20 Refreshing Salad Recipes for Summer

Vibrant, sun-kissed days call for meals that are as refreshing as a dip in the pool. When the heat is on, nothing beats a crisp, cool salad. We’ve gathered 20 of our absolute favorite recipes that are bursting with seasonal produce and bright flavors, perfect for easy lunches, potlucks, or light dinners. Get ready to find your new go-to summer dish!

Greek Salad with Feta and Olives

Zesty and refreshing, this classic Greek salad comes together in minutes with minimal ingredients. Let’s walk through each step methodically to ensure you create the perfect balance of flavors and textures. You’ll be amazed at how simple ingredients can transform into such a vibrant dish.

Ingredients

Romaine lettuce – 1 head
Cucumber – 1 medium
Tomatoes – 2 medium
Red onion – ½ small
Kalamata olives – ½ cup
Feta cheese – 4 oz block
Extra virgin olive oil – 3 tbsp
Red wine vinegar – 1 tbsp
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash the romaine lettuce under cold running water for 30 seconds. 2. Pat the lettuce completely dry with paper towels to prevent a watery salad. 3. Chop the lettuce into 1-inch pieces and place in a large bowl. 4. Peel the cucumber and slice it into ¼-inch thick rounds. 5. Core the tomatoes and cut them into 1-inch wedges. 6. Thinly slice the red onion into half-moon shapes. 7. Add the cucumber, tomatoes, red onion, and Kalamata olives to the bowl with lettuce. 8. Crumble the feta cheese block directly over the vegetables using your fingers. 9. In a small bowl, whisk together the olive oil and red wine vinegar for 15 seconds until emulsified. 10. Sprinkle the dried oregano, salt, and black pepper into the dressing mixture. 11. Pour the dressing evenly over the salad ingredients. 12. Toss the salad gently with salad tongs for exactly 20 seconds to coat everything without bruising the vegetables. Just before serving, give the salad one final gentle toss to redistribute the dressing. The crisp lettuce and cucumber provide refreshing crunch against the creamy feta and briny olives, while the simple vinaigrette lets each ingredient shine. Try serving it alongside grilled chicken or stuffing it into pita pockets for a satisfying lunch.

Avocado and Mango Salad

You’ve probably stared at ripe avocados and sweet mangoes, wondering how to transform them into something extraordinary. This vibrant salad combines creamy and tropical flavors in minutes, perfect for busy weeknights or impromptu gatherings.

Ingredients

Avocado – 1 large
Mango – 1 large
Lime – 1
Red onion – ¼ cup
Cilantro – ¼ cup
Salt – ½ tsp

Instructions

1. Cut the avocado in half lengthwise around the pit and twist to separate the halves.
2. Carefully strike the pit with your knife blade and twist to remove it safely.
3. Scoop the avocado flesh from the skin using a spoon and place it on your cutting board.
4. Cut the avocado into ½-inch cubes and transfer them to your serving bowl.
5. Peel the mango completely using a vegetable peeler or sharp knife.
6. Slice the mango flesh away from the flat pit on all sides.
7. Cut the mango into ½-inch cubes matching the avocado size for even texture.
8. Add the mango cubes to the bowl with the avocado.
9. Thinly slice the red onion into quarter-moon shapes for mild flavor distribution.
10. Add the sliced red onion to the mixing bowl.
11. Chop the cilantro leaves and tender stems finely until you have ¼ cup packed.
12. Sprinkle the chopped cilantro over the other ingredients.
13. Cut the lime in half crosswise and juice both halves completely.
14. Drizzle the fresh lime juice evenly over the salad ingredients.
15. Sprinkle the salt evenly across the salad surface.
16. Gently toss all ingredients together using two large spoons until evenly combined.

Ready to serve immediately while the avocado maintains its vibrant green color. The creamy avocado cubes contrast beautifully with the juicy mango bursts, while the lime juice prevents browning and brightens every bite. For a creative twist, serve this salad alongside grilled fish or scoop it into lettuce cups for a refreshing handheld meal.

Quinoa and Kale Power Salad

Diving into nutritious meals doesn’t have to be complicated, especially when you start with this quinoa and kale power salad. During busy weeks, having a wholesome base ready makes healthy eating effortless. Let’s walk through building this vibrant dish from scratch.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Kale – 4 cups
Lemon juice – 2 tbsp
Olive oil – 3 tbsp
Salt – ½ tsp

Instructions

1. Rinse 1 cup quinoa under cold running water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a saucepan, then bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove saucepan from heat and let quinoa rest covered for 5 minutes—this allows grains to fully separate.
5. Fluff quinoa with a fork and spread it on a baking sheet to cool completely to room temperature.
6. Remove kale stems by holding each leaf upside down and stripping leaves away from stems with your other hand.
7. Stack 6-8 de-stemmed kale leaves, roll them tightly, and slice crosswise into ¼-inch ribbons.
8. Place sliced kale in a large bowl and sprinkle with ½ tsp salt, then massage kale with your hands for 2 minutes until it darkens and softens.
9. Whisk together 3 tbsp olive oil and 2 tbsp lemon juice in a small bowl until emulsified.
10. Pour dressing over massaged kale and toss thoroughly to coat every leaf.
11. Add cooled quinoa to dressed kale and mix gently until evenly distributed.

Combining the fluffy quinoa with massaged kale creates a satisfying chewiness that holds up well for days. The lemon brightens each bite without overpowering, making this salad perfect for stuffing into wraps or topping with roasted vegetables for a heartier meal.

Asian Cucumber Salad

Let’s create a refreshing Asian cucumber salad that comes together in minutes with crisp textures and bright flavors. Learning this simple technique will give you a versatile side dish perfect for any meal. Follow each step carefully for the best results.

Ingredients

English cucumber – 1 large
Rice vinegar – ¼ cup
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Sugar – 1 tsp
Garlic – 1 clove
Red pepper flakes – ¼ tsp

Instructions

1. Wash the English cucumber thoroughly under cold running water.
2. Trim both ends of the cucumber using a sharp knife.
3. Cut the cucumber in half lengthwise using a stable cutting board.
4. Scoop out the seeds from each cucumber half with a small spoon.
5. Slice the cucumber halves into ¼-inch thick half-moons.
6. Place the cucumber slices in a medium mixing bowl.
7. Sprinkle 1 teaspoon of salt over the cucumbers and toss gently.
8. Let the cucumbers sit for 10 minutes to draw out excess moisture.
9. While waiting, peel 1 clove of garlic.
10. Mince the garlic finely using a sharp knife or garlic press.
11. In a small bowl, combine ¼ cup rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and ¼ teaspoon red pepper flakes.
12. Whisk the dressing ingredients together until the sugar completely dissolves.
13. Add the minced garlic to the dressing mixture.
14. After 10 minutes, drain the liquid that has accumulated from the cucumbers.
15. Gently squeeze the cucumber slices with your hands to remove remaining moisture.
16. Return the dried cucumbers to the mixing bowl.
17. Pour the prepared dressing over the cucumbers.
18. Toss everything together until all cucumber slices are evenly coated.
19. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
20. Transfer the chilled salad to a serving dish using a slotted spoon.

This salad offers a delightful crunch with each bite, balanced by the tangy-sweet dressing that penetrates every slice. The cooling cucumbers pair wonderfully with grilled meats or can be served over steamed rice for a light lunch. Try garnishing with toasted sesame seeds for extra texture and visual appeal.

Watermelon and Feta Salad with Mint

Keeping things fresh and simple, this watermelon and feta salad is the perfect summer dish that requires no cooking at all. Knowing how to balance sweet and salty flavors will make this your go-to recipe for hot days when you want something light yet satisfying.

Ingredients

Watermelon – 4 cups
Feta cheese – ½ cup
Fresh mint leaves – ¼ cup
Extra virgin olive oil – 2 tbsp
Lime juice – 1 tbsp
Black pepper – ¼ tsp

Instructions

1. Cut a 4-pound seedless watermelon in half using a sharp chef’s knife. 2. Remove the rind completely from one watermelon half. 3. Cut the watermelon flesh into 1-inch cubes, discarding any white parts. 4. Place 4 cups of watermelon cubes in a large mixing bowl. 5. Crumble ½ cup of feta cheese directly over the watermelon. 6. Stack fresh mint leaves and roll them tightly into a cigar shape. 7. Thinly slice the mint roll crosswise to create fine ribbons. 8. Sprinkle ¼ cup of mint ribbons over the watermelon and feta. 9. Drizzle 2 tablespoons of extra virgin olive oil evenly over the salad. 10. Squeeze 1 tablespoon of fresh lime juice directly over the ingredients. 11. Grind ¼ teaspoon of black pepper across the surface. 12. Gently toss all ingredients together using salad tongs until evenly distributed. 13. Let the salad rest at room temperature for 10 minutes to allow flavors to meld. Now you’re ready to enjoy this refreshing combination. Nothing beats the juicy crunch of watermelon against creamy feta, with mint providing a cool contrast. Try serving it alongside grilled chicken or spooned over crisp romaine leaves for a complete meal.

Kale Caesar Salad with Homemade Croutons

Many home cooks shy away from making Caesar salad from scratch, but this kale version with homemade croutons transforms the classic into a hearty, nutrient-packed meal that’s surprisingly simple to master.

Ingredients

Kale – 1 bunch
Bread – 4 slices
Olive oil – 3 tbsp
Garlic – 2 cloves
Anchovy fillets – 4
Lemon juice – 2 tbsp
Dijon mustard – 1 tsp
Parmesan cheese – ½ cup grated
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut bread into 1-inch cubes.
3. Toss bread cubes with 1 tablespoon olive oil on a baking sheet.
4. Bake bread cubes for 12 minutes until golden brown and crisp.
5. Remove stems from kale and tear leaves into bite-sized pieces.
6. Massage kale with your hands for 2 minutes until it darkens and softens slightly.
7. Mince garlic cloves finely.
8. Mash anchovy fillets with the back of a fork until they form a paste.
9. Whisk together mashed anchovies, minced garlic, remaining 2 tablespoons olive oil, lemon juice, and Dijon mustard in a small bowl.
10. Pour dressing over massaged kale.
11. Toss kale with dressing until every leaf is coated.
12. Add grated Parmesan cheese and black pepper to the salad.
13. Toss salad again to distribute cheese and pepper evenly.
14. Add homemade croutons to the salad just before serving. Very kale holds its texture beautifully against the creamy, umami-rich dressing, while the croutons provide a satisfying crunch. Try topping it with grilled chicken or serving it alongside roasted vegetables for a complete meal.

Broccoli and Bacon Salad

Gathering fresh ingredients for a simple yet satisfying side dish makes weeknight meals special. This broccoli and bacon salad comes together quickly with minimal prep work and delivers maximum flavor in every crunchy bite. Follow these straightforward steps to create a crowd-pleasing dish that even novice cooks can master.

Ingredients

Broccoli – 4 cups
Bacon – 6 slices
Mayonnaise – ½ cup
Red onion – ¼ cup
White vinegar – 2 tbsp
Sugar – 1 tbsp

Instructions

1. Chop 4 cups of broccoli into small, bite-sized florets, cutting larger pieces in half for even eating.
2. Cook 6 bacon slices in a skillet over medium heat for 8-10 minutes until crispy and browned.
3. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease for 5 minutes.
4. Crumble the cooled bacon into small pieces using your hands or by chopping with a knife.
5. Finely dice ¼ cup of red onion into uniform pieces for even distribution throughout the salad.
6. Combine ½ cup mayonnaise, 2 tbsp white vinegar, and 1 tbsp sugar in a medium mixing bowl.
7. Whisk the dressing ingredients vigorously for 1 minute until completely smooth and emulsified.
8. Add the broccoli florets, crumbled bacon, and diced red onion to the dressing bowl.
9. Toss all ingredients together until every piece is evenly coated with the creamy dressing.
10. Refrigerate the completed salad for at least 30 minutes to allow flavors to meld and chill thoroughly. Really, the magic happens when this salad has time to rest—the broccoli softens slightly while maintaining its satisfying crunch against the smoky bacon bits. Serve it alongside grilled chicken for a complete meal or scoop it into lettuce cups for a low-carb lunch option that highlights the creamy, tangy dressing beautifully.

Pomegranate and Walnut Salad

Zesty and vibrant, this pomegranate and walnut salad brings together sweet, tart, and crunchy elements in perfect harmony. Let’s walk through each step methodically so you can create this refreshing dish with confidence. Follow along carefully for the best results.

Ingredients

Pomegranate seeds – 1 cup
Walnuts – ½ cup
Mixed greens – 4 cups
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F.
2. Spread the walnuts evenly on a baking sheet.
3. Toast the walnuts in the oven for 8 minutes, or until they are lightly browned and fragrant.
4. Remove the walnuts from the oven and let them cool completely on the baking sheet.
5. Place the mixed greens in a large salad bowl.
6. Add the pomegranate seeds to the bowl with the mixed greens.
7. Roughly chop the cooled walnuts into smaller pieces.
8. Add the chopped walnuts to the salad bowl.
9. In a small bowl, whisk together the olive oil, lemon juice, and salt until fully combined.
10. Drizzle the dressing over the salad ingredients.
11. Toss the salad gently with salad tongs until all ingredients are evenly coated with the dressing.

Keep this salad chilled until serving to maintain its crisp texture. The juicy pomegranate seeds burst with sweetness against the earthy, toasted walnuts, while the lemon dressing adds a bright, tangy finish. For a creative twist, serve it alongside grilled chicken or as a topping for flatbreads.

Taco Salad with Chipotle Dressing

Now let’s create a taco salad that combines fresh ingredients with a smoky chipotle dressing. This recipe builds layers of flavor while keeping preparation straightforward for any home cook. Follow each step carefully for a perfectly balanced result.

Ingredients

Ground beef – 1 lb
Taco seasoning – 2 tbsp
Romaine lettuce – 1 head
Black beans – 1 can (15 oz)
Corn – 1 cup
Cherry tomatoes – 1 cup
Tortilla chips – 2 cups
Sour cream – ½ cup
Mayonnaise – ¼ cup
Chipotle peppers in adobo – 2 peppers
Lime juice – 2 tbsp
Garlic powder – 1 tsp

Instructions

1. Brown 1 lb ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a spatula.
2. Drain excess fat from the skillet using a slotted spoon.
3. Sprinkle 2 tbsp taco seasoning over the cooked beef and stir for 1 minute until fragrant.
4. Chop 1 head romaine lettuce into bite-sized pieces and place in a large serving bowl.
5. Rinse and drain 1 can black beans thoroughly in a colander.
6. Add the drained black beans and 1 cup corn to the lettuce bowl.
7. Halve 1 cup cherry tomatoes and add them to the salad mixture.
8. Combine ½ cup sour cream, ¼ cup mayonnaise, 2 chipotle peppers, 2 tbsp lime juice, and 1 tsp garlic powder in a blender.
9. Blend the dressing ingredients on high speed for 30 seconds until completely smooth.
10. Pour the blended dressing over the salad ingredients in the bowl.
11. Toss the salad gently with salad tongs until all components are evenly coated.
12. Crumble 2 cups tortilla chips over the top of the dressed salad.
The crisp romaine provides refreshing crunch against the creamy chipotle dressing, while the warm spiced beef contrasts beautifully with cool vegetables. For a fun presentation, serve individual portions in edible tortilla bowls or layer the ingredients in clear mason jars for a portable lunch option.

Shaved Brussels Sprouts Salad with Lemon Vinaigrette

Here’s a simple yet elegant salad that transforms humble Brussels sprouts into something truly special. Follow these steps carefully to create a dish that’s both crisp and refreshing, perfect for any season.

Ingredients

Brussels sprouts – 1 lb
Lemon juice – 3 tbsp
Extra virgin olive oil – ¼ cup
Parmesan cheese – ½ cup, grated
Salt – ½ tsp
Black pepper – ¼ tsp
Almonds – ⅓ cup, sliced

Instructions

1. Wash 1 lb of Brussels sprouts under cold running water for 30 seconds. 2. Trim the tough stem ends from each Brussels sprout using a sharp knife. 3. Slice each Brussels sprout thinly using a mandoline or sharp knife to create uniform shreds. 4. Toast ⅓ cup sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant. 5. Whisk together 3 tbsp lemon juice and ¼ cup extra virgin olive oil in a small bowl until emulsified. 6. Add ½ tsp salt and ¼ tsp black pepper to the dressing and whisk for 15 seconds to combine. 7. Place the shredded Brussels sprouts in a large mixing bowl. 8. Pour the dressing over the Brussels sprouts and toss thoroughly with tongs for 1 minute to coat evenly. 9. Let the dressed salad sit at room temperature for 10 minutes to soften slightly. 10. Add ½ cup grated Parmesan cheese and toasted almonds to the bowl. 11. Toss everything together gently for 30 seconds to distribute ingredients. For best flavor development, let the salad rest for 5 more minutes before serving. Freshly grated Parmesan will melt into the salad better than pre-shredded varieties. Toasting the almonds enhances their nutty flavor and adds wonderful crunch. Final toss ensures every bite contains the perfect balance of ingredients. Fresh from the bowl, this salad offers a delightful contrast of crisp sprouts against the creamy Parmesan and crunchy almonds. The bright lemon vinaigrette cuts through the richness beautifully, making each forkful refreshing and satisfying. Try serving it alongside grilled chicken or as a bed for seared salmon to create a complete meal that’s both nutritious and delicious.

Farro and Roasted Vegetable Salad

When you’re looking for a hearty yet healthy meal that comes together with minimal fuss, this farro and roasted vegetable salad delivers both nutrition and satisfaction in every bite. We’ll walk through each step methodically to ensure perfect results, even if you’re new to cooking with whole grains.

Ingredients

Farro – 1 cup
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Zucchini – 1 medium, chopped
Red bell pepper – 1 large, chopped
Red onion – ½ medium, chopped
Lemon juice – 2 tbsp
Fresh parsley – ¼ cup, chopped

Instructions

1. Preheat your oven to 425°F.
2. Rinse 1 cup of farro under cold water until the water runs clear.
3. Combine the rinsed farro with 2 cups of water in a medium saucepan.
4. Bring the farro to a boil over high heat.
5. Reduce heat to low, cover the saucepan, and simmer for 25 minutes.
6. Drain any excess water from the cooked farro and spread it on a baking sheet to cool.
7. Chop 1 medium zucchini into ½-inch cubes.
8. Chop 1 large red bell pepper into ½-inch pieces.
9. Chop ½ medium red onion into ½-inch wedges.
10. Place the chopped vegetables on a large baking sheet.
11. Drizzle 2 tablespoons of olive oil over the vegetables.
12. Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper over the vegetables.
13. Toss the vegetables until evenly coated with oil and seasonings.
14. Roast the vegetables in the preheated oven for 20 minutes.
15. Remove the baking sheet from the oven when the vegetables are tender and lightly browned at the edges.
16. Transfer the cooled farro to a large mixing bowl.
17. Add the roasted vegetables to the bowl with the farro.
18. Drizzle 1 tablespoon of olive oil over the salad.
19. Add 2 tablespoons of fresh lemon juice to the salad.
20. Chop ¼ cup of fresh parsley and add it to the bowl.
21. Sprinkle the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper over the salad.
22. Toss all ingredients together until thoroughly combined.

Very satisfying in both texture and flavor, this salad offers a wonderful contrast between the chewy farro and tender roasted vegetables with bright citrus notes. The roasted vegetables develop a natural sweetness that balances beautifully with the nutty grain, making it perfect for meal prep or as a substantial side dish for grilled proteins.

Cobb Salad with Hard-Boiled Eggs

Gathering the perfect combination of fresh ingredients is key to creating a classic Cobb salad that balances textures and flavors beautifully. This methodical approach will guide you through assembling each component with precision, ensuring every bite delivers the satisfying crunch and creaminess this salad is known for. Let’s build this vibrant dish layer by layer, starting with the foundation.

Ingredients

Romaine lettuce – 6 cups
Hard-boiled eggs – 4
Cooked chicken breast – 2 cups
Bacon – 8 slices
Avocado – 1
Cherry tomatoes – 1 cup
Blue cheese – ½ cup
Red wine vinegar – 2 tbsp
Olive oil – ¼ cup
Dijon mustard – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Place 4 eggs in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then immediately remove from heat and cover for 12 minutes.
3. Transfer eggs to an ice water bath and let cool completely before peeling and quartering.
4. Cook 8 bacon slices in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels.
5. Chop 2 cups cooked chicken breast into ½-inch cubes.
6. Wash and thoroughly dry 6 cups romaine lettuce, then chop into bite-sized pieces.
7. Arrange lettuce evenly across a large platter as your base layer.
8. Create neat rows of quartered hard-boiled eggs, cubed chicken, crumbled bacon, sliced avocado, halved cherry tomatoes, and crumbled blue cheese.
9. Whisk together ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper in a small bowl until emulsified.
10. Drizzle dressing over the arranged salad just before serving.

What makes this Cobb salad exceptional is the contrast between the crisp lettuce, creamy avocado and eggs, salty bacon, and tangy blue cheese. The organized rows not only create visual appeal but allow diners to customize each forkful with their preferred combination of ingredients. For a creative twist, serve individual portions in wide, shallow bowls with the ingredients artfully arranged rather than mixed.

Apple and Walnut Salad with Blue Cheese

Very few salads balance sweet, crunchy, and tangy as perfectly as this one, making it an ideal choice for both weeknight dinners and special occasions. Versatile and quick to assemble, this recipe walks you through creating a restaurant-quality dish right in your own kitchen. Let’s begin with gathering our simple ingredients.

Ingredients

Mixed greens – 5 cups
Apple – 1 large
Walnuts – ½ cup
Blue cheese – ¼ cup
Olive oil – 3 tbsp
Lemon juice – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp

Instructions

1. Rinse 5 cups of mixed greens under cold running water for 30 seconds to remove any dirt. 2. Place the rinsed greens in a salad spinner and spin for 15 seconds to remove excess water. 3. Transfer the dried greens to a large salad bowl. 4. Core 1 large apple using an apple corer or sharp knife. 5. Slice the cored apple into thin ¼-inch wedges. 6. Add the apple slices directly to the salad bowl with the greens. 7. Toast ½ cup of walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. 8. Remove the toasted walnuts from the skillet and let them cool for 2 minutes. 9. Crumble ¼ cup of blue cheese into small pieces using your fingers. 10. Sprinkle the toasted walnuts and crumbled blue cheese over the salad ingredients in the bowl. 11. In a small bowl, whisk together 3 tablespoons of olive oil and 1 tablespoon of lemon juice until emulsified. 12. Add ¼ teaspoon of salt and ⅛ teaspoon of black pepper to the dressing and whisk for 10 seconds to combine. 13. Drizzle the dressing evenly over the salad ingredients. 14. Using salad tongs, gently toss the salad for 20 seconds until all ingredients are evenly coated with dressing. A perfect bite of this salad delivers crisp apples against creamy blue cheese, while the toasted walnuts provide satisfying crunch. Apple slices maintain their fresh texture while absorbing just enough tangy dressing to complement the bold cheese. For a creative twist, serve it alongside grilled chicken or as a bed for seared scallops.

Summary

With these 20 vibrant salads, you’re all set for delicious summer eating! We hope these recipes bring fresh inspiration to your kitchen. Try them out and let us know which ones become your warm-weather favorites in the comments below. Don’t forget to pin this roundup on Pinterest to save these refreshing ideas for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.