21 Refreshing Summertime Salad Recipes for Sunny Days

Just imagine: a sun-drenched table, a gentle breeze, and a vibrant, colorful salad that tastes like summer in every bite. As temperatures rise, nothing beats the fresh, crisp flavors of seasonal produce. We’ve gathered 21 refreshing salad recipes perfect for those sunny days—each one a delicious way to cool down and savor the season. Let’s dive into these bright, easy-to-make dishes that’ll become your warm-weather favorites!

Watermelon, Feta, and Mint Salad

Only a few ingredients create this vibrant summer salad. It’s crisp, salty, and refreshing, perfect for beating the heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 4 cups cubed seedless watermelon (1-inch cubes)
– 4 oz crumbled feta cheese
– 1/4 cup fresh mint leaves, thinly sliced
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh lime juice
– 1/4 tsp freshly ground black pepper

Instructions

1. Place 4 cups of cubed watermelon in a large mixing bowl.
2. Add 4 oz of crumbled feta cheese to the bowl.
3. Thinly slice 1/4 cup of fresh mint leaves and add them to the bowl.
4. In a small bowl, whisk together 2 tbsp of extra virgin olive oil and 1 tbsp of fresh lime juice until emulsified.
5. Pour the dressing over the watermelon, feta, and mint in the large bowl.
6. Gently toss all ingredients together until evenly coated, being careful not to crush the watermelon.
7. Season the salad with 1/4 tsp of freshly ground black pepper and toss once more.
8. Transfer the salad to a serving platter or individual plates immediately.
A juicy crunch from the watermelon contrasts with creamy, salty feta, while mint adds a bright, herbal note. For a creative twist, serve it alongside grilled chicken or fish, or add a sprinkle of toasted pine nuts for extra texture.

Grilled Peach and Arugula Salad

Perfectly ripe peaches meet peppery arugula in this vibrant summer salad. Grilling caramelizes the fruit, adding smoky depth that balances the fresh greens. A simple vinaigrette ties it all together for a quick, impressive dish.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

– 4 ripe peaches, halved and pitted
– 5 oz arugula
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup crumbled goat cheese
– 2 tbsp chopped walnuts

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush peach halves with 1 tbsp olive oil to prevent sticking.
3. Place peaches cut-side down on the grill; cook for 4 minutes until grill marks appear.
4. Flip peaches using tongs; cook for 3 more minutes until softened.
5. Remove peaches from grill; let cool for 2 minutes before slicing.
6. In a small bowl, whisk remaining 3 tbsp olive oil with balsamic vinegar, salt, and pepper until emulsified.
7. Place arugula in a large serving bowl; drizzle with half the vinaigrette and toss gently.
8. Arrange grilled peach slices over the arugula.
9. Sprinkle crumbled goat cheese and chopped walnuts evenly over the salad.
10. Drizzle remaining vinaigrette over the top just before serving.

The warm, juicy peaches contrast beautifully with the crisp arugula and creamy goat cheese. Toasted walnuts add a satisfying crunch that complements the sweet and tangy flavors. Try serving it alongside grilled chicken or as a standalone light lunch for a refreshing meal.

Zesty Quinoa and Black Bean Salad

A vibrant, protein-packed salad that’s perfect for meal prep or a quick lunch. Zesty lime and fresh cilantro brighten up hearty quinoa and black beans, making it a satisfying, no-cook option. It comes together in minutes and keeps well in the fridge for days.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1 cup quinoa
– 2 cups water
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 red bell pepper, diced
– 1/2 red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup lime juice (about 2 limes)
– 3 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon salt

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Spread cooked quinoa on a baking sheet to cool for 10 minutes, which prevents it from becoming mushy.
5. In a large bowl, mix 1 (15-ounce) can rinsed black beans, 1 cup corn kernels, 1 diced red bell pepper, and 1/2 finely chopped red onion.
6. Add cooled quinoa to the bowl with the vegetables.
7. In a small bowl, whisk 1/4 cup lime juice, 3 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt until emulsified.
8. Pour dressing over the quinoa mixture and toss thoroughly to coat evenly.
9. Fold in 1/4 cup chopped fresh cilantro just before serving to keep it vibrant.
10. Chill salad in the refrigerator for at least 30 minutes to let flavors meld.
Ultra-refreshing with a satisfying chew from the quinoa and a crisp bite from the vegetables. The lime dressing adds a tangy kick that balances the earthy beans and spices. Serve it over greens, stuffed into avocados, or as a filling for wraps to mix up your meals.

Cucumber and Dill Greek Salad

Vibrant and refreshing, this cucumber and dill Greek salad is a crisp antidote to heavy meals. It comes together in minutes with minimal chopping, letting the fresh ingredients shine. The tangy dressing clings perfectly to every crunchy bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 large cucumbers
– 1 pint cherry tomatoes
– 1/2 red onion
– 4 oz feta cheese
– 1/4 cup fresh dill
– 1/4 cup Kalamata olives
– 3 tbsp extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper

Instructions

1. Wash 2 large cucumbers under cold running water and pat them dry with a clean kitchen towel.
2. Peel the cucumbers in alternating stripes for visual appeal, then slice them into 1/4-inch thick rounds.
3. Halve 1 pint of cherry tomatoes lengthwise using a sharp knife.
4. Thinly slice 1/2 red onion into half-moons, then soak the slices in ice water for 5 minutes to mellow their sharpness.
5. Crumble 4 oz of feta cheese into large, bite-sized pieces with your fingers.
6. Finely chop 1/4 cup of fresh dill, discarding any tough stems.
7. Pit 1/4 cup of Kalamata olives if needed, then slice them in half.
8. In a small bowl, whisk together 3 tbsp extra virgin olive oil and 2 tbsp red wine vinegar until emulsified.
9. Add 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the dressing, whisking vigorously for 30 seconds.
10. In a large mixing bowl, combine the cucumber rounds, halved tomatoes, drained red onion, crumbled feta, chopped dill, and halved olives.
11. Pour the prepared dressing over the salad ingredients.
12. Gently toss the salad with clean hands or salad tongs until all components are evenly coated, taking care not to break the feta.
13. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
14. Transfer the salad to a serving platter or individual bowls immediately.
You’ll love the satisfying crunch of cucumbers against creamy feta pockets. The dill and oregano create an herby freshness that balances the briny olives perfectly. Try serving it over grilled chicken or stuffed into pita pockets for a complete meal.

Avocado and Mango Summer Salad

This vibrant salad combines creamy avocado and sweet mango for a refreshing summer dish. Toss it together in minutes for a light lunch or side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 large ripe avocados
– 1 large ripe mango
– 1/4 cup red onion
– 1/4 cup fresh cilantro leaves
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Dice 2 large ripe avocados into 1/2-inch cubes.
2. Dice 1 large ripe mango into 1/2-inch cubes.
3. Finely chop 1/4 cup red onion.
4. Roughly chop 1/4 cup fresh cilantro leaves.
5. In a large bowl, combine the diced avocado, mango, red onion, and cilantro.
6. Add 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
7. Gently toss all ingredients until evenly coated, being careful not to mash the avocado.
8. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
Fresh and creamy avocado balances the sweet-tart mango, while lime juice adds a bright zing. For a creative twist, serve it over grilled fish or in lettuce cups as a light appetizer.

Caprese Salad with Heirloom Tomatoes

You’ve probably seen a thousand Caprese salads, but this version with heirloom tomatoes is a game-changer. Their vibrant colors and sweet, complex flavor make this classic feel brand new. It’s the simplest way to impress at any summer gathering.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 1.5 lbs heirloom tomatoes
– 8 oz fresh mozzarella cheese
– 1/4 cup fresh basil leaves
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– 1/2 tsp flaky sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Rinse 1.5 lbs heirloom tomatoes under cool water and pat them completely dry with paper towels.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp chef’s knife for clean cuts.
3. Slice 8 oz fresh mozzarella cheese into rounds of similar thickness to the tomatoes.
4. Arrange the tomato and mozzarella slices alternately on a large serving platter in a single layer.
5. Tear 1/4 cup fresh basil leaves by hand and scatter them evenly over the arranged slices.
6. Drizzle 2 tbsp extra virgin olive oil evenly over the entire salad.
7. Drizzle 1 tbsp balsamic glaze in a zigzag pattern across the salad.
8. Sprinkle 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper evenly over the top.
9. Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld.

Ripe heirloom tomatoes offer a juicy, tender bite that contrasts beautifully with the creamy, mild mozzarella. The flaky salt provides a satisfying crunch, while the balsamic glaze adds a sweet-tart finish. For a creative twist, serve it on toasted sourdough slices or alongside grilled chicken.

Lemon Herb Chicken Pasta Salad

This vibrant pasta salad combines tender chicken, al dente pasta, and a zesty lemon-herb dressing for a refreshing meal. Perfect for picnics or quick weeknight dinners, it’s both satisfying and easy to prepare. The bright flavors shine through with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz rotini pasta
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 1 tsp minced garlic
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz rotini pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally.
3. Drain the pasta in a colander, rinse under cold water to stop cooking, and set aside.
4. Season 1 lb boneless, skinless chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken to the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7. Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into bite-sized pieces.
8. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1 tsp minced garlic until well combined.
9. In a large mixing bowl, combine the cooked pasta, sliced chicken, 1 cup halved cherry tomatoes, 1/2 cup sliced red onion, and the dressing.
10. Toss everything gently until evenly coated with the dressing.
11. Sprinkle 1/4 cup grated Parmesan cheese over the top and toss once more.
12. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

You’ll love the contrast between the juicy chicken, firm pasta, and crisp vegetables in every bite. The lemon-herb dressing adds a tangy brightness that makes this dish pop. For a creative twist, serve it in lettuce cups or alongside grilled bread for a heartier meal.

Strawberry Spinach Salad with Poppy Seed Dressing

Escape the ordinary with this vibrant salad that balances sweet strawberries, fresh spinach, and a creamy, tangy dressing. It comes together in minutes for a refreshing lunch or a stunning side dish. The poppy seed dressing adds a delightful crunch and subtle sweetness that ties everything together.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 8 cups fresh baby spinach
– 2 cups fresh strawberries, hulled and sliced
– 1/2 cup sliced almonds
– 1/4 cup crumbled feta cheese
– 1/2 cup mayonnaise
– 1/4 cup granulated sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon poppy seeds
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Place 8 cups fresh baby spinach in a large salad bowl.
2. Hull and slice 2 cups fresh strawberries, then add them to the bowl with the spinach.
3. Add 1/2 cup sliced almonds and 1/4 cup crumbled feta cheese to the bowl.
4. In a separate small mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup granulated sugar, and 2 tablespoons apple cider vinegar.
5. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.
6. Stir 1 tablespoon poppy seeds into the dressing mixture.
7. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper to the dressing, then whisk again for 10 seconds to incorporate.
8. Pour the prepared dressing over the salad ingredients in the large bowl.
9. Toss the salad gently but thoroughly with salad tongs until all components are evenly coated with dressing.
10. Serve immediately on chilled plates to keep the spinach crisp.

Sweet strawberries and creamy dressing contrast beautifully with the crisp spinach and crunchy almonds. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it solo for a light, satisfying lunch.

Crunchy Thai Peanut Slaw

You’ll love this vibrant, crunchy slaw that packs a punch of Thai-inspired flavors. It’s a perfect make-ahead dish for busy weeknights or potlucks. The peanut dressing adds a creamy, savory element that balances the crisp vegetables beautifully.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

– 4 cups shredded green cabbage
– 2 cups shredded purple cabbage
– 1 cup shredded carrots
– 1/2 cup chopped cilantro
– 1/4 cup chopped green onions
– 1/2 cup roasted peanuts
– 1/4 cup creamy peanut butter
– 3 tbsp lime juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 1/4 tsp red pepper flakes

Instructions

1. Combine 4 cups shredded green cabbage, 2 cups shredded purple cabbage, 1 cup shredded carrots, 1/2 cup chopped cilantro, and 1/4 cup chopped green onions in a large bowl.
2. Whisk 1/4 cup creamy peanut butter, 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes in a separate bowl until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand.
4. Let the slaw sit for 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
5. Chop 1/2 cup roasted peanuts into coarse pieces for added texture.
6. Fold the chopped peanuts into the slaw just before serving to maintain their crunch.
7. Refrigerate any leftovers in an airtight container for up to 2 days.
Keep the slaw crisp by storing the dressing separately until ready to serve. The combination of crunchy cabbage, savory peanut sauce, and a hint of heat creates a satisfying texture. Try serving it alongside grilled chicken or as a filling for lettuce wraps for a fresh twist.

Grilled Corn and Avocado Salad

Craving a fresh, smoky salad that comes together fast? Grilled corn and avocado salad delivers vibrant flavors with minimal effort. This no-cook base gets a charred upgrade for satisfying texture.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 4 ears fresh corn, husked
– 2 ripe avocados, diced
– 1/4 cup fresh cilantro, chopped
– 3 tbsp lime juice
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp chili powder

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Place the husked corn directly on the grill grates.
3. Grill the corn for 8-10 minutes, turning every 2 minutes, until kernels are charred in spots.
4. Remove the corn from the grill and let it cool for 5 minutes.
5. Stand each ear upright on a cutting board and slice downward with a sharp knife to remove the kernels.
6. In a large bowl, combine the grilled corn kernels and diced avocados.
7. Add the chopped cilantro, lime juice, olive oil, salt, black pepper, and chili powder to the bowl.
8. Gently toss all ingredients until evenly coated, being careful not to mash the avocados.
9. Serve immediately or refrigerate for up to 1 hour before serving.

Ready in minutes, this salad offers a delightful contrast between the creamy avocado and smoky, crisp corn. The bright lime and subtle chili powder add zesty depth without overpowering. For a creative twist, serve it in lettuce cups or as a topping for grilled fish or tacos.

Tangy Citrus and Fennel Salad

Let’s cut through the noise: this salad is a crisp, bright antidote to heavy winter meals. It balances sharp citrus, aromatic fennel, and a zesty dressing for a refreshing bite. You’ll have it ready in minutes.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 medium oranges
– 1 large grapefruit
– 1 medium fennel bulb
– 1/4 cup extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp honey
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup fresh mint leaves

Instructions

1. Using a sharp knife, cut off the top and bottom of each orange and grapefruit.
2. Place each fruit cut-side down and slice off the peel and white pith in vertical strips.
3. Hold each peeled fruit over a medium bowl and cut between the membranes to release the segments, letting any juice fall into the bowl.
4. Transfer the citrus segments to a separate large serving bowl.
5. Trim the fennel bulb, reserving a few fronds for garnish, and remove any tough outer layers.
6. Using a mandoline or sharp knife, thinly slice the fennel bulb crosswise into 1/8-inch slices.
7. Add the sliced fennel to the large bowl with the citrus segments.
8. To the medium bowl with the collected citrus juice, add 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
9. Whisk the dressing vigorously for 30 seconds until it is fully emulsified and slightly thickened.
10. Pour the dressing over the citrus and fennel in the large bowl.
11. Using salad tongs or two large spoons, gently toss the salad until everything is evenly coated.
12. Tear 1/4 cup fresh mint leaves by hand and sprinkle them over the salad.
13. Garnish the salad with the reserved fennel fronds.
14. Serve immediately.

Bright, crisp fennel and juicy citrus create a lively texture that’s both crunchy and tender. The honey in the dressing perfectly tames the grapefruit’s bitterness, making each forkful harmonious. For a creative twist, serve it alongside grilled fish or as a topping for tacos to add a fresh, acidic punch.

Tropical Pineapple and Shrimp Salad

Kick off your meal with a vibrant salad that balances sweet pineapple and savory shrimp. This refreshing dish comes together quickly for a light lunch or dinner. It’s packed with bright flavors and crisp textures.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 cups fresh pineapple, cut into 1-inch chunks
– 4 cups mixed greens
– 1 avocado, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup cilantro, chopped
– 2 tbsp olive oil
– 1 tbsp lime juice
– 1 tsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat the shrimp dry with paper towels to ensure even cooking.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until opaque and pink.
4. Remove the shrimp from the skillet and let cool for 5 minutes.
5. In a large bowl, combine the mixed greens, pineapple chunks, avocado slices, red onion, and cilantro.
6. In a small bowl, whisk together 1 tbsp olive oil, lime juice, honey, salt, and black pepper until emulsified.
7. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
8. Add the cooled shrimp to the salad and toss once more to combine.
9. Serve immediately on chilled plates to keep the greens crisp.
Buttery avocado and juicy pineapple create a creamy-sweet contrast with the tender shrimp. The lime dressing adds a zesty kick that brightens every bite. For a creative twist, serve it in hollowed-out pineapple halves for a tropical presentation.

Mediterranean Chickpea Salad

Nothing beats a vibrant, protein-packed salad that comes together in minutes. Need a fresh lunch or light dinner? This Mediterranean chickpea salad delivers bold flavors with minimal effort.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 (15-ounce) cans chickpeas
– 1 cup cherry tomatoes
– 1 cup cucumber
– 1/2 cup red onion
– 1/2 cup Kalamata olives
– 1/2 cup feta cheese
– 1/4 cup fresh parsley
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Drain and rinse 2 (15-ounce) cans chickpeas in a colander until water runs clear.
2. Halve 1 cup cherry tomatoes lengthwise.
3. Dice 1 cup cucumber into 1/2-inch pieces.
4. Thinly slice 1/2 cup red onion.
5. Pit and halve 1/2 cup Kalamata olives.
6. Crumble 1/2 cup feta cheese into small chunks.
7. Chop 1/4 cup fresh parsley leaves, discarding stems.
8. In a large bowl, combine chickpeas, tomatoes, cucumber, onion, olives, feta, and parsley.
9. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
10. Pour dressing over salad and toss gently to coat all ingredients evenly.
11. Let salad rest at room temperature for 10 minutes to allow flavors to meld.
12. Serve immediately or refrigerate for up to 2 hours before serving.

Fresh, crisp vegetables contrast with creamy chickpea and briny olive textures. For a creative twist, serve over toasted pita or stuff into lettuce wraps for a portable meal.

Fresh Basil and Mozzarella Pesto Salad

Let’s make a vibrant salad that celebrates summer’s best flavors. This fresh basil and mozzarella pesto salad comes together quickly for a satisfying meal. You’ll love the bright, herby pesto paired with creamy cheese and crisp vegetables.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 cups fresh basil leaves
– 1/2 cup extra virgin olive oil
– 1/4 cup pine nuts
– 2 cloves garlic, peeled
– 1/2 cup grated Parmesan cheese
– 8 oz fresh mozzarella cheese, torn into bite-sized pieces
– 2 cups cherry tomatoes, halved
– 1 English cucumber, thinly sliced
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Combine 2 cups fresh basil leaves, 1/4 cup pine nuts, and 2 cloves garlic in a food processor.
2. Pulse the mixture 5-7 times until coarsely chopped.
3. With the processor running on low, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube.
4. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper to the processor.
5. Process the mixture for 30 seconds until smooth and well combined.
6. Place 8 oz torn fresh mozzarella, 2 cups halved cherry tomatoes, and 1 thinly sliced English cucumber in a large bowl.
7. Pour the prepared pesto over the vegetables and cheese in the bowl.
8. Gently toss all ingredients until evenly coated with pesto.
9. Let the salad rest at room temperature for 5 minutes before serving.

Dense mozzarella pieces contrast beautifully with crisp cucumber and juicy tomatoes. The homemade pesto delivers a garlicky punch balanced by nutty Parmesan. For a heartier meal, serve over grilled chicken or toss with cooked pasta.

Chilled Farro Salad with Snap Peas

Ditch the heavy meals—this chilled farro salad is a crisp, refreshing answer to summer heat. It’s packed with snap peas and a zesty lemon dressing, perfect for picnics or a quick lunch. You can make it ahead, and it only gets better as it sits.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 cup farro
– 2 cups water
– 1/2 teaspoon salt
– 8 ounces snap peas
– 1/4 cup olive oil
– 3 tablespoons lemon juice
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh mint

Instructions

1. Rinse 1 cup farro under cold water in a fine-mesh strainer.
2. Combine rinsed farro, 2 cups water, and 1/2 teaspoon salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 20 minutes until farro is tender but chewy; drain any excess water and spread on a baking sheet to cool completely.
5. While farro cooks, trim 8 ounces snap peas and slice them thinly on a diagonal.
6. Whisk 1/4 cup olive oil, 3 tablespoons lemon juice, and 1/4 teaspoon black pepper in a large bowl until emulsified.
7. Add cooled farro and sliced snap peas to the bowl with the dressing.
8. Toss everything together until evenly coated.
9. Stir in 1/4 cup chopped fresh mint just before serving to keep it vibrant.
10. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld.

Zesty lemon brightens the nutty farro, while snap peas add a satisfying crunch. Serve it over greens for a fuller meal or alongside grilled chicken for extra protein—it’s versatile and keeps well for days.

Conclusion

Brimming with vibrant flavors and easy-to-follow ideas, this collection is your perfect companion for sunny days. We hope these 21 refreshing salads inspire your next meal. Give a recipe a try, leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest to spread the summer joy! Happy cooking!