29+ Flavorful Summer Tomato Salad Recipes to Beat the Heat

Summer is the perfect time to indulge in fresh, vibrant, and light dishes, and what better way to celebrate the season than with a collection of tomato-based salads?

Whether you’re hosting a BBQ, picnicking in the park, or simply craving something refreshing on a hot day, summer tomato salads are a must-have.

With so many varieties, textures, and flavors, these salads can range from simple classics to creative, bold combinations.

In this article, we’ve gathered 29+ summer tomato salad recipes that will keep you coming back for more.

From tangy dressings to creamy avocado, roasted beets, and even grilled peaches, there’s a recipe for everyone.

So, grab your tomatoes and get ready to elevate your summer meals with these light, healthy, and utterly delicious salads!

29+ Flavorful Summer Tomato Salad Recipes to Beat the Heat

There’s no shortage of ways to enjoy tomatoes during the summer, and with these 29+ summer tomato salad recipes, you’ve got endless possibilities to keep your meals fresh, flavorful, and full of vibrant color.

Whether you prefer a classic Caprese, a tangy citrus-infused salad, or something hearty with grains, each recipe brings something unique to the table.

Not only are these salads perfect for warm-weather gatherings, but they also provide a refreshing and healthy option for any day of the week.

Now that you have a treasure trove of recipes at your fingertips, it’s time to get creative and experiment with different ingredients.

Heirloom Tomato & Burrata Salad with Basil Oil

There’s something magical about heirloom tomatoes in the summer—their colors, textures, and deep, sweet flavor make them a showstopper in any dish.

Paired with rich burrata cheese and a fragrant homemade basil oil, this salad is all about celebrating the simplicity of fresh summer produce.

Ingredients:

• 4 large heirloom tomatoes (mixed colors), sliced
• 1 ball of burrata cheese
• ¼ cup fresh basil leaves
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions:

1. Start by making the basil oil: blend the basil leaves and olive oil in a blender until smooth. Strain through a fine mesh if you want a smoother oil.
2. Arrange the tomato slices on a serving platter.
3. Tear the burrata gently and place it in the center of the tomatoes.
4. Drizzle the basil oil generously over the tomatoes and burrata.
5. Season with salt and pepper. Add a drizzle of balsamic glaze if desired.
6. Serve immediately with crusty bread or as a side to grilled meats.

This salad is perfect when you want something that feels elegant but requires minimal effort.

The burrata adds indulgent creaminess, while the basil oil infuses a garden-fresh aroma that screams summer. It’s a dish you’ll crave all season long.

Cherry Tomato & Cucumber Salad with Lemon-Honey Vinaigrette

This crisp and colorful salad is a refreshing mix of juicy cherry tomatoes, crunchy cucumbers, and a zesty lemon-honey vinaigrette.

It’s a lighter take that pairs beautifully with grilled seafood, a backyard barbecue, or a picnic at the park.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced into half-moons
• ¼ red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cherry tomatoes, cucumber, red onion, and dill.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Pour the vinaigrette over the vegetables and toss well to coat.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Light, tangy, and bursting with flavor, this salad is your go-to for beating the heat.

The lemon-honey vinaigrette brings a sweet and sour brightness that enhances the freshness of the tomatoes and cucumbers. It’s simple, quick, and endlessly satisfying.

Grilled Tomato & Corn Salad with Cilantro-Lime Dressing

Fire up the grill—this salad takes summer to the next level with charred cherry tomatoes and corn tossed in a vibrant cilantro-lime dressing.

Smoky, zesty, and slightly sweet, it’s a must-have for cookouts and summer potlucks.

Ingredients:

• 1 pint cherry tomatoes
• 2 ears of corn, husked
• 2 green onions, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp ground cumin
• Salt to taste

Instructions:

1. Preheat grill to medium-high. Toss tomatoes and corn lightly in olive oil, salt, and pepper.
2. Grill the tomatoes in a grill basket until slightly blistered (about 5 minutes), and the corn until charred in spots (8–10 minutes), turning occasionally.
3. Remove from heat. Cut the corn off the cob.
4. In a small bowl, whisk together all the dressing ingredients.
5. In a large bowl, combine grilled tomatoes, corn, and green onions. Toss with the cilantro-lime dressing.
6. Serve warm or at room temperature.

This salad brings a smoky twist to the traditional tomato salad.

The grilling process intensifies the sweetness of the tomatoes and corn, while the tangy cilantro-lime dressing adds a refreshing contrast. It’s a bold, flavor-packed dish that brings the essence of summer grilling to your plate.

Mediterranean Tomato & Olive Salad with Feta

This bright and savory salad is inspired by the Mediterranean coast, combining ripe tomatoes with briny olives, creamy feta, and a lemony herb dressing.

It’s an effortless, flavor-packed side dish perfect for warm evenings and al fresco dining.

Ingredients:

• 3 medium ripe tomatoes, chopped
• ½ cup kalamata olives, pitted and halved
• ¼ cup red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• Salt and black pepper to taste

Instructions:

1. In a bowl, mix chopped tomatoes, olives, red onion, and parsley.
2. Drizzle olive oil and lemon juice over the mixture. Toss gently.
3. Season with salt and pepper, keeping in mind the saltiness of the feta and olives.
4. Top with crumbled feta just before serving.
5. Chill for 10–15 minutes to enhance the flavor, or serve immediately.

This salad is the kind of simple dish that tastes like a vacation.

The olives and feta provide bold, salty notes that play beautifully with the juicy tomatoes, and the citrusy dressing brings everything to life. It’s a Mediterranean escape on a plate.

Peach & Tomato Caprese Salad with Mint

A sweet and summery twist on the classic Caprese, this salad brings together juicy peaches, ripe tomatoes, fresh mozzarella, and a hint of mint for a refreshing and unexpected flavor combo.

It’s vibrant, aromatic, and perfect for a sunny afternoon.

Ingredients:

• 2 ripe peaches, sliced
• 2 large ripe tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• A handful of fresh mint leaves
• 1 tbsp balsamic glaze
• 2 tbsp olive oil
• Sea salt and freshly ground pepper

Instructions:

1. On a serving platter, alternate slices of peach, tomato, and mozzarella.
2. Tuck mint leaves between the layers for a fresh pop of flavor.
3. Drizzle with olive oil and balsamic glaze.
4. Season with sea salt and black pepper.
5. Let sit for 5–10 minutes before serving for the flavors to meld.

This salad captures the sweetness of summer in every bite.

The juicy peaches and tomatoes are perfectly complemented by creamy mozzarella and fresh mint. It’s elegant, refreshing, and just a little bit indulgent—a dreamy dish for warm days and sunset dinners.

Spicy Tomato & Avocado Salad with Lime Dressing

If you love a bit of heat, this spicy tomato and avocado salad is your summer soulmate.

With jalapeño, lime, and creamy avocado tossed with sweet cherry tomatoes, this salad has a bold personality and a punchy flavor that’s hard to resist.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 avocado, diced
• 1 small jalapeño, finely sliced (remove seeds for less heat)
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, avocado, jalapeño, and cilantro.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper, and gently toss to coat.
4. Let it sit for 5 minutes so the flavors come together.
5. Serve fresh with grilled dishes or tortilla chips on the side.

This salad is bold, vibrant, and full of contrast—from the creamy avocado to the bright lime and kick of jalapeño.

It’s ideal for those hot days when you want something cool with a little fire. Pair it with tacos or grilled shrimp for a summer meal that truly sizzles.

Roasted Tomato & Chickpea Salad with Tahini Dressing

This hearty, flavorful salad is an unexpected combination of roasted tomatoes and chickpeas, served with a creamy tahini dressing.

The roasted tomatoes add a deep, caramelized flavor, while the chickpeas provide a satisfying bite—perfect for a light yet filling summer dish.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• ¼ cup tahini
• 1 tbsp lemon juice
• 2 tbsp water (or more for desired consistency)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cherry tomatoes and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until the tomatoes are softened and the chickpeas are slightly crispy.
3. While the tomatoes and chickpeas are roasting, whisk together tahini, lemon juice, and water in a small bowl until smooth. Adjust the consistency by adding more water if necessary.
4. Once the roasted vegetables are done, allow them to cool for a few minutes.
5. In a large bowl, combine the roasted tomatoes, chickpeas, and tahini dressing. Toss to combine.
6. Garnish with fresh parsley and serve warm or at room temperature.

This salad is both hearty and refreshing, with the smokiness of roasted tomatoes and the creaminess of tahini. It’s filling enough for a light lunch but also works wonderfully as a side dish.

The creamy dressing adds a rich, nutty contrast to the sweetness of the tomatoes, making every bite a treat.

Watermelon & Tomato Salad with Mint & Feta

A perfect balance of sweet and savory, this watermelon and tomato salad is as refreshing as it is colorful.

The combination of juicy watermelon, ripe tomatoes, and salty feta, all topped with fresh mint, is summer in a bowl.

Ingredients:

• 2 cups watermelon, cubed
• 2 large tomatoes, diced
• ½ cup feta cheese, crumbled
• ¼ 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 the cubed watermelon and diced tomatoes.
2. Add the crumbled feta and chopped mint.
3. Drizzle with olive oil and balsamic vinegar. Toss gently to combine.
4. Season with salt and pepper to taste, keeping in mind the saltiness of the feta.
5. Serve chilled for a refreshing side dish or light meal.

This salad is a celebration of summer’s best flavors. The sweetness of the watermelon and tomatoes is perfectly complemented by the salty feta and fragrant mint.

It’s light, hydrating, and just the right combination of sweet and savory—an ideal dish for hot days when you need a burst of freshness.

Grilled Tomato & Pesto Salad

This grilled tomato and pesto salad is the perfect mix of smoky, herby, and savory flavors.

Grilling the tomatoes enhances their sweetness and smokiness, while the fresh pesto ties everything together with a fragrant burst of basil and garlic.

Ingredients:

• 4 large tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil pesto (store-bought or homemade)
• ¼ cup pine nuts, toasted
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the cut sides of the tomato halves with olive oil and season with salt and pepper.
3. Place the tomatoes on the grill, cut side down, and grill for 4–5 minutes until grill marks appear and the tomatoes soften.
4. Remove the tomatoes from the grill and arrange them on a serving platter.
5. Drizzle the fresh pesto over the grilled tomatoes.
6. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
7. Serve warm or at room temperature.

Grilling the tomatoes brings out a rich smokiness that pairs wonderfully with the freshness of pesto.

The pine nuts add a satisfying crunch, while the basil elevates the dish with its herbal aroma. This salad is a perfect side for grilled meats or as a light summer dinner on its own.

Tomato & Avocado Salad with Orange Vinaigrette

This refreshing and vibrant salad combines creamy avocado with ripe, juicy tomatoes, and is topped with a tangy orange vinaigrette.

The citrusy dressing adds a bright contrast to the richness of the avocado, making it a perfect summer side dish.

Ingredients:

• 2 large tomatoes, sliced
• 1 ripe avocado, diced
• 1 small cucumber, sliced
• ¼ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 orange
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced tomatoes, diced avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, salt, and pepper.
3. Pour the orange vinaigrette over the salad and gently toss to combine.
4. Serve immediately, or let it chill in the refrigerator for 10–15 minutes to enhance the flavors.

This salad is a delightful combination of sweet, savory, and citrusy flavors.

The creamy avocado and crisp cucumber add texture, while the orange vinaigrette gives it a refreshing lift. It’s a perfect complement to grilled meats or as a stand-alone light meal.

Tomato & Corn Salad with Cilantro-Lime Dressing

Sweet summer corn and juicy tomatoes come together in this zesty, refreshing salad with a cilantro-lime dressing.

It’s a bright, flavorful dish that captures the essence of summer and pairs wonderfully with tacos, grilled chicken, or fish.

Ingredients:

• 2 cups cherry tomatoes, halved
• 2 ears of corn, husked and grilled
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Grill the corn over medium-high heat until it’s charred (about 8-10 minutes), then remove the kernels from the cob.
2. In a large bowl, combine the grilled corn, halved cherry tomatoes, diced red bell pepper, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro and serve immediately.

This salad is vibrant, with the sweetness of grilled corn and tomatoes balanced by the zing of lime and cilantro.

It’s perfect for those summer days when you want something light and full of flavor. Enjoy it as a side to tacos, burgers, or grilled seafood.

Tomato & Roasted Pepper Salad with Balsamic Vinaigrette

Roasted red peppers bring a smoky depth to this simple yet flavorful tomato salad.

The addition of balsamic vinaigrette adds a tangy, slightly sweet finish that enhances the roasted peppers and ripe tomatoes.

Ingredients:

• 3 medium tomatoes, sliced
• 2 roasted red peppers (jarred or homemade), sliced
• ½ cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, arrange the sliced tomatoes and roasted red peppers.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the balsamic vinaigrette over the tomatoes and peppers, and toss gently to combine.
4. Sprinkle with fresh basil leaves just before serving.
5. Serve immediately or allow to marinate in the fridge for 15-20 minutes for more depth of flavor.

This salad is rich in flavors with the smokiness of the roasted peppers, the sweetness of tomatoes, and the fresh, fragrant basil.

The balsamic vinaigrette ties it all together with a perfect balance of sweetness and acidity. It’s a fantastic side dish for any grilled meat or pasta dish.

Spicy Mango & Tomato Salad with Chili Lime Dressing

This vibrant salad is the perfect balance of sweet and spicy, combining juicy tomatoes with sweet mango and a zesty chili lime dressing.

It’s the ideal dish for adding a kick to your summer gatherings.

Ingredients:

• 2 large tomatoes, diced
• 1 ripe mango, peeled and diced
• ½ red onion, thinly sliced
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• Salt to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, mango, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, and salt.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 5–10 minutes to allow the flavors to meld before serving.

This salad is sweet, spicy, and bursting with fresh summer flavor.

The mango brings a tropical sweetness, while the chili lime dressing adds the perfect punch of heat and tang. It’s a fantastic side for grilled fish, tacos, or even as a snack on its own.

Tomato & Zucchini Ribbon Salad with Lemon Vinaigrette

A light and refreshing salad with thin zucchini ribbons and juicy tomatoes, all brought together by a zesty lemon vinaigrette.

This simple yet elegant dish is perfect for a hot day when you want something fresh and light.

Ingredients:

• 2 medium tomatoes, sliced
• 1 medium zucchini, sliced into thin ribbons (use a vegetable peeler)
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced tomatoes, zucchini ribbons, and chopped basil.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Serve immediately, or chill for 10–15 minutes for the flavors to develop.

This salad is light, refreshing, and full of crisp textures.

The zucchini ribbons add a delicate crunch that pairs perfectly with the juicy tomatoes, while the lemon vinaigrette gives the dish a citrusy lift. It’s ideal for pairing with grilled meats or as a healthy, refreshing lunch on its own.

Caprese Salad with Balsamic Reduction

A classic Caprese salad is always a hit in summer, and this version features a sweet balsamic reduction that elevates the traditional combination of fresh tomatoes, mozzarella, and basil.

Ingredients:

• 3 large tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• A handful of fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a platter, with basil leaves tucked between each layer.
2. In a small saucepan, simmer balsamic vinegar over low heat for about 5-7 minutes until it reduces by half and thickens.
3. Drizzle the balsamic reduction over the salad.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately or let it sit at room temperature for 10 minutes to allow the flavors to meld.

This Caprese salad is a beautiful, timeless dish. The fresh mozzarella and tomatoes are the perfect base, and the balsamic reduction adds a rich, sweet contrast that makes this version stand out.

It’s a crowd-pleaser that’s perfect for picnics, barbecues, or any summer meal.

Cucumber & Tomato Salad with Yogurt-Dill Dressing

A cooling and creamy salad with crunchy cucumbers and juicy tomatoes, all coated in a tangy yogurt-dill dressing.

This dish is simple yet satisfying, perfect for hot days when you need something fresh and light.

Ingredients:

• 2 large tomatoes, chopped
• 1 cucumber, sliced
• ¼ red onion, thinly sliced
• 1 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, sliced cucumber, and red onion.
2. In a separate small bowl, whisk together Greek yogurt, fresh dill, olive oil, lemon juice, salt, and pepper.
3. Pour the yogurt dressing over the vegetables and toss gently to coat.
4. Serve immediately, or chill for 10–15 minutes to allow the flavors to meld.

This salad is a creamy, cool delight, with the rich yogurt dressing balancing the fresh crispness of cucumbers and the sweetness of tomatoes.

It’s perfect as a side for grilled meats, sandwiches, or even as a light meal on its own.

Tomato, Fennel & Orange Salad with Poppy Seed Dressing

This light and refreshing salad combines the sweetness of ripe tomatoes with the aniseed flavor of fennel and the bright citrusy zing of oranges.

The poppy seed dressing ties it all together with a subtle sweetness and a touch of crunch.

Ingredients:

• 3 medium tomatoes, sliced
• 1 bulb fennel, thinly sliced
• 1 large orange, peeled and segmented
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. Arrange the tomato slices, fennel slices, and orange segments on a platter.
2. In a small bowl, whisk together olive oil, white wine vinegar, honey, poppy seeds, salt, and pepper.
3. Drizzle the poppy seed dressing over the salad and toss gently.
4. Serve immediately, or let it sit for 10 minutes to allow the flavors to meld.

This salad is unique and full of contrasting flavors: the sweet tomatoes, the aromatic fennel, and the citrusy, juicy oranges.

The poppy seed dressing adds a sweet and tangy crunch that enhances the fresh ingredients. It’s a fantastic side dish for any light summer meal.

Roasted Tomato & Eggplant Salad with Garlic-Herb Dressing

A warm, hearty salad with roasted tomatoes and eggplant, complemented by a savory garlic-herb dressing.

This dish offers a comforting yet light meal that’s perfect for evening dinners or as a side to grilled meats.

Ingredients:

• 2 large tomatoes, quartered
• 1 medium eggplant, cut into cubes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 2 garlic cloves, minced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the quartered tomatoes and cubed eggplant in 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 25–30 minutes until the tomatoes are soft and slightly charred and the eggplant is tender.
4. While the vegetables are roasting, whisk together the remaining olive oil, balsamic vinegar, oregano, minced garlic, and fresh parsley in a small bowl.
5. Once the tomatoes and eggplant are roasted, let them cool slightly before tossing them with the garlic-herb dressing.
6. Serve warm or at room temperature.

This roasted tomato and eggplant salad is full of deep, smoky flavors and a wonderful mix of textures.

The garlic-herb dressing adds an aromatic boost that ties the roasted vegetables together beautifully. It’s perfect for cozy summer evenings or as part of a larger meal.

Tomato & Grilled Peach Salad with Honey-Balsamic Glaze

This unique salad pairs the sweetness of grilled peaches with juicy tomatoes and a tangy honey-balsamic glaze.

The grilled peaches add a smoky, caramelized flavor, making this salad both refreshing and satisfying.

Ingredients:

• 2 large tomatoes, sliced
• 2 peaches, halved and pitted
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches cut-side down for about 3-4 minutes, until grill marks appear and the fruit softens.
4. While the peaches are grilling, prepare the glaze by combining honey and balsamic vinegar in a small saucepan over medium heat. Stir occasionally until the mixture thickens slightly, about 5 minutes.
5. Slice the grilled peaches and arrange them on a platter with the sliced tomatoes.
6. Drizzle the honey-balsamic glaze over the salad, sprinkle with fresh thyme, and garnish with fresh basil leaves.
7. Serve immediately.

This salad is the perfect balance of sweet, smoky, and tangy.

The grilled peaches enhance the tomatoes, and the honey-balsamic glaze ties everything together with a rich sweetness. It’s perfect for a summer BBQ or as a light main dish.

Tomato & Quinoa Salad with Cucumber & Feta

A hearty, healthy salad that combines the fresh, crisp flavors of tomatoes and cucumber with the protein-packed goodness of quinoa and creamy feta.

This dish is filling, light, and full of flavor, making it perfect for a summer lunch or light dinner.

Ingredients:

• 1 cup cooked quinoa
• 2 large tomatoes, diced
• 1 cucumber, diced
• ½ cup feta cheese, crumbled
• ¼ cup red onion, finely chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced tomatoes, cucumber, red onion, and crumbled feta.
2. Add the chopped mint and mix gently.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately, or refrigerate for 10-15 minutes for the flavors to meld.

This quinoa salad is hearty and healthy, with a refreshing crunch from the cucumber and a creamy, tangy kick from the feta.

The mint and lemon dressing give it a light, citrusy finish that makes it the perfect refreshing dish for a warm summer day.

Tomato & Avocado Salad with Cilantro-Lime Vinaigrette

A creamy, zesty salad combining ripe tomatoes and avocado, topped with a bright cilantro-lime vinaigrette.

This simple, flavorful dish is perfect for a side salad or a light, refreshing lunch.

Ingredients:

• 2 large tomatoes, chopped
• 1 ripe avocado, diced
• ¼ red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, diced avocado, red onion, and cilantro.
2. In a separate bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
3. Drizzle the cilantro-lime vinaigrette over the salad and toss gently.
4. Serve immediately for the freshest flavor, or refrigerate for 10-15 minutes to allow the flavors to develop.

This salad is creamy and refreshing, with the combination of avocado and tomato offering the perfect texture and flavor contrast.

The cilantro-lime vinaigrette gives it a fresh, tangy kick that’s ideal for summer meals. Serve it as a side or pair it with grilled fish or chicken for a light dinner.

Mediterranean Tomato & Cucumber Salad with Tzatziki Dressing

This Mediterranean-inspired salad combines the fresh flavors of tomatoes and cucumber with a creamy, tangy tzatziki dressing.

It’s a perfect light and refreshing dish, ideal for a hot summer day.

Ingredients:

• 2 large tomatoes, chopped
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• ¼ cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• ½ cup tzatziki sauce (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, diced cucumber, red onion, olives, and feta cheese.
2. Add the fresh dill and toss gently.
3. Drizzle the tzatziki dressing over the salad and toss again to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for 10–15 minutes to let the flavors meld.

This Mediterranean salad is creamy, tangy, and brimming with fresh, vibrant ingredients.

The combination of tzatziki with cucumbers and tomatoes gives it a satisfying, refreshing flavor, making it a great side for grilled meats or as a light lunch on its own.

Tomato & Roasted Beet Salad with Goat Cheese and Walnuts

This earthy salad pairs the sweetness of roasted beets with juicy tomatoes and tangy goat cheese, topped with crunchy walnuts for added texture.

It’s a hearty and flavorful salad perfect for an elegant summer dinner.

Ingredients:

• 2 medium tomatoes, sliced
• 2 medium beets, peeled, roasted, and sliced
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender. Let them cool before peeling and slicing.
3. Arrange the sliced tomatoes and roasted beets on a platter, alternating them.
4. Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
6. Drizzle the dressing over the salad and serve immediately.

This salad is a beautiful and flavorful combination of earthy beets, juicy tomatoes, and creamy goat cheese.

The balsamic dressing adds a sweet and tangy note, while the toasted walnuts provide the perfect crunch. It’s a delicious, sophisticated dish that works as a side or a light main course.

Tomato & Chickpea Salad with Lemon-Tahini Dressing

This hearty and satisfying salad combines protein-packed chickpeas with fresh tomatoes and a creamy, tangy lemon-tahini dressing.

It’s perfect for a filling, yet refreshing summer dish.

Ingredients:

• 2 large tomatoes, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, chickpeas, diced cucumber, red onion, and fresh parsley.
2. In a separate small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. If the dressing is too thick, add a little water to reach your desired consistency.
3. Pour the tahini dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately or refrigerate for 10–15 minutes for the flavors to develop.

This salad is protein-packed, creamy, and full of fresh vegetables.

The lemon-tahini dressing adds a rich yet refreshing flavor, complementing the sweetness of the tomatoes and the heartiness of the chickpeas. It’s perfect as a light lunch, a side dish, or even a main course for a vegetarian meal.