23 Summer Salad Recipes Bursting with Flavor

ByMarigold Banks Updated
Summer Salad Recipes - Guyo's Guide

Looking for something cool and tasty to eat this summer? 

Try making a fresh summer salad! 

In this article, you’ll find easy and yummy salad recipes that are perfect for hot days. 

They’re healthy, colorful, and fun to make. 

Let’s get started!

1. Grilled Peach and Burrata Salad

A shallow white ceramic bowl holds a vibrant summer salad of a mixture of crescent halved grilled peaches with distinct oily caramelized grill marks, nestled next to torn burrata, peppery arugula, chopped red onions, sliced cherry tomatoes, and golden toasted pine nuts mixed together. A light drizzle of glossy honey-balsamic glaze shimmers across the surface. The dish is placed on a bright plain white kitchen countertop, bathed in soft natural light streaming through a nearby window, casting gentle shadows that emphasize the textures of the peaches and cheese.

There’s just something magical about peaches on the grill. 

The sweet, smoky flavor pairs perfectly with creamy burrata and peppery arugula.

Add toasted pine nuts or walnuts for crunch and a honey-balsamic drizzle to bring it all home. 

It feels fancy, but takes almost no effort—my kind of summer win.

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2. Watermelon Feta Mint Salad

A photo of a summer salad in a wide glass bowl on a bright white kitchen countertop. The salad is filled with bright pink watermelon cubes, crumbles of white feta cheese, and scattered chopped fresh mint leaves. The bowl has delicate condensation beads on it, hinting at the chilled, just-prepped dish. The vivid contrast of colors and the fresh texture of the watermelon are highlighted by the natural light. A small lime wedge sits to the side, suggesting a citrusy kick.

This salad is basically summer in a bowl. 

Juicy watermelon, salty feta, fresh mint—it’s bright, refreshing, and impossible not to love. I serve it with lime juice and a tiny pinch of sea salt. 

It vanishes at cookouts, so make more than you think you’ll need.

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3. Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad Guyos Guide

If you love elote, this salad is your new obsession. 

Sweet corn, creamy mayo, Cotija cheese, chili, and lime—hello, flavor bomb! 

It’s perfect, warm or cold. Add cilantro if you’re feeling fancy. I bring this to every potluck, and there’s never a spoonful left.

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4. Caprese Pasta Salad

A close-up shot of short corkscrew pasta mingling with vibrant, blistered cherry tomatoes, bite-sized small mozzarella balls, and tiny chopped basil leaves. The pasta and ingredients are glistening under a balsamic vinaigrette. The dish is arranged in a low white bowl with flecks of pepper and balsamic visible. The bowl is placed on a bright plain white kitchen countertop. Soft natural light from above gives the mozzarella a milky glow and enhances the shine on the tomatoes' skins.

A pasta twist on the classic caprese. 

Cherry tomatoes, mozzarella balls, and basil get tossed with tender pasta and a balsamic vinaigrette. 

It’s fresh, hearty, and somehow feels like a little trip to Italy. I love serving it at sunset dinners with a glass of rosé.

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5. Strawberry Spinach Salad

A photo of a vibrant, fresh spinach and strawberry salad in a round wooden bowl. The bowl is placed on a light blue and white striped cloth napkin over a white surface. The salad is made up of fresh, bright green baby spinach leaves and an abundance of halved and sliced strawberries, which are a deep red and look ripe and juicy. Mixed throughout the salad are crumbles of white feta cheese, small pieces of chopped pecans, and thinly sliced red onions, adding both texture and color contrast. The poppyseed dressing is lightly drizzled across the top in a zigzag pattern. Some of the feta crumbles and pecan pieces have naturally fallen to the bottom or the sides of the bowl, enhancing the casual, fresh-prepared look of the dish. The overall scene is bright, wholesome, and summery, highlighting the freshness and colorful appeal of the salad.

Sweet strawberries, baby spinach, and goat cheese make this salad a brunch favorite. 

Add candied pecans for a satisfying crunch. My homemade poppyseed dressing is the secret sauce—it pulls everything together. 

It’s light, colorful, and always makes people ask, “Can I get this recipe?”

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6. Mediterranean Chickpea Salad

A photo of a hearty summer salad in a deep turquoise ceramic bowl on a bright plain white kitchen countertop. The salad contains plump chickpeas, diced cucumbers, red onions, tomatoes, Kalamata olives, and crumbled feta. The salad is tossed with olive oil and fresh oregano. The countertop is illuminated by soft natural light, which highlights the glisten of the olive oil and the crisp freshness of the chopped vegetables.

Chickpeas are the star here—protein-packed and perfect for hot days. 

Toss them with cucumbers, tomatoes, red onion, and olives. Feta and lemon vinaigrette seal the deal. 

It’s hearty enough for lunch but shines as a side dish too. Bonus: it holds up beautifully in the fridge.

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7. Thai Mango Slaw

A close-up image of a vibrant summer salad. The salad is a mixture of bright yellow mango strips, thinly shredded purple and green cabbage, and orange carrot ribbons. The salad is tossed together with chopped scallions and a glossy peanut-lime dressing. The salad is served in a clear glass bowl on a plain white kitchen countertop. The natural light enhances the rainbow of colors, giving the dish a fresh, crisp look. However, the thinly sliced mangoes appear slightly overused, making the salad feel a bit overloaded.

This isn’t your average coleslaw. 

Crisp cabbage, juicy mango, shredded carrots, and scallions meet a spicy peanut-lime dressing. 

It’s sweet, tangy, and a little sassy. I serve it with grilled shrimp or chicken, but I’ve been known to eat it straight from the bowl.

8. BLT Salad with Avocado

A photo of a large white salad bowl filled with crisp romaine lettuce topped with halved cherry tomatoes, crunchy bacon bits, diced avocado, and homemade croutons. A creamy, herb-speckled ranch dressing is drizzled over the top. The salad is placed on a bright plain white kitchen countertop. The natural light highlights the avocado's smooth texture and the sheen on the crispy bacon.

Take a BLT sandwich, ditch the bread, and add creamy avocado. That’s this salad in a nutshell. 

Bacon adds crunch, tomatoes bring juiciness, and a smoky ranch dressing ties it all together. 

It’s ridiculously good—and yes, I’ve eaten it for dinner more than once.

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9. Couscous and Roasted Veggie Salad

A photo of a beige ceramic bowl filled with tiny pearl couscous salad. The salad is tossed with roasted zucchini, roasted red bell peppers, and roasted golden cherry tomatoes. There are flecks of parsley and lemon zest visible throughout the dish. The bowl is placed on a bright plain white kitchen countertop. The dish is lit from the left by warm natural light, creating a soft glow across the couscous grains and roasted vegetables.

This one’s a weekly staple at my house. 

Roasted zucchini, bell peppers, and cherry tomatoes tossed with fluffy couscous and lemony herbs. 

It’s cozy, filling, and meal-prep gold. I like to make a big batch and eat it for lunch all week. 

Trust me—it gets better daily.

Recipe

Ingredients:

  • 1 cup couscous (or pearl couscous, as shown in the photo)
  • 1 1/4 cups vegetable broth or water
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the dressing:

  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste

To finish:

  • 1/4 cup chopped parsley or fresh herbs (mint, basil, or dill also work well)
  • Optional: feta cheese, olives, or toasted pine nuts for extra richness

Instructions:

  1. Roast the Veggies:
    • Preheat the oven to 400°F (200°C).
    • Spread zucchini, bell pepper, and cherry tomatoes on a baking sheet.
    • Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until lightly charred and tender.
  2. Cook the Couscous:
    • Bring the broth or water to a boil, then stir in the couscous.
    • Cover, remove from heat, and let sit for 5 minutes (or follow instructions if using pearl couscous).
    • Fluff with a fork once done.
  3. Make the Dressing:
    • In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, mustard, salt, and pepper.
  4. Assemble the Salad:
    • In a large bowl, combine couscous, roasted veggies, and chopped herbs.
    • Drizzle with dressing and toss to combine.
    • Top with any extras like feta or pine nuts, if using.
  5. Chill or Serve Warm:
    • Serve immediately or refrigerate—it tastes even better the next day.

10. Tropical Quinoa Salad

A vibrant summer salad made of fluffy quinoa, golden pineapple chunks, orange mango cubes, red bell pepper strips, and tiny square chopped cilantro. The salad is coated in a light coconut-lime dressing. The salad is presented in a modern white bowl with a wide rim, placed on a bright plain white kitchen countertop. Natural light filters in from above, catching the slight shine of the dressing and enhancing the tropical tones of yellow and green.

Quinoa meets vacation vibes in this fruity number. 

Pineapple, mango, red pepper, and coconut-lime dressing give it a beachy twist. 

It’s light but filling and makes a great picnic salad. My kids love it with grilled chicken; I love it with a cold drink in hand.

Recipe

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup diced pineapple
  • 1/2 cup diced mango
  • 1/2 red bell pepper, diced
  • 2 tablespoons chopped cilantro

Dressing:

  • Juice of 1 lime
  • 2 tablespoons coconut milk
  • 1 tablespoon olive oil
  • Salt to taste

Instructions:

  1. Mix quinoa, pineapple, mango, red pepper, and cilantro in a bowl.
  2. Whisk dressing ingredients together and pour over salad.
  3. Toss and chill. Serve alone or with grilled chicken.

11. BBQ Chicken Salad

A photo of a wide, shallow bowl filled with a hearty summer salad. The salad is a mixture of shredded romaine, char-grilled BBQ chicken strips, black beans, sweet corn kernels, chopped red onions, halved cherry tomatoes, and crispy tortilla strips. A creamy chipotle ranch dressing is drizzled diagonally across the top. The salad is placed on a bright plain white kitchen countertop, with soft natural light coming from a window behind the bowl, creating subtle highlights on the glossy chicken and crisp vegetables.

Grilled BBQ chicken, crisp romaine, corn, black beans, and crunchy tortilla strips. 

It’s got that smoky-sweet vibe I crave every summer. 

Drizzle on a ranch or chipotle dressing, and you’ve got a full meal that eats like a party. 

Bonus points for leftovers—if there are any.

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12. Greek Orzo Salad

A sumptuous, vibrant Greek Orzo Salad is artfully presented in a pristine white ceramic bowl. The cooked orzo pasta is entwined with an assortment of fresh, colorful ingredients, including diced cucumbers, juicy cherry tomatoes, vibrant red onions, plump Kalamata olives, and crumbled feta cheese. The salad is drizzled with a tangy vinaigrette, and the entire dish is beautifully garnished with fresh parsley leaves, adding a touch of green contrast. The enticing aroma and visual appeal of this Mediterranean delight make it an irresistible choice for any dining experience.

This little pasta salad is packed with Mediterranean goodness: cucumbers, tomatoes, olives, feta, and orzo in a zesty vinaigrette. 

It’s a no-fuss crowd-pleaser, and it travels beautifully. 

I always keep some in the fridge for quick lunches or impromptu picnics.

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Recommended Article: 27 Refreshing Summer Soup Recipes to Keep You Cool

13. Shaved Zucchini Ribbon Salad

A top view of a very thin long, cooked delicate zucchini ribbons curl around each other in this elegant summer salad. The salad is dressed lightly with lemon juice and olive oil, and topped with shaved Parmesan and crushed almonds. The pale green hues contrast beautifully against the crisp white serving plate. The dish is placed on a bright plain white kitchen countertop, and the soft natural light emphasizes the glossy sheen of olive oil and the fine textures of the zucchini slices.

Thin zucchini ribbons tossed with lemon, olive oil, and Parmesan—so simple, yet so fresh. 

Add some crushed almonds for crunch, and you’ve got a side dish that screams summer elegance. 

It’s my go-to when I want something light, pretty, and ridiculously easy.

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14. Summer Panzanella

A photo of a rustic summer salad with grilled bread cubes soaked in a mixture of heirloom cherry tomato slices, grilled oily cucumber chunks, roasted red onion slivers, and chopped basil leaves. The dish is bathed in roasted oil and coated with a light vinaigrette. The salad is served in a farmhouse-style bowl on a bright plain white kitchen countertop. The natural light highlights the golden crust edges and the tomato's glossy surface.

Bread in a salad? Yes, please. 

Toasted chunks of crusty bread soak up tomato juices, olive oil, and vinegar. 

Toss in cucumbers, red onion, and fresh basil, and it becomes something magical. 

I could eat this every day in July and never get bored.

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15. Cantaloupe and Prosciutto Salad

A photo of a summer salad with thin ribbons of cantaloupe, folded prosciutto, creamy mozzarella pearls, and arugula. A balsamic glaze is drizzled in delicate lines over the top. The salad is placed on a minimalist, low-profile white plate on a bright plain white kitchen countertop. Natural light streams in from the side, casting gentle shadows and illuminating the translucent slices of melon and delicate green arugula leaves.

Sweet, salty, and a little fancy. 

Juicy cantaloupe and thin slices of prosciutto pair beautifully with arugula and fresh mozzarella. 

A drizzle of balsamic glaze makes it pop. 

This is the salad I serve when I want to impress without breaking a sweat.

16. Grilled Vegetable and Farro Salad

A rustic summer salad of roasted zucchini, bell peppers, red onions, and charred corn tossed with nutty farro and fresh parsley in a deep bowl. A light lemon-garlic vinaigrette glistens across the surface. The salad is placed on a bright plain white kitchen countertop, and natural light softly highlights the smoky grill marks on the vegetables and the texture of the farro grains, giving it a hearty and wholesome appearance.

When I’ve got leftover grilled veggies, this is my go-to. 

Toss smoky zucchini, peppers, and eggplant with nutty farro and a garlicky lemon dressing. 

It’s hearty without feeling heavy, and it holds up great in the fridge. 

Honestly, it tastes even better the next day—win-win!

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17. Asian Noodle Salad

A photo of a chilled rice noodle salad with a tangy sesame-soy sauce dressing. The salad is tossed with shredded purple cabbage, carrots, scallions, and cilantro. There is a scatter of sesame seeds and crushed peanuts for crunch. The salad is served in a deep ceramic bowl with a matte finish on a bright plain white kitchen countertop. Natural light filters in diagonally, casting a faint glow on the shiny noodles and crisp vegetables.

Cold noodles, crisp veggies, and a tangy sesame-soy dressing—this salad brings serious flavor. 

I add shredded cabbage, carrots, green onions, and a handful of cilantro. Sprinkle with peanuts for crunch. 

It’s a potluck favorite and works as a light main dish too.

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18. Tomato, Cucumber, and Red Onion Salad

A photo of a clear glass bowl filled with a tomato-cucumber salad. The salad is made of thick slices of ripe red tomatoes and crunchy cucumbers, layered with thinly sliced red onions. The salad is sprinkled with sea salt and cracked pepper. A splash of red wine vinegar and olive oil is added to the salad. The bowl is placed on a bright plain white kitchen countertop. The natural light enhances the vibrant red and green tones and highlights the moisture clinging to the fresh-cut vegetables.

This is the salad my grandma made every summer—and I still do. 

Thick tomato slices, crunchy cucumbers, and paper-thin red onions, dressed with olive oil and red wine vinegar. 

It’s pure nostalgia in a bowl, and the kind of simple that never goes out of style.

19. Avocado and Citrus Salad

A photo of a porcelain dish containing a citrus salad. The salad consists of sliced avocado fans layered with juicy orange and grapefruit segments on a bed of baby greens. A light citrus vinaigrette glistens on top, and thin red onion slivers add a pop of contrast. The salad is garnished with black pepper. The dish is placed on a bright plain white kitchen countertop. The scene is softly lit by natural light from a nearby window, which brings out the glossy, jewel-like texture of the citrus segments.

Bright citrus segments and creamy avocado make this salad feel like sunshine. 

Add a bit of red onion and toss it with a citrus vinaigrette. 

I love this one with grilled fish or as a refreshing lunch on hot days. It’s light, fresh, and always a hit.

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20. Roasted Beet and Goat Cheese Salad

A Thanksgiving salad bowl with roasted red beets on mixed greens. Creamy goat cheese crumbles are scattered throughout, with candied pecans adding crunch. The deep red tones of the beets contrast beautifully with the greens and the white goat cheese, creating a bold, vibrant dish. The bowl is placed on a wooden board. There's a spoon next to the bowl. The background is rustic and has a few ingredients.

If you think you don’t like beets, this salad might change your mind. 

Earthy roasted beets, tangy goat cheese, crunchy walnuts, and baby greens—it’s a flavor and texture party. 

Drizzle with a simple balsamic vinaigrette and serve it up at your next summer dinner party.

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21. Broccoli and Bacon Salad

A photo of a summer salad with raw broccoli florets, golden bacon bits, finely diced red onions, dried cranberries, and sunflower seeds. The salad is tossed in a creamy mayonnaise-based dressing with a hint of tang. The salad is served in a wide, pale blue ceramic bowl and placed on a bright plain white kitchen countertop. The salad is illuminated by soft natural light, which catches the glossy dressing and creates subtle reflections on the crunchy bacon and seeds.

This one’s got backyard BBQ vibes written all over it. 

Crunchy raw broccoli, crispy bacon, red onion, sunflower seeds, and a touch of sweetness from dried cranberries. 

Toss it all in a creamy dressing and watch it disappear. It’s retro—but in the best way.

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22. Crunchy Ramen Noodle Salad

A clear glass mixing bowl on a white kitchen countertop contains a summer salad. Cooked oil and shiny crumbled raw ramen noodles are mixed with shredded cabbage, julienned carrots, and scallions. The mixture is tossed in a sesame-soy vinaigrette and topped with toasted almonds. The noodle peek is on top. The texture is crisp, and the color palette is vibrant with whites, purples, and oranges. The dish is lit by clear natural light, enhancing the golden crunch of the noodles and the shimmer of the oil-based dressing.

We all know that ramen salad, and yes, it still slaps. 

Crushed dry noodles, shredded cabbage, almonds, and green onions tossed in a tangy sesame dressing. 

It’s crunchy, addictive, and always surprises people when they find out what’s in it. 

Perfect for potlucks and family reunions.

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23. Peach, Tomato, and Basil Salad

A photo of a white platter with juicy peach slices, heirloom tomato wedges, and tiny chopped basil leaves. The platter is placed on a bright white kitchen countertop. There is a drizzle of olive oil and a sprinkling of sea salt and cracked pepper on top. The background is clean and simple. The scene is bathed in direct natural light, highlighting the freshness and vibrancy of the ingredients.

Juicy peaches and ripe tomatoes may seem unlikely, but together? Magic. 

Add fresh basil, a drizzle of olive oil, and a pinch of flaky salt. It’s sweet, savory, and tastes like peak summer. 

Serve it with grilled chicken or just a fork and some shade.

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Wrap Up

Summer salads are fresh, fun, and full of flavor. 

From sweet fruit to crunchy veggies, there’s something for everyone. These easy recipes are perfect for sunny days, picnics, or family dinners. 

Try one (or a few) and enjoy every tasty bite. 

Happy salad-making!

Summer Salad Recipes

Marigold Banks's avatar
Marigold Banks

Marigold Banks is a food writer at Guyo's Guide. With a rich background as a chef and event planner, she brings a unique culinary perspective and flair for detail to her articles. Marigold's passion for food and expert insights make her a valued voice on our blog.

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