27+ Delicious Summer Side Salad Recipes to Brighten Your BBQ

When the weather heats up and summer is in full swing, the last thing anyone wants is a heavy, complicated meal.

That’s when fresh, vibrant side salads come to the rescue!

Whether you’re hosting a BBQ, having a picnic at the beach, or simply looking for something light and healthy to pair with your meals, summer side salads are a must-have.

They’re quick, easy to prepare, and bursting with seasonal flavors.

From refreshing watermelon and cucumber blends to zesty quinoa and roasted vegetable combos, the possibilities are endless.

In this blog post, we’ve rounded up 27+ summer side salad recipes that are not only delicious but also full of nutrients and colors.

These salads are designed to keep you feeling light, fresh, and satisfied, no matter what your summer days bring.

So, grab your ingredients and get ready to toss together some of the most delightful salads of the season!

27+ Delicious Summer Side Salad Recipes to Brighten Your BBQ

Summer side salads are the perfect way to enjoy seasonal produce while keeping your meals light and fresh.

From vibrant, tangy slaws to hearty grain-based salads, there’s something for everyone.

Whether you’re preparing a dish for a family gathering, a picnic with friends, or a simple weeknight dinner, these 27+ summer side salad recipes will add flavor, variety, and color to your plate.

Don’t forget to get creative with your dressings and toppings to make each salad uniquely yours!

With these recipes in your repertoire, you’ll have everything you need to enjoy the best flavors of summer in every bite.

Grilled Peach & Burrata Salad

Juicy peaches meet creamy burrata in this luxurious, summer-perfect salad that balances sweet, savory, and tangy flavors.

Ideal for picnics, BBQs, or a light lunch, this dish is both elegant and incredibly easy to put together. It celebrates summer’s best produce with minimal effort and maximum flavor.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 ball burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup toasted almonds or pistachios
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Lightly brush peach halves with olive oil and grill them cut-side down over medium heat for 2–3 minutes or until grill marks appear. Let them cool slightly and slice.
2. On a serving platter, lay down the arugula or mixed greens.
3. Arrange grilled peach slices over the greens.
4. Tear burrata into chunks and distribute evenly over the salad.
5. Sprinkle with toasted almonds or pistachios.
6. Drizzle with balsamic glaze and finish with a pinch of salt and pepper.

This salad is a celebration of summer’s sun-kissed peaches and creamy, dreamy burrata.

The warm grilled fruit paired with the cool, rich cheese creates a contrast that’s both refreshing and satisfying. Perfect as a side or even a light entrée, it’s sure to impress at any summer gathering.

Watermelon, Cucumber & Feta Salad

This salad is the ultimate summer refresher—light, hydrating, and full of bright Mediterranean flavors. It’s a crowd-pleaser that plays with sweet, salty, and crisp textures in every bite.

Best of all, it comes together in minutes, making it your go-to when the heat says “keep it simple.”

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 large cucumber, sliced into thin half-moons
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes and cucumber slices.
2. Add crumbled feta and torn mint leaves.
3. Drizzle with lime juice and olive oil.
4. Season with salt and pepper.
5. Toss gently to combine and serve chilled.

Refreshing and hydrating, this salad is perfect for those sweltering summer days when you want something cool, light, and flavorful.

The combination of juicy melon, crisp cucumber, salty feta, and zingy lime makes it a bright and uplifting dish for any meal or outdoor feast.

Corn, Tomato & Avocado Salad

This vibrant salad captures the essence of summer with sun-ripened tomatoes, sweet corn, and creamy avocado. It’s a simple yet flavor-packed dish that makes the most of peak-season produce.

Whether you’re grilling out or prepping a quick weekday meal, this side salad is a reliable hit.

Ingredients:

• 2 ears of fresh corn, cooked and kernels removed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• Juice of 1 lemon or lime
• 2 tbsp olive oil
• 1 tbsp chopped fresh cilantro (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine corn kernels, cherry tomatoes, avocado, and red onion.
2. Drizzle with lemon or lime juice and olive oil.
3. Add chopped cilantro if using, and season with salt and pepper.
4. Gently toss everything together just before serving.

Bright, buttery, and full of texture, this salad makes the most of summer’s best ingredients.

The creaminess of avocado blends perfectly with sweet corn and juicy tomatoes, while citrus adds just the right amount of zing. It’s a colorful, wholesome side that fits any summer menu.

Strawberry Spinach Salad with Poppy Seed Dressing

Sweet strawberries and tender spinach leaves come together in this colorful, feel-good summer salad. Tossed with a creamy poppy seed dressing and topped with crunchy nuts and tangy cheese, it’s a beautiful mix of flavors and textures.

This one is as much a visual treat as it is a delicious side dish.

Ingredients:

• 4 cups baby spinach
• 1 ½ cups fresh strawberries, hulled and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup sliced almonds or pecans, toasted
• 1/4 cup poppy seed dressing (store-bought or homemade)

Instructions:

1. In a large bowl, add the spinach, strawberries, and red onion.
2. Drizzle with the poppy seed dressing and toss gently to coat.
3. Top with crumbled cheese and toasted nuts.
4. Serve immediately for best texture.

This salad is light, slightly indulgent, and full of summer charm.

It’s perfect for brunches, garden parties, or anytime you want to bring a burst of freshness to your table. The poppy seed dressing ties everything together with its creamy sweetness.

Mediterranean Orzo Salad

Packed with crisp vegetables, briny olives, and creamy feta, this Mediterranean-inspired orzo salad is hearty enough to stand alone or complement grilled meats and seafood.

It’s a make-ahead-friendly recipe that tastes even better after marinating in the fridge for a bit.

Ingredients:

• 1 cup dry orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, then drain and rinse with cold water.
2. In a large bowl, combine orzo, tomatoes, cucumber, red onion, olives, and feta.
3. Drizzle with lemon juice and olive oil.
4. Add chopped parsley and season with salt and pepper.
5. Toss gently and chill for 30 minutes before serving, if possible.

This salad is bright, briny, and utterly satisfying. Its versatility makes it great for potlucks, barbecues, or meal prep.

The lemony dressing and variety of textures keep every bite interesting and refreshing.

Zucchini Ribbon Salad with Lemon-Parmesan Dressing

Thinly sliced zucchini ribbons make for a stunning and delicate salad that’s as easy as it is elegant.

Paired with a light lemon-Parmesan dressing and fresh herbs, this raw salad is a wonderful way to showcase summer squash without needing to turn on the stove.

Ingredients:

• 2 medium zucchinis
• 1/4 cup shaved Parmesan cheese
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1 tbsp fresh basil or mint, chopped
• Salt and black pepper to taste

Instructions:

1. Use a vegetable peeler to shave zucchini into long, thin ribbons.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
3. Toss the zucchini ribbons with the dressing in a large bowl.
4. Top with shaved Parmesan and fresh herbs.
5. Serve chilled or at room temperature.

This light and elegant salad is a fresh alternative to leafy greens and a great use for an abundance of zucchini.

The bright lemon dressing complements the mild flavor of the squash, and the Parmesan adds just the right umami kick. It’s simple, sophisticated, and ideal for warm-weather meals.

Avocado & Mango Salsa Salad

This tropical-inspired salad combines creamy avocado with the vibrant sweetness of ripe mango, making it an irresistible side dish.

It’s light, fresh, and perfect for summer, whether served alongside grilled fish, tacos, or just on its own with tortilla chips.

Ingredients:

• 2 ripe avocados, diced
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely diced
• 1/2 red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, combine diced avocado, mango, red onion, and red bell pepper.
2. Add cilantro, lime juice, and season with salt and pepper.
3. Gently toss to combine, being careful not to mash the avocado.
4. Serve immediately or chill for 10-15 minutes to allow flavors to meld.

This salsa salad is a burst of tropical sunshine on your plate.

The creamy texture of avocado paired with the juicy, sweet mango creates a perfect harmony, while the lime and cilantro elevate the flavors. It’s refreshing, satisfying, and perfect for a laid-back summer meal.

Caprese Salad with Balsamic Reduction

A simple yet timeless favorite, the Caprese salad brings together the rich flavors of ripe tomatoes, fresh mozzarella, and fragrant basil.

Drizzled with balsamic reduction, this salad is both a visual and a culinary delight, making it an excellent choice for any summer occasion.

Ingredients:

• 4 large ripe tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Arrange slices of tomato and mozzarella alternately on a serving platter, adding fresh basil leaves between each slice.
2. In a small saucepan, bring balsamic vinegar to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until it thickens into a syrup-like consistency.
3. Drizzle the balsamic reduction and olive oil over the salad.
4. Season with salt and pepper and serve immediately.

A Caprese salad is the essence of summer simplicity. Its fresh, bright flavors are perfect for showcasing the best of seasonal produce.

The balsamic reduction adds a touch of sweetness and depth, taking this classic salad to the next level of deliciousness.

Cabbage & Carrot Slaw with Apple Cider Vinegar Dressing

This crunchy, tangy slaw is a refreshing twist on the classic, with a zesty apple cider vinegar dressing and a slight sweetness from honey.

It’s a great side dish for summer BBQs, picnics, or even as a topping for tacos or burgers.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 2 large carrots, grated
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper.
3. Pour the dressing over the cabbage and carrot mixture, and toss to combine.
4. Let the slaw sit for at least 15 minutes for the flavors to meld.
5. Garnish with chopped parsley if desired and serve chilled.

This cabbage and carrot slaw is a perfect balance of crunchy texture and bright, tangy flavors.

The honey in the dressing adds a subtle sweetness that complements the tartness of the apple cider vinegar, creating a delightful and refreshing salad that pairs perfectly with any summer meal.

Roasted Beet & Goat Cheese Salad

Sweet, earthy roasted beets paired with tangy goat cheese make this salad a sophisticated choice for any occasion.

Add in some crunchy walnuts and a light vinaigrette, and you have a perfectly balanced dish that’s as beautiful as it is delicious.

Ingredients:

• 3 medium beets, roasted and peeled
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes until tender. Let them cool, peel, and slice into wedges.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the roasted beet slices with mixed greens.
4. Drizzle with the dressing and toss gently.
5. Top with crumbled goat cheese and toasted walnuts before serving.

This roasted beet and goat cheese salad is a delightful combination of flavors and textures. The beets provide an earthy sweetness, while the goat cheese adds creaminess and a bit of tang.

The crunchy walnuts give an extra layer of texture, making it a salad that’s hearty yet refreshing.

Panzanella Salad

Panzanella, the classic Italian bread salad, is the ultimate summer dish, using the best of ripe tomatoes, crusty bread, and fresh herbs.

It’s a great way to use up day-old bread while creating a dish that’s full of flavor and completely satisfying.

Ingredients:

• 4 cups day-old crusty bread, torn into pieces
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread torn bread pieces on a baking sheet and toast for about 10-15 minutes, until golden and crisp.
2. In a large bowl, combine chopped tomatoes, cucumber, red onion, and basil.
3. Add the toasted bread and drizzle with red wine vinegar and olive oil.
4. Season with salt and pepper, and toss to combine.
5. Let the salad sit for 10-15 minutes for the bread to absorb the flavors before serving.

This Panzanella salad is the perfect way to enjoy the vibrant flavors of summer.

The tangy dressing and juicy tomatoes pair beautifully with the crunchy, toasted bread, creating a satisfying dish that’s ideal for casual meals or as a side to grilled meats.

Cucumber, Tomato & Red Onion Salad

This simple and refreshing salad is a perfect addition to any summer meal.

The crisp cucumbers, juicy tomatoes, and sharp red onion come together with a light vinegar dressing, making it the ideal accompaniment to grilled meats or sandwiches.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 large tomatoes, chopped
• 1/4 red onion, thinly sliced
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced cucumbers, chopped tomatoes, and red onion.
2. In a small bowl, whisk together white wine vinegar, olive oil, oregano, salt, and pepper.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Let the salad sit for 5-10 minutes to allow the flavors to meld, then serve chilled.

This cucumber, tomato, and red onion salad is a light and tangy dish that’s perfect for hot summer days.

The vinegar dressing brings out the fresh flavors of the vegetables, making it a great side dish that complements almost any main course, from grilled chicken to seafood.

Grilled Corn & Avocado Salad

A vibrant combination of smoky grilled corn, creamy avocado, and fresh herbs, this salad is the perfect side dish for any summer gathering.

With its subtle heat from chili powder and a burst of citrusy freshness, it’s a refreshing and flavorful option that’s both filling and light.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Grill the corn for about 10 minutes, rotating every 2–3 minutes, until lightly charred and cooked through. Let the corn cool, then cut the kernels off the cob.
2. In a large bowl, combine the grilled corn kernels, diced avocados, red onion, and cilantro.
3. Drizzle with olive oil and lime juice, and sprinkle with chili powder, salt, and pepper.
4. Toss gently to combine and serve immediately.

This grilled corn and avocado salad brings a smoky, creamy, and tangy flavor combination that’s sure to be a crowd-pleaser.

The fresh herbs and lime juice brighten the dish, making it a perfect complement to any grilled meats or seafood.

Citrus & Beet Salad

The earthy sweetness of roasted beets is enhanced by the bright, tangy citrus, creating a salad that’s both refreshing and satisfying.

The addition of fresh mint and a light honey dressing makes it the ideal side dish to balance out heavier meals or serve on its own for a light, healthy lunch.

Ingredients:

• 3 medium beets, roasted and peeled
• 2 large oranges, peeled and segmented
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender. Let them cool, peel, and slice into wedges.
2. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper to make the dressing.
3. In a large bowl, combine the roasted beets and orange segments.
4. Drizzle with the dressing and toss gently to combine.
5. Garnish with chopped mint leaves and serve chilled.

This citrus and beet salad is the perfect balance of sweet, savory, and tangy.

The roasted beets provide a rich, earthy base, while the citrus offers a refreshing burst of brightness. With a touch of mint and honey, this salad is an elegant and healthy addition to any summer spread.

Spinach & Apple Salad with Walnut Vinaigrette

A crunchy and nutritious salad that pairs fresh spinach with crisp apples, toasted walnuts, and a homemade walnut vinaigrette.

It’s the perfect combination of sweet, tangy, and nutty, making it an ideal side dish for any light lunch or as a complement to a rich main course.

Ingredients:

• 4 cups fresh spinach leaves
• 2 apples, thinly sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup toasted walnuts, roughly chopped
• 1/4 cup crumbled blue cheese or feta (optional)
• 2 tbsp walnut oil (or olive oil)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small pan, toast the walnuts over medium heat until fragrant, about 3-4 minutes. Set aside.
2. In a bowl, whisk together walnut oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine fresh spinach, apple slices, toasted walnuts, and crumbled cheese (if using).
4. Drizzle with the walnut vinaigrette and toss gently to combine.
5. Serve immediately, or chill for a few minutes before serving.

This spinach and apple salad with walnut vinaigrette is a great combination of fresh and hearty.

The apples add a sweet crunch, the walnuts provide richness, and the vinaigrette ties everything together with a delightful nuttiness. It’s a refreshing yet satisfying salad for any occasion.

Grilled Asparagus & Lemon Parmesan Salad

Grilled asparagus is a simple yet sophisticated way to enjoy this vibrant vegetable.

Paired with a zingy lemon dressing and topped with Parmesan cheese, this salad is a great side for any grilled meats or seafood. Its lightness and earthy flavors are perfect for any summer meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1/4 cup shaved Parmesan cheese
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the asparagus in olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
4. Arrange the grilled asparagus on a serving platter and drizzle with lemon juice and additional olive oil.
5. Top with shaved Parmesan cheese and serve warm or at room temperature.

This grilled asparagus and lemon Parmesan salad is a vibrant, refreshing dish with a perfect balance of smoky, tangy, and savory flavors.

The lemon brightens the asparagus, while the Parmesan adds richness, making it a fantastic side for summer meals.

Kale & Quinoa Salad with Lemon Tahini Dressing

Packed with superfoods, this hearty salad combines the earthy flavors of kale and quinoa with a rich, tangy lemon tahini dressing.

It’s a nutritious, satisfying dish that can easily serve as a meal or a side, making it a versatile and healthy option for any gathering.

Ingredients:

• 4 cups kale, chopped and stems removed
• 1 cup cooked quinoa
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a little olive oil to soften the leaves.
2. In a large bowl, combine the massaged kale, cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and parsley.
3. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or chill for 15-20 minutes for the flavors to meld.

This kale and quinoa salad with lemon tahini dressing is a nutrient-packed dish that feels light but is incredibly satisfying.

The creamy tahini dressing complements the hearty kale and quinoa, making it a delicious and healthy addition to any meal.

Avocado & Tomato Salad with Cilantro-Lime Dressing

This vibrant salad is a perfect combination of creamy avocado and juicy, tangy tomatoes, all brought together by a zesty cilantro-lime dressing.

It’s a fresh, colorful, and simple side dish that pairs well with grilled dishes or stands alone as a light, satisfying lunch.

Ingredients:

• 2 ripe avocados, diced
• 2 large tomatoes, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, chopped tomatoes, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, cilantro, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 10-15 minutes to allow the flavors to marinate.

This avocado and tomato salad with cilantro-lime dressing is light, bright, and perfect for summer.

The creamy avocado pairs wonderfully with the juicy tomatoes, while the cilantro-lime dressing adds a refreshing, zesty kick. It’s a simple, satisfying dish that can elevate any meal.

Roasted Sweet Potato & Kale Salad

This hearty salad is filled with roasted sweet potatoes, tender kale, and a zesty vinaigrette.

It’s a nourishing and filling dish with earthy, sweet flavors and a satisfying crunch from the nuts, making it the perfect option for a balanced side dish or a light meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup toasted pecans or walnuts
• 1/4 cup dried cranberries
• 1/4 cup 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 sweet potato cubes with a bit of olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast for 25-30 minutes, until golden and tender, turning once during cooking.
3. In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt to soften the leaves.
4. Add the roasted sweet potatoes, toasted pecans, and dried cranberries to the kale.
5. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Drizzle over the salad and toss gently to combine.

This roasted sweet potato and kale salad is the perfect balance of warm, comforting flavors and fresh, crunchy texture.

The roasted sweet potatoes add sweetness and depth, while the kale provides a hearty base. The dressing ties everything together with a tangy-sweet finish.

Watermelon & Cucumber Salad with Feta

This cooling watermelon and cucumber salad is a refreshing choice for hot summer days.

The crispness of the cucumber, paired with the sweet, juicy watermelon, and the salty feta cheese, creates a vibrant and satisfying dish that’s perfect for BBQs or picnics.

Ingredients:

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

Instructions:

1. In a large bowl, combine the diced watermelon, sliced cucumber, red onion, and mint.
2. Drizzle with lime juice and olive oil, and gently toss to combine.
3. Sprinkle with crumbled feta and season with salt and pepper.
4. Serve immediately or chill for 10-15 minutes for the flavors to meld.

This watermelon and cucumber salad is a beautiful, refreshing dish that’s full of hydration and flavor.

The sweet watermelon pairs perfectly with the cool cucumber and tangy feta, while the lime and mint add a refreshing citrusy note. It’s an ideal side dish for summer meals.

Thai Mango Salad

This bright, tangy Thai-inspired salad brings together the crunch of fresh vegetables, the sweetness of mango, and a savory, spicy dressing that packs a punch.

It’s light, full of flavor, and pairs wonderfully with grilled chicken or shrimp for a refreshing summer meal.

Ingredients:

• 1 ripe mango, peeled and julienned
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili garlic sauce (or to taste)
• 1/4 cup chopped peanuts (optional)

Instructions:

1. In a large bowl, combine the julienned mango, carrot, cucumber, and red bell pepper.
2. In a small bowl, whisk together fish sauce, lime juice, honey, and chili garlic sauce to create the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh cilantro and chopped peanuts (if using), and serve immediately.

This Thai mango salad is the perfect balance of sweet, spicy, and savory flavors.

The crisp vegetables and juicy mango make for a light and refreshing salad, while the chili garlic sauce gives it a zesty kick. It’s a delicious, healthy dish that brings a burst of flavor to any summer meal.

Zucchini Noodle Salad with Pesto

This refreshing zucchini noodle salad is a lighter, healthier alternative to traditional pasta salads. The zucchini noodles (or “zoodles”) are tossed with a fresh basil pesto that’s bright, herby, and full of flavor.

This dish is perfect for a light lunch or as a side to any summer BBQ.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles and place them in a large bowl.
2. In a food processor or blender, combine basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding a bit more olive oil if necessary to reach a pesto consistency.
3. Toss the zucchini noodles with the pesto sauce, mixing until the noodles are evenly coated.
4. Serve immediately, or chill in the refrigerator for 10-15 minutes for a cooler dish.

This zucchini noodle salad with pesto is a light and healthy alternative to pasta salads.

The fresh pesto brings an aromatic herbiness, while the zucchini noodles provide a fresh, crisp texture. It’s a perfect summer side dish that’s both refreshing and satisfying.

Cabbage & Apple Slaw with Mustard Dressing

This crunchy, tangy cabbage and apple slaw is the ideal side dish for summer. The tart apples pair beautifully with the earthy cabbage, while the mustard dressing adds a zesty kick.

This slaw is a great complement to grilled meats or as a topping for sandwiches and tacos.

Ingredients:

• 3 cups shredded cabbage (green or purple)
• 1 large apple, julienned
• 1/4 cup grated carrot
• 1/4 red onion, thinly sliced
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, apple, grated carrot, and red onion.
2. In a separate bowl, whisk together Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw mixture and toss gently to combine.
4. Let the slaw sit for 10-15 minutes for the flavors to meld, then serve chilled.

This cabbage and apple slaw with mustard dressing is crisp and tangy with just the right amount of sweetness from the honey and apples.

It’s a perfect summer side that offers a great balance of crunch and flavor, complementing grilled meats, seafood, or sandwiches.

Mediterranean Chickpea Salad

This Mediterranean-inspired salad is full of vibrant, fresh ingredients like chickpeas, cucumbers, tomatoes, and Kalamata olives, all tossed in a light lemon-oregano dressing.

It’s packed with protein and fiber, making it a healthy and satisfying side dish or light meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, Kalamata olives, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with crumbled feta cheese before serving.

This Mediterranean chickpea salad is a fresh, nutrient-dense dish with bold, tangy flavors. The combination of chickpeas, veggies, and feta cheese creates a satisfying texture, while the lemon-oregano dressing adds a bright finish.

It’s a great side dish for summer gatherings or a filling lunch.