29+ Fresh and Flavorful Summer Vegetable Salad Recipes to Try This Season

Summer is the season for fresh, vibrant vegetables, and there’s no better way to enjoy them than in a light, refreshing salad.

Whether you’re hosting a backyard barbecue, looking for a healthy lunch, or simply craving a cool, nutritious dish, a summer vegetable salad can be the perfect solution.

From crisp cucumbers and ripe tomatoes to the earthy goodness of roasted beets and the smoky flavor of grilled zucchini, there are endless ways to bring out the best in seasonal vegetables.

In this article, we’ve rounded up 29+ summer vegetable salad recipes that highlight the best of what the season has to offer.

Whether you prefer your salads packed with greens, topped with grilled veggies, or filled with juicy fruits, there’s something for every palate.

These salads are not only easy to prepare but also perfect for any occasion, from casual picnics to elegant dinner parties.

So, grab your cutting board, a bowl, and let’s dive into the vibrant world of summer vegetable salads!

29+ Fresh and Flavorful Summer Vegetable Salad Recipes to Try This Season

As the days heat up, there’s nothing better than enjoying a refreshing and healthy vegetable salad that celebrates the flavors of summer.

Whether you’re craving something light and crisp or more filling with roasted or grilled vegetables, the 29+ summer vegetable salad recipes we’ve shared are sure to inspire your next meal.

These salads are perfect for all occasions, whether it’s a quick lunch, a picnic with friends, or a side dish for a summer feast.

So, the next time you’re looking for a way to cool off or add some color to your plate, try one (or a few!) of these delicious salad recipes.

Grilled Zucchini and Corn Salad with Feta

Sweet corn and tender zucchini are summertime staples, and grilling them brings out their natural sweetness and smoky flavor.

Tossed with salty feta, fresh herbs, and a tangy vinaigrette, this salad is a perfect side dish for any backyard barbecue or light lunch.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 ears of corn, husks removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

For the dressing:

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

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush zucchini and corn with olive oil and season with salt and pepper.
2. Grill zucchini for about 3–4 minutes per side, until tender and lightly charred. Grill corn, turning occasionally, until charred all over, about 8–10 minutes.
3. Cut corn kernels off the cob and chop grilled zucchini into bite-sized pieces.
4. In a large bowl, whisk together dressing ingredients until combined.
5. Toss grilled vegetables with feta, herbs, and dressing.
6. Serve warm or at room temperature.

This salad captures the very essence of summer grilling.

The contrast between the warm, smoky vegetables and the cool, creamy feta is pure magic. It’s light enough for a sunny afternoon, yet satisfying enough to stand on its own.

Rainbow Tomato and Cucumber Salad with Lemon-Honey Dressing

This colorful tomato and cucumber salad is a visual and flavorful celebration of summer produce.

With its juicy tomatoes, crisp cucumbers, and refreshing mint, it’s a bright, zesty dish that’s as beautiful as it is delicious.

Ingredients:

• 2 cups cherry tomatoes, halved (use a mix of colors if possible)
• 1 large cucumber, sliced thin
• 1/4 red onion, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 2 tbsp chopped fresh dill

For the dressing:

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

Instructions:

1. In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper.
2. In a large mixing bowl, combine tomatoes, cucumber, red onion, mint, and dill.
3. Pour the dressing over the salad and toss gently to coat.
4. Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

With its medley of colors and fresh herbs, this salad is a showstopper on any summer table.

The lemon-honey dressing adds a sweet and tangy kick that enhances the crispness of the cucumbers and the juiciness of the tomatoes, making it a refreshing accompaniment to any summer meal.

Summer Squash Ribbon Salad with Toasted Pine Nuts

This elegant salad turns humble summer squash into a stunning centerpiece.

By shaving zucchini and yellow squash into ribbons, you get a delicate texture that pairs beautifully with nutty pine nuts, shaved Parmesan, and a lemony vinaigrette.

Ingredients:

• 1 zucchini, ends trimmed
• 1 yellow squash, ends trimmed
• 1/4 cup pine nuts, toasted
• 1/4 cup shaved Parmesan cheese
• 2 tbsp chopped fresh basil

For the dressing:

• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Using a vegetable peeler or mandoline, slice zucchini and squash lengthwise into thin ribbons.
2. In a small bowl, whisk together lemon juice, olive oil, mustard, salt, and pepper.
3. Toss the squash ribbons with dressing in a large bowl.
4. Add pine nuts, Parmesan, and basil. Toss gently to combine.
5. Serve immediately for best texture.

Light, elegant, and bursting with summer flavor, this salad is ideal for warm days when you want something quick and refreshing.

The ribbons of squash soak up the bright dressing, while pine nuts add a satisfying crunch and Parmesan lends a savory depth.

Heirloom Tomato and Green Bean Salad with Herbed Vinaigrette

This salad celebrates peak summer produce with vibrant heirloom tomatoes and crisp-tender green beans.

A zesty herbed vinaigrette ties everything together, creating a dish that’s both rustic and refreshing.

Ingredients:

• 3 cups green beans, trimmed
• 3–4 medium heirloom tomatoes, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh basil
• 1 tbsp chopped fresh oregano

For the dressing:

• 3 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender. Drain and plunge into ice water to stop cooking.
2. In a small bowl, whisk together vinegar, mustard, olive oil, salt, and pepper.
3. In a large bowl, combine blanched green beans, tomatoes, red onion, basil, and oregano.
4. Pour dressing over salad and toss to combine. Let sit 10 minutes before serving.

This salad is a celebration of freshness. The sweet juiciness of heirloom tomatoes contrasts beautifully with the crisp bite of green beans.

The vinaigrette, packed with herbs, gives it a fragrant Mediterranean flair.

Charred Bell Pepper and Chickpea Salad

Sweet bell peppers meet hearty chickpeas in this smoky, satisfying salad.

Charred peppers bring a bold flavor to the mix, while chickpeas add protein and a creamy texture, making this salad great as a side or light main course.

Ingredients:

• 3 bell peppers (red, yellow, orange), halved and seeds removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley
• 2 tbsp capers (optional)

For the dressing:

• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Char bell peppers on a grill or under a broiler until skin is blistered and blackened. Let cool, then peel and slice into strips.
2. In a bowl, combine chickpeas, red onion, parsley, and capers.
3. Whisk together dressing ingredients in a separate bowl.
4. Add peppers to the salad, pour over the dressing, and toss well.
5. Chill slightly before serving for best flavor.

This salad is full of smoky-sweet flavor, vibrant color, and heartiness.

The chickpeas absorb the tangy, paprika-infused dressing beautifully, and the peppers give it a charred richness that screams summer cookout.

Cucumber, Avocado, and Radish Salad with Lime Dressing

Cool cucumbers and creamy avocado make a dreamy pairing in this ultra-refreshing salad.

Peppery radishes add crunch and contrast, while a zippy lime dressing keeps things bright and clean.

Ingredients:

• 1 large cucumber, thinly sliced
• 1 avocado, diced
• 4–5 radishes, thinly sliced
• 2 tbsp chopped fresh cilantro
• 1 green onion, chopped

For the dressing:

• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp honey or agave
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
2. In a medium bowl, combine cucumber, avocado, radishes, cilantro, and green onion.
3. Gently toss with the dressing, being careful not to mash the avocado.
4. Serve immediately or chill for 10 minutes.

This salad is like a breath of fresh air on a hot day.

The creamy avocado balances the crisp vegetables, while the lime dressing adds just the right amount of tang. It’s perfect on its own or served alongside grilled seafood or tacos.

Grilled Peach and Arugula Salad with Balsamic Glaze

Sweet, juicy grilled peaches paired with peppery arugula create a delightful contrast in this salad.

The balsamic glaze adds depth and richness, making this a unique and flavorful dish that’s perfect for a warm summer evening.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup chopped pecans or walnuts, toasted

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush the peach halves with a little olive oil and season with salt.
2. Grill the peaches for about 3–4 minutes per side, until they are lightly charred and tender. Slice them into wedges.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until well combined.
4. In a large bowl, toss arugula with dressing, then top with grilled peaches, goat cheese, and toasted nuts.
5. Serve immediately, garnishing with extra nuts if desired.

This salad brings together the sweet warmth of peaches and the peppery freshness of arugula in a way that feels both sophisticated and satisfying.

The addition of nuts and cheese elevates it further, creating a dish that’s as delicious as it is beautiful.

Cabbage, Carrot, and Edamame Salad with Sesame Dressing

This crunchy, vibrant salad is packed with fiber and protein, making it not only refreshing but filling as well.

The sesame dressing adds a nutty richness that perfectly complements the fresh vegetables.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1 cup cooked edamame (fresh or frozen)
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds

For the dressing:

• 3 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, carrots, edamame, and green onions.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, salt, and pepper.
3. Pour the dressing over the salad and toss everything together.
4. Sprinkle with sesame seeds just before serving.

This salad is the perfect balance of crunch and protein.

The sesame dressing adds an earthy flavor, making the cabbage and edamame feel indulgent, even though it’s light and healthy. It’s a great make-ahead salad that keeps well in the fridge for a few days.

Mediterranean Roasted Vegetable Salad with Hummus

Roasting vegetables intensifies their flavors and gives them a satisfying texture.

This Mediterranean-inspired salad is filled with a colorful mix of roasted vegetables and topped with creamy hummus, making it both hearty and refreshing.

Ingredients:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, sliced
• 1 eggplant, chopped
• 1 red onion, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 2 tbsp chopped fresh parsley

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat.
2. Roast for 25–30 minutes, tossing once halfway through, until vegetables are tender and slightly caramelized.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Once the vegetables are roasted, let them cool slightly before tossing with the dressing, feta, olives, and parsley.
5. Serve with a dollop of hummus on the side or spooned on top.

This Mediterranean-inspired salad is a wonderful combination of warm roasted vegetables, creamy feta, and briny olives.

The hummus adds richness and ties all the ingredients together, making it a perfect dish for a light dinner or as a side at a summer picnic.

Watermelon, Cucumber, and Mint Salad with Lime Dressing

This refreshing salad combines the sweetness of watermelon with the cool crunch of cucumber, making it an ideal dish for hot summer days.

The lime dressing and fresh mint add a citrusy kick that makes this salad even more vibrant and thirst-quenching.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 1/4 red onion, thinly sliced (optional)
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 2 tbsp fresh lime juice
• 1 tbsp honey or agave syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, red onion (if using), and mint leaves.
2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. If desired, sprinkle feta cheese over the top before serving.

This salad is a perfect balance of sweetness and freshness.

The watermelon provides juiciness, while the cucumber offers crispness, and the lime dressing adds just the right amount of tang. It’s a fantastic addition to any summer meal, especially for picnics or barbecues.

Sweet Potato, Kale, and Avocado Salad with Tahini Dressing

This hearty salad pairs roasted sweet potatoes with nutrient-packed kale and creamy avocado, making it both satisfying and energizing.

The tahini dressing adds a rich, nutty flavor that complements the earthy sweetness of the potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 avocado, diced
• 1/4 cup pumpkin seeds (or sunflower seeds)

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast on a baking sheet for 20–25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, massage the kale with a little olive oil and salt until softened.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing.
4. Once the sweet potatoes are roasted, let them cool slightly before adding them to the kale along with avocado and pumpkin seeds.
5. Drizzle the tahini dressing over the salad and toss gently to combine.

This salad is packed with flavor and textures, from the sweet roasted potatoes to the creamy avocado and the crunchy seeds.

The tahini dressing adds richness, making this a wholesome, filling salad that can stand alone as a light dinner or serve as a side.

Corn and Black Bean Salad with Avocado and Cilantro-Lime Dressing

This Mexican-inspired salad is a perfect blend of flavors and textures, with sweet corn, hearty black beans, and creamy avocado.

The cilantro-lime dressing brings a zesty freshness that ties everything together.

Ingredients:

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

For the dressing:

• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey or agave syrup
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine corn, black beans, avocado, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, 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 for flavors to meld.

This colorful, protein-packed salad is perfect for any summer gathering.

The sweet corn and creamy avocado are a match made in heaven, and the cilantro-lime dressing adds a refreshing zing that enhances the entire dish.

Roasted Beet and Carrot Salad with Orange Dressing

Roasted beets and sweet carrots come together in this earthy, slightly sweet salad.

The citrusy orange dressing adds a fresh, zesty note that makes this dish a perfect choice for a vibrant summer meal.

Ingredients:

• 2 medium beets, peeled and cubed
• 3 large carrots, peeled and sliced
• 1/4 cup goat cheese or feta, crumbled
• 1/4 cup toasted walnuts or pecans
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp fresh orange juice
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender.
2. In a small bowl, whisk together orange juice, olive oil, red wine vinegar, honey, salt, and pepper to create the dressing.
3. Once the vegetables have cooled slightly, toss them in a large bowl with the dressing.
4. Add crumbled goat cheese, toasted nuts, and chopped parsley, and toss gently to combine.
5. Serve immediately or chill for 15 minutes to enhance the flavors.

This roasted beet and carrot salad is perfect for a healthy lunch or as a side dish to grilled meats.

The natural sweetness of the roasted vegetables pairs beautifully with the tangy dressing and creamy cheese.

Spicy Grilled Eggplant Salad with Tahini and Pomegranate Seeds

Grilled eggplant, with its smoky flavor and tender texture, is paired with a creamy tahini dressing and topped with sweet pomegranate seeds for a burst of color and flavor.

This salad is a delightful blend of savory, smoky, and slightly sweet notes.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp pomegranate seeds
• Fresh parsley for garnish

For the dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for 3–4 minutes per side until tender and lightly charred.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, and smoked paprika for the dressing.
4. Arrange the grilled eggplant slices on a plate and drizzle with tahini dressing.
5. Sprinkle with pomegranate seeds and garnish with fresh parsley.

This salad is a celebration of smoky eggplant and creamy tahini, with the tang of lemon and the sweetness of pomegranate providing an intriguing balance of flavors.

It’s perfect as a light appetizer or a side dish.

Avocado, Cherry Tomato, and Spinach Salad with Poppy Seed Dressing

This vibrant salad combines creamy avocado, sweet cherry tomatoes, and fresh spinach with a sweet and tangy poppy seed dressing.

It’s simple to make, full of fresh flavors, and packed with nutrients.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1/4 cup toasted sunflower seeds or almonds

For the dressing:

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

Instructions:

1. In a large bowl, toss together spinach, cherry tomatoes, avocado, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Top with toasted sunflower seeds or almonds for a bit of crunch.

This salad is light yet satisfying, with creamy avocado, fresh spinach, and sweet tomatoes, all brought together by the tangy poppy seed dressing.

It’s perfect as a refreshing side dish or a healthy lunch on a hot summer day.

Cucumber, Tomato, and Red Onion Salad with Dill Dressing

This classic cucumber and tomato salad is brightened with a tangy dill dressing, making it a refreshing choice for summer gatherings or a light side dish.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumbers, cherry tomatoes, red onion, and dill.
2. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Top with crumbled feta if desired and serve immediately.

This light and tangy salad is the perfect way to enjoy fresh vegetables.

The dill dressing adds a fragrant, herby flavor that pairs beautifully with the crispness of cucumber and the juiciness of tomatoes.

Grilled Asparagus and Bell Pepper Salad with Lemon-Garlic Dressing

Grilled asparagus and sweet bell peppers come together in this smoky, savory salad.

The lemon-garlic dressing adds a fresh, citrusy flavor that complements the grilled vegetables perfectly.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 bell peppers (red or yellow), cut into strips
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese or feta (optional)

For the dressing:

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

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Toss asparagus and bell pepper strips with olive oil, salt, and pepper.
2. Grill asparagus for 4–5 minutes, turning occasionally, until tender and lightly charred. Grill bell pepper strips for 3–4 minutes until softened and slightly charred.
3. In a small bowl, whisk together lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Arrange grilled vegetables on a plate and drizzle with the lemon-garlic dressing.
5. Top with crumbled goat cheese if desired and serve.

This grilled vegetable salad offers the perfect balance of smoky flavors and fresh citrusy dressing.

It’s a great side for grilled meats or as a light, healthy lunch.

Spinach and Strawberry Salad with Poppy Seed Dressing

Sweet strawberries pair beautifully with fresh spinach in this light and refreshing salad.

The poppy seed dressing adds a creamy, tangy touch that ties everything together perfectly.

Ingredients:

• 4 cups fresh spinach leaves
• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans or walnuts

For the dressing:

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

Instructions:

1. In a large bowl, combine spinach, strawberries, red onion, and toasted nuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a few minutes before serving to allow the flavors to meld.

This salad is a perfect balance of sweet and savory. The juicy strawberries bring sweetness, while the creamy poppy seed dressing adds a touch of tang.

The toasted nuts add a crunchy texture that makes it even more satisfying.

Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing

This hearty salad combines roasted cauliflower and crispy chickpeas, providing a satisfying mix of textures.

The creamy lemon-tahini dressing brings a deliciously tangy richness to the dish, making it an ideal summer lunch or side.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

For the dressing:

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet.
2. Roast for 25–30 minutes, tossing halfway through, until cauliflower is tender and golden, and chickpeas are crispy.
3. While the vegetables are roasting, whisk together tahini, lemon juice, olive oil, maple syrup, garlic powder, salt, and pepper in a small bowl to make the dressing.
4. Once roasted, combine cauliflower, chickpeas, and parsley in a large bowl.
5. Drizzle with dressing and toss to coat. Serve warm or at room temperature.

This roasted cauliflower and chickpea salad is packed with savory, smoky flavors, and the tahini dressing adds a creamy contrast that elevates the dish.

It’s filling enough to be a light dinner or a side dish for grilled meats.

Grilled Corn and Zucchini Salad with Avocado Dressing

Grilled corn and zucchini bring smoky flavor to this vibrant summer salad.

The creamy avocado dressing adds a smooth and rich texture that complements the grilled vegetables perfectly.

Ingredients:

• 2 ears of corn, husked
• 2 medium zucchinis, sliced lengthwise
• 1 avocado, peeled and pitted
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the dressing:

• 1 ripe avocado
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally until lightly charred. Grill the zucchini slices for 3–4 minutes per side, until tender and grill marks appear.
2. Let the grilled vegetables cool slightly before cutting the corn kernels off the cob and chopping the zucchini into bite-sized pieces.
3. In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth.
4. Toss the grilled corn, zucchini, and cilantro in a large bowl, then drizzle with the avocado dressing.
5. Serve immediately, garnishing with extra cilantro or lime wedges if desired.

This salad is bursting with fresh, smoky flavors and creamy goodness from the avocado dressing.

It’s a great addition to any summer meal, whether as a side or light main course.

Chopped Mediterranean Salad with Lemon-Oregano Dressing

This Mediterranean-inspired salad is packed with fresh vegetables like cucumbers, tomatoes, and bell peppers, and is topped with Kalamata olives and feta cheese.

The lemon-oregano dressing gives it a bright and tangy flavor that makes it refreshing and satisfying.

Ingredients:

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

For the dressing:

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

Instructions:

1. In a large bowl, combine cucumber, cherry tomatoes, red bell pepper, red onion, olives, and feta cheese.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately or refrigerate for 10–15 minutes for enhanced flavors.

This Mediterranean chopped salad is a perfect balance of fresh, crisp vegetables, creamy feta, and tangy olives, all enhanced by the flavorful lemon-oregano dressing.

It’s a great side dish for grilled meats, seafood, or as a light lunch.

Grilled Peach and Arugula Salad with Balsamic Glaze

Sweet grilled peaches combined with peppery arugula create a perfect contrast in this summery salad.

The balsamic glaze adds a rich, tangy finish that makes this salad both elegant and flavorful.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted almonds or walnuts
• 1 tbsp olive oil

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil and place them on the grill, cut-side down.
2. Grill the peaches for 3-4 minutes until they are slightly charred and soft, then remove from the grill and cut into slices.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
4. In a large bowl, toss arugula with a little bit of the dressing to coat.
5. Arrange the grilled peach slices on top of the arugula, sprinkle with goat cheese or feta, and top with toasted nuts.
6. Drizzle the remaining balsamic glaze over the salad and serve immediately.

This grilled peach and arugula salad offers a wonderful combination of sweet, tangy, and savory flavors, perfect for summer evenings or as a side dish to grilled meats.

Cabbage, Carrot, and Apple Slaw with Ginger-Sesame Dressing

A colorful, crunchy slaw that combines the freshness of cabbage and carrots with the sweetness of apples, all brought together by a zesty ginger-sesame dressing.

This slaw is a refreshing and healthy addition to any summer meal.

Ingredients:

• 3 cups shredded cabbage (green or purple)
• 1 large carrot, grated
• 1 apple, julienned (use a tart apple like Granny Smith)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sesame seeds (optional)

For the dressing:

• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 tbsp soy sauce or tamari
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, grated carrot, apple, and cilantro.
2. In a small bowl, whisk together sesame oil, rice vinegar, honey, ginger, soy sauce, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss gently to combine.
4. Top with sesame seeds for extra crunch, if desired, and serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.

This cabbage, carrot, and apple slaw offers a delightful mix of textures and flavors, with the crisp cabbage and apples balanced by the umami from soy sauce and the brightness of ginger.

It’s great as a side dish for barbecues or grilled fish.

Avocado, Cucumber, and Radish Salad with Lime-Cilantro Dressing

This crisp, light salad combines creamy avocado, fresh cucumber, and crunchy radishes, all enhanced by a tangy lime-cilantro dressing.

It’s a cool, refreshing dish that’s perfect for hot summer days.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1 bunch radishes, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro

For the dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced avocado, cucumber, radishes, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with chopped cilantro and serve immediately.

This avocado, cucumber, and radish salad is incredibly refreshing, with the creamy avocado balancing the crispness of cucumber and the spicy crunch of radishes.

The lime-cilantro dressing gives it a zesty, refreshing kick that’s perfect for summer.