25+ Fresh and Flavorful Summer Dinner Salad Recipes Perfect for Dinner

Summer is the perfect season to embrace fresh, vibrant meals that are light, healthy, and full of flavor.

What better way to enjoy the bounty of summer produce than with a refreshing salad?

Salads aren’t just for lunch — they can easily be transformed into a satisfying, nutritious dinner that’s perfect for those warm evenings when you want something light but filling.

Whether you’re craving something hearty with roasted vegetables and grains or a crisp mix of leafy greens and fruit, there’s a summer dinner salad for everyone.

In this blog, we’ve curated a list of 25+ summer dinner salad recipes that are as delicious as they are easy to make.

These recipes showcase the best of summer’s vibrant ingredients, including juicy fruits, crisp vegetables, creamy cheeses, and flavorful dressings.

Each recipe can be tailored to your taste preferences and dietary needs, so you’ll never run out of fresh dinner ideas this season.

25+ Fresh and Flavorful Summer Dinner Salad Recipes Perfect for Dinner

Summer dinners don’t have to be complicated to be delicious.

With these 25+ summer dinner salad recipes, you can enjoy vibrant, healthy meals packed with fresh flavors in no time.

Whether you’re in the mood for something light and crisp or a heartier salad with grains and proteins, these recipes have got you covered.

The best part? These salads are versatile enough to accommodate a range of dietary preferences, from vegetarian to gluten-free, making them perfect for family dinners, barbecues, or meal prepping for the week ahead.

So, embrace the season’s best ingredients, get creative with your combinations, and treat yourself to a refreshing summer salad that will satisfy both your cravings and your hunger.

Grilled Peach & Burrata Salad

Sweet, smoky peaches paired with creamy burrata make this salad the ultimate summer indulgence.

It’s a vibrant and refreshing dish that balances sweet, savory, and tangy flavors — perfect for warm evenings and al fresco dinners.

Ingredients:

• 3 ripe peaches, halved and pitted
• Olive oil, for brushing
• 1 ball of burrata cheese
• 4 cups arugula or mixed greens
• ¼ cup fresh basil leaves
• ¼ cup toasted pine nuts
• Balsamic glaze, for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Brush the peach halves lightly with olive oil. Grill for 3–4 minutes on each side, until grill marks appear and the peaches are slightly softened.
3. Arrange the arugula on a serving platter. Tear the burrata into pieces and nestle it among the greens.
4. Slice the grilled peaches and add them to the salad along with the fresh basil.
5. Sprinkle with toasted pine nuts, season with salt and pepper, and drizzle with balsamic glaze.
6. Serve immediately with crusty bread or as a side to grilled chicken or fish.

This salad captures the best of summer in every bite — smoky, juicy peaches, creamy cheese, and bright herbs come together effortlessly.

It’s elegant enough for entertaining but simple enough for a weeknight treat.

Chilled Shrimp & Avocado Salad

This cool and zesty shrimp salad is a light, protein-packed meal that’s ideal for hot nights.

With creamy avocado, crisp veggies, and a citrusy dressing, it’s both satisfying and incredibly refreshing.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the shrimp mixture and toss gently to combine.
4. Chill the salad in the refrigerator for 20–30 minutes before serving.

Cool, creamy, and tangy, this salad is a crowd-pleaser on sweltering summer evenings.

It’s easy to make ahead and pairs wonderfully with a crisp white wine or sparkling water with lime.

Mediterranean Chickpea & Feta Salad

Packed with colorful veggies, protein-rich chickpeas, and tangy feta cheese, this hearty salad brings Mediterranean flavors to your summer table.

It’s a complete meal on its own and keeps well for picnics or next-day lunches.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red bell pepper, chopped
• ¼ red onion, finely diced
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
2. Add crumbled feta on top.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

With its vibrant colors and bold flavors, this salad is a celebration of the season’s best produce.

It’s versatile, nutrient-dense, and totally satisfying whether served on its own or as part of a summer spread.

Strawberry Spinach & Goat Cheese Salad

Sweet strawberries, tangy goat cheese, and crunchy almonds come together in this summer classic that’s bursting with freshness.

It’s a perfect balance of flavors and textures that feels indulgent yet light — ideal for those warm, sun-soaked evenings.

Ingredients:

• 5 oz baby spinach
• 1 cup fresh strawberries, hulled and sliced
• ¼ red onion, thinly sliced
• ⅓ cup crumbled goat cheese
• ¼ cup sliced almonds, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, strawberries, and red onion.
2. In a separate small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Top with crumbled goat cheese and toasted almonds just before serving.

This salad feels like a little bit of summer magic — sweet, savory, and refreshing.

Serve it alongside grilled meats, or enjoy it as a light main with a chilled glass of rosé.

Thai Mango & Chicken Salad

This vibrant salad brings a tropical twist to your table with juicy mango, tender grilled chicken, and a punchy lime-ginger dressing.

It’s sweet, spicy, and utterly satisfying — the kind of salad that eats like a meal.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 ripe mango, peeled and sliced
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• ½ red bell pepper, thinly sliced
• 2 tbsp chopped fresh mint
• 2 tbsp chopped cilantro
• ¼ cup chopped roasted peanuts

For the dressing:

• Juice of 2 limes
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sesame oil
• 2 tbsp soy sauce or tamari
• 2 tbsp olive oil

Instructions:

1. In a large bowl, toss together the cabbage, carrots, bell pepper, mango, mint, and cilantro.
2. Add the sliced chicken on top.
3. In a small bowl, whisk all dressing ingredients together until smooth.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with chopped peanuts just before serving.

This salad is bold, fresh, and loaded with texture.

It’s the perfect summer dinner when you’re craving something healthy but exciting — and the leftovers are just as good the next day.

Caprese Farro Salad

A hearty twist on the classic Caprese, this salad adds nutty farro for a bit more substance.

Juicy tomatoes, fresh mozzarella, and basil come together in a dish that’s as beautiful as it is satisfying.

Ingredients:

• 1 cup uncooked farro
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine), halved
• ½ cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Cook the farro according to package instructions. Drain and let cool.
2. In a large bowl, combine cooled farro, cherry tomatoes, mozzarella, and basil.
3. Drizzle with balsamic vinegar and olive oil.
4. Season with salt and pepper, and toss gently.

This Caprese Farro Salad is earthy, tangy, and packed with freshness.

It holds up well for hours, making it perfect for outdoor dinners, potlucks, or lazy evenings on the patio with a glass of chilled white wine.

Watermelon, Feta & Mint Salad

A perfect combination of juicy, refreshing watermelon, salty feta, and aromatic mint, this salad is a cool and light dish that embodies the essence of summer.

It’s a quick and easy way to make the most of the season’s sweet fruits.

Ingredients:

• 4 cups watermelon, cut into cubes
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the watermelon cubes, feta, and chopped mint.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled, garnished with extra mint leaves if desired.

This salad is a sweet, savory, and refreshing dish that’s perfect for a summer barbecue or as a light side with grilled meats.

The sweetness of the watermelon and the saltiness of the feta are a match made in heaven, while the mint adds a cool finish.

Grilled Corn & Avocado Salad with Lime Vinaigrette

Grilled corn kernels provide a smoky depth to this salad, while creamy avocado, tomatoes, and a tangy lime dressing balance out the flavors.

It’s an easy and vibrant dish that’s perfect for outdoor gatherings and warm-weather dining.

Ingredients:

• 4 ears of corn, husked and grilled
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 1 lime, juiced
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Grill the corn on medium-high heat for 10–12 minutes, rotating occasionally until slightly charred. Let the corn cool before cutting the kernels off the cob.
2. In a large bowl, combine the grilled corn, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 20 minutes for enhanced flavors.

This salad is both smoky and fresh, with a nice balance of creamy avocado and zesty lime.

It’s an ideal side dish for grilled meats, tacos, or even on its own as a light, satisfying meal.

Cucumber, Tomato & Chickpea Salad with Lemon Dill Dressing

This light and healthy salad is full of crunchy cucumbers, juicy tomatoes, and protein-rich chickpeas, all tossed in a refreshing lemon dill dressing.

It’s an excellent choice for a quick, satisfying meal on hot summer days.

Ingredients:

• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• ¼ cup red onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, chickpeas, red onion, and fresh dill.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to coat evenly.
4. Chill the salad in the fridge for 20 minutes to let the flavors meld.

This salad is incredibly light and satisfying, with a perfect balance of textures and refreshing flavors.

The lemon-dill dressing ties everything together beautifully and is the perfect complement to the fresh vegetables and chickpeas. It works wonderfully as a side dish or a main for a meatless meal.

Roasted Beet & Orange Salad with Goat Cheese

This salad is a stunning blend of earthy roasted beets, sweet oranges, and tangy goat cheese, all topped with a simple vinaigrette.

It’s visually striking and full of rich, complex flavors, making it a great choice for special occasions or a weeknight dinner.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 oranges, peeled and segmented
• 4 oz goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, or kale)
• ¼ cup walnuts, toasted
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon of olive oil, salt, and pepper. Roast for 35–40 minutes, until tender, flipping halfway through. Let the beets cool.
2. In a large bowl, combine the roasted beets, orange segments, and mixed greens.
3. Drizzle with balsamic vinegar, honey, and the remaining olive oil. Toss gently.
4. Sprinkle the goat cheese and toasted walnuts on top just before serving.

This salad is an explosion of flavors, with the sweetness of the oranges perfectly complementing the earthiness of the beets.

The goat cheese adds richness, while the walnuts provide a satisfying crunch. It’s a great starter for a dinner party or a light, nutrient-packed meal.

Greek Quinoa Salad

Packed with protein-rich quinoa, crisp cucumbers, juicy tomatoes, and briny olives, this Mediterranean-inspired salad is both healthy and delicious.

It’s perfect for a light lunch or as a refreshing side dish for any grilled protein.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and chopped
• 2 oz feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives, and feta.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Chill for at least 30 minutes before serving for the flavors to meld.

This Greek quinoa salad is hearty yet fresh, packed with Mediterranean flavors.

The combination of creamy feta, tangy olives, and fresh vegetables makes it a satisfying dish that can stand alone or accompany grilled meats.

Avocado, Tomato & Corn Salad with Cilantro Lime Dressing

With creamy avocado, juicy tomatoes, and sweet corn, this salad is perfect for a summer meal.

The cilantro-lime dressing brings everything together with a tangy freshness that’s irresistible.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1 cup grilled corn kernels
• ¼ cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, cherry tomatoes, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra cilantro if desired.

This salad is vibrant, satisfying, and packed with summer flavors.

The creaminess of the avocado pairs perfectly with the sweetness of the corn, while the cilantro-lime dressing ties everything together in a refreshing way. It’s perfect as a side dish for barbecues or as a light meal on its own.

Grilled Zucchini & Halloumi Salad

This light and savory salad brings together grilled zucchini and crispy halloumi cheese, offering a satisfying balance of textures and flavors.

The addition of fresh mint and a simple lemon dressing elevates it, making it a perfect choice for summer dinners.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 8 oz Halloumi cheese, sliced
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tbsp fresh mint, chopped
• 2 tbsp toasted pine nuts
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Brush the zucchini slices and Halloumi cheese slices with olive oil and season with salt and pepper.
3. Grill the zucchini for 2–3 minutes per side until tender and lightly charred. Grill the Halloumi for 2–3 minutes per side until golden brown.
4. Arrange the grilled zucchini and Halloumi on a serving platter.
5. Drizzle with lemon juice and sprinkle with fresh mint and toasted pine nuts.

This Grilled Zucchini & Halloumi Salad is an absolute summer delight — smoky, savory, and satisfying, with a refreshing citrusy finish.

It’s an easy-to-make, flavorful dish that pairs well with grilled meats or can be enjoyed on its own for a light dinner.

Avocado & Cucumber Gazpacho Salad

Cool, creamy, and vibrant, this no-cook gazpacho-inspired salad is a great way to enjoy the freshness of summer produce.

Combining creamy avocado, crisp cucumber, and tangy tomatoes, it’s a perfect dish for a hot day.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, peeled and diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with chopped parsley and serve chilled.

This Avocado & Cucumber Gazpacho Salad is ultra-refreshing and creamy, offering the best of both vegetables and fruits in a simple, flavorful dish.

The light cumin and vinegar dressing adds depth, making it perfect for hot summer days when you want something cool and satisfying.

Panzanella Salad

Panzanella is a traditional Italian bread salad, perfect for using up stale bread while embracing the vibrant summer tomatoes.

This salad is both hearty and refreshing, with a delightful combination of juicy tomatoes, crunchy bread, and tangy dressing.

Ingredients:

• 4 cups day-old crusty bread, torn into chunks
• 2 large tomatoes, chopped
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• 2 tbsp capers
• ¼ cup fresh basil, chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. If the bread is too hard, soak it in a little water for a few minutes and then squeeze out any excess moisture.
2. In a large bowl, combine the soaked bread, chopped tomatoes, cucumber, red onion, and capers.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Let it sit for at least 30 minutes for the flavors to meld.
5. Garnish with fresh basil just before serving.

Panzanella is the perfect summer salad for using fresh, in-season produce.

The slightly soggy bread soaks up the juices from the tomatoes and cucumber, creating a rich, flavorful dish that’s perfect for a light dinner or as a side to grilled meats.

Spinach, Apple & Walnut Salad with Maple Vinaigrette

A fresh, crisp salad combining the earthy flavor of spinach with the sweetness of apples and the crunch of walnuts.

The maple vinaigrette adds a cozy, slightly sweet finish, making this salad perfect for fall or any time you want something fresh but satisfying.

Ingredients:

• 5 cups baby spinach
• 1 large apple, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup red onion, thinly sliced
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the baby spinach, apple slices, walnuts, and red onion.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.

This salad has a lovely balance of sweet and savory flavors, with the maple vinaigrette adding depth and warmth.

It’s great as a side to roasted chicken or pork or enjoyed on its own as a light lunch.

Summer Corn & Avocado Salad with Jalapeño Lime Dressing

This zesty salad is packed with fresh summer corn, creamy avocado, and a spicy kick from jalapeños.

The lime dressing ties everything together with a tangy, citrusy punch, making it the perfect side dish for any grilled meats or tacos.

Ingredients:

• 2 cups fresh corn kernels (or 2 ears of corn, grilled and kernels removed)
• 1 avocado, diced
• 1 red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, avocado, bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 10-15 minutes before serving for a more intense flavor.

This salad is fresh, creamy, and full of bright, spicy flavors.

The sweetness of the corn balances beautifully with the heat from the jalapeño, while the creamy avocado cools everything down. It’s an ideal companion to summer barbecues or as a refreshing lunch.

Roasted Sweet Potato & Kale Salad with Tahini Dressing

A hearty and nutritious salad that combines the sweetness of roasted sweet potatoes with the earthy bitterness of kale.

The creamy tahini dressing provides a smooth, nutty contrast to the dish, making it a satisfying meal or side.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• ½ red onion, thinly sliced
• ¼ cup pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste

For the dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp warm water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes until golden and tender, stirring halfway through.
2. In a large bowl, massage the kale with a little olive oil and salt until the leaves are tender and slightly wilted.
3. In a small bowl, whisk together all the dressing ingredients until smooth.
4. Toss the roasted sweet potatoes, kale, red onion, and pumpkin seeds together in a large bowl.
5. Drizzle the tahini dressing over the salad and toss to combine.

This salad is hearty and comforting, with the roasted sweet potatoes providing warmth and sweetness, while the kale gives it a satisfying bite.

The tahini dressing brings everything together with a rich, creamy flavor that makes this a filling and nutrient-packed meal.

Grilled Peach & Burrata Salad

This simple yet sophisticated salad combines the smoky sweetness of grilled peaches with the creamy richness of burrata cheese.

Topped with fresh basil and a drizzle of balsamic glaze, it’s a stunning and delicious dish that’s perfect for summer evenings.

Ingredients:

• 3 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 4 cups arugula
• ¼ cup fresh basil leaves, torn
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper. Grill the peaches for 2–3 minutes per side, until slightly charred and softened.
3. In a large bowl, arrange the arugula and top with grilled peaches and burrata.
4. Drizzle with balsamic glaze and sprinkle with torn basil leaves.
5. Serve immediately, enjoying the contrast between the creamy cheese and sweet, smoky peaches.

This Grilled Peach & Burrata Salad is a summer showstopper with a perfect balance of sweetness, creaminess, and a touch of acidity.

It’s ideal for a light dinner or as a starter at a dinner party, paired with a chilled glass of white wine.

Chopped Mediterranean Salad

A vibrant, Mediterranean-inspired salad that’s packed with fresh vegetables, olives, and feta.

It’s simple, light, and satisfying, with a zesty lemon-oregano dressing that brings everything together beautifully.

Ingredients:

• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cup Kalamata olives, pitted and chopped
• ½ red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 2 tbsp fresh oregano, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, bell pepper, olives, and red onion.
2. Add the crumbled feta and fresh oregano.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature, ideal for a refreshing lunch or as a side to grilled meats.

This Mediterranean salad is fresh and vibrant, with a wonderful combination of crunchy vegetables, briny olives, and creamy feta.

The lemon-oregano dressing adds a bright and herby flavor, making it a go-to salad for any summer meal.

Grilled Eggplant & Tomato Salad

Grilled eggplant adds a smoky depth to this salad, paired with juicy tomatoes and fresh herbs.

A tangy lemon dressing ties it all together, making it a hearty yet refreshing dish for a summer dinner.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 cups cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 3–4 minutes per side until tender and lightly charred.
2. In a large bowl, combine the grilled eggplant and cherry tomatoes.
3. Whisk together olive oil, lemon juice, balsamic vinegar, salt, and pepper in a small bowl.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley just before serving.

This Grilled Eggplant & Tomato Salad is full of smoky, savory flavors, balanced with the sweetness of tomatoes and the brightness of lemon.

It’s a great dish to serve with grilled meats or as a standalone vegetarian meal on warm evenings.

Mango, Avocado & Black Bean Salad

This vibrant salad is bursting with tropical flavors.

The sweetness of mango, the creaminess of avocado, and the earthiness of black beans come together in a light and satisfying dish. Perfect for a summer lunch or a side dish to grilled fish or chicken.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mango, avocado, black beans, red bell pepper, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve chilled.

This Mango, Avocado & Black Bean Salad is fresh, flavorful, and perfectly balanced.

The sweetness of the mango and the creaminess of avocado pair beautifully with the hearty black beans. It’s a great standalone meal or a refreshing side dish for any grilled proteins.

Pear, Gorgonzola & Pecan Salad

A sophisticated salad that combines the sweetness of ripe pears, the boldness of Gorgonzola, and the crunch of toasted pecans.

This salad is elevated with a tangy balsamic vinaigrette, making it perfect for fall or a cozy dinner.

Ingredients:

• 2 ripe pears, thinly sliced
• 4 oz Gorgonzola cheese, crumbled
• ½ cup pecans, toasted
• 4 cups mixed greens (arugula, spinach, or a spring mix)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced pears, Gorgonzola, and toasted pecans.
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.
4. Serve immediately, enjoying the combination of sweet, savory, and crunchy flavors.

This Pear, Gorgonzola & Pecan Salad is perfect for a fall evening or a festive dinner.

The creamy Gorgonzola complements the sweetness of the pears, while the pecans add a lovely crunch. It pairs wonderfully with a glass of red wine and can be served as a starter or a light main dish.

Grilled Shrimp & Avocado Salad with Cilantro-Lime Dressing

This salad is light, refreshing, and full of bold flavors.

Grilled shrimp adds a smoky, savory element, while avocado provides creaminess and a cilantro-lime dressing brings everything together with a fresh, zesty finish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 avocado, diced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• ¼ cup red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

For the dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Toss the shrimp with olive oil, chili powder, salt, and pepper. Grill the shrimp for 2–3 minutes per side until cooked through and slightly charred.
2. In a large bowl, combine the mixed greens, diced avocado, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the lime juice, olive oil, honey, cilantro, salt, and pepper for the dressing.
4. Add the grilled shrimp to the salad and drizzle with the cilantro-lime dressing. Toss gently to combine.
5. Serve immediately, enjoying the combination of smoky shrimp and creamy avocado.

This Grilled Shrimp & Avocado Salad with Cilantro-Lime Dressing is a perfect summer meal.

The grilled shrimp add a smoky depth, while the creamy avocado and bright dressing keep it light and refreshing. It’s a great option for a light dinner or a healthy lunch!