These Are Our Favorite Summer Salads
Featuring fresh produce and loads of flavor, these seasonal salads are simply delicious.
Salads are a natural choice in the summer: After spending a hot day in the sun, sitting down to light, bright fare is so much more appealing than tucking into a hot, heavy meal. And with a wide array of fruits and vegetables at their peak during the warmer months, you'll look forward to a salad that's simply bursting with fresh ingredients. Whether you chose to pair your seasonal produce with meats and cheese or serve a chopped mix of your favorites, there are so many ways to make a summertime salad that'll appeal to everyone at the table. From light and tangy to protein-packed and filling, we're sharing some of our favorite salad recipes for summer here, starting with the inspired Cauliflower Faux-tato Salad, pictured here. Believe us when we tell you it's a dish you'll want to take to every potluck.
In-season fruits like watermelon, cantaloupe, and peaches make for sweet additions to a number of dishes. While there's no denying that cold, juicy chunks of watermelon is the ultimate summer snack, don't forget how well it pairs with other fresh ingredients. We love it as part of a cold salad with sweet and tangy oranges and feta cheese. Want to use all of the peaches you picked in a creative way? While a cobbler would be delicious, serve something unexpected. Our Watercress, Endive, and Grilled Peach Salad is a great option, and it makes for a bright, delicious appetizer. The peaches' sweetness reaches new heights when grilled, while Bocconcini, or small balls of fresh mozzarella, incorporate a richness to the dish. Summer is also the height of tomato season, and our juicy Tomato Beet Salad puts ripe tomatoes on full display.
But summer salads aren't just side dishes. Our Leftover Salade Nicoise is a case in point: A mixture of protein and vegetables, this salad features eggs, salmon, shrimp, chorizo, and anchovies for a powerhouse meal. For a lighter main, the pescatarians among us will adore the Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions which features a knockout dressing made with tangy lemon juice, salty fish sauce, and black pepper.
Ahead are the most delicious summer salads to serve for lunch or dinner throughout the warm-weather season.
Cilantro-Lime Kale Slaw with Seeds
Watermelon, Orange, and Feta Salad
Quinoa with Caramelized Corn and Scallions
New Greek Salad
All the familiar components—cucumbers, tomatoes, red onion, and slices of feta—of the summer salad dinner classic remain in this updated version, along with fried Kalamata olives and golden croutons made from olive bread.
Salmon Salad with Parsley and Capers
Tomato Salad with Chile Yogurt
Green Salad with Pickled-Shallot Vinaigrette
This simple yet elevated summer salad comes together in only 20 minutes. It makes a delicious side, but you could also protein, such as steak or chicken, for a mouthwatering main.
Shaved-Squash Salad with Tomatoes, Zucchini Blossoms and Ricotta
Grilled Salmon Summer Salad
Packed with salmon, eggs, and fresh vegetables, this is a dinner salad everyone will enjoy.
Tomato and Avocado Salad
Make an elegant and memorable salad by pairing buttery avocado with juicy multicolored tomatoes. A drizzle of olive oil and a sprinkling of salt and pepper is all the seasoning this easy salad needs. Serve with grilled chicken or steak for a delicious summer meal.
Tomato Panzanella with Ricotta
A generous dollop of creamy ricotta cheese on top of each serving makes this bread and tomato salad substantial enough to enjoy as a vegetarian main course.
Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
This treasure trove of a salad features a few unexpected gems. Cranberry beans, velvety with a mild chestnut flavor, contrast beautifully with peppery basil. Sweetness from toasted-cornbread croutons and a little honey in the dressing tame the boldness of the dandelion greens.
Leftover Salade Nicoise
This salad is made from leftover salmon or shrimp, and whatever raw, grilled, or blanched vegetables you have on hand. The beauty of this salad is that it doesn't matter if you have two shrimp or 10, half an avocado or two. Use what you have—the more varied it is in color and texture, the more impressive it will look.
Cucumber, Cantaloupe, and Squash Salad
Roasted Golden Beet, Avocado, and Watercress Salad
Grilled Chicken Cobb Salad
Crumbled bacon, feta cheese, sliced tomato, and avocado make this chicken cobb salad hearty and satisfying. Use leftover grilled chicken for this salad, or pick up a rotisserie chicken on your way home for a quick dinner.
Eggplant, Tomato, and Mozzarella Salad
Add grilled eggplant to the classic caprese salad of fresh mozzarella, tomatoes, and basil for a summer vegetable extravaganza.
Poached Shrimp with Honeydew, Radishes, and Jicama
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing main-course salad.
Grilled Steak and Summer Vegetable Salad
The hanger steak and fresh summer vegetables in this salad are infused with a rosemary-and-garlic-scented herb oil you make right on the grill. Balsamic vinegar and honey are then whisked into the oil to make a vinaigrette for the salad.
Watercress, Endive, and Grilled Peach Salad
The sweetness of grilled peaches is a wonderful complement to peppery watercress and slightly bitter Belgian endive. Bocconcini (miniature balls of fresh mozzarella) add satisfying richness to this creative summer salad.
Chicken Tostada Salad
To make these Mexican-inspired chicken salad, melt Monterey Jack cheese on oven-crisped corn tortillas before topping with a chili-powder-seasoned chicken and red onion mixture. Top each chicken tostada salad with your choice of garnishes, such as diced avocado, chopped tomato, fresh cilantro, or salsa.
Barley Salad with Chicken and Corn
Chewy, fiber-rich barley, shredded chicken breast, and an array of summer vegetables make for a light but satisfying main-course salad.