10 Easy Salad Recipes for a Light Summer

Summer salads are light, easy to make, and full of seasonal ingredients; creating delicious and refreshing meals perfect for warm weather and outdoor gatherings.

Salads are the ultimate summer dish – light, refreshing, and packed with vibrant flavors. When the heat is on, nothing beats a crisp, cool bowl of fresh greens, juicy tomatoes, crunchy cucumbers, and zesty dressings. From Mediterranean chickpea salad to watermelon and feta delight, the possibilities are endless! Salads keep you hydrated, are loaded with nutrients, and can be customized with proteins like grilled chicken or shrimp for a hearty meal. Moreover, they are quick to prepare – perfect for picnics, barbecues, or lazy afternoons. Whether you crave something tangy, sweet, or savory, there’s a summer salad to satisfy every craving!

So, here we have a list of 10 easy and tasty salad recipes for you to try out this summer.

• Blackberry Chicken Salad

We love hearty, filling salads that make a great meal – no boring salads in the house! This one has everything you need: tasty, seasoned chicken, creamy feta, crunchy toasted walnuts, and sweet, juicy blackberries. It is quick to make since most of the prep happens while the chicken marinates. It is perfect for meal prep and makes an easy lunch during the busy days. The dressing is a simple vinaigrette with a little extra flavor from the blackberry jam. You can make it ahead and store it in the fridge for up to a whole week. It works great on other salads and even in a chicken marinate. If you are meal-prepping, just keep the dressing separate until you are ready to devour!

Ingredients –

Chicken:

• Juice of 1 lime
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. dried oregano
• 1/4 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 2 (6- to 8-oz.) boneless, skinless chicken breasts

Dressing:

• 1/4 cup extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. blackberry jam
• 1 tsp. honey
• Kosher salt

Salad:

• 1 Tbsp. extra-virgin olive oil
• 5 cups packed baby spinach
• 1 Persian cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 6 oz. blackberries
• 1/4 cup crumbled feta
• 1/4 cup walnuts, toasted

Recipe –

Chicken:

Take a small bowl and there, combine lime juice oil, oregano, and chili powder. Season the mixture with salt and pepper. Now take a resealable bag, and put the chicken in the bag with the marinade. Set aside and let the chicken marinate for about 30 minutes at room temperature or for about 2 hours in a refrigerator.

Dressing:

To make the dressing, first take a medium bowl and whisk oil, vinegar, jam, and honey together. Now, season with salt and pepper and refrigerate until the mixture is ready to use on your salad. You can also make the dressing ahead of time, just cover and keep it in the fridge for up to a week.

Salad:

Take a medium skillet and place it over medium heat to heat oil. Take out the chicken from the marinade and discard the marinade. Now, cook the chicken in the skillet until golden brown, turning the chicken occasionally. Insert an instant-read thermometer inside the thickest parts of the chicken and register 165°, 8 to 10 minutes per side. Now, transfer the chicken to a cutting board and let the meat rest for 5 minutes before you slice it. Take bowls and divide the spinach into equal parts. Now top the bowl with chicken, cucumber slices, onion slices, avocado slices, blackberries, walnuts, and feta cheese. Add the dressing to the bowl and mix everything together. Your delicious bowl of blackberry chicken salad is ready to eat!

• Cucumber, Tomato, and Onion Salad

On a summer hot day, it is key to have refreshing dishes on hand. From cold soups, like gazpacho, to icebox treats, like frozen s’mores, and drinks, like watermelon aguafresca, cool, crisp recipes are essential. That is where this cucumber, tomato, and onion salad comes in. It features peak-of-summer ingredients that are packed with water, aka the foods that will refresh and rehydrate you as you eat. Perfect for when your garden or the local farmers’ market is overflowing with cucumbers and tomatoes, this salad also does surprisingly well with out-of-season produce, since they are available all year round.

Ingredients –

• 1/4 cup extra-virgin olive oil
• 2 Tbsp. vinegar (red wine, white wine, or rice wine)
• 2 tsp. kosher salt
• 1/4 tsp. garlic powder
• 1/4 tsp. freshly ground black pepper
• 4 cups cherry tomatoes (1½ lb.), halved
• 1 English cucumber, quartered lengthwise and sliced
• 1/2 medium red onion, thinly sliced
• 1/2 roughly chopped fresh herbs (such as basil, cilantro, dill, mint, and/or parsley)

Recipe –

To make this salad, take a large bowl and whisk together oil, vinegar, salt, garlic powder, and black pepper. Now, add in your cucumbers, tomatoes, onions and toss everything well together to combine. Let the salad mixture sit at room temperature for at least 15 minutes or refrigerate for up to 12 hours. Before serving, you can enhance the taste by sprinkling some herb over the salad too!

• Gnocchi Antipasto Salad

Antipasto just got even better with crispy gnocchi! This dish combines salty, briny, chewy, and creamy flavors, making it a crowd-pleaser. With crispy potato gnocchi, sun-dried tomatoes, artichoke hearts, fresh mozzarella, and salami, it is a perfect mix of classic antipasto ingredients. With golden, pan-seared gnocchi that is crispy outside and slightly chewy inside, you will feel nothing but heaven inside your mouth! Serve it at a backyard picnic with steaks or enjoy it straight from a big pasta bowl.

Tips for Making This Salad

Pancetta: 

Crispy pancetta adds a salty, savory kick, so do not skip it! Cutting it into small pieces helps keep it crispy longer.

Gnocchi:

Gnocchi should stay firm in the salad. If using store-bought, cook them according to the package, but do not boil for more than 1–2 minutes. They should have a slight chew, and not be too soft. After draining, sear them for the best texture.

Dressing: 

Keep it simple with red wine vinegar, olive oil, fresh basil, and oregano. If you only have dried herbs, they work too. Toss everything together while the gnocchi is still warm so it soaks up the dressing better.

Storage:

The flavors blend even better after some time in the fridge. The gnocchi absorbs the dressing, and everything tastes even richer. Store in an airtight container for up to 5 days.

Ingredients –

• 1 lb. fresh or frozen gnocchi
• 4 Tbsp. extra-virgin olive oil, divided
• 1/2 cup finely chopped pancetta (from about 4 oz.)
• 1 clove garlic, finely chopped
• 2 Tbsp. red wine vinegar
• 1 Tbsp. finely sliced fresh basil
• 2 tsp. finely chopped fresh oregano
• 1/2 cup Castelvetrano olives, halved lengthwise
• 1/2 cup ciliegine or noccioline, halved
• 1/2 cup finely chopped artichoke hearts (from about 7 oz.)
• 1/2 cup quartered pepperoni
• 1/2 cup thinly sliced salami (from about 3 oz.)
• 1/4 cup finely chopped sun-dried tomatoes

Recipe –

Start by taking a large pot of boiling salted water and cooking the gnocchi in it, stirring occasionally. Once your gnocchi is floating on the water, you will know that they are cooked properly, which will take around 1 to 2 minutes. Then you can use a slotted spoon to transfer it to a paper towel-lined baking sheet. Now, take a large skillet and place it over medium-high heat to heat up 1 tablespoon of oil. Cook the pancetta until it is crispy and the fat has rendered, taking about 3 to 4 minutes. Again, use a slotted spoon and transfer to a plate, leaving fat in the skillet. Now, cook the gnocchi in the same skillet, place over medium-high heat for 3 to 4 minutes, until they are lightly golden and crispy. To prepare the salad, take a large bowl and whisk garlic, vinegar, basil, oregano, 1 teaspoon salt, and the remaining 3 tablespoons of oil. Then gnocchi, olives, ciliegine, artichokes, pepperoni, salami, and tomatoes. Finally, sprinkle with pancetta and your salad bowl is ready to serve!

• Watermelon Caprese Salad

In the summer, we love easy, refreshing salads that highlight fresh fruit. Two of our favorites are the classic caprese and watermelon feta salad. This watermelon caprese features juicy, sweet watermelon, mozzarella, fresh basil, and a drizzle of olive oil and balsamic glaze. It is a perfect sweet-and-salty snack that comes together in just 15 minutes – exactly what summer is all about! Since this salad has only a few ingredients, it is important to use the best quality ones.

Ingredients –

• 1 small watermelon, sliced
• 1 mozzarella ball, sliced
• 2 Tbsp. sliced fresh basil
• Flaky sea salt
• Freshly ground black pepper
• extra-virgin olive oil
• balsamic glaze

Recipe –

This is one of the easiest recipes you will ever make at your home! Start by slicing watermelon into 1/2” thick squares, about 3”-x- 3”. Then slice your mozzarella into 1/2” slices. Now, take a serving dish and put slices of mozzarella and watermelon alternatively. Now, sprinkle with basil, flaky sea salt and pepper. Finish your salad by drizzling olive oil and balsamic glaze, and it is ready to serve!

• Grilled Chicken Salad

For us, a grilled chicken salad is the perfect easy and healthy lunch. It has just the right mix of protein and veggies, keeping you full without making you feel heavy. Since this salad is eaten so often, let’s make sure it is packed with delicious toppings. Cucumbers, tomatoes, feta, olives, and avocado come together for a Mediterranean-style salad that is so good that it might become your new favorite office lunch!

Ingredients –

• 2 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 7 Tbsp. extra-virgin olive oil, divided
• 4 Tbsp. red wine vinegar
• 1 Tbsp. freshly chopped parsley
• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz. feta, crumbled
• 1/2 cup pitted kalamataolives, halved

Recipe –

Start by preheating the grill to medium-high. Now, coat the chicken with coriander, oregano, salt, pepper, and 2 tablespoons of olive oil. Grill the marinated chicken with the lid closed, turning halfway, until slightly charred and the thickest part reaches 165ºF. This will take about 18 to 22 minutes. Now, let it rest for 5 minutes, then slice. Meanwhile, make the dressing by whisking the remaining 5 tablespoons of olive oil with red wine vinegar and parsley in a small bowl, seasoning with salt and pepper. Take four serving bowls, and arrange lettuce, cucumbers, tomatoes, avocado, feta, and olives. Now, top with sliced chicken and drizzle with dressing and your classic grilled chicken salad is ready to serve!

• Summer Panzanella Salad

Panzanella is a classic Tuscan dish that is all about the bread. Traditionally, it is made with dry, stale bread soaked in tomato juices, vinegar, and olive oil, and mixed with various vegetables. Today, there are many versions, from winter to spring recipes – and this grilled summer version is perfect for warm days. Now, nothing says summer like panzanella, especially when made with peak-season ingredients. Juicy tomatoes, slightly sweet squash, and fresh basil make it the perfect dish. To add more flavor, you can grill the bread, zucchini, and onion until nicely charred, then mix them with the other ingredients. The result is a fresh, flavorful dish that is sure to be a hit at summer gatherings. Here is how to make it:

Ingredients –

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 3/4″-thick slices of country bread
• 1 medium zucchini or summer squash, halved
• 1/2 large red onion, cut into 4 wedges
• Kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 2 Tbsp. red wine vinegar
• 4 cups diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
• 1 cup cubed fresh mozzarella
• 1/2 cup packed fresh basil leaves, torn into bite-size pieces
• Balsamic glaze, for drizzling

Recipe –

First, preheat the grill to medium-high and lightly oil the grates. Brush the bread, zucchini, and onion with oil, and then season with salt and pepper. Now, grill the bread until lightly toasted. This will take you about 30 seconds to 1 minute per side and grill the zucchini and onion until slightly charred and tender, for about 3 minutes per side. Now, move everything to a cutting board and rub garlic on both sides of the bread, then let it cool slightly. Cut the bread into small cubes, slice the zucchini thinly, and chop the onion. Take a large bowl and whisk together oil and vinegar, seasoning with salt and pepper. Lastly, add the bread, zucchini, onion, tomatoes, mozzarella, and basil, then toss everything together. Get the salad ready to serve by drizzling with balsamic glaze!

• Classic Potato Salad

If you need a classic and easy potato salad for summer picnics or BBQs, this is the one! This recipe has everything you want – creamy, tangy flavors with a bit of crunch from onions and pickles. Do you know what it is not? Overly sweet and will corrupt the entire taste. So, let’s move ahead and make the top summer dish!

Ingredients –

• 3 lb. Yukon Gold potatoes cut into 1/2″ pieces
• Kosher salt
• 1 small red onion, finely chopped
• 1 1/2 cups mayonnaise
• 1/4 cup chopped dill pickles
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. paprika
• 4 hard-boiled eggs, chopped
• 1/4 cup thinly sliced chives
• Freshly ground black pepper

Recipe –

Start by filling a large pot of water and add your potatoes. Season the water well with salt. Bring it to a boil and cook until the potatoes are tender and can be easily pierced with a knife. This will take you about 12 to 15 minutes. Now, drain and let them cool slightly. Take a large bowl and mix together onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Now, gently stir in the potatoes, eggs, and chives, then season with salt and pepper. Refrigerate the salad until it is ready to serve and enjoy!

• Golden Girl Salad With Sweet Corn Vinaigrette

Many of the best salads come from the fresh ingredients you will find at the local farmer’s market, like flavorful micro herbs, long scallions, and unique spices like gochugaru. Some of our favorites are sweet corn and juicy tomatoes, but it would be better to only buy them in season because they taste so much better. The star of this cabbage salad is sweet corn, used in two ways. Some kernels are mixed with cherry tomatoes, carrots, and yellow bell pepper, while others are blended into the dressing, making it extra creamy and flavorful. It is a unique way to add depth to the salad. This dish is a celebration of farm-fresh produce at its peak when markets are full of corn and golden, sun-ripened tomatoes.

Ingredients –

• 2 Tbsp. fine sea salt
• 4 ears of corn, shucked
• 1/2 head green cabbage, finely shredded
• 3 to 4 multicolored carrots, finely chopped
• 1 yellow bell pepper, seeds, and ribs removed, finely chopped
• 1 bunch scallions, white and light green parts finely chopped
• 1 bunch chives, finely sliced
• 1 cup cherry tomatoes, halved lengthwise, cut into thirds
• 1 cup Sungold tomatoes, halved lengthwise, cut into thirds
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• 2 Tbsp. distilled white vinegar
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. ground turmeric
• Corn tortilla chips, for serving

Recipe –

Let’s start this salad recipe by filling a large pot with cold water. Then, add sea salt, and place the heat on high. Add the corn to the pot and bring the water to a boil. In the next step, remove the pot from heat, cover, and set aside. Then take another large bowl and mix cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes. Carefully take the corn out of the pot and cut the kernels off the cob. In this stage, you can use a fork to hold it steady as it helps prevent any mess. Now, set aside ½ cup of corn for the dressing and add the rest to the bowl with the vegetables. In a blender, blend the reserved corn with garlic, oil, lemon juice, vinegar, garlic powder, salt, pepper, and turmeric until smooth. At this stage, pour the dressing over the salad, toss everything together, and serve with chips on the side!

• Strawberry Balsamic Pasta Salad

Strawberries in a pasta salad? That is right! They are not just for desserts – their sweet and slightly tart flavor works great in savory dishes too! So, we took the classic strawberry spinach salad, added spiral pasta, and mixed in creamy goat cheese, crunchy toasted almonds, shallots, fresh mint, and basil for a delicious twist. For the dressing, strawberries and balsamic vinegar are a perfect match, so a balsamic vinaigrette was the obvious choice. Lightly sweetened with maple syrup, it balances the sweet, savory, and tangy flavors in the salad beautifully. Here is how you can make it too:

Ingredients –

• Kosher salt
• 1 lb. fusilli or rotini pasta
• 1/2 cup extra-virgin olive oil, divided
• 1/2 cup sliced almonds
• 1/4 cup balsamic vinegar
• 2 Tbsp. maple syrup
• 1 Tbsp. Dijon mustard
• Freshly ground black pepper
• 1 lb. fresh strawberries, hulled, sliced
• 1 small shallot, peeled, thinly sliced
• 2 cups baby spinach
• 1/2 cup fresh basil leaves, torn if large
• 1/2 cup fresh mint leaves, torn if large
• 6 oz. goat cheese, crumbled (about 1 c.)
• Store-bought or homemade balsamic glaze, for drizzling

Recipe –

Cook the pasta in a large pot of boiling salted water, stirring occasionally. Cook it until al dente according to the package instructions. Now, drain the pasta, rinse under cold water, and drain again. Meanwhile, heat 1/4 cup of oil in a small skillet over medium heat. Add almonds and cook. Stir them occasionally, until they are fragrant and lightly golden for about 2 to 3 minutes. At this point, use a slotted spoon to transfer them to a paper towel-lined plate, keeping the oil in the skillet. Now, season the oil with salt, then pour it into a large bowl and whisk in vinegar, syrup, mustard, and the remaining 1/4 cup of oil. Then, season with salt and pepper. Add the pasta, strawberries, shallots, spinach, basil, and mint to the bowl with the dressing and toss to coat. Now, season with more salt and pepper if needed and gently mix in the almonds and cheese. Finish with a drizzle of balsamic glaze and your easy, tasty strawberry pasta salad is ready to eat!

• BBQ Chicken Salad

Some salads are just sides, but the best ones are filling enough for dinner! This BBQ chicken salad is one of those; featuring juicy grilled BBQ chicken with tasty toppings like black beans, corn, cheese, and crispy tortilla strips. Served over crunchy romaine and drizzled with BBQ sauce and ranch dressing, it is a hearty meal you will want to eat again and again. However, the best part? It is easy to make your own! You can use store-bought BBQ sauce or you can always use homemade if you prefer.

Ingredients –

• 2 boneless, skinless chicken breasts (about 1 lb. total)
• Kosher salt
• Freshly ground black pepper
• 3/4 cup store-bought BBQ sauce, divided
• 1/3 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 clove garlic, finely chopped
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh dill
• 1 Tbsp. sliced fresh chives
• 1/4 tsp. onion powder
• Pinch of cayenne pepper
• 2 heads romaine lettuce, thinly sliced (about 8 c.)
• 1 (15-oz.) can black beans, rinsed, drained
• 1 vine-ripened tomato, finely chopped (about 1 c.)
• 1 cup shredded Mexican blend cheese
• 1 cup frozen corn, thawed, drained
• 1 cup tortilla strips or crushed tortilla chips
• 1/4 cup finely chopped red onion

Recipe –

Start by placing the chicken between two pieces of plastic wrap and pound it to about 1/2-inch thickness using a meat mallet. Now, put the chicken into a large bowl and season with salt and pepper. Then, pour ½ cup of BBQ sauce over it. Toss the meat to coat and let it marinate for at least 15 minutes at room temperature or up to 3 hours in the fridge. Meanwhile, preheat a grill or a grill pan over medium-high heat. Take a separate bowl and whisk together buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, salt, and black pepper to make the dressing, then set it aside. Now, grill the chicken, basting with the marinade, for about 5 minutes on each side until fully cooked. Let it cool slightly and then cut it into bite-sized pieces. Take another large bowl, and mix the chicken with lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Now, drizzle with some of the dressing and the remaining 1/4 cup of BBQ sauce, then toss everything together. Your salad is finally ready to serve with extra dressing on the side!

Summer salads are all about fresh and vibrant ingredients that keep the meals light, refreshing, and delicious. Whether fruity, crunchy, or hearty – these salads make the most out of the seasonal produce for easy and flavorful dishes, perfect for the warm and sunny weather.