28+ Fresh and Flavorful Summer Chopped Salad Recipes to Keep You Cool and Refreshed

When the warm summer months roll around, nothing hits the spot quite like a refreshing, light, and healthy salad.

Whether you’re hosting a summer barbecue, packing a picnic, or simply looking for a vibrant meal, chopped salads are an easy, versatile, and delicious option.

Packed with fresh vegetables, fruits, proteins, and a variety of dressings, chopped salads offer endless possibilities to suit every taste and dietary preference.

In this post, we’ve rounded up over 28+ mouthwatering summer chopped salad recipes that will help you celebrate the season with color, crunch, and flavor.

From sweet fruit and creamy avocado combinations to hearty grains and protein-packed options, these salads will make you excited about eating fresh this summer.

28+ Fresh and Flavorful Summer Chopped Salad Recipes to Keep You Cool and Refreshed

With these 28+ summer chopped salad recipes, you have a treasure trove of options for every gathering, meal, and craving.

Whether you’re in the mood for something sweet and tangy, savory and satisfying, or a hearty meal that’ll fill you up, there’s something here for everyone.

These recipes are not only perfect for summer, but they’re also packed with nutrients, making them a healthy choice you can feel good about.

So, grab your favorite seasonal ingredients, and let your creativity run wild in the kitchen.

Mediterranean Chickpea Chopped Salad

This vibrant, protein-packed salad is full of bold Mediterranean flavors and is perfect for hot summer days.

With crunchy cucumbers, juicy tomatoes, and tangy olives, every bite feels like a trip to the sunny shores of Greece. The chickpeas add heartiness, making it a satisfying vegetarian meal or a flavorful side.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and chopped
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.
2. In a small jar or bowl, whisk together all dressing ingredients until emulsified.
3. Pour the dressing over the salad and toss to combine.
4. Chill for 15–30 minutes before serving to allow the flavors to meld.

This salad is a summer staple with a beautiful balance of creamy, crunchy, and tangy elements.

Serve it with grilled pita or alongside grilled chicken for a complete meal. It travels well too—ideal for picnics or beach days.

Southwest BBQ Chicken Chopped Salad

Hearty, smoky, and bursting with color, this Southwest-inspired salad brings a bit of BBQ flair to your summer table.

With grilled chicken, black beans, and a zesty BBQ-ranch dressing, it’s both filling and refreshing—a perfect one-bowl dinner for warm evenings.

Ingredients:

• 2 cups grilled chicken breast, chopped
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 2 cups romaine lettuce, chopped
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Crushed tortilla chips for topping

For the dressing:

• ¼ cup ranch dressing
• 2 tbsp BBQ sauce
• Juice of ½ lime
• Pinch of chili powder (optional)

Instructions:

1. In a large salad bowl, combine chicken, black beans, corn, bell pepper, red onion, romaine, avocado, and cheese.
2. In a small bowl, whisk together ranch, BBQ sauce, lime juice, and chili powder until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with crushed tortilla chips right before serving for crunch.

This salad brings together the bold, smoky essence of BBQ and the freshness of summer vegetables.

It’s great for cookouts or casual weeknight dinners, and you can even use leftover grilled chicken to make prep a breeze.

Tropical Shrimp Chopped Salad with Mango-Lime Dressing

A light and juicy celebration of tropical flavors, this chopped salad features succulent shrimp, sweet mango, and crisp veggies, all brought together with a zesty mango-lime vinaigrette.

It’s sunshine in a bowl and makes a refreshing, elegant option for lunch or dinner on a hot day.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 ripe mango, peeled and diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• ¼ cup red onion, finely chopped
• 2 cups chopped romaine or butter lettuce
• ¼ cup chopped cilantro

For the dressing:

• 1 small ripe mango (blended)
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine shrimp, mango, bell pepper, cucumber, onion, lettuce, and cilantro.
2. In a blender or food processor, puree the dressing ingredients until smooth.
3. Drizzle dressing over the salad and toss to coat.
4. Chill for 10 minutes before serving to let the flavors meld.

This salad is a true tropical escape—cool, crisp, and layered with sweetness and citrusy brightness.

It’s perfect for a light summer dinner with a glass of white wine or as an eye-catching starter at a summer gathering.

Grilled Peach and Burrata Chopped Salad

A perfect balance of sweet and savory, this salad features smoky grilled peaches, creamy burrata cheese, and a fresh mix of greens.

It’s an ideal dish for a light summer dinner or a stunning appetizer for any gathering, bursting with flavor and texture.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 2 cups arugula
• 1 cup mixed greens (spinach, kale, etc.)
• ½ red onion, thinly sliced
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

For the dressing:

• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Brush the peach halves with olive oil and season with salt and pepper. Grill the peaches for 3–4 minutes per side, until grill marks appear and they’re slightly softened.
2. Slice the grilled peaches into wedges and set aside.
3. In a large bowl, combine arugula, mixed greens, and red onion.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. Toss the greens with the dressing and arrange them on a platter.
6. Tear the burrata into chunks and place over the salad, followed by the grilled peaches. Drizzle with balsamic glaze and garnish with fresh basil leaves.

This salad is a beautiful combination of warm and cool elements, perfect for a summer evening when you want something a bit more sophisticated yet still light and refreshing.

The creamy burrata complements the smoky-sweet peaches beautifully.

Asian-Inspired Sesame Chicken Chopped Salad

Packed with vibrant colors and a tangy sesame dressing, this Asian-inspired chopped salad is full of flavor and texture.

It features grilled chicken, crunchy cabbage, carrots, and a blend of fresh herbs—ideal for a quick and healthy lunch or dinner.

Ingredients:

• 2 cups grilled chicken breast, chopped
• 2 cups shredded napa cabbage
• 1 cup shredded carrots
• 1 cucumber, julienned
• ½ cup edamame (fresh or frozen)
• ¼ cup chopped green onions
• 2 tbsp sesame seeds

For the dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated

Instructions:

1. In a large bowl, combine the chicken, cabbage, carrots, cucumber, edamame, and green onions.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger.
3. Pour the dressing over the salad and toss everything until evenly coated.
4. Sprinkle with sesame seeds just before serving.

This Asian-inspired salad offers a delightful mix of textures—from the crunchy cabbage to the tender chicken.

The sesame dressing adds a bold, savory finish that ties all the ingredients together. It’s perfect for a refreshing and satisfying summer meal.

Watermelon, Feta, and Cucumber Chopped Salad

This refreshing salad is the ultimate summer dish, combining the sweetness of watermelon, the saltiness of feta, and the cool crunch of cucumber.

It’s the perfect side dish for a barbecue or a light, hydrating snack for a hot afternoon.

Ingredients:

• 3 cups watermelon, diced
• 1 cucumber, diced
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, feta, red onion, and mint.
2. In a small bowl, whisk together the olive oil, vinegar, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is light, hydrating, and bursting with fresh flavors—ideal for picnics, beach days, or backyard gatherings.

The combination of sweet watermelon and salty feta is irresistible, and the mint and lime add an extra layer of refreshing brightness.

Avocado and Black Bean Chopped Salad

This hearty, satisfying salad is perfect for summer. The creamy avocado and protein-packed black beans are paired with fresh corn, tomatoes, and a zesty cilantro-lime dressing that ties everything together.

It’s a wonderful vegetarian option that’s both filling and refreshing.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• ½ red onion, finely chopped
• 2 cups mixed greens (like spinach or arugula)

For the dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, avocados, tomatoes, corn, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve over a bed of mixed greens for an added crunch or as is for a more substantial dish.

This salad is vibrant, nutritious, and packs a punch of flavor.

The combination of creamy avocado and earthy black beans makes it both filling and light at the same time, and the zesty dressing adds a perfect citrusy kick.

Greek-Style Chopped Salad with Lemon-Oregano Dressing

Fresh, tangy, and loaded with Mediterranean flavors, this Greek-inspired chopped salad is bursting with cucumber, feta, olives, and herbs.

The lemon-oregano dressing brings out the best in the ingredients, making it an ideal side dish or a light, satisfying meal.

Ingredients:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• 1 cup romaine lettuce, chopped
• ¼ cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, red onion, olives, feta, romaine, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss to combine.

This salad is a true celebration of fresh, Mediterranean ingredients.

The tangy dressing complements the crunch of the veggies and the creaminess of the feta, making it a refreshing dish for any summer occasion.

Caprese Chopped Salad with Pesto Vinaigrette

A twist on the classic Caprese, this chopped salad is full of fresh tomatoes, mozzarella, and basil, but with an extra flavor boost from a vibrant pesto vinaigrette.

It’s simple, light, and a great way to enjoy summer’s best ingredients in a whole new way.

Ingredients:

• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, diced
• ¼ cup fresh basil leaves, chopped
• 2 cups mixed greens (arugula, spinach, or a mix)
• ¼ cup pine nuts, toasted (optional)

For the pesto vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp pesto sauce (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tomatoes, mozzarella, basil, and mixed greens.
2. In a small bowl, whisk together olive oil, balsamic vinegar, pesto sauce, salt, and pepper until well blended.
3. Drizzle the pesto vinaigrette over the salad and toss gently.
4. Top with toasted pine nuts for an extra crunch if desired.

This Caprese-inspired salad is bright and full of summery goodness.

The fresh pesto vinaigrette adds depth and richness to the classic combination of tomato, mozzarella, and basil, making it a refreshing yet indulgent choice for any meal.

Cucumber and Tomato Chopped Salad with Avocado Dressing

This salad is a super refreshing, crisp dish packed with fresh cucumbers and tomatoes.

The creamy avocado dressing adds a rich, velvety texture and a boost of flavor, making it an ideal choice for a light summer lunch or a side dish at any cookout.

Ingredients:

• 2 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 avocado, diced
• 1 small red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 2 cups mixed greens (arugula, spinach, or a spring mix)

For the dressing:

• 1 ripe avocado
• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp water (or more to reach desired consistency)
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the cucumbers, tomatoes, red onion, avocado, parsley, and mixed greens.
2. For the dressing, combine the avocado, olive oil, lime juice, water, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
3. Drizzle the avocado dressing over the salad and toss gently to coat.

This salad is packed with healthy fats, crisp textures, and vibrant flavors.

The creamy avocado dressing brings everything together, making this salad a creamy yet light option for any summer meal.

Spicy Mango and Cucumber Chopped Salad

This sweet and spicy salad is the perfect balance of fresh, crunchy, and fiery flavors. The mango adds a sweet tropical twist, while the cucumber provides cool, hydrating crunch.

The jalapeños give it the kick it needs to stand out as a side or a standalone dish.

Ingredients:

• 1 mango, diced
• 2 cucumbers, diced
• ½ red onion, finely chopped
• 1 jalapeño pepper, thinly sliced (seeds removed for less heat)
• ¼ cup fresh cilantro, chopped
• 1 red bell pepper, diced
• 2 tbsp lime juice
• Salt to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp chili powder
• Salt to taste

Instructions:

1. In a large salad bowl, combine the mango, cucumbers, red onion, jalapeño, cilantro, and bell pepper.
2. In a small bowl, whisk together olive oil, honey, apple cider vinegar, chili powder, and salt to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is full of bold flavors that complement each other perfectly.

The sweetness of the mango and the heat from the jalapeños create a wonderful contrast, while the fresh cilantro adds a burst of herbal flavor. It’s a great option for those who love a bit of spice in their dishes.

Zucchini and Carrot Ribbon Chopped Salad with Lemon-Tahini Dressing

This vegetable-packed salad features zucchini and carrots in thin ribbons, creating a light yet satisfying texture.

The lemon-tahini dressing adds a nutty, tangy flavor that perfectly complements the crunch of the vegetables. It’s a great way to enjoy your veggies in a new and exciting way.

Ingredients:

• 2 zucchinis, shaved into ribbons
• 2 large carrots, shaved into ribbons
• 1 small cucumber, sliced thin
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh mint leaves, chopped
• 2 cups arugula or mixed greens

For the dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• Salt and pepper to taste
• 2 tbsp water to thin the dressing

Instructions:

1. In a large bowl, combine the zucchini ribbons, carrot ribbons, cucumber, tomatoes, red onion, and mint.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, pepper, and water until smooth.
3. Drizzle the lemon-tahini dressing over the salad and toss to coat.
4. Serve the salad over a bed of arugula or mixed greens for added crunch.

This light and refreshing salad is perfect for hot summer days when you want something healthy and refreshing.

The lemon-tahini dressing adds a rich, nutty flavor that pairs beautifully with the fresh, crunchy vegetables. It’s a great side dish or a light lunch.

Summer Berry and Goat Cheese Chopped Salad

This sweet and savory salad is a celebration of fresh summer berries combined with creamy goat cheese, crunchy nuts, and a simple vinaigrette.

It’s perfect as a side dish at any summer gathering or as a light meal.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 4 oz goat cheese, crumbled
• ¼ cup candied pecans or walnuts
• 2 cups mixed greens (spinach, arugula, etc.)
• ½ red onion, thinly sliced

For the dressing:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the strawberries, blueberries, raspberries, goat cheese, pecans, mixed greens, and red onion.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad strikes a perfect balance of sweet and tangy with the freshness of summer berries and the richness of goat cheese.

The candied nuts add a delightful crunch, making it an ideal dish for brunch or a summer picnic.

Grilled Corn and Avocado Chopped Salad

A smoky, creamy, and colorful salad featuring grilled corn, creamy avocado, and a tangy dressing.

The slight char from the corn adds depth, while the avocado adds a luxurious creaminess, making this salad a true summer favorite.

Ingredients:

• 2 ears of corn, husked
• 2 avocados, diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• ¼ cup cilantro, chopped
• ½ red onion, finely chopped
• 2 cups mixed greens (arugula, spinach, or baby kale)

For the dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Grill the corn for about 7–10 minutes, turning occasionally, until it’s slightly charred and tender. Let it cool slightly, then cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, avocados, red bell pepper, cucumber, cilantro, red onion, and mixed greens.
3. In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.

This salad is a beautiful mix of smoky, creamy, and tangy elements, perfect for a summer barbecue or a fresh lunch.

The combination of grilled corn and avocado is always a crowd-pleaser, and the honey-lime dressing adds the perfect finishing touch.

Panzanella Chopped Salad with Roasted Red Peppers

A classic Italian dish with a summery twist, this Panzanella salad combines toasted bread cubes, juicy tomatoes, roasted red peppers, and a simple vinaigrette.

It’s a great way to use up day-old bread and enjoy the freshest summer vegetables in a vibrant and satisfying salad.

Ingredients:

• 2 cups crusty bread, cubed (preferably a day or two old)
• 2 cups cherry tomatoes, halved
• 1 cup roasted red peppers, diced
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil, chopped
• 2 tbsp capers (optional)
• 2 cups mixed greens (arugula, spinach, or romaine)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with a little olive oil. Toast in the oven for 10-15 minutes, or until golden and crispy.
2. In a large bowl, combine the toasted bread cubes, cherry tomatoes, roasted red peppers, red onion, basil, capers, and mixed greens.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This Panzanella salad is an ideal dish for a light yet hearty summer meal.

The crispy bread cubes soak up the tangy dressing and the juices from the tomatoes, creating a flavorful and satisfying salad. It’s great for a casual lunch or a flavorful side dish at a summer gathering.

Citrus and Avocado Chopped Salad with Honey-Lime Dressing

This light and vibrant salad features the refreshing flavors of citrus fruits and creamy avocado, perfect for hot summer days.

The honey-lime dressing adds a touch of sweetness and tang, making it a great addition to any barbecue or picnic.

Ingredients:

• 1 grapefruit, peeled and segmented
• 2 oranges, peeled and segmented
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup mixed greens (arugula, spinach, or baby kale)
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

For the dressing:

• 2 tbsp honey
• 2 tbsp lime juice
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grapefruit, oranges, avocados, cherry tomatoes, mixed greens, red onion, and cilantro.
2. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper until smooth.
3. Drizzle the honey-lime dressing over the salad and toss gently to coat.

This citrus-packed salad is both refreshing and filling, making it an excellent choice for a light lunch or a side dish.

The creamy avocado complements the bright, tangy citrus, and the honey-lime dressing ties everything together beautifully.

Roasted Beet and Goat Cheese Chopped Salad

A flavorful and nutrient-packed salad that combines the earthiness of roasted beets with the creamy tang of goat cheese.

The addition of walnuts and arugula brings in extra crunch and depth, making this a well-rounded and satisfying salad.

Ingredients:

• 2 medium beets, roasted and peeled (or use pre-roasted beets)
• 4 oz goat cheese, crumbled
• 1 cup arugula
• ¼ cup walnuts, toasted and chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, until tender. Let them cool before peeling and slicing them into thin wedges.
2. In a large salad bowl, combine the roasted beets, goat cheese, arugula, walnuts, and parsley.
3. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper. Toss gently to combine.

This salad is earthy, creamy, and crunchy all in one bite. Roasted beets pair beautifully with the tangy goat cheese, and the walnuts add a wonderful crunch.

It’s a great dish to serve as a starter or a light dinner during summer.

Sweet Potato, Kale, and Chickpea Chopped Salad

A hearty and satisfying salad that’s packed with nutritious ingredients like roasted sweet potatoes, protein-rich chickpeas, and fiber-filled kale.

The warm, spiced sweet potatoes complement the crunchy kale and creamy tahini dressing, making this salad a perfect combination of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped (remove stems)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2 tbsp water (or more to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large bowl, massage the chopped kale with a pinch of salt to soften it.
3. Add the roasted sweet potatoes and chickpeas to the kale.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.

This sweet potato and chickpea salad is full of vibrant, earthy flavors and hearty textures.

The warm roasted sweet potatoes pair beautifully with the crisp kale, and the creamy tahini dressing adds a rich, nutty flavor that brings it all together.

Watermelon, Cucumber, and Feta Chopped Salad

This refreshing salad is a perfect way to beat the summer heat. The sweet watermelon pairs beautifully with the cool cucumber, while the feta cheese adds a creamy, salty contrast.

The addition of mint and a simple lemon dressing elevates the flavors for a light, hydrating meal.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, diced
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint, chopped
• ¼ red onion, thinly sliced
• 2 cups mixed greens (arugula or spinach)

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, feta cheese, mint, red onion, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is sweet, savory, and perfect for a hot day.

The watermelon adds natural sweetness and hydration, while the feta provides a tangy richness. It’s a great side dish or a light meal.

Mediterranean Chickpea Chopped Salad

Packed with vibrant Mediterranean flavors, this chickpea salad is full of crunchy veggies, tangy feta, and a zesty lemon dressing.

It’s a filling yet light salad, perfect for a nutritious lunch or side dish at any summer gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cup Kalamata olives, chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 cups mixed greens (arugula, spinach, or romaine)

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, feta, parsley, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

This Mediterranean-inspired salad is full of fresh, bold flavors.

The chickpeas and feta add protein and creaminess, while the veggies and olives bring a refreshing crunch. It’s perfect for meal prep, picnics, or a light dinner.

Grilled Peach and Arugula Chopped Salad

This summery salad features juicy, grilled peaches paired with peppery arugula and a tangy balsamic glaze.

The combination of sweet, smoky peaches and the earthy arugula is simply irresistible, making this a standout dish for any outdoor gathering.

Ingredients:

• 2 peaches, pitted and halved
• 4 cups arugula
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 1 tbsp fresh thyme leaves (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Grill the peach halves for about 3-4 minutes per side, until they have grill marks and are slightly softened.
2. In a large bowl, combine the arugula, grilled peaches, goat cheese, walnuts, and fresh thyme (if using).
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

The smoky sweetness of grilled peaches pairs wonderfully with the peppery arugula and creamy goat cheese.

The toasted walnuts add a satisfying crunch, while the balsamic dressing ties everything together for a simple yet stunning summer salad.

Avocado, Black Bean, and Corn Chopped Salad

This hearty and vibrant salad combines creamy avocado, sweet corn, and protein-packed black beans.

With a zesty lime dressing and a touch of cilantro, this salad offers a satisfying mix of textures and flavors, making it the perfect dish for a summer picnic or casual lunch.

Ingredients:

• 2 avocados, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 2 cups mixed greens (spinach, arugula, or romaine)

For the dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the avocados, black beans, corn, bell pepper, red onion, cilantro, and mixed greens.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is both refreshing and filling, with a perfect balance of creamy, crunchy, and zesty flavors.

The black beans and corn make it substantial enough for a main dish, while the avocado adds richness and creaminess.

Grilled Vegetable and Quinoa Chopped Salad

Packed with nutrient-dense quinoa and smoky grilled vegetables, this salad is a hearty and healthy choice.

The combination of grilled zucchini, bell peppers, and onions with quinoa makes for a filling salad, while the lemon-tahini dressing adds a creamy, tangy finish.

Ingredients:

• 1 cup cooked quinoa (about ½ cup uncooked quinoa)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 2 cups mixed greens (arugula, spinach, or baby kale)

For the dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste
• 2 tbsp water to thin the dressing

Instructions:

1. Preheat your grill to medium-high heat. Toss the zucchini, bell peppers, and onion with olive oil and season with salt and pepper. Grill the vegetables for 5-7 minutes until tender and slightly charred.
2. In a large bowl, combine the grilled vegetables, cooked quinoa, and mixed greens.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water to thin the dressing to your desired consistency.
4. Drizzle the dressing over the salad and toss to combine.

This grilled vegetable and quinoa salad is hearty, satisfying, and full of summer flavor.

The quinoa makes it a protein-packed dish, while the grilled vegetables add a smoky depth, and the tahini dressing brings everything together beautifully.

Tomato, Cucumber, and Burrata Chopped Salad

This light and refreshing salad features juicy tomatoes, crisp cucumbers, and creamy burrata cheese.

The simple yet delicious combination is topped with a fresh basil pesto dressing that brings out the natural sweetness of the tomatoes and the richness of the burrata.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 ball of burrata cheese, torn into pieces
• ¼ cup fresh basil, chopped
• 2 cups mixed greens (arugula or spinach)

For the dressing:

• 3 tbsp basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, cucumber, burrata, basil, and mixed greens.
2. In a small bowl, whisk together the pesto, olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is a perfect mix of fresh, creamy, and savory flavors.

The juicy tomatoes and cool cucumber are balanced by the rich, creamy burrata, and the basil pesto dressing ties it all together with a burst of herbaceous flavor. It’s great for a light lunch or as a side dish to complement grilled meats.