10+ Easy Salad Recipes for Quick and Delicious Meals

Salads are such an easy way to add something fresh and healthy to your meals. Whether you need a fast lunch or something lighter for dinner, these easy salad recipes keep things simple and actually enjoyable.

You don’t need a ton of ingredients or time—just a few basics and you’re set.

Most of these recipes use everyday veggies and simple dressings. You can swap ingredients for whatever you’ve got in the fridge.

Salads are flexible and pretty forgiving, honestly. They work for almost any occasion.

1) Classic Caesar Salad with homemade dressing

You can whip up a classic Caesar salad with crisp romaine and crunchy croutons. The homemade dressing makes all the difference, adding that rich, creamy flavor.

Just whisk together garlic, anchovy paste, lemon juice, Dijon, Worcestershire, mayo, and Parmesan. That combo gives the salad a tangy, savory kick.

Toss the romaine with the dressing, then top with extra Parmesan and croutons. Serve it chilled—it’s a solid side or a meal on its own.

Ingredients

• Romaine lettuce
• Croutons
• 1 clove garlic
• 1 tsp anchovy paste
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese

Cooking Instructions

1. Wash and chop the romaine lettuce.
2. In a bowl, whisk garlic, anchovy paste, lemon juice, mustard, Worcestershire sauce, mayonnaise, and Parmesan until smooth.
3. Toss lettuce with dressing.
4. Add croutons and extra Parmesan on top.
5. Serve immediately or chill until ready.

For more details, see the Classic Caesar Salad Recipe.

2) Mediterranean Chickpea Salad with feta

This Mediterranean chickpea salad is fresh, filling, and honestly super easy. You get chickpeas, crunchy veggies, and salty feta all in one bowl.

A lemon vinaigrette ties everything together with a bright, zesty punch. It’s one of those salads you can make ahead and stash in the fridge.

It works for lunch, as a side, or even a light dinner. You can toss in olives, parsley, or bell peppers if you want to mix it up.

Ready in about 20 minutes, so you don’t have to wait long for something healthy.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1/4 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives, sliced (optional)
• 2 tbsp fresh parsley, chopped

Cooking Instructions:

1. In a large bowl, combine chickpeas, cucumber, bell pepper, onion, olives, and feta.
2. In a small jar, mix 3 tbsp olive oil, juice of 1 lemon, salt, and black pepper. Shake well.
3. Pour the dressing over the salad and toss gently to coat.
4. Chill for 10 minutes before serving for best flavor.

3) Simple Green Salad with cucumber and tomato

You can throw together a green salad with just a few basics. Start with crisp lettuce, then add sliced cucumbers and juicy tomatoes.

Toss everything with a quick vinaigrette—olive oil, vinegar, salt, and pepper. If you’re feeling it, add some dill or red onion for extra flavor.

This one’s fast and works as a side or a light meal.

Ingredients

• Romaine lettuce, chopped
• Cucumbers, sliced
• Tomatoes, chopped
• Olive oil
• Vinegar (red wine or apple cider)
• Salt and pepper
• Optional: fresh dill or red onion slices

Cooking Instructions

1. Rinse and chop the lettuce, cucumbers, and tomatoes.
2. In a small bowl, mix olive oil, vinegar, salt, and pepper to make the vinaigrette.
3. Toss the vegetables with the vinaigrette.
4. Add dill or red onion if using.
5. Serve immediately for the freshest taste.

For more details, see this lettuce cucumber tomato salad.

4) Quinoa and Black Bean Salad

Quinoa and black bean salad is one of those meals you can eat any day and feel good about. You get plenty of protein from the quinoa and beans, plus a bunch of fresh veggies for crunch.

A zesty lime dressing keeps it bright and fresh. Toss in corn, bell peppers, tomatoes, or onions—whatever you have works.

It’s easy to make ahead, and leftovers are actually just as good.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Cooking Instructions

1. Cook quinoa according to package directions, about 15 minutes (350°F/175°C if baking). Let cool.
2. In a large bowl, combine quinoa, black beans, corn, bell pepper, tomatoes, onion, and cilantro.
3. Mix dressing: juice of 2 limes, 2 tablespoons olive oil, salt, and pepper.
4. Pour dressing over salad and toss well.
5. Chill in the fridge before serving.

You can find more ideas for this salad at Easy Quinoa Black Bean Salad.

5) Greek Salad with olives and red onion

Greek salad is about as simple and refreshing as it gets. You’ll chop up cucumbers, tomatoes, Kalamata olives, and thin red onion slices for a nice mix.

Toss everything with good olive oil and a splash of red wine vinegar. Feta cheese brings a creamy, salty bite that really completes the dish.

No need to cook anything. Just chop, mix, and serve.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 oz feta cheese, crumbled
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper to taste

Cooking Instructions

1. Wash and chop tomatoes and cucumber.
2. Slice the red onion thinly.
3. Combine tomatoes, cucumber, olives, and onion in a bowl.
4. Drizzle with olive oil and vinegar.
5. Sprinkle with feta cheese, salt, and pepper.
6. Toss gently and serve immediately.

6) Caprese Salad with fresh mozzarella and basil

Caprese salad is quick, fresh, and honestly hard to mess up. You just need ripe tomatoes, creamy mozzarella, and a handful of basil leaves.

Drizzle with olive oil and balsamic glaze for a little extra flavor. No cooking—just slice, layer, and enjoy.

It’s especially good when tomatoes are at their best. Great as a side or even a light lunch.

Ingredients

• 3 ripe tomatoes
• 12 oz fresh mozzarella cheese
• Fresh basil leaves
• Olive oil
• Balsamic glaze

Cooking Instructions

1. Slice tomatoes and mozzarella cheese into thick pieces.
2. Arrange tomato and mozzarella slices on a plate, alternating them.
3. Tuck fresh basil leaves between slices.
4. Drizzle olive oil over the salad.
5. Add a spoonful of balsamic glaze on top.
6. Serve immediately or chill for 10 minutes before serving.

7) Asian Sesame Noodle Salad

Asian sesame noodle salad is the kind of dish you can throw together fast. Cold noodles, a nutty sesame-soy dressing, and fresh veggies make it light and super satisfying.

Add cucumbers or bell peppers for crunch. If you want a little heat, toss in some chili oil.

You usually make the dressing with sesame oil, soy sauce, and a splash of vinegar. It’s perfect for warm days or just when you don’t feel like fussing much.

Ingredients

• 8 ounces noodles (angel hair or rice noodles)
• ½ cup sesame oil
• ½ cup soy sauce
• ¼ cup balsamic or rice vinegar
• 1 tablespoon chili oil (optional)
• Fresh vegetables like cucumbers or bell peppers

Cooking Instructions

1. Cook noodles according to package directions.
2. Drain and rinse with cold water to cool.
3. Whisk sesame oil, soy sauce, vinegar, and chili oil.
4. Toss noodles and vegetables with dressing.
5. Chill for 10-15 minutes before serving.

8) Tuna Salad with mixed greens and lemon vinaigrette

Tuna salad with greens and lemon vinaigrette is light, fresh, and doesn’t take much effort. Just mix canned tuna with mixed greens and a tangy vinaigrette.

Skip the mayo—lemon juice and olive oil keep things bright. Add celery, green onion, and a bit of dill for crunch and flavor.

Toss everything together and you’ve got a healthy meal in minutes.

Ingredients

• 2 cans of tuna, drained
• 4 cups mixed greens
• 1 celery stalk, chopped
• 2 green onions, sliced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Grab a big bowl and toss in the tuna, mixed greens, celery, green onions, and dill.

2. In a smaller bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.

3. Drizzle the vinaigrette over your salad and give it a gentle toss.

4. Eat it right away, or stick it in the fridge if you want it chilled.

You can check out more about this refreshing salad here: Mixed Greens with Tuna Salad and Dill Vinaigrette.

9) Chopped Salad with bell peppers and mushrooms

This chopped salad really pops with color and freshness. Bell peppers bring crunch, while mushrooms add that earthy flavor.

If you chop the veggies small, every bite feels balanced. Fresh parsley gives it a little herbal kick.

A light dressing ties everything together. It doesn’t drown out the flavors, just lifts them up a bit.

Honestly, this salad works as a side or even a light meal if you’re not super hungry. You can make it in advance and let it chill in the fridge.

Ingredients

• 8 oz (250 g) mushrooms, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 shallots, finely chopped
• 1 tablespoon fresh parsley, chopped
• ¼ cup French dressing
• Salt and pepper to taste

Cooking Instructions

1. Wash all the veggies and prep them as needed.

2. Toss mushrooms, bell peppers, shallots, and parsley into a big bowl.

3. Pour in the French dressing.

4. Gently toss until everything’s coated.

5. Add salt and pepper, tasting as you go.

6. Chill it for 15-30 minutes before serving—if you can wait that long.

10) Pasta Salad with cherry tomatoes and herbs

This pasta salad is as easy as it gets—fresh, quick, and perfect when you’re in a hurry. Sweet cherry tomatoes and fresh herbs make it taste bright and lively.

The dressing stays simple, letting the veggies really shine. You can throw it together in about 15 minutes, which is a lifesaver on busy days.

Serve it cold or at room temp. It’s a winner for summer cookouts or just a speedy lunch at home.

If you’re feeling bold, add mozzarella or toss in a few olives for extra richness.

Ingredients

• 8 oz pasta (like rotini or penne)
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Boil a pot of salted water, then toss in your pasta. Cook it until it’s al dente—usually takes about 8-10 minutes.

2. Drain the pasta. Give it a quick rinse under cold water so it cools down.

3. Grab a big bowl. Add the pasta, cherry tomatoes, basil, and parsley.

4. In a separate bowl, whisk olive oil, vinegar, salt, and pepper together.

5. Pour that dressing over your pasta salad. Toss everything until it’s all nicely coated.

6. Pop it in the fridge for 15-20 minutes if you want it chilled. Or, honestly, just dig in right away if you can’t wait.

If you’re looking for more pasta salad ideas with cherry tomatoes, you might want to check out this recipe.