10+ Summer Salad Recipes to Keep You Cool and Refreshed This Season

Summer salads are honestly one of the easiest ways to enjoy fresh, light meals when it’s warm out. Grab some fruit, veggies, and greens, and you’ve got a dish that’s both tasty and cooling.

These recipes let you use up the best seasonal produce, and they’re healthy and easy to throw together. Whether you’re making lunch for yourself or feeding a crowd, summer salads just fit right in.

1) Peach and Cherry Tomato Salad with Cilantro-Lime Vinaigrette

This salad’s a breeze. Sweet peaches and juicy cherry tomatoes come together for a bright, summery combo.

The cilantro-lime vinaigrette gives it a tangy, herbal kick. It’s super quick, and you can eat it as a side or a light lunch.

Every bite has that sweet-tart-fresh thing going on. I’d honestly eat this all summer.

Ingredients

• 3 cups cherry tomatoes, halved
• 2 ripe peaches, sliced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Toss cherry tomatoes, peaches, and cilantro in a big bowl.
2. Whisk lime juice, olive oil, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss gently.
4. Chill for about 10 minutes before serving.

Get more ideas from Ultimate Summer Salad.

2) Marinated Italian Vegetable Salad with Broccoli and Olives

This one’s all about crunch and tang. You get broccoli, olives, and a bunch of colorful veggies tossed in a zippy dressing.

After a few hours in the fridge, the flavors really come together. It’s awesome for picnics or when you want something ready to go.

If raw broccoli isn’t your thing, just steam it a little. The olives bring a salty bite that makes the whole thing pop.

Ingredients:

• 4 cups fresh broccoli florets
• 3 cups cauliflowerets
• 1/2 pound sliced fresh mushrooms
• 2 celery ribs, chopped
• 1 can black or Kalamata olives
• 1/2 cup sliced red onion
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. Put all the veggies and olives in a big bowl.
2. Whisk together olive oil, vinegar, Italian seasoning, salt, and pepper.
3. Pour dressing over the veggies and toss everything.
4. Cover and chill for at least 2 hours, or overnight.
5. Serve cold or at room temp.

Check out a similar recipe at Taste of Home.

3) Strawberry Burrata Salad with Serrano Peppers

Sweet strawberries and creamy burrata? Yes, please. The Serrano peppers bring a little heat that keeps things interesting.

Just toss strawberries, burrata, and thin Serrano slices over arugula or spinach. Drizzle olive oil and balsamic glaze for a punch of flavor.

Fresh basil on top really makes it sing. It looks fancy but takes almost no time.

Ingredients

• 1 pint strawberries, sliced
• 8 oz burrata cheese
• 1-2 Serrano peppers, thinly sliced
• 3-4 oz arugula or spinach
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Fresh basil leaves

Cooking Instructions

1. Wash and slice strawberries.
2. Thinly slice Serrano peppers.
3. Spread arugula on a plate.
4. Place burrata in the center.
5. Scatter strawberries and peppers over everything.
6. Drizzle with olive oil and balsamic glaze.
7. Top with basil leaves.
8. Serve right away.

4) Feta Cucumber Salad with Coriander and Fennel Seeds

This salad’s super crisp and cooling. The combo of cucumber and salty feta just works.

Coriander and fennel seeds add a little something unexpected. It’s ready in ten minutes, tops.

I love it as a side for grilled food, but honestly, I’ll eat it on its own. The lemony dressing brightens everything up.

Ingredients:

• Cucumbers, sliced
• Feta cheese, crumbled
• Coriander seeds, lightly crushed
• Fennel seeds, lightly crushed
• Lemon juice
• Olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Slice cucumbers and crumble the feta.
2. Lightly crush the coriander and fennel seeds.
3. Mix lemon juice, olive oil, salt, and pepper.
4. Toss cucumbers, feta, and seeds with the dressing.
5. Serve right away or chill for a bit.

More details here.

5) Charred and Raw Corn Salad

This one’s got smoky charred corn and sweet, crisp raw corn. The mix of textures is just so good.

Add jalapeños, red onion, and a squeeze of lime for a punchy, fresh flavor. The dressing is usually lime juice, vinegar, and a hint of honey or oil.

You can char the corn on a grill, stovetop, or even under a broiler. Toss in white beans or avocado if you want it heartier.

It’s fast, fresh, and honestly hard to mess up.

Ingredients

• 2 ears of corn (one raw, one charred)
• 1/4 cup red onion, sliced
• 1 jalapeño, finely chopped
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon honey or agave
• Salt to taste
• Optional: 1/2 cup white beans or diced avocado

Cooking Instructions

1. Char one ear of corn until a little blackened.
2. Cut kernels off both ears and toss in a bowl.
3. Add onion and jalapeño.
4. Whisk lime juice, oil, honey, and salt in a small bowl.
5. Pour dressing over the corn and toss.
6. Stir in beans or avocado if you like.
7. Chill for about 15 minutes for the best flavor.

6) Crunchy Greek Salad with Feta and Olives

This Greek salad is all about the crunch. You get fresh cucumbers, juicy tomatoes, and crisp bell peppers.

Salty feta and briny olives make everything pop. You can throw it together in minutes, which is great when you’re hungry and impatient.

Just toss with olive oil and vinegar. It’s simple, but the mix of flavors and textures feels kind of special.

Ingredients

• 2 cups cucumbers, chopped
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Chop cucumbers, tomatoes, and bell pepper.
2. Toss veggies with olives and feta.
3. Drizzle with olive oil and vinegar.
4. Gently mix it all together.
5. Add salt and pepper. Serve right away.

7) Spinach and Bean Salad with Mango and Radishes

This one’s fresh, colorful, and ridiculously easy. Start with a bed of spinach and cooked beans.

Add sliced mango and thin radishes for a sweet-peppery combo. Toss everything gently so it doesn’t get mushy.

You can throw in tomatoes, cucumber, and a light dressing if you want more. The different textures and flavors just work.

Ingredients

• 4 cups fresh spinach
• 1 cup cooked black or red beans
• 1 ripe mango, sliced
• 4-5 radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon or lime juice
• Salt and pepper to taste

Cooking Instructions

1. Spread spinach on a big platter.
2. Scatter beans on top.
3. Arrange mango, radishes, tomatoes, cucumber, and onion.
4. Drizzle with olive oil and lemon juice.
5. Gently toss everything with your hands.
6. Sprinkle with salt and pepper.
7. Serve right away or chill for a bit.

For more inspiration, check this Epic Summer Salad with Black Beans, Mango, and Avocado.

8) Shaved Zucchini Salad with Lemon Dressing

This salad feels fresh and light—just what you want on a hot day. Instead of lettuce, you use thin ribbons of zucchini.

The lemon dressing really wakes up the flavors. If you want more crunch, toss in some Parmesan and a handful of pine nuts or pistachios.

Fresh herbs like basil or arugula add a nice punch. To make it, shave the zucchini with a vegetable peeler.

Toss the ribbons with lemon juice, olive oil, and a bit of garlic. Let it rest for a few minutes so the dressing soaks in.

Ingredients

• 3 medium zucchinis
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 clove garlic, minced
• 1/4 cup Parmesan cheese, shaved
• 1/4 cup pine nuts or pistachios
• Fresh basil or arugula leaves
• Salt and pepper to taste

Cooking Instructions

1. Shave zucchinis into thin ribbons with a vegetable peeler.
2. In a bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
3. Toss zucchini ribbons with the dressing and let them rest for 5 minutes.
4. Add Parmesan, nuts, and herbs right before serving.

9) Taco Pasta Salad with Fresh Veggies

Taco Pasta Salad is as fun as it sounds—bright, colorful, and loaded with flavor. You mix cooked pasta with fresh veggies like bell peppers, onions, and corn.

Black beans add some protein, so the salad feels pretty hearty. Taco seasoning gives it a spicy kick.

A homemade dressing with salsa or a creamy sauce brings it all together. This salad tastes great chilled, and it’s easy to prep ahead for a picnic or a quick meal.

Try tossing in shredded cheese or avocado for some extra creaminess. It’s a fresh summer salad that’s hard not to love.

Ingredients

• 8 oz rotini pasta
• 1 cup black beans, drained
• 1 cup corn kernels
• 1 red bell pepper, chopped
• 1/2 cup chopped onion
• 1-2 tsp taco seasoning
• 1/2 cup salsa or dressing of choice
• 1 cup shredded cheese (optional)
• 1 avocado, diced (optional)

Cooking Instructions

1. Cook pasta according to the package, then drain and cool.
2. Combine pasta, black beans, corn, bell pepper, and onion in a big bowl.
3. Sprinkle taco seasoning over everything and toss gently.
4. Add salsa or your favorite dressing and mix well.
5. Stir in cheese and avocado if you’re using them.
6. Chill for at least 30 minutes to let the flavors blend.

10) Ramen Noodle Salad with Cabbage

Ramen Noodle Salad with cabbage is all about crunch and freshness. You’ll toss in shredded cabbage, carrots, and crispy ramen noodles.

Nuts like almonds or sunflower seeds add even more texture. The dressing is tangy, with sweet and sour notes that keep things interesting.

It only takes about 15 minutes to throw this together, so it’s great for busy days or a quick picnic dish. If you’re feeling creative, add green onions or fresh herbs.

The ramen noodles give a fun crunch that really stands out from regular cabbage salads.

Ingredients

• 1 package of instant ramen noodles (without seasoning)
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• ½ cup sliced almonds or sunflower seeds
• 3 green onions, chopped
• ¼ cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil

Cooking Instructions

1. Crush the ramen noodles into small pieces.

2. Toast the noodles in a dry pan for 2-3 minutes. Wait until they’re golden, then set them aside.

3. Grab a large bowl. Toss in the cabbage, carrots, almonds, and green onions.

4. In a smaller bowl, mix the rice vinegar, soy sauce, sugar, and oil. That’s your dressing.

5. Pour the dressing over the salad. Give everything a good toss—don’t be shy about it.

6. Right before serving, throw in those toasted noodles for some crunch.