24+ Delicious and Easy Summer Potluck Salad Recipes for Your Next BBQ

Summer is the perfect time for gatherings, and nothing brings people together like a delicious spread of food at a potluck.

When the weather heats up, everyone loves a refreshing, light salad that’s full of fresh flavors, vibrant colors, and satisfying textures.

Whether you’re hosting a backyard BBQ, attending a family reunion, or heading to a community picnic, a summer salad is always a crowd-pleaser.

In this post, we’ve compiled a diverse collection of 24+ summer potluck salad recipes that are sure to impress your guests.

From light and refreshing fruit salads to hearty grain-based options, these salads offer something for every palate.

Whether you’re looking for a tangy citrus-inspired salad, a creamy avocado combo, or a hearty vegetable medley, we’ve got you covered.

24+ Delicious and Easy Summer Potluck Salad Recipes for Your Next BBQ

With these 24+ summer potluck salad recipes, you now have a variety of options to choose from for your next gathering.

These salads are easy to prepare, packed with fresh, seasonal ingredients, and bursting with flavors that will leave your guests coming back for seconds.

Whether you opt for a simple cucumber-tomato salad or a hearty quinoa-and-roasted vegetable creation, these recipes will elevate your summer spread and bring the perfect balance of health, flavor, and fun to your potluck table.

So, the next time you’re tasked with bringing a dish to a summer event, look no further than these incredible salad ideas.

Grilled Corn & Avocado Salad with Cilantro-Lime Dressing

This vibrant salad is a celebration of summer’s finest produce. Sweet grilled corn pairs with creamy avocado, juicy cherry tomatoes, and a zesty cilantro-lime dressing.

It’s a colorful, refreshing side that’s both vegan and gluten-free—making it perfect for any potluck table. Bonus: it holds up well outdoors!

Ingredients:

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

For the Cilantro-Lime Dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon honey (or maple syrup for vegan)
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high. Brush corn with olive oil and grill for 10 minutes, turning occasionally until slightly charred. Let cool, then slice kernels off the cob.
2. In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
3. In a separate bowl, whisk together all dressing ingredients.
4. Pour dressing over salad and gently toss. Adjust seasoning as needed.
5. Chill for at least 30 minutes before serving.

This salad is fresh, colorful, and easy to prepare in advance.

The creamy avocado balances the tangy lime dressing, while grilled corn adds a toasty, smoky note. It’s a great way to highlight summer ingredients while keeping things light and nutritious.

Creamy Pesto Tortellini Salad

Looking for something hearty and indulgent but still summer-appropriate?

This creamy pesto tortellini salad combines tender cheese-filled pasta with sun-dried tomatoes, baby spinach, and a creamy basil dressing. It’s rich, satisfying, and ideal for feeding a crowd.

Ingredients:

• 1 (20 oz) package refrigerated cheese tortellini
• 1/2 cup prepared basil pesto
• 1/3 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 2 cups baby spinach, chopped
• 1/4 cup shredded Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Cook tortellini according to package directions. Drain and rinse with cold water to stop cooking.
2. In a bowl, whisk together pesto, mayonnaise, and Greek yogurt until smooth.
3. In a large bowl, combine cooked tortellini, sun-dried tomatoes, spinach, and Parmesan.
4. Pour dressing over salad and mix gently. Season with salt and pepper.
5. Cover and chill for at least 1 hour before serving.

This salad is a showstopper that bridges the gap between pasta salad and something more gourmet.

It holds up well in a cooler and the creamy pesto dressing brings bold flavor without being too heavy—perfect for a laid-back outdoor setting.

Watermelon, Cucumber & Feta Salad with Mint

For a cool and crisp option that screams summer, try this Mediterranean-inspired salad.

Juicy watermelon and cucumber are paired with salty feta and fresh mint, all brought together with a light lime-honey vinaigrette. It’s hydrating, unexpected, and refreshingly simple.

Ingredients:

• 4 cups watermelon, cubed and chilled
• 1 English cucumber, diced
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• Zest and juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of salt and black pepper

Instructions:

1. In a large bowl, combine watermelon, cucumber, feta, and mint.
2. In a small bowl, whisk together lime zest, juice, honey, olive oil, salt, and pepper.
3. Drizzle dressing over salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 2 hours before serving.

This salad is the ultimate summer refresher. The sweet-salty-tangy balance makes it a crowd favorite, especially on hot days.

It’s light enough to go with anything from grilled chicken to burgers but bold enough to stand on its own.

Mediterranean Orzo Salad with Lemon-Olive Oil Dressing

This Mediterranean-inspired orzo salad is packed with bright vegetables, briny olives, and feta cheese. It’s all tossed in a tangy lemon-olive oil dressing that enhances the fresh ingredients.

This salad is light but filling, making it perfect for a summer potluck.

Ingredients:

• 2 cups dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Lemon-Olive Oil Dressing:

• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo with tomatoes, cucumber, olives, feta, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
4. Pour dressing over the salad and toss until well combined.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This orzo salad is a crowd-pleaser that’s easy to make in advance. The combination of tangy lemon, briny olives, and creamy feta is a Mediterranean dream.

The flavors intensify as it chills, making it even better the next day.

BBQ Chickpea & Corn Salad

A hearty, smoky salad that’s full of protein and flavor, this BBQ chickpea and corn salad makes a great addition to any summer potluck.

The combination of roasted chickpeas, sweet corn, and tangy barbecue dressing gives it the perfect balance of savory and sweet.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 ears of corn, grilled or boiled and kernels cut off
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

For the BBQ Dressing:

• 1/4 cup barbecue sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional for sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes until crispy.
2. In a large bowl, combine the roasted chickpeas, grilled corn, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together all the BBQ dressing ingredients.
4. Pour dressing over salad and toss until everything is evenly coated.
5. Chill for at least 30 minutes before serving.

This BBQ chickpea and corn salad is smoky, sweet, and incredibly satisfying.

The roasted chickpeas add a crunchy texture that pairs wonderfully with the juicy corn and vibrant vegetables. It’s a great salad for those who want something hearty without any meat.

Caprese Pasta Salad with Balsamic Glaze

A classic combination of fresh mozzarella, basil, and tomatoes is given a pasta twist in this Caprese pasta salad.

Tossed with a balsamic glaze, this salad is a rich and flavorful option for any summer meal, and it’s as beautiful as it is delicious.

Ingredients:

• 1 lb rotini or penne pasta
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Balsamic glaze, for drizzling

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta with cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour dressing over the pasta salad and toss gently to coat.
5. Drizzle balsamic glaze on top just before serving.

This Caprese pasta salad is an irresistible fusion of fresh Italian flavors.

The creamy mozzarella and sweet tomatoes complement the tangy balsamic glaze, making it a hit for any summer gathering. It’s easy to prepare, and the vibrant colors make it a showstopper.

Spicy Thai Mango Salad

A zesty, sweet, and spicy salad with the bold flavors of Thailand, this mango salad is a refreshing choice for a hot summer day.

Packed with crisp vegetables, fresh mango, and an irresistible Thai-inspired dressing, this salad will be a hit at your next potluck.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped peanuts (optional)
• 1 tablespoon sesame seeds

For the Thai Dressing:

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1/2 teaspoon sesame oil

Instructions:

1. In a large bowl, combine mango, carrots, bell pepper, cucumber, and cilantro.
2. In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, chili garlic sauce, and sesame oil to make the dressing.
3. Pour the dressing over the salad and toss gently.
4. Sprinkle chopped peanuts and sesame seeds on top for added crunch.
5. Chill for at least 30 minutes before serving to let the flavors meld.

This Thai mango salad is bursting with color, flavor, and a perfect balance of sweetness, tang, and heat.

The fresh mango adds a tropical sweetness, while the chili garlic sauce gives it a delightful kick. It’s a perfect way to add something unique and exotic to your potluck spread.

Southwest Quinoa Salad

Packed with protein-rich quinoa, black beans, corn, and fresh veggies, this Southwest-inspired salad is both filling and refreshing.

It’s the perfect balance of hearty and healthy, with bold flavors from cumin, cilantro, and a zesty lime dressing.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Lime-Cumin Dressing:

• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
3. Pour dressing over the quinoa mixture and toss gently to combine.
4. Chill for 30 minutes to allow the flavors to develop.
5. Garnish with extra cilantro or a squeeze of lime before serving.

This Southwest quinoa salad is a protein-packed option that’s as hearty as it is refreshing.

The earthy quinoa pairs perfectly with the sweet corn and tangy lime dressing. It’s great for anyone looking for a gluten-free, vegan option that’s satisfying and full of flavor.

Roasted Sweet Potato & Kale Salad with Tahini Dressing

For a comforting yet nutritious salad, this roasted sweet potato and kale salad is packed with hearty roasted vegetables, earthy kale, and a creamy tahini dressing.

It’s a filling and satisfying salad that’s perfect for both summer and fall potlucks.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups kale, chopped
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup toasted pumpkin seeds (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
3. In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt to soften the leaves.
4. Once the sweet potatoes are roasted, add them to the kale.
5. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper to create the dressing.
6. Drizzle dressing over the salad and toss gently to combine.
7. Garnish with pomegranate seeds and toasted pumpkin seeds for added crunch and color.

This roasted sweet potato and kale salad is hearty, healthy, and full of earthy flavors.

The tahini dressing adds a creamy, nutty richness that complements the roasted sweet potatoes and kale perfectly. It’s a great option for a more filling salad that will leave your guests feeling satisfied.

Roasted Beet & Goat Cheese Salad with Orange Vinaigrette

This earthy and elegant salad features roasted beets paired with creamy goat cheese, tangy orange vinaigrette, and crunchy walnuts.

The sweetness of the beets combined with the citrusy dressing makes for a balanced and refreshing salad that will elevate any potluck.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 cups mixed greens (arugula, spinach, or a blend)

For the Orange Vinaigrette:

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss beet wedges with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30-35 minutes, turning halfway through, until beets are tender.
3. In a small bowl, whisk together orange juice, olive oil, white wine vinegar, honey, salt, and pepper to make the dressing.
4. In a large bowl, toss mixed greens with roasted beets, goat cheese, and toasted walnuts.
5. Drizzle orange vinaigrette over the salad and toss gently. Serve immediately or chill before serving.

This roasted beet and goat cheese salad is a colorful and gourmet addition to your potluck.

The sweetness of the roasted beets and the tang of the goat cheese, paired with the fresh citrus dressing, create a perfect balance of flavors. It’s a sophisticated and tasty choice for any gathering.

Cabbage & Apple Slaw with Creamy Yogurt Dressing

This crunchy, tangy slaw is a lightened-up version of the traditional coleslaw, using Greek yogurt for a creamy dressing.

The crisp cabbage and sweet apples make it the perfect side for grilled meats, and the addition of toasted almonds adds a satisfying crunch.

Ingredients:

• 1 small green cabbage, shredded
• 2 apples, thinly sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup toasted slivered almonds
• 1/4 cup fresh parsley, chopped

For the Creamy Yogurt Dressing:

• 1/2 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, apple slices, toasted almonds, and parsley.
2. In a small bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. Refrigerate for at least 30 minutes before serving for the flavors to meld.

This cabbage and apple slaw is a refreshing twist on the classic, with a creamy yogurt dressing that lightens it up without sacrificing flavor.

The apples add a touch of sweetness that balances out the tangy vinegar, and the toasted almonds give the salad a nice crunch. It’s the perfect side dish for any summer meal.

Summer Peach & Burrata Salad with Basil Pesto

This salad combines the sweetness of ripe summer peaches with the creamy richness of burrata cheese and the bright flavors of basil pesto.

It’s a simple yet sophisticated salad that’s perfect for a warm summer day.

Ingredients:

• 3 ripe peaches, sliced
• 1 ball burrata cheese, torn into pieces
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Basil Pesto:

• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. To make the pesto, blend basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor until smooth.
2. Arrange peach slices on a platter and top with torn burrata cheese.
3. Drizzle pesto over the peaches and cheese.
4. Garnish with fresh basil leaves and a drizzle of olive oil.
5. Season with salt and pepper to taste. Serve immediately.

This summer peach and burrata salad is a celebration of summer’s best ingredients.

The sweet peaches, creamy burrata, and herby pesto come together for a light but indulgent dish that will impress your guests. The balance of flavors and textures makes it a perfect choice for a refreshing potluck salad.

Lemon-Basil Chickpea Salad

This vibrant salad combines chickpeas with refreshing herbs and a tangy lemon dressing. It’s light yet hearty, and the fresh basil and lemon add a zesty pop of flavor.

This easy-to-make salad is ideal for a potluck, as it can be made in advance and stays delicious for hours.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Lemon Dressing:

• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional for sweetness)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and basil.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
3. Pour dressing over the chickpea mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving.

This lemon-basil chickpea salad is light, refreshing, and packed with protein.

The bright lemon dressing ties the salad together, while the fresh basil and vegetables give it a garden-fresh flavor. It’s perfect for a summer potluck or picnic!

Mediterranean Couscous Salad

A perfect blend of textures and Mediterranean flavors, this couscous salad is made with crunchy vegetables, briny olives, and creamy feta, all tossed in a light lemon-oregano dressing.

It’s quick to prepare, easy to transport, and is an excellent option for feeding a crowd.

Ingredients:

• 1 cup couscous
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the Lemon-Oregano Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook couscous according to package directions, then fluff with a fork and allow to cool.
2. In a large bowl, combine the cooled couscous with cucumber, tomatoes, red onion, olives, feta, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the couscous mixture and toss until well combined.
5. Chill for 30 minutes before serving.

This Mediterranean couscous salad is a perfect balance of savory, tangy, and refreshing flavors.

The couscous serves as a great base, while the feta, olives, and fresh vegetables add layers of texture and flavor. It’s a great side dish for a summer BBQ or a Mediterranean-themed meal.

Avocado & Black Bean Salad with Lime Dressing

This easy, no-cook salad is a quick and healthy option that’s full of fresh ingredients.

Creamy avocado, hearty black beans, and zesty lime dressing combine to create a satisfying and nutritious dish. It’s perfect for those looking for a gluten-free or vegan option for their potluck.

Ingredients:

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

For the Lime Dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon agave syrup or honey (optional for sweetness)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, agave syrup, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat.
4. Chill for 15-20 minutes before serving to let the flavors meld.

This avocado and black bean salad is creamy, crunchy, and full of fresh flavors.

The lime dressing adds a tangy zing that pairs beautifully with the rich avocado and earthy black beans. It’s a refreshing, satisfying salad that works great as a side dish or a main for a light summer meal.

Grilled Vegetable & Farro Salad with Balsamic Vinaigrette

This grilled vegetable and farro salad is hearty, flavorful, and loaded with nutrient-rich grains and vegetables.

The smoky grilled veggies combined with the nutty farro and tangy balsamic vinaigrette create a robust and satisfying dish that’s perfect for a summer potluck.

Ingredients:

• 1 cup farro (or other whole grain)
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped

For the Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions, then let it cool.
2. Preheat your grill or grill pan to medium-high heat. Grill zucchini, red bell pepper, onion, and cherry tomatoes until lightly charred and tender (about 5-7 minutes).
3. In a large bowl, combine the cooked farro with the grilled vegetables.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper.
5. Pour dressing over the farro and vegetable mixture, toss to combine, and garnish with fresh basil.
6. Let the salad sit for at least 30 minutes before serving for the flavors to meld.

This grilled vegetable and farro salad is a delicious mix of smoky, earthy, and tangy flavors.

The hearty farro complements the sweetness of the grilled veggies, making it a satisfying addition to any summer meal.

Watermelon, Cucumber & Feta Salad

This refreshing watermelon, cucumber, and feta salad is the epitome of a summer salad.

The sweet watermelon, crunchy cucumber, and salty feta cheese are combined with a simple mint-lime dressing, creating a vibrant dish that will keep your guests cool and satisfied.

Ingredients:

• 4 cups watermelon, diced
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped

For the Lime-Mint Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, feta, and mint.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 10-15 minutes before serving.

This watermelon, cucumber, and feta salad is sweet, savory, and refreshing.

The sweetness of the watermelon and the salty feta work beautifully together, while the mint and lime dressing adds an extra layer of flavor. It’s the perfect salad for a hot summer day.

Avocado, Tomato & Corn Salad with Cilantro-Lime Dressing

This bright, flavorful salad combines creamy avocado, juicy tomatoes, and sweet corn with a zesty cilantro-lime dressing.

It’s a simple, no-cook option that’s perfect for a quick and healthy side dish at your summer potluck.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or grilled)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Cilantro-Lime Dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or agave syrup
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cherry tomatoes, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to create the dressing.
3. Drizzle dressing over the salad and toss gently to combine.
4. Chill for 15-20 minutes before serving to allow the flavors to meld.

This avocado, tomato, and corn salad is vibrant, creamy, and refreshing.

The combination of the sweet corn, creamy avocado, and tangy cilantro-lime dressing creates a perfectly balanced flavor profile that will please your guests at any gathering.

Caprese Pasta Salad

This Caprese pasta salad is a delicious twist on the classic Caprese salad, combining fresh mozzarella, basil, and tomatoes with hearty pasta.

It’s a crowd-pleasing dish that’s easy to prepare and perfect for summer potlucks.

Ingredients:

• 12 oz. pasta (rotini, fusilli, or penne work well)
• 2 cups cherry tomatoes, halved
• 8 oz. fresh mozzarella balls (bocconcini or ciliegine), halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic glaze or balsamic vinegar

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently.
5. Drizzle with balsamic glaze or balsamic vinegar just before serving.
6. Chill for 30 minutes to allow the flavors to meld.

This Caprese pasta salad is a refreshing and hearty option that combines the fresh flavors of summer with the satisfaction of pasta.

The tangy balsamic glaze adds the perfect finishing touch, making it a hit at any potluck.

Thai Cabbage Salad with Peanut Dressing

This Thai cabbage salad is full of crunchy vegetables, fresh herbs, and a rich, creamy peanut dressing. It’s a refreshing and flavorful salad that offers a mix of textures and a bold, savory taste.

The perfect choice for a potluck when you’re craving something with a bit of an exotic flair.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup roasted peanuts, chopped (optional)

For the Peanut Dressing:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 2-3 tablespoons warm water (to thin out the dressing)

Instructions:

1. In a large bowl, combine shredded cabbage, carrots, bell pepper, cilantro, and green onions.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add water a little at a time until you reach your desired dressing consistency.
3. Pour the peanut dressing over the cabbage mixture and toss gently to coat evenly.
4. Garnish with chopped roasted peanuts just before serving.

This Thai cabbage salad is crunchy, savory, and full of flavor.

The peanut dressing adds a creamy richness that perfectly balances the fresh, crunchy vegetables. It’s a refreshing dish that works well as a side or light main course.

Spicy Watermelon & Cucumber Salad

This spicy watermelon and cucumber salad is a refreshing and unique dish with a surprising kick.

The combination of sweet watermelon, cool cucumber, and spicy chili creates an unforgettable flavor profile. Perfect for those who love a little heat in their salads!

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon sesame seeds (optional)

For the Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili powder
• Salt to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together lime juice, honey, rice vinegar, chili powder, and salt to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with sesame seeds if desired.
5. Chill for 15-20 minutes before serving to allow the flavors to meld.

This spicy watermelon and cucumber salad is a fresh and exciting option for summer potlucks.

The combination of sweet, spicy, and tangy flavors makes it a fun and unexpected dish that will surprise and delight your guests.

Roasted Sweet Potato & Kale Salad with Tahini Dressing

This roasted sweet potato and kale salad is a hearty, nutritious dish with the perfect balance of sweetness, earthiness, and tang.

The roasted sweet potatoes bring out a deep flavor that pairs beautifully with the bitterness of kale, while the creamy tahini dressing ties everything together.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries or raisins
• 1/4 cup sunflower seeds or pumpkin seeds (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup or honey
• 1 garlic clove, minced
• Salt and pepper to taste
• 2-3 tablespoons water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until the sweet potatoes are tender and lightly browned.
3. While the sweet potatoes are roasting, massage the chopped kale with a pinch of salt to soften the leaves.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing. Add water to thin the dressing as needed.
5. Once the sweet potatoes are roasted and slightly cooled, combine them with the massaged kale, red onion, cranberries, and seeds in a large bowl.
6. Drizzle the tahini dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes before serving.

This roasted sweet potato and kale salad is hearty, filling, and full of flavor.

The creamy tahini dressing adds a rich, savory element that balances perfectly with the sweet potatoes and tangy kale. It’s a satisfying dish that will please both vegetarians and meat-eaters alike.

Pineapple & Mango Salad with Coconut-Lime Dressing

This tropical pineapple and mango salad is like a vacation in a bowl.

With the bright, sweet flavors of fresh fruit and the creamy coconut-lime dressing, it’s a refreshing and flavorful salad that’s perfect for summer.

Ingredients:

• 1 pineapple, peeled and diced
• 2 ripe mangoes, peeled and diced
• 1/2 red bell pepper, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded coconut (unsweetened)

For the Coconut-Lime Dressing:

• 1/4 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or agave syrup
• 1/4 teaspoon ground ginger
• Salt to taste

Instructions:

1. In a large bowl, combine pineapple, mango, red bell pepper, and cilantro.
2. In a small bowl, whisk together coconut milk, lime juice, honey, ginger, and salt to make the dressing.
3. Pour the dressing over the fruit mixture and toss gently to combine.
4. Garnish with shredded coconut just before serving.
5. Chill for 15-20 minutes to let the flavors meld.

This pineapple and mango salad is a sweet, refreshing treat with a tropical flair.

The coconut-lime dressing adds a creamy, zesty contrast to the juicy fruit, making it a perfect salad to serve at summer potlucks or barbecues.

Roasted Broccoli & Quinoa Salad with Lemon Garlic Dressing

This roasted broccoli and quinoa salad is a great blend of roasted vegetables, nutty quinoa, and a zesty lemon garlic dressing.

It’s nutritious, filling, and full of bright, fresh flavors. This is a great salad to bring to a potluck when you want something hearty yet light.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/4 cup toasted almonds, sliced
• 1/4 cup feta cheese, crumbled (optional)

For the Lemon Garlic Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy around the edges.
3. While the broccoli is roasting, cook the quinoa according to package directions and allow it to cool.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted broccoli, toasted almonds, and feta (if using).
6. Drizzle the lemon garlic dressing over the salad and toss to combine. Serve immediately or chill before serving.

This roasted broccoli and quinoa salad is both filling and refreshing, with the crunchy roasted broccoli and nutty quinoa pairing beautifully with the zesty lemon garlic dressing.

It’s a great make-ahead salad for any potluck or BBQ.