22 Best Summer Salad Recipes

Grilled Peach and Burrata Salad

This delightful summer salad combines sweet grilled peaches with creamy burrata cheese for a refreshing and elegant dish.

Ingredients:

• 3 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• 1 ball of burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup toasted almonds
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Preheat your grill to medium-high heat.
2. Brush the peach halves with olive oil and grill for about 2-3 minutes per side until charred and tender.
3. Arrange the arugula on a serving platter and place the grilled peaches on top.
4. Tear the burrata into pieces and distribute over the salad.
5. Sprinkle with toasted almonds and drizzle with balsamic glaze.
6. Season with salt and pepper before serving.

Watermelon and Feta Salad

This refreshing salad pairs juicy watermelon with tangy feta cheese for a hydrating summer treat.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine watermelon cubes, crumbled feta, and red onion slices.
2. Add fresh mint leaves.
3. Drizzle with olive oil and lime juice.
4. Gently toss the ingredients together.
5. Season with salt and pepper before serving cold.

Avocado and Corn Salad

A creamy, crunchy blend of avocado and sweet corn, perfect for summer barbecues.

Ingredients:

• 2 avocados, diced
• 2 ears of corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine diced avocados, corn kernels, and cherry tomatoes.
2. Add red onion and chopped cilantro.
3. Squeeze lime juice over the mixture and gently toss.
4. Season with salt and pepper before serving.

Strawberry Spinach Salad

An enticing mix of sweet strawberries and fresh spinach leaves, complemented by a tangy vinaigrette.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries, sliced
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 2 tablespoons balsamic vinaigrette

Cooking method:

1. In a salad bowl, combine spinach and sliced strawberries.
2. Add toasted walnuts and crumbled goat cheese.
3. Drizzle with balsamic vinaigrette.
4. Toss gently before serving.

Mango and Cucumber Salad

This tropical salad is both juicy and crisp, showcasing the best of summer flavors.

Ingredients:

• 1 mango, peeled and diced
• 1 cucumber, diced
• 1/2 red bell pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine diced mango, cucumber, and red bell pepper.
2. Add chopped cilantro.
3. Drizzle with lime juice and toss gently.
4. Season with salt and pepper before serving.

Caprese Pasta Salad

A classic Italian salad turned into a delightful pasta dish, combining fresh tomatoes, mozzarella, and basil.

Ingredients:

• 8 oz pasta of choice
• 1 cup cherry tomatoes, halved
• 8 oz mozzarella balls
• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions and let it cool.
2. In a large bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, and basil leaves.
3. Drizzle with olive oil and balsamic vinegar.
4. Toss gently and season with salt and pepper before serving.

Citrus Quinoa Salad

This vibrant salad combines nutrient-rich quinoa with zesty citrus fruits for a light and healthy meal.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup pistachios, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a serving bowl, combine cooked quinoa, orange and grapefruit segments.
2. Add chopped pistachios and fresh mint.
3. Drizzle with olive oil and toss gently.
4. Season with salt and pepper before serving.

Tomato and Basil Panzanella

A rustic Italian bread salad that highlights juicy tomatoes and aromatic basil.

Ingredients:

• 4 cups day-old bread, cubed
• 2 cups ripe tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cubed bread and diced tomatoes.
2. Add red onion and basil leaves.
3. Drizzle with olive oil and red wine vinegar.
4. Toss to combine and season with salt and pepper before serving.

Blueberry and Arugula Salad

A sweet and peppery salad featuring fresh blueberries and arugula, perfect for a summer day.

Ingredients:

• 4 cups arugula
• 1 cup blueberries
• 1/4 cup pecans, toasted
• 2 ounces feta cheese, crumbled
• 3 tablespoons raspberry vinaigrette

Cooking method:

1. In a salad bowl, combine arugula and blueberries.
2. Add toasted pecans and crumbled feta cheese.
3. Drizzle with raspberry vinaigrette.
4. Toss gently before serving.

Grilled Vegetable Salad

A hearty and flavorful salad featuring a variety of grilled vegetables, perfect for summer gatherings.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, quartered
• 1 red onion, sliced thick
• 1 eggplant, sliced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables until tender and charred, about 5 minutes per side.
4. Arrange grilled vegetables on a serving platter.
5. Drizzle with balsamic vinegar before serving.