28+ Irresistible Summer Party Salad Recipes That Will Steal the Show

When summer rolls in, it brings sunshine, outdoor gatherings, and the irresistible urge to eat fresh, colorful food that doesn’t weigh you down.

Whether you’re hosting a backyard BBQ, a poolside picnic, or a casual get-together with friends, the right salad can turn a good party into a great one.

That’s where this ultimate list of 28+ summer party salad recipes comes in.

From crisp, tangy slaws and fruit-filled combos to hearty grain salads and creamy classics, there’s something here for every taste and occasion.

These salads are more than just side dishes—they’re vibrant, flavor-packed stars that can complement grilled meats, stand alone as light mains, or serve as a refreshing bite between sips of your favorite summer cocktails.

Whether you’re craving something sweet, savory, spicy, or all three, this list has you covered with creative, crowd-pleasing ideas that are easy to prepare and impossible to resist.

28+ Irresistible Summer Party Salad Recipes That Will Steal the Show

With these 28+ summer party salad recipes, you’re armed with enough inspiration to keep your summer menus fresh, fun, and unforgettable.

These recipes are perfect for impressing guests without spending hours in the kitchen—and they travel well for potlucks and beachside feasts, too.

The best part? Salads like these are endlessly customizable.

Swap fruits, dressings, or proteins to match your mood or dietary needs, and don’t be afraid to mix and match ideas from different recipes to create your own summer masterpiece.

So grab your favorite bowl, toss in some seasonal goodness, and let your salad be the life of the party!

Grilled Peach & Burrata Salad

This salad is the perfect balance of smoky, creamy, and tangy — ideal for warm-weather entertaining.

The caramelized edges of grilled peaches pair beautifully with soft burrata and a zesty balsamic glaze. It’s an elegant dish that feels fancy but is surprisingly simple to make.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 balls of burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts, toasted
• Balsamic glaze, for drizzling

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill peaches for 2–3 minutes on each side, until grill marks appear and peaches are slightly softened.
4. Arrange the arugula on a serving platter. Tear the burrata and scatter over the greens.
5. Slice the grilled peaches and nestle them among the greens and cheese.
6. Sprinkle with fresh basil and toasted pine nuts.
7. Drizzle with balsamic glaze just before serving.

This salad is a showstopper — vibrant, rich, and full of summery flair.

It’s just the kind of dish that sparks conversation and leaves guests asking for seconds.

Southwest Black Bean & Corn Salad

Packed with bold flavors and a little kick, this zesty salad is a hearty, satisfying option for any summer potluck.

The blend of black beans, corn, avocado, and lime makes for a deliciously filling side — or even a vegetarian main.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 1/2 cups corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine black beans, corn, red pepper, onion, and avocado.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Stir in the chopped cilantro.
5. Chill for 15–20 minutes before serving to let flavors meld.

Whether served as a side with grilled meats or scooped up with tortilla chips, this salad always disappears fast.

It’s colorful, healthy, and bursting with punchy flavor — a true summer party staple.

Mediterranean Orzo Salad with Feta & Olives

This Mediterranean-inspired salad is refreshing, filling, and travel-friendly — perfect for picnics or backyard BBQs.

It combines tender orzo pasta with salty feta, briny olives, and crisp cucumbers in a light lemon dressing that keeps things cool and bright.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/3 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, mix the orzo, tomatoes, cucumber, olives, onion, feta, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, mustard, oregano, salt, and pepper.
4. Pour dressing over the salad and toss to coat evenly.
5. Refrigerate for at least 30 minutes before serving for best flavor.

This orzo salad is light but satisfying, and the Mediterranean flavors bring a sophisticated touch to any summer table.

It holds up well over time, making it ideal for prepping ahead or transporting to a party.

Watermelon, Feta, and Mint Salad

A refreshing and vibrant summer salad that’s as easy to make as it is delicious.

Sweet, juicy watermelon pairs perfectly with creamy feta and aromatic mint, offering a balance of flavors that is both satisfying and light.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine watermelon, feta, and chopped mint.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15–20 minutes before serving to allow the flavors to meld.

This salad is perfect for hot days when you need something refreshing and light.

The combination of juicy watermelon and tangy feta, topped with fresh mint, creates a cool and invigorating dish that’s sure to impress.

Asian-Inspired Cabbage & Carrot Salad

Crunchy and colorful, this Asian-inspired salad is packed with fresh, crisp vegetables and topped with a tangy sesame dressing.

The perfect dish for adding some crunch and flavor to your summer table.

Ingredients:

• 2 cups green cabbage, shredded
• 2 cups purple cabbage, shredded
• 1 large carrot, julienned
• 1/2 cup edamame (optional)
• 1/4 cup chopped scallions
• 1/4 cup sesame seeds

Dressing:

• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1/2 tsp grated ginger
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbages, julienned carrot, edamame (if using), scallions, and sesame seeds.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic powder, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Chill for 15 minutes before serving for the flavors to blend.

This salad is a perfect balance of crunchy, tangy, and slightly sweet flavors. It’s an ideal side dish for summer barbecues or as a light meal on its own.

The crunchy cabbage and carrots paired with the savory sesame dressing make this salad a refreshing addition to any spread.

Caprese Quinoa Salad

A healthy twist on the classic Caprese, this salad uses quinoa as the base, making it hearty and protein-packed.

The fresh mozzarella, tomatoes, and basil add all the vibrant flavors of the traditional dish, while the quinoa gives it a satisfying, nutty texture.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, mozzarella, and basil.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 15–20 minutes to allow the flavors to come together.

This quinoa-based Caprese salad is a protein-packed version of a beloved summer classic.

The combination of quinoa, fresh mozzarella, and ripe tomatoes offers a deliciously satisfying salad that works well as a main dish or a side. It’s perfect for a light lunch or as part of a summer picnic spread.

Cucumber, Tomato, and Red Onion Salad with Lemon Dressing

This classic combination of cucumber, tomato, and red onion is brightened with a refreshing lemon dressing, making it the perfect salad for a summer picnic or BBQ.

It’s simple, light, and always a crowd-pleaser.

Ingredients:

• 2 cups cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for about 15 minutes before serving.

This salad is light, crisp, and bursting with fresh, tangy flavors.

The lemon dressing brightens the vegetables, making it an ideal side dish to serve with grilled meats or seafood. It’s the perfect accompaniment for hot summer days when you need something refreshing but satisfying.

Avocado & Chickpea Salad with Lime-Cilantro Dressing

This salad brings together creamy avocado and protein-packed chickpeas in a zesty, refreshing dish.

The lime-cilantro dressing ties it all together, offering a burst of citrus and herb flavor. It’s a perfect vegetarian option for a summer meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Dressing:

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

Instructions:

1. In a large bowl, combine chickpeas, diced avocados, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 15–20 minutes before serving.

This avocado and chickpea salad is creamy, tangy, and filling, making it a great option for a light lunch or as a side at a BBQ.

The combination of rich avocado and hearty chickpeas, with a zesty lime dressing, is a fresh and satisfying way to enjoy plant-based ingredients this summer.

Spicy Mango & Cucumber Salad

For those who love a little heat with their sweet, this spicy mango and cucumber salad offers the perfect balance of sweetness, spice, and crunch.

It’s a great choice for a summer appetizer or a side dish that adds a little flair to your table.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 2 cups cucumber, julienned
• 1 red chili pepper, finely chopped (adjust for spice level)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp sesame seeds (optional)

Dressing:

• Juice of 1 lime
• 1 tbsp honey
• 1 tbsp rice vinegar
• Salt, to taste

Instructions:

1. In a large bowl, combine the mango, cucumber, chopped red chili, and cilantro.
2. In a small bowl, whisk together lime juice, honey, rice vinegar, and salt.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with sesame seeds (if using) and serve immediately.

This spicy mango and cucumber salad is bursting with tropical flavors and a little heat. It’s perfect for summer gatherings where you want something different but easy to prepare.

The mix of sweet mango and the cool crunch of cucumber, with the spice from the chili, makes it an unforgettable dish.

Thai Peanut Noodle Salad

A perfect blend of savory, sweet, and spicy, this Thai-inspired noodle salad features colorful veggies, tender noodles, and a creamy peanut dressing.

It’s a satisfying dish that can be served as a side or a light main course, ideal for warm summer evenings.

Ingredients:

• 8 oz rice noodles (or any thin noodle of your choice)
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 1/2 cucumber, julienned
• 1/4 cup chopped green onions
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts (optional for garnish)

Dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sriracha (optional for heat)
• 1–2 tbsp warm water to thin the dressing

Instructions:

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, toss together the cooled noodles, shredded carrots, bell pepper, cucumber, and green onions.
3. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha until smooth. Add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
4. Drizzle the peanut dressing over the salad and toss to combine.
5. Garnish with fresh cilantro and crushed peanuts before serving.

This salad is a crowd favorite for those who love a creamy, nutty flavor with a hint of spice.

The combination of noodles, fresh veggies, and rich peanut dressing makes it a satisfying and flavorful dish that will disappear fast at any party!

Roasted Beet and Goat Cheese Salad

This salad brings together earthy roasted beets and creamy goat cheese in a deliciously balanced dish.

Paired with walnuts for crunch and a balsamic glaze for a touch of sweetness, it’s an elegant and hearty option for any summer spread.

Ingredients:

• 4 medium beets, roasted and peeled
• 4 cups mixed greens (such as arugula, spinach, or spring mix)
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp fresh orange juice
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes, until tender. Let cool, then peel and slice.
2. In a large bowl, toss the mixed greens with the orange juice, olive oil, balsamic vinegar, salt, and pepper.
3. Arrange the roasted beet slices on top of the greens.
4. Sprinkle with crumbled goat cheese, toasted walnuts, and drizzle with additional balsamic vinegar if desired.
5. Serve immediately, or chill for 15 minutes before serving.

This salad is a perfect balance of earthy, creamy, and crunchy textures, with the tang of goat cheese and the sweetness of beets.

It’s both nutritious and impressive, making it ideal for summer dinner parties or a special occasion.

Grilled Corn and Avocado Salad

Grilled corn adds a smoky depth of flavor to this salad, while creamy avocado and a zesty lime dressing brighten up every bite.

This salad is refreshing, easy to prepare, and perfect for outdoor summer gatherings.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Dressing:

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

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 8–10 minutes, turning occasionally, until the kernels are slightly charred. Allow the corn to cool, then cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, diced avocados, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately for the freshest taste, or chill in the fridge for 10–15 minutes.

The grilled corn gives this salad a smoky sweetness, while the creamy avocado and tangy lime dressing keep it light and refreshing.

This dish is perfect for summer BBQs or picnics and is sure to be a hit with both vegetarians and meat-eaters alike.

Mediterranean Chickpea Salad

This Mediterranean-inspired salad is loaded with fresh vegetables, protein-rich chickpeas, and a tangy lemon dressing.

It’s light, healthy, and bursting with flavor — perfect as a side dish or a standalone lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

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 chickpeas, cucumber, tomatoes, red onion, olives, feta, and parsley.
2. In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss until everything is well coated.
4. Serve immediately or refrigerate for 15–20 minutes to allow the flavors to meld.

This Mediterranean Chickpea Salad is light and refreshing but hearty enough to serve as a main dish or a side.

The tangy lemon dressing brings out the natural flavors of the veggies and the saltiness of the feta and olives makes it irresistible.

Summer Fruit Salad with Honey-Lime Dressing

A simple, vibrant salad bursting with the flavors of summer fruits.

The addition of honey-lime dressing elevates the sweetness of the fruit and creates a fresh, juicy salad perfect for a hot day.

Ingredients:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup watermelon, cubed
• 1 cup cantaloupe, cubed
• 1 orange, segmented
• 1/2 cup fresh mint, chopped

Dressing:

• 2 tbsp honey
• Juice of 1 lime
• Zest of 1 lime

Instructions:

1. In a large bowl, combine all the chopped fruits.
2. In a small bowl, whisk together honey, lime juice, and lime zest to create the dressing.
3. Drizzle the dressing over the fruit and gently toss to combine.
4. Garnish with chopped mint just before serving.

This fruit salad is incredibly refreshing and perfect for a summer day.

The honey-lime dressing adds a subtle sweetness and tang that enhances the natural flavors of the fruit. It’s a light, healthy option that’s sure to be a hit at any party or gathering.

Panzanella Salad

Panzanella is a traditional Italian bread salad that’s perfect for summer, using ripe tomatoes and chunks of crusty bread soaked in a tangy vinaigrette.

It’s hearty, flavorful, and makes the most of in-season vegetables.

Ingredients:

• 4 cups day-old baguette, cubed
• 2 large ripe tomatoes, diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, torn into pieces
• 2 tbsp capers (optional)

Dressing:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for 10–12 minutes, until golden and crispy.
2. In a large bowl, combine the toasted bread cubes, tomatoes, cucumber, red onion, and basil.
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 coat. Let it sit for about 10 minutes to allow the bread to soak up the dressing.
5. Serve chilled or at room temperature.

Panzanella is an incredibly versatile salad, and the combination of crusty bread with juicy tomatoes and fresh cucumber makes it the ultimate summer dish.

The vinaigrette adds just the right tang to bring it all together, making it a favorite at any summer gathering.

Grilled Peach and Burrata Salad

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

Tossed with fresh greens and a drizzle of balsamic glaze, it’s the perfect balance of savory, sweet, and tangy.

Ingredients:

• 3 ripe peaches, halved and pitted
• 4 cups mixed greens (such as arugula or spinach)
• 2 balls of burrata cheese, torn into pieces
• 1/4 cup balsamic glaze
• 1/4 cup toasted almonds, chopped

Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Place the peach halves cut-side down and grill for about 3-4 minutes until grill marks form and the peaches soften.
2. In a large bowl, toss the mixed greens with the olive oil, lemon juice, honey, salt, and pepper.
3. Arrange the grilled peaches on top of the greens, then tear the burrata cheese over the salad.
4. Drizzle with balsamic glaze and top with chopped toasted almonds.
5. Serve immediately for the freshest flavor.

This Grilled Peach and Burrata Salad is the epitome of summer!

The sweetness of the peaches, the creaminess of the burrata, and the tang of balsamic glaze come together to create a sophisticated, yet easy-to-make salad that’s perfect for any occasion.

Cabbage and Apple Slaw with Apple Cider Vinaigrette

This refreshing slaw features crunchy cabbage and sweet apples, complemented by a tangy apple cider vinaigrette.

It’s a crisp, light salad that pairs wonderfully with grilled meats or as a topping for tacos.

Ingredients:

• 4 cups green cabbage, shredded
• 2 apples, julienned (preferably tart varieties like Granny Smith)
• 1/4 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Dressing:

• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, apples, carrots, red onion, and parsley.
2. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss to combine.
4. Refrigerate for 10-15 minutes before serving to allow the flavors to meld.

This cabbage and apple slaw is a tangy, crunchy, and sweet salad that works perfectly as a side dish for summer BBQs or grilled meals.

The apple cider vinaigrette adds a sharp contrast to the sweetness of the apples and the freshness of the cabbage.

Grilled Zucchini and Tomato Salad with Lemon Ricotta

Grilled zucchini adds a smoky flavor to this light, fresh salad, paired with juicy tomatoes and creamy ricotta cheese.

A simple lemon dressing brings everything together for a refreshing and satisfying summer side dish.

Ingredients:

• 2 zucchinis, sliced lengthwise
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh ricotta cheese
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper. Grill the zucchini for 3-4 minutes per side, until tender and slightly charred.
2. In a large bowl, combine the grilled zucchini, cherry tomatoes, ricotta cheese, and fresh basil.
3. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with extra basil if desired.

This Grilled Zucchini and Tomato Salad with Lemon Ricotta is a light and flavorful dish that brings together smoky, sweet, and creamy elements.

The lemon ricotta dressing adds a refreshing tang, making it a great choice for a summer lunch or side dish at your next gathering.

Watermelon, Feta, and Mint Salad

A refreshing salad that combines the sweetness of watermelon with the saltiness of feta and the coolness of fresh mint.

This salad is simple to make, yet incredibly satisfying, and ideal for a hot summer day.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced (optional)
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta, fresh mint, and red onion (if using).
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 immediately, garnished with extra mint leaves.

This Watermelon, Feta, and Mint Salad is a perfect blend of sweet, salty, and refreshing flavors.

The creamy feta and cool mint balance the sweetness of the watermelon, making it a great side dish for BBQs or a light, refreshing lunch.

Roasted Sweet Potato and Quinoa Salad

A hearty and nutritious salad featuring roasted sweet potatoes and protein-packed quinoa, all tossed together with a tangy tahini dressing.

It’s a filling dish that’s perfect as a main course or as a side.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, cooked
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 cups arugula or spinach

Dressing:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly browned.
2. While the sweet potatoes are roasting, cook the quinoa according to package instructions and set aside to cool.
3. In a large bowl, combine the roasted sweet potatoes, quinoa, red onion, cranberries, pumpkin seeds, and arugula or spinach.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water 1 tablespoon at a time until you reach your desired consistency.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately or chill for 15–20 minutes to allow the flavors to meld.

This Roasted Sweet Potato and Quinoa Salad is filling, hearty, and packed with nutrients.

The creamy tahini dressing adds a rich, savory flavor, while the sweet potatoes and cranberries bring balance and sweetness to the dish.

Corn, Avocado, and Black Bean Salad

A colorful, vibrant salad that combines the flavors of sweet corn, creamy avocado, and hearty black beans.

This salad is filling, healthy, and perfect for any summer gathering or picnic.

Ingredients:

• 2 cups corn kernels (fresh, frozen, or grilled)
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Dressing:

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

Instructions:

1. In a large bowl, combine corn kernels, black beans, avocado, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill in the refrigerator for 10-15 minutes before serving.

This Corn, Avocado, and Black Bean Salad is a great side dish or light meal.

The creamy avocado pairs perfectly with the sweet corn and hearty black beans, while the lime and chili dressing adds a zesty kick. It’s the perfect summer salad for BBQs, picnics, or even as a topping for tacos.

Spinach, Strawberry, and Almond Salad with Poppy Seed Dressing

A light and refreshing salad with sweet strawberries, crunchy almonds, and fresh spinach, all topped with a tangy poppy seed dressing.

It’s a perfect balance of flavors and textures, ideal for a summer brunch or side dish.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup strawberries, sliced
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced (optional)
• 1/4 cup feta cheese, crumbled (optional)

Dressing:

• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine spinach, strawberries, sliced almonds, red onion (if using), and feta cheese (if using).
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 10-15 minutes to let the flavors meld.

This Spinach, Strawberry, and Almond Salad is fresh, sweet, and savory, with the poppy seed dressing adding a delightful tang.

It’s a great option for a light side dish or a refreshing salad to serve with grilled meats.

Avocado, Tomato, and Cucumber Salad with Cilantro Lime Dressing

A simple yet flavorful salad with creamy avocado, juicy tomatoes, and crisp cucumbers, all tossed in a zesty cilantro lime dressing.

It’s the perfect dish for a BBQ, picnic, or as a light side for a summer meal.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest taste, or chill for 10–15 minutes before serving.

This Avocado, Tomato, and Cucumber Salad is a vibrant, refreshing, and light salad that’s perfect for any summer occasion.

The cilantro lime dressing adds a fresh, tangy kick that elevates the simple ingredients.

Farro and Roasted Vegetable Salad with Lemon Tahini Dressing

Farro, a nutty and chewy grain, pairs beautifully with roasted vegetables in this hearty and satisfying salad.

Tossed with a creamy lemon tahini dressing, it’s a perfect side or light main dish for a summer meal.

Ingredients:

• 1 cup farro, cooked according to package instructions
• 1 cup roasted vegetables (such as zucchini, bell peppers, and eggplant)
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup pumpkin seeds (optional)

Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• Water to thin, as needed

Instructions:

1. Preheat your oven to 400°F (200°C). Toss your vegetables (zucchini, bell peppers, eggplant, etc.) with olive oil, salt, and pepper, then roast for 20-25 minutes, until tender and lightly browned.
2. Cook the farro according to package instructions and set aside to cool.
3. In a large bowl, combine the cooked farro, roasted vegetables, fresh parsley, and feta cheese (if using).
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, 1 tablespoon at a time, to reach your desired dressing consistency.
5. Drizzle the dressing over the salad and toss to combine.
6. Top with pumpkin seeds (if using) for added crunch, and serve immediately.

This Farro and Roasted Vegetable Salad is hearty and filling, with the nutty farro and sweet roasted vegetables pairing perfectly with the creamy lemon tahini dressing.

It’s a great option for a summer picnic or as a main dish for a light dinner.