of sweet, tangy, and savory flavors. So easy and so good.

15. Fresh Grilled Corn Salad

Light up your grill and char a few ears of freshly picked sweet corn. Then, shave the corn off the cob and toss it into a delicious summer salad.

Ready in: 25 minutes
Serves: 6

What You Need:

• 4 ears of corn, husked
• 1 tbsp olive oil
• ½ red onion, finely chopped
• ¼ cup chopped fresh cilantro
• 2 tbsp chopped fresh dill
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• ½ tsp ground cumin
• Salt and black pepper

How to Make It:

1. Preheat a grill or grill pan to medium high. Brush the corn with 1 tbsp olive oil. Grill for 10 12 minutes, turning occasionally, until charred in spots. Let cool.
2. Stand each cob upright in a bowl and use a knife to cut the kernels off the cob.
3. In a large bowl, combine the corn kernels, red onion, cilantro, and dill.
4. In a small bowl, whisk together the 3 tbsp olive oil, red wine vinegar, garlic, cumin, salt, and pepper.
5. Pour the dressing over the corn salad and toss to combine.

Why everyone loves it: The smoky, charred flavor from the grill makes this corn salad irresistible. It is a true taste of summer.

16. Creamy Cucumber Salad

Light, creamy, and nourishing, this extra cooling cucumber salad uses protein packed Greek yogurt. The cucumbers provide cooling relief on a sweltering summer day.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 English cucumbers, thinly sliced
• 1 tsp salt
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1 garlic clove, minced
• Black pepper

How to Make It:

1. Place the sliced cucumbers in a colander. Sprinkle with 1 tsp salt and toss. Let sit for 10 minutes to draw out water. Rinse and pat dry with a towel.
2. In a large bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, and pepper.
3. Add the dried cucumber slices to the yogurt dressing and stir until well coated.
4. Chill for at least 30 minutes before serving.

Why everyone loves it: It is a lighter, tangier, and protein rich version of classic creamy cucumber salad. So refreshing.

17. Grilled Romaine Salad with Corn, Tomatoes, and Tahini

After a few minutes on the grill, the romaine’s outer leaves develop a slightly smoky, sweet, and charred flavor. Then, it is topped with blistered corn and a nutty Tahini Dressing.

Ready in: 20 minutes
Serves: 4

What You Need:

• 2 hearts of romaine lettuce, halved lengthwise
• 1 tbsp olive oil
• 1 cup corn kernels (from about 2 ears)
• 1 cup cherry tomatoes, halved
• ¼ cup Tahini Dressing
• Salt and black pepper

How to Make It:

1. Preheat a grill or grill pan to medium high.
2. Brush the cut sides of the romaine hearts with olive oil. Season with salt and pepper.
3. Grill the romaine, cut side down, for 2 3 minutes until lightly charred. Remove.
4. In a small skillet, grill the corn kernels for 3 4 minutes until slightly blistered.
5. Place the grilled romaine halves on a platter. Top with the blistered corn and cherry tomatoes.
6. Drizzle generously with Tahini Dressing and serve immediately.

Why everyone loves it: Grilling lettuce is a game changer. It adds a wonderful smoky depth and makes a simple salad feel special and restaurant worthy.

Your Summer Salad Questions Answered

How do I keep my salad from getting soggy?
For green salads, keep the dressing separate and toss just before serving. For vegetable salads like cucumber or tomato, salt them first, let them drain, then pat dry before dressing.

Can I make these salads ahead of time?
Yes. Heartier salads with beans, grains, or sturdy veggies (like Bell Pepper Salad, Quinoa Salad, Chickpea Salad) are perfect for making ahead. They often taste better after marinating. Delicate green and fruit salads are best assembled close to serving.

What is the best way to cut herbs?
Use a sharp knife and chop them just before adding to your salad. Tearing soft herbs like basil with your hands helps prevent bruising.

What if I do not have sumac?
You can use lemon zest as a good substitute for the tangy, lemony flavor of sumac.

Enjoy the Fresh Taste of Summer!
Summer is the best time for salads because the ingredients are at their peak. These 17 recipes give you a salad for every occasion, from a quick lunch to a big backyard party. Pick a new one to try this week and celebrate the sunny, flavorful season.