As the temperature rises and the sun beats down, there’s nothing quite like a cool and refreshing salad to quench your thirst and satisfy your hunger. In this list of 20 delicious summer salads, we’ll take you on a culinary journey around the world, exploring flavors and ingredients that are perfect for hot summer days.
From classic combinations like watermelon and feta, to more adventurous pairings like grilled peach and arugula, these recipes will keep you going all summer long. Whether you’re in the mood for something light and zesty or hearty and satisfying, we’ve got you covered with a range of options that are sure to please.
In this article, we’ll dive into each of these 20 refreshing summer salad recipes, highlighting their unique flavors and ingredients, as well as tips and tricks for making them your own. So sit back, stay cool, and get ready to dig in!
Watermelon Feta Mint Salad
Watermelon Feta Mint Salad Recipe
A refreshing twist on traditional salads, this Watermelon Feta Mint Salad combines sweet and savory flavors with a burst of freshness.
Ingredients:
– 4 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine watermelon, feta cheese, mint leaves, and red onion.
2. Drizzle olive oil over the mixture and toss gently.
3. Squeeze lemon juice over the salad and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled, so just chill it in the fridge for a few hours before serving.
Grilled Peach and Arugula Salad
A sweet and tangy summer salad featuring grilled peaches, peppery arugula, and a drizzle of creamy feta cheese.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 4 cups arugula leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized and slightly charred.
3. In a large bowl, combine arugula leaves and crumbled feta cheese.
4. Arrange grilled peaches on top of the salad.
5. Drizzle with balsamic vinegar and season with salt and pepper to taste.
Cooking Time: 15 minutes
Avocado Corn Tomato Salad
A refreshing twist on traditional salads, this Avocado Corn Tomato Salad combines the creaminess of avocado with the sweetness of corn and the tanginess of tomatoes.
Ingredients:
– 2 ripe avocados, diced
– 1 cup frozen corn kernels, thawed
– 2 large tomatoes, diced
– 1/4 cup freshly chopped cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado, corn kernels, and tomato.
2. Squeeze the lime juice over the mixture and sprinkle with salt and pepper to taste.
3. Stir in the chopped cilantro.
4. Drizzle the olive oil over the salad and toss gently to combine.
Cooking Time: 10 minutes
Strawberry Spinach Salad with Balsamic Dressing
This refreshing salad combines the natural sweetness of strawberries with the earthy flavor of spinach, all tied together with a tangy balsamic dressing. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Drizzle the olive oil over the salad and toss to coat.
3. In a small bowl, whisk together balsamic vinegar and a pinch of salt.
4. Pour the dressing over the salad and toss to combine.
5. Top with crumbled feta cheese and chopped nuts (if using).
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Cucumber Mango Salad with Lime Dressing
Elevate your salad game with this unique and flavorful combination of cucumber, mango, and lime.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 ripe mango, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cucumber slices and mango dice.
2. In a small bowl, whisk together the lime juice and olive oil until well combined.
3. Pour the dressing over the cucumber-mango mixture, tossing to coat.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Greek Orzo Salad with Lemon Vinaigrette
A refreshing summer salad that combines the nutty flavor of orzo with the tanginess of lemon vinaigrette, perfect for a light and healthy meal.
Ingredients:
– 1 cup cooked orzo
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and parsley.
3. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
4. Add cooked orzo to the salad bowl and toss with the vinaigrette until well combined.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Caprese Pasta Salad with Fresh Basil
A classic Italian-inspired salad that combines the flavors of sweet tomatoes, creamy mozzarella, and fragrant basil.
Ingredients:
– 8 oz. pasta (e.g., bowtie or penne)
– 2 large tomatoes, diced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. balsamic vinegar
– 1 tsp. salt
– 1/4 tsp. black pepper
– Fresh basil leaves, chopped (about 1/4 cup)
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced tomatoes, sliced mozzarella, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to combine.
3. Add the cooked pasta to the bowl and toss again to coat with the tomato-mozzarella mixture.
4. Stir in chopped fresh basil leaves.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes (including pasta cooking time)
Asian Sesame Cucumber Salad
Asian Sesame Cucumber Salad Recipe
A refreshing summer salad that combines the crunch of cucumbers with the nutty flavor of sesame, all tied together with a zesty dressing.
Ingredients:
– 4 cucumbers, sliced into thin rounds
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger.
2. Add the sliced cucumbers to the bowl and toss to coat with the dressing.
3. Sprinkle toasted sesame seeds over the cucumber mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
Cooking Time: 10 minutes
Quinoa Black Bean Salad with Cilantro Lime Dressing
This hearty salad is a flavorful and nutritious blend of quinoa, black beans, and fresh cilantro, topped with a zesty lime dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, black beans, and chopped cilantro.
3. In a small bowl, whisk together lime juice and olive oil.
4. Pour dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Grilled Shrimp and Avocado Salad
This refreshing salad combines the flavors of grilled shrimp, creamy avocado, and tangy lime juice, making it perfect for a light and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and de-veined
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season shrimp with salt, pepper, and a squeeze of lime juice.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. In a large bowl, combine diced avocado, chopped cilantro, and grilled shrimp.
5. Squeeze additional lime juice over the salad and toss to coat.
6. Serve immediately, garnished with extra cilantro if desired.
Cooking Time: 10-12 minutes
Tomato Basil Burrata Salad
This refreshing summer salad combines creamy burrata cheese with fresh tomatoes and basil, perfect for a light and satisfying meal or appetizer.
Ingredients:
– 1 ball of burrata cheese (about 8 oz)
– 2 large heirloom tomatoes, diced
– 1/4 cup of fresh basil leaves, chopped
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Cut the burrata cheese into bite-sized pieces and set aside.
2. In a medium bowl, combine the diced tomatoes and chopped basil.
3. Drizzle with salt and pepper to taste.
4. Arrange the tomato-basil mixture on a platter or individual plates.
5. Place the burrata cheese pieces on top of the tomato-basil mixture.
6. Serve immediately, drizzled with extra virgin olive oil if desired.
Cooking Time: None! This salad is best served fresh and at room temperature.
Chickpea Mediterranean Salad
This salad combines the creamy goodness of chickpeas with the bright flavors of the Mediterranean, perfect for a quick and healthy meal or as a side dish.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup chopped cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tbsp extra virgin olive oil
– 1 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and feta cheese.
2. Drizzle olive oil and lemon juice over the salad and toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or oregano leaves, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Zucchini Ribbon Salad with Parmesan
Elevate your salad game with this refreshing summer recipe that combines the sweetness of zucchini with the tanginess of Parmesan cheese.
Ingredients:
– 2 medium zucchinis
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create long ribbons from the zucchinis.
2. In a large bowl, combine the zucchini ribbons, Parmesan cheese, and olive oil.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (including spiralizing/peeling time)
Berry Kale Salad with Honey Lemon Dressing
A refreshing summer salad that combines the earthy sweetness of kale with the tanginess of berries and a hint of honey.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons pure honey
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, massage the kale leaves with your hands until they become tender and slightly softened.
2. Add the mixed berries on top of the kale.
3. In a small bowl, whisk together lemon juice and honey until well combined.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. If using feta cheese, crumble it over the salad.
Cooking Time: 10 minutes
Southwest Corn and Black Bean Salad
Southwest Corn and Black Bean Salad Recipe
Discover a flavorful and nutritious salad that combines the natural sweetness of corn with the earthy taste of black beans, all wrapped up in a zesty Southwest twist.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 2 cups frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, corn kernels, and red bell pepper.
2. Stir in the chopped cilantro, lime juice, and olive oil until well combined.
3. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep), 0 minutes (cook)
Note: This salad is perfect for a quick lunch or dinner, and can be served chilled or at room temperature.
Thai Mango Salad with Peanut Dressing
A refreshing twist on traditional Thai salads, this dish combines sweet and tangy flavors with the creamy richness of peanut dressing.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped cilantro
– 1/4 cup chopped peanuts
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon peanut butter
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mango, red onion, and cilantro.
2. In a small bowl, whisk together soy sauce, lime juice, and peanut butter until smooth.
3. Pour the dressing over the mango mixture and toss to coat.
4. Sprinkle chopped peanuts on top and serve immediately.
Cooking Time: 15 minutes
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
A sweet and savory salad that combines the earthy flavors of roasted beets with the tanginess of goat cheese, perfect for a light yet satisfying meal.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1 log of goat cheese (chèvre), crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 tablespoon balsamic vinegar
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and roasted beet wedges.
5. Drizzle with olive oil and balsamic vinegar; sprinkle with parsley.
6. Season with salt and pepper to taste.
Cooking Time: 50 minutes (including roasting time)
Pineapple Jicama Slaw with Lime
Pineapple Jicama Slaw with Lime: A Refreshing Twist on Traditional Coleslaw!
Ingredients:
– 1 large jicama, peeled and grated
– 1 cup pineapple chunks
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the grated jicama and pineapple chunks.
2. In a small bowl, whisk together the lime juice, olive oil, and honey until well combined.
3. Pour the dressing over the jicama-pineapple mixture and toss until coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5 minutes (prep time), 30 minutes (marinating time)
This slaw is perfect for topping tacos, grilled meats, or as a crunchy snack on its own. The jicama adds a sweet and nutty flavor, while the pineapple provides a pop of tropical freshness. Enjoy!
Farro Salad with Roasted Vegetables
This hearty salad combines nutty farro with a colorful medley of roasted vegetables, creating a satisfying and healthy meal.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped fresh herbs for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using water or broth. Drain and set aside.
3. In a large bowl, toss sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper until evenly coated.
4. Spread the vegetables on a baking sheet in a single layer and roast for 30-40 minutes, or until tender and lightly caramelized.
5. Combine cooked farro, roasted vegetables, and any desired seasonings in a large bowl. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Tropical Coconut Lime Salad
Escape to a tropical paradise with this refreshing salad that combines the sweetness of coconut, tanginess of lime, and crunch of mixed greens.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup shredded coconut
– 1/2 cup diced fresh pineapple
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, shredded coconut, diced pineapple, crumbled feta cheese, and chopped nuts.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Servings: 4-6
Summary
Beat the heat this summer with these 20 refreshing salad recipes! From classic combinations like Watermelon Feta Mint and Caprese Pasta, to international inspirations like Thai Mango and Greek Orzo, there’s something for everyone. Light and easy to make, these salads are perfect for hot days when you want a cool and satisfying meal. Try out unique flavor combinations like Grilled Peach and Arugula or Strawberry Spinach with Balsamic Dressing. Whether you’re in the mood for something light and fruity or hearty and savory, there’s a salad on this list that’s sure to hit the spot.
