Description

This Best Summer Salads roundup highlights refreshing, colorful, and flavorful salads perfect for hot days. From fruit-filled creations to hearty pasta and potato salads, these recipes are versatile, easy to prepare, and ideal for BBQs, potlucks, or light meals.

Ingredients

Cherry tomatoes

Cucumbers

Arugula, spinach, or butter lettuce

Fresh herbs (mint, basil, cilantro)

Grilled proteins (salmon, steak, chicken, shrimp, or tofu)

Cheeses (feta, mozzarella, burrata, blue cheese)

Seasonal fruits (watermelon, blackberries, peaches, mango)

Pasta, potatoes, beans, or couscous

Creamy or vinaigrette dressings

Optional garnishes: nuts, seeds, pickled onions, crispy chickpeas

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Instructions

Wash, chop, and slice fruits, vegetables, and herbs.
Cook any necessary ingredients, such as pasta or proteins.
Combine ingredients in a large mixing bowl.
Add chosen dressing and toss until well coated.
Let flavors meld if making pasta or potato salad, or serve green salads immediately for crispness.
Top with cheese, nuts, or fresh herbs before serving.

Notes

Keep dressings separate until serving to prevent sogginess.
Pasta and potato salads often taste better after chilling overnight.
Use seasonal produce for the freshest flavor.
Mix and match dressings to keep salads exciting and versatile.
Refreshing with a splash of lemon juice or olive oil revives leftovers.

Prep Time: 15–30 minutes
Cook Time: 0–10 minutes (if cooking pasta or proteins)
Category: Salad
Method: No-Cook / Tossed
Cuisine: American / Mediterranean / Fusion

Nutrition

Serving Size: 1/6 of recipe
Calories: 150–300 (varies by salad type)
Sugar: 5–12g
Sodium: 200–500mg
Fat: 8–18g
Saturated Fat: 2–7g
Unsaturated Fat: 6–12g
Trans Fat: 0g
Carbohydrates: 12–30g
Fiber: 2–6g
Protein: 4–12g
Cholesterol: 10–40mg