18 Best Summer Salads to Try

Grilled Peach and Burrata Salad

This delightful summer salad combines the sweetness of grilled peaches with the creamy texture of burrata cheese, making it a refreshing treat for warm days.

Ingredients:

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

Cooking method:

1. Preheat your grill to medium-high heat and lightly brush the peach halves with olive oil.
2. Grill the peaches for 2-3 minutes on each side until grill marks appear and the peaches slightly soften.
3. Arrange the greens on a serving platter and place the grilled peaches and burrata on top.
4. Sprinkle the toasted almonds over the salad.
5. Drizzle with balsamic glaze, and season with salt and pepper before serving.

Watermelon and Feta Salad

A classic combination of juicy watermelon and tangy feta cheese, perfect for a light summer meal.

Ingredients:

• 4 cups watermelon cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves
• 1 tablespoon lime juice
• Salt to taste

Cooking method:

1. In a large bowl, combine the watermelon cubes and crumbled feta.
2. Add the fresh mint leaves and toss gently.
3. Drizzle the lime juice over the salad and season with a pinch of salt.
4. Serve chilled for optimal refreshment.

Avocado and Corn Salad

This vibrant salad pairs creamy avocado with sweet corn for a delightful side dish or main entrée.

Ingredients:

• 2 ripe avocados, diced
• 2 cups fresh or frozen corn kernels, cooked
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the diced avocado, cooked corn, cherry tomatoes, and red onion.
2. Add the chopped cilantro and lime juice.
3. Toss gently to mix, and season with salt and pepper to taste.
4. Enjoy immediately as a fresh summer treat.

Thai Mango Slaw

Bursting with vibrant flavors, this Thai-inspired salad is a wonderful mix of crunchy and sweet elements.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup chopped peanuts
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 tablespoon chili paste (optional)

Cooking method:

1. In a large bowl, combine the mangoes, cabbage, and carrots.
2. In a small bowl, mix the fish sauce, lime juice, sugar, and chili paste.
3. Pour the dressing over the slaw and toss to combine.
4. Top with chopped peanuts before serving.

Caprese Pesto Salad

A modern twist on the traditional caprese, this salad includes a flavorful pesto dressing for added depth.

Ingredients:

• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini)
• 1/2 cup basil pesto
• 2 tablespoons olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cherry tomatoes and mozzarella balls.
2. Add the basil pesto and olive oil, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves before serving.

Chickpea and Cucumber Salad

Packed with protein and fiber, this chickpea salad is both nutritious and delicious, ideal for a quick lunch.

Ingredients:

• 2 cups cooked chickpeas
• 1 large cucumber, diced
• 1/4 red onion, diced
• 1/4 cup parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine the chickpeas, cucumber, red onion, and parsley.
2. Drizzle with olive oil and lemon juice.
3. Toss everything together and season with salt and pepper.
4. Serve chilled or at room temperature.

Strawberry Spinach Salad

A sweet and savory salad that perfectly balances fresh strawberries with the peppery bite of spinach.

Ingredients:

• 4 cups baby spinach
• 1 pint strawberries, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, toasted
• 2 tablespoons balsamic vinaigrette

Cooking method:

1. In a large bowl, combine the spinach, strawberries, and goat cheese.
2. Drizzle with balsamic vinaigrette and toss gently.
3. Top with toasted pecans before serving.

Quinoa and Black Bean Salad

Filled with protein and fiber, this quinoa salad is both filling and refreshing, perfect for a summer picnic.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Cooking method:

1. In a large bowl, mix cooked quinoa, black beans, bell pepper, and red onion.
2. Add chopped cilantro and lime juice.
3. Toss well, and season with salt and pepper.
4. Serve as a side dish or main salad.

Greek Orzo Salad

Bringing together Mediterranean flavors, this Greek orzo salad is fresh, tangy, and satisfying.

Ingredients:

• 1 cup orzo pasta, cooked and cooled
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine cooked orzo, cherry tomatoes, cucumber, olives, and feta cheese.
2. Add olive oil and red wine vinegar.
3. Toss everything together and season with salt and pepper.
4. Chill before serving.

Curried Chicken Salad

A rich and aromatic salad combining the flavors of curry with tender chicken and crunchy almonds.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1/2 cup celery, diced
• 1/4 cup almonds, sliced
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine shredded chicken, Greek yogurt, mayonnaise, and curry powder.
2. Add diced celery and sliced almonds.
3. Mix well, and season with salt and pepper.
4. Serve as a standalone dish or with your favorite greens.