19 Summer Salad Recipes for Sides, Bowls, and Plates

Hot days can make a salad sound better than another heavy plate. You can pick a pasta bowl, a crisp side, or a heartier salad with chicken, shrimp, salmon, or grains depending on what is already on the table. Serve one with dinner, pack it for lunch, or make it the main plate.

A bowl of vibrant pasta salad with penne, cherry tomatoes, black olives, diced cucumbers, red onions, and a drizzle of dressing. — Fresh Pasta Salad with Grilled Veggies. Photo credit: Pocket Friendly Recipes.

Mango Shrimp Salad

A bowl of shrimp ceviche with diced mango, avocado, red onion, red pepper, and cilantro, with a spoon inside. — Mango Shrimp Salad. Photo credit: Hungry Cooks Kitchen.

Chilled shrimp makes Mango Shrimp Salad fresh and substantial with mango, avocado, red onion, bell pepper, cilantro, and lime. One pound of shrimp makes four servings in 25 minutes. Cook the seafood for 90 seconds to three minutes, cool it in an ice bath, then fold it gently with the diced produce. Serve the salad immediately over greens, with rice or quinoa, in lettuce cups, or beside tortilla chips and grilled dishes.
Get the Recipe: Mango Shrimp Salad

Italian Pasta with Salami

A vibrant pasta salad with fusilli, cherry tomatoes, bell peppers, black olives, and diced salami in a clear bowl. — Italian Pasta with Salami. Photo credit: Pocket Friendly Recipes.

Salami gives Italian Pasta with Salami a hearty base with tri-color rotini, cucumber, cherry tomatoes, red onion, black olives, Colby cheese, and Italian dressing. Sixteen ounces of pasta make eight servings in 1 hour 25 minutes, including one hour of chilling. Rinse the cooked pasta under cold water before combining it with the remaining ingredients and seasoning. Refrigerate before serving it at a cookout, picnic, potluck, or casual dinner.
Get the Recipe: Italian Pasta with Salami

Chicken Salad

Close-up of a salad with grilled chicken, strawberries, blueberries, pecans, feta cheese, and a creamy dressing on a bed of leafy greens. — Chicken Salad. Photo credit: Hungry Cooks Kitchen.

Yogurt-marinated chicken makes Chicken Salad a full plate with romaine, spinach, strawberries, blueberries, pecans, feta, and a lemon-dill dressing. One pound of chicken breast makes four servings in 40 minutes. Marinate the meat for at least 30 minutes, cook the pieces until browned, and let them cool slightly before assembling the greens. Keep the dressing separate for meal prep, then serve the salad for lunch, dinner, or a summer potluck.
Get the Recipe: Chicken Salad

Mediterranean Salad

A fresh salad with chopped cucumbers, cherry tomatoes, chickpeas, red onion, feta cheese, black olives, and parsley on a bed of lettuce. — Mediterranean Salad. Photo credit: Hungry Cooks Kitchen.

Chickpeas give Mediterranean Salad enough substance for a bowl with romaine, cherry tomatoes, cucumber, red onion, Kalamata olives, feta, and parsley. Two cups of chickpeas make six servings in 15 minutes. Whisk olive oil, lemon juice, Dijon, garlic, and oregano before tossing the dressing with the vegetables and cheese. Serve it as a side, light lunch, or base for grilled chicken, shrimp, tofu, pita, or warm grains.
Get the Recipe: Mediterranean Salad

Copycat Big Mac Salad

Close-up of a salad featuring ground beef, sliced pickles, diced tomatoes, shredded cheese, and diced onions, topped with a creamy dressing. — Copycat Big Mac Salad. Photo credit: My Reliable Recipes.

Burger-style toppings turn Copycat Big Mac Salad into a filling bowl with seasoned ground beef, butter lettuce, onion, cheddar, pickles, tomato, and sesame seeds. One pound of beef makes four servings in 30 minutes. Brown the meat for seven to 10 minutes while the mayonnaise, relish, mustard, vinegar, sugar, and paprika sauce chill. Assemble just before serving so the lettuce stays crisp beneath the warm beef and creamy dressing.
Get the Recipe: Copycat Big Mac Salad

Easy Caprese Salad in Minutes

Caprese salad in a serving bowl, with tomatoes, oil and balsamic glaze nearby. — Easy Caprese Salad in Minutes. Photo credit: Splash of Taste.

Alternating tomatoes and mozzarella make Easy Caprese Salad in Minutes a simple summer side with basil, olive oil, balsamic glaze, salt, and pepper. Four tomatoes and 12 ounces of cheese make eight servings in 23 minutes. Reduce balsamic vinegar for 12 to 18 minutes, or use prepared glaze when the salad needs to come together faster. Arrange the slices shortly before serving with pizza, pasta, bread, or other cookout dishes.
Get the Recipe: Easy Caprese Salad in Minutes

Greek Salad

Cucumber keeps Greek Salad crisp with grape tomatoes, green bell pepper, red onion, green olives, feta, and a lemon-red wine vinaigrette. One large cucumber and two cups of tomatoes make six servings in 15 minutes. Whisk the dressing separately, pour it over the chopped vegetables, and toss gently so the tomatoes and cheese hold their shape. Chill briefly before serving it beside grilled dishes, sandwiches, pasta, rice, or pita.
Get the Recipe: Greek Salad

Layered Seven Layer Salad

A clear glass bowl layered with lettuce, cherry tomatoes, green peas, corn, diced celery, and topped with chunks of grilled chicken, garnished with a dollop of mayonnaise. — Layered Seven Layer Salad. Photo credit: Pocket Friendly Recipes.

Clear layers make Layered Seven Layer Salad useful for a summer table with chicken, iceberg lettuce, peas, corn, celery, tomatoes, bacon, and yogurt dressing. Two chicken breasts make eight servings in 30 minutes. Bake the seasoned chicken at 350°F for 20 minutes, cool and dice it, then stack every component in a tall bowl. Add the lemon-Dijon dressing at serving time so the vegetables and bacon retain their texture.
Get the Recipe: Layered Seven Layer Salad

Salmon Caesar Salad

Close-up of a Caesar salad with romaine lettuce, croutons, shredded chicken, grated cheese, and a creamy dressing. — Salmon Caesar Salad. Photo credit: My Reliable Recipes.

Pan-cooked fish turns Salmon Caesar Salad into a complete meal with romaine, croutons, Parmesan, and homemade garlic-lemon dressing. Half a pound of salmon makes four servings in 20 minutes. Blend garlic, anchovy paste, egg yolks, lemon juice, Dijon, and oil until creamy while the seasoned salmon cooks until it flakes. Toss the lettuce lightly, add the warm fish, and serve the salad for lunch or an easy summer dinner.
Get the Recipe: Salmon Caesar Salad

Cucumber Tomato Salad

A bowl of fresh salad with sliced tomatoes, cucumbers, red onions, and herbs, seasoned with black pepper, with a serving spoon. — Cucumber Tomato Salad. Photo credit: Two City Vegans.

Fresh herbs lift Cucumber Tomato Salad with quartered tomatoes, English cucumber, red onion, parsley, cilantro, and oregano vinaigrette. Five large tomatoes make four servings in 15 minutes. Shake olive oil, red wine vinegar, garlic, brown sugar, oregano, salt, and pepper before pouring it over the chopped vegetables. Let the bowl rest briefly, then serve it beside grilled food, sandwiches, burgers, or a larger cookout spread.
Get the Recipe: Cucumber Tomato Salad

Southern Farmhouse Feta & Veggie Salad

A bowl of Greek salad with cherry tomatoes, cucumber slices, red onion, black olives, feta cheese, and fresh mint leaves, sprinkled with herbs. A fork rests on the side. — Southern Farmhouse Feta & Veggie Salad. Photo credit: Splash of Taste.

Cubed feta gives Southern Farmhouse Feta & Veggie Salad creamy bites among cucumber, green peppers, cherry tomatoes, red onion, black olives, and mint. The recipe makes six servings in 30 minutes. Toss the vegetables with olive oil, vinegar, garlic, oregano, and Dijon, then chill the mixture for 15 to 20 minutes when time allows. Bring it to a cookout or potluck, or serve it with flatbread, hummus, roasted chickpeas, or grilled dishes.
Get the Recipe: Southern Farmhouse Feta & Veggie Salad

Tabbouleh

Finely chopped parsley forms the base of Tabbouleh with cooled bulgur, cucumber, tomato, mint, scallions, lemon juice, olive oil, garlic, coriander, and cinnamon. Two-thirds cup of cooked bulgur makes four servings in one hour, including 30 minutes of chilling. Combine the vegetables and herbs only after the grain has cooled, then toss everything with the dressing. Serve it chilled or at room temperature for lunches, picnics, potlucks, or outdoor dinners.
Get the Recipe: Tabbouleh

Waldorf Salad

Apples give Waldorf Salad sweet crunch with celery, halved grapes, toasted walnuts or pecans, mayonnaise, lemon juice, sugar, and salt. Two cups of diced apples make six servings in 10 minutes. Whisk the dressing first, coat the apples promptly to limit browning, then fold in the celery, grapes, and nuts. Refrigerate until serving and place it beside grilled food, sandwiches, or other chilled cookout sides.
Get the Recipe: Waldorf Salad

Fresh Fruit Salad with Honey & Lime Dressing

Fruit salad in a blue bowl with a spoon. — Fresh Fruit Salad with Honey & Lime Dressing. Photo credit: Splash of Taste.

Honey-lime dressing ties Fresh Fruit Salad with Honey & Lime Dressing together with strawberries, pineapple, blueberries, grapes, kiwi, mango, and mandarin oranges. The large bowl makes 10 servings in 10 minutes. Cut the fruit into similar-size pieces, then whisk honey with fresh lime juice and zest before drizzling it over the mixture. Serve it as a breakfast side, cookout plate, light dessert, or colorful addition to a summer buffet.
Get the Recipe: Fresh Fruit Salad with Honey & Lime Dressing

Pea Salad

A close-up of a salad with green peas, leafy greens, sliced radishes, and crumbled feta cheese on a white plate. — Pea Salad. Photo credit: Splash of Taste.

Sweet peas give Pea Salad a bright green base with arugula, mint, radishes, feta, shallot, garlic, and lemon-maple dressing. One pound of frozen peas makes four servings in 38 minutes, including 15 minutes of chilling. Boil the peas for five to eight minutes, cool them completely, then combine them with the greens before adding the dressing. Keep the components separate for transport and serve the salad at potlucks, barbecues, lunches, or dinners.
Get the Recipe: Pea Salad

Grilled Paneer Salad

A close-up of a salad featuring grilled tofu cubes, cherry tomatoes, cucumber slices, and leafy greens, all drizzled with a creamy dressing. — Grilled Paneer Salad. Photo credit: Easy Indian Cookbook.

Spiced paneer makes Grilled Paneer Salad filling with cucumber, cherry tomatoes, red onion, cabbage, cilantro, and a garlic-chili mayonnaise dressing. Ten ounces of paneer make four servings in 20 minutes. Rub the cheese with garam masala, chili powder, lemon, and oil, grill it until marked, then cut it into cubes. Add the paneer after dressing the vegetables so it stays intact, and serve the salad for lunch, dinner, a barbecue, or potluck.
Get the Recipe: Grilled Paneer Salad

Taco Salad

Crisp tortilla bowls turn Taco Salad into a full meal with seasoned beef, romaine, black beans, tomatoes, cheddar, avocado sauce, and cilantro. One pound of ground beef makes four servings in 30 minutes. Fry each tortilla briefly, shape it over an inverted bowl, then cook the meat with taco seasoning while the shells set. Fill the bowls only when ready to eat, or arrange the components buffet-style for an easy summer dinner.
Get the Recipe: Taco Salad

Quinoa Salad

Quinoa gives Quinoa Salad a sturdy grain base with chickpeas, cucumber, parsley, mint, red onion, roasted pistachios, lemon, and olive oil. One cup of dry quinoa makes six servings in 25 minutes. Simmer the rinsed grain for about 15 minutes, let it cool, then toss it with the vegetables, herbs, nuts, and dressing. Prepare it ahead for lunches, potlucks, picnics, or a side dish beside grilled vegetables and other summer mains.
Get the Recipe: Quinoa Salad

Fresh Pasta Salad with Grilled Veggies

Broiled vegetables give Fresh Pasta Salad with Grilled Veggies charred edges with cavatappi, zucchini, red pepper, red onion, tomatoes, olives, parsley, and balsamic vinaigrette. Twelve ounces of pasta make four servings in 40 minutes. Broil the oiled vegetables until tender, cook the pasta until firm, then combine everything with lemon, garlic, Dijon, basil, and balsamic dressing. Serve it slightly warm or chilled at cookouts, potlucks, lunches, or casual dinners.
Get the Recipe: Fresh Pasta Salad with Grilled Veggies