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There's a reason summer salad recipes take over our kitchens this time of year — the produce is at its peak, the days are long, and nobody wants to stand over a hot stove. A great summer salad should feel like it barely required a recipe at all: ripe tomatoes, a good vinaigrette, maybe some grilled protein if you're feeling ambitious. Here are 7 salads we're rotating through all season, from a five minute lunch to a dinner party centerpiece.
This is the salad you make when it's too hot to think and you want something that feels indulgent but takes almost no effort.
What you need:
• cubed seedless watermelon
• crumbled feta
• thinly sliced red onion
• torn mint leaves
• a drizzle of good olive oil
• flaky salt
• a squeeze of lime
How to make it:
1. Toss the watermelon and red onion together first, then layer in the feta so it doesn't get crushed
2. Scatter the mint on top, drizzle with olive oil and lime, and finish with a pinch of flaky salt right before serving
* The salt is non-negotiable — it's what makes the watermelon taste like watermelon, not just sweet water.
For the nights you want a salad that eats like a full dinner, this is the one to reach for.
What you need:
• a grilled flank or skirt steak
• peppery arugula
• shaved Parmesan
• cherry tomatoes
• olive oil
• balsamic vinegar
• cracked black pepper
How to make it:
1. Grill the steak to your preferred temperature, then let it rest a full ten minutes before slicing thin against the grain (skipping this rest time the number one way to lose all those juices to the cutting board!)
2. Pile the arugula on a platter, fan the sliced steak over top, scatter the cherry tomatoes and shave the Parmesan generously
3. Drizzle with olive oil and balsamic, then finish with a generous crack of black pepper
When you need something that looks like you tried harder than you did, this is the one.
What you need:
• ripe peaches
• a ball of burrata
• arugula
• prosciutto (optional)
• balsamic glaze
• toasted pine nuts
How to make it:
1. Halve the peaches and grill them cut-side down for two to three minutes until you get real char marks
2. Arrange arugula on a platter, nestle the grilled peaches on top, then tear the burrata directly over everything so the cream spills out naturally
3. Drape with prosciutto if you're using it, scatter the pine nuts and finish with a generous drizzle of balsamic glaze
PRO TIP: Serve it slightly warm — the contrast with the cold burrata is the whole point.
For a salad that actually holds you over as a full meal, this Mediterranean-leaning combination is the one to keep in rotation.
What you need:
• canned chickpeas
• diced cucumber
• cherry tomatoes
• red onion
• crumbled feta
• fresh dill and parsley
• olive oil
• lemon juice
• 1 clove of minced garlic
How to make it:
1. Rinse and dry the chickpeas well, then combine with the cucumber, tomatoes and onion
2. Whisk the olive oil, lemon juice and garlic together for the dressing, pour it over the salad and toss with the herbs last so they stay bright
* This one actually improves after an hour in the fridge, which makes it the rare summer salad recipe you can prep ahead for a picnic or beach day!
Sweet corn is arguably the most underrated summer vegetable, and this salad puts it front and center.
What you need:
• grilled corn cut off the cob
• diced avocado
• halved cherry tomatoes
• chopped cilantro
• lime juice
• olive oil
• a pinch of chili powder
How to make it:
1. Char the corn on the grill or in a hot skillet until it picks up some color, then let it cool slightly before cutting it off the cob
2. Combine with the avocado, tomatoes and cilantro, then dress with lime juice, olive oil and a light dusting of chili powder
* Toss gently so the avocado stays intact rather than turning to mush.
Bright, crunchy and a little unexpected, this one's the palate-cleanser you didn't know you needed.
What you need:
• thinly shaved fennel bulb
• segmented orange and grapefruit
• thinly sliced red onion
• fresh mint
• olive oil
• a splash of white wine vinegar
• flaky salt
How to make it:
1. Shave the fennel as thin as you can manage — a mandoline makes this effortless, but please use caution with your fingers!
2. Toss it with the citrus segments and red onion, then dress lightly with olive oil and vinegar so the citrus juice does most of the work
3. Finish with torn mint and a pinch of flaky salt.
* This one's especially good alongside grilled fish, since the acidity cuts right through richer flavors.
Some summer salad recipes don't need reinventing, and a good Caprese is proof.
What you need:
• ripe heirloom tomatoes in mixed colors
• fresh mozzarella (ideally burrata-adjacent, torn by hand)
• fresh basil leaves
• good olive oil
• flaky salt and cracked pepper
Optional: balsamic glaze
How to make it:
1. Slice the tomatoes and mozzarella into rounds and arrange them, alternating, on a platter
2. Tuck whole basil leaves between the slices, then drizzle generously with olive oil
3. Finish with flaky salt, cracked pepper and balsamic glaze if you're using it
