9 Fresh Summer Salads for Warm-Weather Plates
Summer salads can do more than sit beside the main dish. These 9 recipes cover layered chicken salad, antipasto, pasta salad, strawberry pretzel salad, avocado salad, macaroni salad, potato salad, and beetroot with halloumi. Some work as fuller lunch plates, while others fit cookouts, picnics, and chilled side dishes. Use this list when warm-weather meals need something colorful, cool, and easy to serve.
Layered Seven Layer Salad
Ready in 30 minutes and serving eight, Layered Seven Layer Salad brings chicken, bacon, vegetables, and dressing into one large bowl. Chicken breasts are baked, cooled, and diced before being layered with iceberg lettuce, peas, corn, celery, and cherry tomatoes. Greek yogurt, lemon juice, Dijon mustard, garlic, honey, salt, and pepper make the dressing. Serve it chilled with rolls, grilled corn, sandwiches, or a simple summer main.
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Antipasto Salad
Ready in 15 minutes and serving six, Antipasto Salad gives warm-weather plates a no-cook option with Italian-style ingredients. Romaine, arugula, salami, prosciutto, artichoke hearts, olives, roasted red peppers, cherry tomatoes, bocconcini, and parsley fill the bowl. Olive oil, balsamic vinegar, garlic, salt, and pepper make the dressing. Serve it as lunch with bread or as a side for pasta, grilled chicken, or sandwiches.
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Fresh Pasta Salad with Grilled Veggies
Ready in 40 minutes and serving four, Fresh Pasta Salad with Grilled Veggies brings cavatappi and roasted vegetables into one summer bowl. Zucchini, red bell pepper, red onion, black olives, and cherry tomatoes mix with pasta after cooking. Olive oil, balsamic vinegar, Dijon mustard, garlic, dried basil, lemon, salt, and pepper make the dressing. Serve slightly chilled with grilled meats, sandwiches, or extra cheese.
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Avocado Salad
Ready in 15 minutes and serving four, Avocado Salad keeps the stove off and the plate light. Avocados, cherry tomatoes, cucumber, red onion, garlic, cilantro, salt, and pepper make the salad base. Olive oil, lemon juice and zest, honey, Dijon mustard, and herbs make the dressing. Toss it close to serving so the avocado stays intact. Serve with tacos, grilled chicken, shrimp, rice, or toast.
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Italian Pasta with Salami
With a 1-hour 25-minute total time and eight servings, Italian Pasta with Salami works well for make-ahead summer meals. Tri-color rotini, English cucumber, cherry tomatoes, red onion, black olives, Colby cheese, salami, salad seasoning, and Italian dressing make the bowl. The chill time helps the pasta and vegetables settle before serving. Bring it to cookouts or pair it with grilled chicken, fruit, or sandwiches.
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Strawberry Pretzel Salad
With a 4-hour 30-minute total time and six servings, Strawberry Pretzel Salad is more dessert than everyday salad, but it fits a summer table. The recipe layers a pretzel crust with brown sugar and butter, a cream cheese and Cool Whip middle, and a strawberry Jello topping with fresh strawberries. The long chill time helps the layers set. Serve cold after lunch, at potlucks, or beside cookout desserts.
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Macaroni Salad
Ready in 27 minutes and serving four, Macaroni Salad gives summer meals a creamy pasta side. Elbow macaroni is mixed with mayonnaise or Greek yogurt, shredded cheese, sugar, dried onion, dill, garlic powder, oregano, bell peppers, red onion, celery, green onions, parsley, salt, and pepper. Chilling before serving helps the dressing coat the pasta. Serve with burgers, baked chicken, sandwiches, barbecue plates, or roasted vegetables.
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Potato Salad
Ready in 25 minutes and serving eight, Potato Salad brings potatoes, bacon, cucumber, celery, onion, and a creamy dressing to the table. The potatoes cook until tender before mixing with French dressing, mayonnaise, Greek yogurt, celery seeds, salt, and pepper. The bacon adds a smoky bite, while the vegetables keep the bowl from feeling too heavy. Serve chilled with ribs, grilled chicken, burgers, or sandwiches.
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Beetroot and Halloumi Salad
With 10 minutes of prep and two servings, Beetroot and Halloumi Salad brings greens, chickpeas, seeds, and grilled cheese into a lunch-ready bowl. Beetroot, rocket, watercress, baby spinach, cucumber, red onion, halloumi, chickpeas, pine nuts, and sunflower seeds make the salad. A chili-lime dressing finishes the plate. Serve it as a lighter lunch or add bread, grains, grilled vegetables, or extra chickpeas.
Get the Recipe: Beetroot and Halloumi Salad
