27+ Fresh and Flavorful Summer Veggie Salad Recipes to Beat the Heat

As the temperatures rise and the days get longer, there’s nothing quite as refreshing as a crisp, vibrant summer salad.

With an abundance of fresh, seasonal vegetables at your fingertips, summer is the perfect time to explore new flavors and create healthy, colorful dishes.

Whether you’re hosting a backyard BBQ, heading to a picnic, or simply looking for a light lunch or side dish, a veggie-packed salad is always the answer.

In this blog post, we’ve compiled over 27+ summer veggie salad recipes that are bursting with fresh produce, bold flavors, and all the nutrients you need to stay energized throughout the summer.

From simple mixes of greens to more elaborate combinations featuring roasted veggies and tangy dressings, there’s something for every taste.

27+ Fresh and Flavorful Summer Veggie Salad Recipes to Beat the Heat

Summer is the season of abundance when it comes to fresh produce, and there’s no better way to celebrate than with vibrant and delicious veggie salads.

Whether you prefer your salads simple and refreshing or packed with bold, tangy flavors, there’s no shortage of creative combinations to enjoy.

These 27+ summer veggie salad recipes will not only keep you cool but also ensure you’re getting a variety of nutrients, making them the perfect addition to any meal.

So next time you’re craving something light and healthy, don’t hesitate to toss together one of these flavorful salads.

Grilled Zucchini & Corn Salad with Feta

This vibrant salad combines the smoky sweetness of grilled summer vegetables with the tanginess of feta cheese. It’s a celebration of seasonal produce, perfect for backyard barbecues or light lunches on warm afternoons.

The texture contrast between tender zucchini, juicy corn, and creamy feta brings a delightful balance in every bite.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 ears of corn, husked
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the zucchini slices and corn with olive oil, then season with salt and pepper.
3. Grill the zucchini for 2–3 minutes per side, and the corn for 8–10 minutes, turning occasionally until charred.
4. Let vegetables cool slightly. Cut corn kernels off the cob and chop grilled zucchini into bite-sized pieces.
5. In a large bowl, combine zucchini, corn, red onion, feta, and basil.
6. Drizzle with red wine vinegar and toss gently to coat.
7. Serve chilled or at room temperature.

This salad delivers a punch of smoky, savory, and fresh flavors with a touch of creaminess from the feta. It’s a wonderful dish that stands alone or pairs well with grilled proteins like chicken or shrimp.

Store leftovers in the fridge for a quick and tasty snack the next day.

Heirloom Tomato & Cucumber Salad with Lemon Herb Dressing

When heirloom tomatoes are at their peak, their rich, sweet, and tangy flavor needs little adornment.

This salad highlights their natural beauty, enhanced only by cool cucumbers, red onion, and a zesty lemon herb dressing. It’s a refreshing dish that brings the garden to your plate.

Ingredients:

• 4 cups mixed heirloom tomatoes, chopped
• 1 large cucumber, peeled and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey
• Salt and freshly cracked black pepper

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
2. In a large bowl, combine chopped tomatoes, cucumber, and red onion.
3. Add parsley and mint, then drizzle with the lemon dressing.
4. Gently toss everything together, being careful not to break up the tomatoes too much.
5. Chill in the refrigerator for 15–20 minutes before serving to allow flavors to meld.

This salad is summer in a bowl—juicy, cooling, and packed with fresh herbs and zingy citrus. Serve it as a light side dish for picnics, potlucks, or alongside grilled fish.

It’s as colorful as it is flavorful, making it a visual and tasty highlight of any summer table.

Roasted Beet & Green Bean Salad with Garlic Vinaigrette

Earthy roasted beets paired with crisp-tender green beans make this a satisfying and elegant summer salad.

The garlic vinaigrette adds depth, while toasted almonds bring a crunchy contrast. It’s a great way to enjoy heartier summer vegetables without compromising freshness.

Ingredients:

• 3 medium beets, trimmed and scrubbed
• 2 cups green beans, trimmed
• 1/4 cup sliced almonds, toasted
• 2 tbsp chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, until tender. Let cool, then peel and slice into wedges.
2. Meanwhile, blanch green beans in boiling salted water for 2–3 minutes until bright green and just tender. Transfer to an ice bath to cool, then drain.
3. In a small bowl, whisk together olive oil, apple cider vinegar, garlic, salt, and pepper.
4. In a large bowl, combine beet wedges, green beans, and dill. Drizzle with the vinaigrette and toss gently.
5. Top with toasted almonds just before serving.

This salad is both rustic and refined. The beets lend a sweet, earthy base while the green beans add a crisp freshness.

It’s perfect for a make-ahead dish, as the flavors deepen over time. Serve it warm or cold as a unique and nutritious addition to your summer menu.

Cucumber, Avocado & Cherry Tomato Salad

A crisp, creamy, and refreshing salad that’s perfect for hot summer days.

The cool cucumber and creamy avocado pair beautifully with the sweetness of cherry tomatoes, all brought together with a light lemon dressing.

Ingredients:

• 2 cucumbers, sliced
• 1 avocado, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Combine cucumbers, avocado, cherry tomatoes, and red onion in a bowl.
2. Whisk olive oil, lemon juice, salt, and pepper in a separate bowl.
3. Pour the dressing over the veggies and gently toss to combine.
4. Serve immediately for a refreshing side or light lunch.

This salad is a perfect balance of flavors—crunchy, creamy, and tangy.

It’s ideal for a quick and healthy addition to any meal.

Grilled Bell Pepper & Arugula Salad

The smokiness of grilled bell peppers combined with the peppery bite of arugula makes for a simple yet flavorful salad.

The balsamic glaze adds a sweet-tart finish that elevates the entire dish.

Ingredients:

• 2 bell peppers, halved and seeded
• 4 cups arugula
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill bell peppers on medium heat for 6-8 minutes, turning occasionally until charred.
2. Slice the peppers into strips once cooled.
3. Toss arugula with olive oil, salt, and pepper in a large bowl.
4. Add grilled peppers and drizzle with balsamic glaze.
5. Serve immediately as a light starter or side dish.

This salad is bursting with summer flavor, with the grilled peppers adding a delicious smokiness and the arugula providing a fresh contrast.

Roasted Sweet Potato & Kale Salad with Tahini Dressing

Roasted sweet potatoes offer a hearty, slightly sweet base for this nutritious salad, while the kale adds a satisfying crunch.

The creamy tahini dressing brings everything together for a wholesome, satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast sweet potato cubes for 25-30 minutes until tender and lightly browned.
2. Massage kale with a bit of olive oil and salt to soften it.
3. In a bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
4. Toss the roasted sweet potatoes and kale together, then drizzle with tahini dressing.
5. Serve warm or chilled as a hearty side or main dish.

This salad is full of earthy, savory flavors with a touch of creamy tang from the tahini dressing.

It’s perfect for meal prep or as a substantial lunch.

Watermelon & Cucumber Salad with Mint

This refreshing salad combines juicy watermelon, crisp cucumber, and fragrant mint for a cool and hydrating dish that’s perfect for hot summer days.

A squeeze of lime adds a touch of citrusy brightness to elevate the flavors.

Ingredients:

• 3 cups watermelon, cubed
• 2 cucumbers, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lime
• 1 tbsp honey (optional)
• Salt to taste

Instructions:

1. In a large bowl, combine watermelon cubes, cucumber slices, and chopped mint.
2. Drizzle with lime juice and honey (if using) and toss gently to combine.
3. Sprinkle with a pinch of salt to enhance the flavors.
4. Serve chilled for a refreshing, hydrating side dish or light snack.

This salad is the perfect way to cool off on a hot summer day.

The sweetness of the watermelon and the coolness of cucumber are beautifully complemented by the fresh mint and zesty lime.

Avocado & Corn Salad with Cilantro-Lime Dressing

Creamy avocado and sweet corn come together in this hearty, vibrant salad, with a tangy cilantro-lime dressing that brings everything together.

It’s simple, but full of flavor, making it a great side dish for any summer meal.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cooked corn kernels (fresh, frozen, or grilled)
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, corn, red onion, and cilantro.
2. Whisk together olive oil, lime juice, salt, and pepper in a small bowl.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately for a light, creamy, and tangy salad.

This salad is bursting with fresh summer flavors.

The creamy avocado and sweet corn are perfectly complemented by the fresh cilantro and lime, making it a crowd-pleaser at barbecues or gatherings.

Mediterranean Chickpea Salad

A Mediterranean-inspired salad that’s both hearty and refreshing.

The chickpeas provide a satisfying base, while cucumbers, tomatoes, red onion, and olives bring a burst of color and flavor. The lemon-oregano dressing ties everything together for a delicious, healthy dish.

Ingredients:

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

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta.
2. Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature for a Mediterranean-inspired side or lunch.

This Mediterranean chickpea salad is light but filling, with a perfect balance of savory, tangy, and fresh flavors.

It’s an excellent addition to any summer meal and works wonderfully for meal prep, as the flavors develop even more overnight.

Roasted Cauliflower & Pomegranate Salad

A beautifully vibrant salad that combines roasted cauliflower’s earthy flavors with the bright, juicy pops of pomegranate.

The tangy lemon dressing enhances the entire dish, making it perfect for a light but satisfying summer meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp tahini

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets in olive oil, cumin, salt, and pepper, then spread them out on a baking sheet.
2. Roast for 25-30 minutes, or until golden and tender, flipping halfway through.
3. Once the cauliflower has cooled slightly, transfer it to a bowl and toss with pomegranate seeds and fresh parsley.
4. In a small bowl, whisk together lemon juice and tahini. Drizzle the dressing over the salad and toss gently to combine.
5. Serve warm or at room temperature for a sweet and savory dish.

This salad offers a wonderful balance of roasted, crunchy, and juicy elements, with the pomegranate adding a pop of color and sweetness.

It’s perfect for adding some flair to any summer gathering or as a side to grilled meats.

Zesty Carrot & Cabbage Slaw

A tangy, crunchy slaw made with fresh carrots and cabbage, perfect for a light side dish or as a topping for tacos or sandwiches.

The combination of lime and cumin adds a zesty kick, while a touch of honey balances the flavors.

Ingredients:

• 3 cups shredded cabbage
• 2 medium carrots, peeled and shredded
• 1/4 red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp cumin
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, carrots, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, cumin, honey, salt, and pepper until well combined.
3. Pour the dressing over the slaw and toss well to coat.
4. Let the slaw sit for 10-15 minutes to allow the flavors to develop.
5. Serve chilled or at room temperature as a side dish or topping for grilled meats, tacos, or burgers.

This slaw is fresh, crunchy, and full of flavor.

The cumin adds an earthy depth, while the lime gives it a refreshing zest, making it a perfect accompaniment for summer meals.

Cabbage & Apple Salad with Mustard Vinaigrette

A crisp and tangy cabbage salad combined with sweet apples and a tangy mustard vinaigrette.

This salad is both refreshing and satisfying, and the apple slices add a wonderful crunch that pairs beautifully with the cabbage.

Ingredients:

• 4 cups shredded cabbage
• 2 medium apples, thinly sliced
• 1/4 cup raisins or dried cranberries
• 1/4 cup slivered almonds, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage, apple slices, raisins, and toasted almonds.
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
3. Drizzle the mustard vinaigrette over the salad and toss well to coat all ingredients.
4. Serve immediately or chill for 15-20 minutes for the flavors to meld.

This cabbage and apple salad offers a perfect blend of sweet, tangy, and crunchy textures.

The mustard vinaigrette gives it a bold flavor, making it an excellent side dish for both casual meals and more festive occasions.

Grilled Asparagus & Tomato Salad with Balsamic Vinaigrette

Grilled asparagus brings a smoky depth to this light and fresh salad, perfectly paired with juicy summer tomatoes.

A balsamic vinaigrette ties the flavors together, adding a sweet yet tangy finish to every bite.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
2. Grill the asparagus for 4-5 minutes, turning occasionally, until lightly charred and tender.
3. Remove the asparagus from the grill and cut it into 2-inch pieces.
4. In a large bowl, combine the grilled asparagus, cherry tomatoes, red onion, and basil.
5. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently.
7. Serve immediately as a light side dish or a starter.

This grilled asparagus and tomato salad is the perfect combination of smokiness, sweetness, and freshness.

It’s light yet flavorful, making it an ideal dish for summer gatherings or a healthy lunch.

Cucumber & Radish Salad with Lemon Dill Dressing

A crunchy, refreshing salad that combines the mild taste of cucumber with the peppery bite of radishes.

The lemon dill dressing adds a tangy and herby note, making this salad a perfect side for grilled meats or seafood.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 bunch radishes, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced cucumbers and radishes.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dill, salt, and pepper until smooth.
3. Pour the dressing over the vegetables and toss to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld, then serve chilled.

This cucumber and radish salad is light, crisp, and bursting with fresh flavor.

The lemon dill dressing elevates the vegetables, making it a perfect accompaniment to any summer meal.

Summer Squash & Chickpea Salad with Tahini Lemon Dressing

This wholesome salad combines tender summer squash with hearty chickpeas for a filling yet fresh dish.

The tahini lemon dressing adds a creamy, tangy touch that perfectly complements the vegetables.

Ingredients:

• 2 medium summer squashes, thinly sliced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup red onion, finely sliced
• 2 tbsp olive oil
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the summer squash slices for 3-4 minutes, until tender and slightly browned.
2. In a large bowl, combine the sautéed squash, chickpeas, and red onion.
3. In a separate small bowl, whisk together tahini, lemon juice, cumin, salt, and pepper until smooth.
4. Pour the tahini dressing over the salad and toss gently to coat.
5. Serve warm or chilled as a light lunch or side dish.

This summer squash and chickpea salad is hearty yet fresh, with the creamy tahini dressing adding richness and depth.

It’s a nutritious, filling option for those looking for a quick, healthy meal.

Roasted Sweet Potato & Black Bean Salad with Lime-Cilantro Dressing

This hearty and flavorful salad combines roasted sweet potatoes with protein-packed black beans.

The zesty lime-cilantro dressing adds a fresh, tangy note, making it a satisfying and wholesome dish for any summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cumin, salt, and pepper.
2. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and slightly crispy.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or chilled as a satisfying side or light main dish.

This salad offers a wonderful combination of savory and earthy flavors, with the sweetness of the roasted sweet potatoes balancing perfectly with the tangy lime dressing.

Grilled Peaches & Arugula Salad with Goat Cheese

Grilled peaches bring a smoky sweetness that pairs beautifully with peppery arugula and creamy goat cheese.

This salad is both fresh and indulgent, perfect as a starter or side dish for any summer gathering.

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 3–4 minutes per side, until charred and softened.
3. In a large bowl, toss the arugula with balsamic vinegar and olive oil.
4. Arrange the grilled peaches on top of the arugula, then sprinkle with goat cheese and toasted pecans.
5. Serve immediately, drizzled with extra balsamic vinegar if desired.

This grilled peach and arugula salad is the perfect mix of smoky, sweet, and tangy flavors.

The combination of goat cheese and pecans adds richness and texture, making it a memorable summer dish.

Green Bean & Potato Salad with Mustard Herb Dressing

A classic and satisfying potato salad with a twist! Fresh green beans add a pop of color and crisp texture, while the mustard herb dressing brings a savory tang that brightens the entire dish.

Ingredients:

• 2 cups baby potatoes, halved
• 2 cups green beans, trimmed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add the potatoes and cook for 12–15 minutes, until tender.
2. In the last 3-4 minutes of cooking, add the green beans to the pot to blanch them. Drain both the potatoes and green beans and let them cool.
3. In a large bowl, combine the potatoes, green beans, red onion, and parsley.
4. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve chilled or at room temperature for a hearty side dish.

This green bean and potato salad with mustard herb dressing is both comforting and refreshing.

The mustard vinaigrette adds a flavorful kick, making it a perfect side dish for any summer picnic or barbecue.

Tomato, Zucchini & Feta Salad with Basil Vinaigrette

This bright and juicy salad highlights ripe summer tomatoes and tender zucchini ribbons, all tossed in a fragrant basil vinaigrette.

Crumbled feta adds a salty punch that perfectly balances the fresh veggies.

Ingredients:

• 2 medium zucchini, sliced into thin ribbons (use a vegetable peeler)
• 2 cups cherry or heirloom tomatoes, halved
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a blender or small food processor, combine basil, olive oil, vinegar, salt, and pepper to make the vinaigrette. Blend until smooth.
2. In a large bowl, combine zucchini ribbons and tomatoes.
3. Drizzle with basil vinaigrette and toss gently to coat.
4. Top with crumbled feta and a few extra basil leaves.
5. Serve immediately for a fresh, elegant starter or side.

This salad is a celebration of summer’s bounty—light, colorful, and full of Mediterranean flair.

It’s a lovely option for outdoor lunches or a picnic at the park.

Snap Pea & Carrot Slaw with Sesame-Ginger Dressing

Crisp snap peas and shredded carrots create a crunchy base for this Asian-inspired salad, tossed with a bold sesame-ginger dressing.

It’s sweet, savory, and incredibly refreshing—perfect for hot weather dining.

Ingredients:

• 2 cups sugar snap peas, trimmed and halved
• 2 large carrots, julienned or shredded
• 1 green onion, sliced thin
• 1 tbsp sesame seeds (toasted if desired)

For the dressing:

• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp honey or maple syrup

Instructions:

1. In a small bowl, whisk together the dressing ingredients until smooth.
2. In a large bowl, combine snap peas, carrots, green onion, and sesame seeds.
3. Pour the dressing over the vegetables and toss well.
4. Chill for 10–15 minutes before serving to let the flavors meld.

This slaw is vibrant, nutrient-rich, and has a deliciously bold Asian twist.

It’s great on its own or as a crunchy topping for grilled tofu or teriyaki chicken.

Beet & Orange Salad with Arugula and Walnuts

Sweet citrus and earthy beets make an irresistible pair in this elegant summer salad.

Peppery arugula and toasted walnuts add texture and depth, while a simple citrus vinaigrette ties it all together.

Ingredients:

• 2 medium beets, cooked and sliced (or use vacuum-packed pre-cooked beets)
• 2 oranges, peeled and segmented
• 3 cups arugula
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and pepper.
2. In a serving bowl, layer arugula, sliced beets, orange segments, and walnuts.
3. Drizzle with the citrus vinaigrette and toss gently.
4. Serve chilled or at room temperature.

This salad is visually stunning and flavor-packed—perfect for special occasions or when you want something light yet luxurious.

Corn, Avocado & Tomato Salad with Lime Dressing

This vibrant salad is a true summer classic. Fresh corn, creamy avocado, and juicy tomatoes come together in a zesty lime dressing.

It’s quick to prepare and full of texture and flavor.

Ingredients:

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

Instructions:

1. In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately, or chill briefly before serving.

This salad is a celebration of summer’s freshest produce.

Creamy, juicy, tangy, and just a little bit sweet—it’s a perfect side dish or light lunch for any warm day.

Broccoli & Grape Salad with Yogurt Poppy Seed Dressing

This unexpected but totally delicious combo of crisp broccoli and sweet grapes makes for a colorful and crunchy summer salad.

The creamy yogurt poppy seed dressing adds a tangy twist with a light finish.

Ingredients:

• 3 cups broccoli florets
• 1 cup red grapes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup slivered almonds or sunflower seeds

For the dressing:

• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine broccoli, grapes, red onion, and almonds.
2. In a small bowl, whisk together yogurt, honey, vinegar, poppy seeds, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to coat evenly.
4. Chill for at least 20 minutes before serving to allow flavors to meld.

This salad is sweet, tangy, and just the right amount of creamy.

It’s a great make-ahead option for potlucks, picnics, or family BBQs.

Mediterranean Chickpea Salad with Cucumber and Olives

This Mediterranean-inspired salad is packed with protein and brimming with bold flavors.

Chickpeas, crunchy cucumber, briny olives, and fresh herbs make this a satisfying and nourishing summer dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, olives, onion, and parsley.
2. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and mix well.
4. Let it sit for 10–15 minutes before serving to enhance the flavors.

This salad is hearty enough to be a meal on its own, yet light enough to serve as a side.

It’s a perfect choice for Mediterranean-style summer meals, packed with freshness and zest.