Summer has finally arrived, and with it comes the need for refreshing and light meals that can help us beat the heat. One of the best ways to do this is by incorporating salads into our daily diet. Not only are they delicious, but they’re also packed with nutrients and easy to make. In this article, we’ll be sharing 20 refreshing summer salad recipes that are perfect for hot days.
From classic combinations like caprese and Greek orzo to more unique pairings like watermelon feta mint and grilled peach and arugula, we’ve got you covered. Whether you’re in the mood for something sweet and fruity or savory and satisfying, there’s a salad on this list that’s sure to hit the spot.
So grab your favorite ingredients and get ready to dive into the world of summer salads!
Watermelon Feta Mint Salad
This sweet and tangy salad is perfect for hot summer days. The combination of juicy watermelon, crumbly feta cheese, and fresh mint leaves will quench your thirst and satisfy your taste buds.
Ingredients:
– 2 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped fresh mint leaves over the top of the salad.
3. Squeeze the lime juice over the salad and toss gently to combine.
4. Season with salt to taste.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes ( assembly only)
Grilled Peach and Arugula Salad
A sweet and savory summer salad that combines the flavors of grilled peaches, peppery arugula, and tangy feta cheese.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 4 cups arugula leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill peach slices for 2-3 minutes per side, or until caramelized and tender.
3. In a large bowl, combine arugula leaves, crumbled feta cheese, and grilled peaches.
4. Drizzle with olive oil and balsamic vinegar, seasoning with salt and pepper to taste.
5. Serve immediately, garnished with additional arugula if desired.
Cooking Time: 10-12 minutes
Avocado Corn Tomato Salad
This vibrant salad combines the creaminess of avocado with the sweetness of corn and tomatoes, perfect for a light and refreshing meal or side dish. With its bright colors and bold flavors, it’s sure to become a summer staple!
Ingredients:
– 2 ripe avocados, diced
– 1 cup fresh corn kernels (from about 2 ears)
– 2 large tomatoes, diced
– 1/4 cup red onion, thinly sliced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine avocado, corn, and tomatoes.
2. Add the red onion and toss gently to combine.
3. Squeeze the lime juice over the salad and sprinkle with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None!
Strawberry Spinach Salad with Balsamic Glaze
A refreshing summer salad that combines sweet strawberries with the earthy taste of spinach, topped with a rich and tangy balsamic glaze.
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 (optional)
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves, sliced strawberries, feta cheese (if using), and nuts (if using).
2. Drizzle olive oil over the salad and toss to coat.
3. Drizzle balsamic glaze over the salad and toss again to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Cucumber Mango Salad with Lime Dressing
This refreshing salad combines the sweetness of mangoes with the coolness of cucumbers, all tied together with a zesty lime dressing. Perfect for hot summer days or as a light and healthy side dish.
Ingredients:
– 2 ripe mangos, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup fresh lime juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine mango and cucumber.
2. In a small bowl, whisk together lime juice, olive oil, and honey until well combined.
3. Pour the dressing over the mango-cucumber mixture and toss gently to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None
Caprese Salad with Fresh Basil
Experience the simplicity and elegance of Italy’s most beloved salad, featuring the sweetness of fresh tomatoes, creamy mozzarella, and fragrant basil. This iconic dish is a perfect accompaniment to any meal.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad, followed by a sprinkle of balsamic vinegar.
4. Garnish with chopped basil leaves and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Asian Sesame Cucumber Salad
A refreshing twist on traditional cucumber salad, this Asian-inspired dish combines the cooling crunch of cucumbers with the nutty flavor of sesame and the savory taste of soy sauce.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt to taste
– Chopped scallions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using).
2. Add the sliced cucumbers to the bowl and toss to coat with the dressing.
3. Sprinkle salt to taste and toss again to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped scallions and toasted sesame seeds.
Cooking Time: 10-15 minutes (including refrigeration time)
Mediterranean Chickpea Salad
A refreshing and flavorful salad perfect for a light lunch or dinner, this Mediterranean Chickpea Salad combines the creamy texture of chickpeas with the bright flavors of the Mediterranean.
Ingredients:
– 1 can chickpeas (15 oz)
– 1/2 cup chopped cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, feta cheese, and parsley.
3. Drizzle the olive oil and lemon juice over the mixture, and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Greek Orzo Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavor of orzo pasta with a burst of citrus from a tangy lemon vinaigrette, perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked orzo pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions, then let cool.
2. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, red onion, and parsley.
3. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
4. Add cooked orzo pasta to the salad and toss with the vinaigrette.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Grilled Shrimp and Mango Salad
This refreshing salad combines the sweetness of mango with the smokiness of grilled shrimp, all topped with a tangy dressing. Perfect for warm weather or any occasion when you need a light and flavorful meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat grill to medium-high heat. Season shrimp with salt, pepper, and red pepper flakes (if using). Grill for 2-3 minutes per side, or until pink and cooked through.
2. In a large bowl, combine mango, cilantro, lime juice, and olive oil. Stir to combine.
3. Once shrimp are cooked, add them to the bowl with the mango mixture.
4. Toss gently to combine.
5. Serve immediately.
Cooking Time: 10-12 minutes
Quinoa Black Bean Salad with Cilantro Lime Dressing
This flavorful salad combines nutty quinoa, tender black beans, and crunchy veggies, all tied together by a zesty cilantro lime dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, and red onion.
3. In a blender or food processor, combine cilantro, lime juice, and olive oil. Blend until smooth.
4. Pour dressing over the quinoa mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Tomato Basil Burrata Salad
This refreshing summer salad combines the creaminess of burrata cheese with the sweetness of fresh tomatoes and basil, all tied together with a light vinaigrette. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 ball of burrata cheese
– 2 large tomatoes, diced
– 1/4 cup of fresh basil leaves, chopped
– 2 tablespoons of extra-virgin olive oil
– 1 tablespoon of white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cut the burrata ball into small pieces and place on a plate or platter.
2. Arrange the diced tomatoes around the cheese.
3. Sprinkle chopped basil leaves over the top of the salad.
4. Drizzle olive oil and white wine vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Zucchini Ribbon Salad with Parmesan
This refreshing summer salad combines the sweetness of zucchini with the savory flavor of Parmesan cheese, making it a perfect side dish for your next barbecue or gathering. With just a few simple ingredients and minimal cooking time, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium zucchinis
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create long ribbons from the zucchinis.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the zucchini ribbons to the bowl and toss to coat with the dressing.
4. Sprinkle Parmesan cheese over the salad and toss gently to combine.
5. Season with additional salt and pepper if needed.
6. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 10 minutes
Pineapple Jicama Slaw
This sweet and tangy slaw is perfect for topping tacos, grilled meats, or using as a crunchy snack. The combination of juicy pineapple, refreshing jicama, and creamy dressing creates a flavor profile that’s both familiar and excitingly new.
Ingredients:
– 1 large jicama, peeled and diced
– 1 cup fresh pineapple chunks
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine jicama and pineapple.
2. In a separate bowl, whisk together mayonnaise, lime juice, and honey until smooth.
3. Pour the dressing over the jicama-pineapple mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with chopped cilantro if desired.
Cooking Time: 10-15 minutes (prep only)
Beet and Orange Salad with Goat Cheese
This vibrant salad combines the natural sweetness of roasted beets and oranges with the tanginess of crumbly goat cheese, all tied together with a light vinaigrette.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1/4 cup goat cheese, crumbled
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine roasted beets, orange segments, crumbled goat cheese, olive oil, apple cider vinegar, salt, and pepper. Toss gently to combine.
4. Garnish with fresh thyme leaves, if desired.
5. Serve immediately.
Cooking Time: 50 minutes
Southwest Chicken Salad with Avocado Dressing
This refreshing salad combines the flavors of the Southwest with the creaminess of avocado dressing, making it a perfect side dish or light lunch. The combination of crispy chicken, crunchy veggies, and tangy dressing is sure to please.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1 ripe avocado, mashed
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: tortilla chips or crushed tortilla strips for garnish
Instructions:
1. In a large bowl, combine mixed greens, chicken, cherry tomatoes, red onion, and feta cheese.
2. In a small bowl, whisk together mashed avocado, lime juice, and olive oil until smooth.
3. Pour dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with tortilla chips or crushed tortilla strips, if desired.
Cooking Time: 15 minutes
Kale Caesar Salad with Crispy Chickpeas
Elevate your salad game with this refreshing twist on the classic Caesar. Crunchy chickpeas and tangy dressing bring out the best in curly kale.
Ingredients:
– 4 cups curly kale, stems removed and discarded
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup mayonnaise
– 2 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Rinse the chickpeas and pat dry with paper towels.
2. Toss the chickpeas with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until crispy.
3. In a large bowl, massage the kale leaves with your hands to soften.
4. In a blender or food processor, combine Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth.
5. Add the dressing to the kale and toss to coat. Top with crispy chickpeas and serve.
Cooking Time: 25-30 minutes
Peach Prosciutto Salad with Honey Mustard Dressing
This refreshing salad combines the sweetness of peaches with the salty, crispy texture of prosciutto, all tied together with a tangy honey mustard dressing. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 4 ripe peaches, diced
– 6 slices of prosciutto, torn into pieces
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp honey mustard dressing (see below for recipe)
Honey Mustard Dressing:
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced peaches, and torn prosciutto.
2. Sprinkle crumbled feta cheese on top (if using).
3. Drizzle with honey mustard dressing and toss gently to combine.
4. Serve immediately.
Cooking Time: 10 minutes
Farro Salad with Roasted Vegetables
This hearty salad combines the nutty flavor of farro with a medley of roasted vegetables, perfect for a satisfying side dish or light lunch.
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
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using 2 cups of water or broth.
3. Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Fluff cooked farro with a fork and combine with roasted vegetables.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Thai Green Papaya Salad
A refreshing and spicy salad that combines the crunch of green papaya with the bold flavors of Thailand. This dish is a staple in many Thai households, perfect for hot summer days or as a palate cleanser between meals.
Ingredients:
– 1 large green papaya (about 2 lbs)
– 1/4 cup dried shrimp
– 1/4 cup chopped peanuts
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons tamarind paste
– 2 tablespoons palm sugar
– 1-2 Thai bird’s eye chilies, seeded and minced (depending on desired level of spiciness)
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– Salt to taste
– Chopped cilantro for garnish
Instructions:
1. Peel the green papaya and remove seeds.
2. Slice into thin strips and soak in cold water for at least 30 minutes.
3. Drain and dry the papaya with paper towels.
4. In a mortar, pound the dried shrimp until they form a paste.
5. Add peanuts, garlic, ginger, tamarind paste, palm sugar, chilies, fish sauce, and lime juice to the mortar.
6. Pound mixture until well combined.
7. Toss with green papaya strips and season with salt to taste.
8. Garnish with chopped cilantro and serve.
Cooking Time: 30 minutes
Summary
Beat the heat this summer with these refreshing salad recipes! From classic Caprese to innovative Watermelon Feta Mint, and from grilled Peach and Arugula to vibrant Beet and Orange with Goat Cheese, there’s something for everyone. Quinoa Black Bean Salad, Mediterranean Chickpea Salad, and Asian Sesame Cucumber are just a few of the international inspirations on offer. Whether you’re looking for light and zesty or hearty and satisfying, these 20 summer salads will keep you cool and satisfied all season long.
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