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35 Summer Veggie Salad Recipes to Make You Feel Like a Gourmet Chef

BySarah

Summer is the perfect time to embrace fresh, vibrant vegetables that are at their peak flavor. A well-crafted summer veggie salad can be light yet satisfying, packed with nutrients, and bursting with color. Whether you’re hosting a backyard BBQ, need a quick lunch, or want a refreshing side dish, these 35 summer veggie salad recipes will make you feel like a gourmet chef with minimal effort.

1. Classic Greek Salad with a Twist

A Mediterranean favorite with extra crunch and zest.

Ingredients:

  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 green bell pepper, chopped
  • ½ cup Kalamata olives
  • ½ cup feta cheese, crumbled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt & pepper to taste

Instructions:

  1. In a large bowl, combine tomatoes, cucumber, red onion, bell pepper, and olives.
  2. Drizzle with olive oil and red wine vinegar.
  3. Sprinkle oregano, salt, and pepper, then toss gently.
  4. Top with feta cheese before serving.

Pro Tip: For extra freshness, add a handful of chopped mint leaves!

2. Rainbow Quinoa Veggie Salad

A protein-packed, colorful salad that’s as nutritious as it is beautiful.

Ingredients:

  • 1 cup quinoa, cooked & cooled
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup shredded purple cabbage
  • ½ cup corn kernels (fresh or grilled)
  • ¼ cup chopped cilantro
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • Salt to taste

Instructions:

  1. Mix quinoa, bell peppers, cabbage, corn, and cilantro in a bowl.
  2. Whisk lime juice, olive oil, cumin, and salt in a small bowl.
  3. Pour dressing over the salad and toss well.

Pro Tip: Let it sit for 10 minutes before serving to let flavors meld.

3. Grilled Zucchini & Corn Salad

Smoky, sweet, and irresistibly fresh.

Ingredients:

  • 2 zucchinis, sliced lengthwise
  • 2 ears of corn, husked
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh basil, chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze
  • Salt & pepper to taste

Instructions:

  1. Grill zucchini and corn for 3-4 minutes per side until charred.
  2. Cut corn kernels off the cob and chop zucchini into bite-sized pieces.
  3. Combine with avocado, red onion, and basil.
  4. Drizzle with olive oil and balsamic glaze. Season with salt & pepper.

Pro Tip: Add crumbled goat cheese for extra creaminess.

4. Watermelon & Cucumber Feta Salad

A juicy, hydrating salad that’s perfect for hot days.

Ingredients:

  • 3 cups watermelon, cubed
  • 1 cucumber, sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh mint leaves
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • Pinch of chili flakes (optional)

Instructions:

  1. Toss watermelon and cucumber in a bowl.
  2. Sprinkle feta and mint on top.
  3. Drizzle with olive oil and lime juice.
  4. Add chili flakes for a spicy kick if desired.

Pro Tip: Chill for 30 minutes before serving for maximum refreshment.

5. Spicy Thai Mango Salad

Sweet, spicy, and tangy—an explosion of flavors!

Ingredients:

  • 2 ripe mangoes, julienned
  • 1 red bell pepper, thinly sliced
  • ½ cup shredded carrots
  • ¼ cup chopped peanuts
  • ¼ cup fresh cilantro
  • 2 tbsp fish sauce (or soy sauce for vegan)
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp chili paste

Instructions:

  1. Combine mangoes, bell pepper, carrots, and cilantro in a bowl.
  2. Whisk fish sauce, lime juice, honey, and chili paste in a separate bowl.
  3. Pour dressing over salad and toss.
  4. Top with chopped peanuts before serving.

Pro Tip: Use slightly underripe mangoes for extra crunch.

6. Caprese Salad with a Summer Twist

A timeless favorite with seasonal upgrades.

Ingredients:

  • 2 cups heirloom tomatoes, sliced
  • 1 cup fresh mozzarella, sliced
  • ½ cup peaches, sliced
  • ¼ cup fresh basil
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil
  • Salt & pepper to taste

Instructions:

  1. Arrange tomatoes, mozzarella, and peaches on a platter.
  2. Scatter fresh basil leaves on top.
  3. Drizzle with balsamic glaze and olive oil.
  4. Season with salt & pepper.

Pro Tip: Add a sprinkle of flaky sea salt for extra depth.

7. Southwest Black Bean & Avocado Salad

A hearty, Tex-Mex inspired salad.

Ingredients:

  • 1 can black beans, rinsed
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup corn
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp cumin
  • Salt to taste

Instructions:

  1. Mix all ingredients in a large bowl.
  2. Adjust seasoning as needed.

Pro Tip: Serve with tortilla chips for a crunchy bite.

8. Lemon Garlic Roasted Veggie Salad

Warm, caramelized veggies with a zesty dressing.

Ingredients:

  • 2 cups mixed veggies (zucchini, bell peppers, eggplant)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 cups arugula
  • ¼ cup shaved Parmesan
  • 1 tbsp lemon juice

Instructions:

  1. Toss veggies with olive oil, garlic powder, and thyme. Roast at 400°F for 20 mins.
  2. Place arugula in a bowl, top with roasted veggies.
  3. Drizzle with lemon juice and sprinkle Parmesan.

Pro Tip: Add toasted pine nuts for extra crunch.

9. Herbed Potato & Green Bean Salad

A creamy, herby take on a picnic classic.

Ingredients:

  • 2 cups baby potatoes, boiled & halved
  • 1 cup green beans, blanched
  • ¼ cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill
  • 1 tbsp chives
  • Salt & pepper to taste

Instructions:

  1. Mix potatoes and green beans in a bowl.
  2. Whisk yogurt, mustard, dill, and chives.
  3. Toss with veggies and season.

Pro Tip: Add hard-boiled eggs for extra protein.

10. Asian Cucumber Sesame Salad

Crisp, tangy, and ready in 5 minutes!

Ingredients:

  • 2 cucumbers, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tbsp toasted sesame seeds
  • Red pepper flakes (optional)

Instructions:

  1. Toss cucumbers with vinegar, soy sauce, sesame oil, and honey.
  2. Sprinkle sesame seeds and chili flakes.

Pro Tip: Let it marinate for 10 minutes for deeper flavor.

11. Mediterranean Chickpea & Herb Salad

A fiber-rich, zesty salad with bold Mediterranean flavors.

Ingredients:

  • 1 can chickpeas, rinsed & drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • ¼ cup parsley, chopped
  • ¼ cup mint, chopped
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp sumac (or paprika)
  • Salt & pepper to taste

Instructions:

  1. Combine chickpeas, tomatoes, cucumber, red onion, parsley, and mint in a bowl.
  2. Whisk lemon juice, olive oil, sumac, salt, and pepper.
  3. Pour dressing over salad and toss.

Pro Tip: Add crumbled feta or olives for extra tang!

12. Grilled Peach & Arugula Salad

Sweet, smoky, and peppery—a summer showstopper.

Ingredients:

  • 2 peaches, halved & pitted
  • 4 cups arugula
  • ¼ cup goat cheese, crumbled
  • ¼ cup toasted pecans
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Pinch of flaky salt

Instructions:

  1. Grill peaches cut-side down for 2–3 minutes until charred. Slice.
  2. Toss arugula with grilled peaches, goat cheese, and pecans.
  3. Drizzle with balsamic, honey, and olive oil. Finish with flaky salt.

Pro Tip: Swap peaches for nectarines if unavailable.

13. Crunchy Asian Slaw with Peanut Dressing

A creamy, crunchy slaw with a nutty kick.

Ingredients:

  • 3 cups shredded cabbage (green & purple)
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • ¼ cup cilantro, chopped
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1 tsp honey
  • 2 tbsp crushed peanuts

Instructions:

  1. Toss cabbage, carrot, bell pepper, and cilantro in a bowl.
  2. Whisk peanut butter, soy sauce, lime juice, sriracha, and honey.
  3. Pour dressing over slaw and top with crushed peanuts.

Pro Tip: Add shredded chicken or tofu for a meal-sized salad.

14. Charred Corn & Blackberry Salad

Sweet, smoky, and bursting with summer berries.

Ingredients:

  • 2 ears corn, grilled & kernels cut off
  • 1 cup blackberries
  • 1 avocado, diced
  • ¼ cup red onion, minced
  • 2 tbsp basil, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt & pepper to taste

Instructions:

  1. Mix corn, blackberries, avocado, red onion, and basil.
  2. Drizzle with lime juice and olive oil. Season lightly.

Pro Tip: Sprinkle with cotija cheese for a salty contrast.

15. Lemony Farro & Roasted Veggie Salad

A hearty grain salad with bright citrus notes.

Ingredients:

  • 1 cup farro, cooked
  • 1 cup roasted zucchini & eggplant
  • ½ cup cherry tomatoes, halved
  • ¼ cup feta, crumbled
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp dried oregano

Instructions:

  1. Toss farro with roasted veggies and tomatoes.
  2. Whisk lemon zest, juice, olive oil, and oregano. Pour over salad.
  3. Top with feta.

Pro Tip: Substitute farro with quinoa for a gluten-free option.

16. Burst Tomato & Burrata Salad

Creamy, juicy, and herb-infused perfection.
Ingredients:

  • 2 cups mixed heirloom cherry tomatoes, halved
  • 1 ball burrata cheese
  • ¼ cup basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Flaky sea salt & cracked pepper

Instructions:

  1. Arrange tomatoes on a platter and tear burrata over them.
  2. Scatter basil, drizzle with olive oil and balsamic.
  3. Finish with flaky salt and pepper.

Pro Tip: Add grilled peaches for a sweet twist!

17. Shaved Asparagus & Radish Salad

A crisp, lemony salad with a peppery bite.
Ingredients:

  • 1 bunch asparagus (shaved with a peeler)
  • 5 radishes, thinly sliced
  • ¼ cup toasted almonds
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil

Instructions:

  1. Toss shaved asparagus and radishes.
  2. Whisk lemon juice, honey, Dijon, and olive oil.
  3. Drizzle dressing over salad and top with almonds.

Pro Tip: Use a mandoline for ultra-thin veggie slices.

18. Mexican Street Corn Salad (Esquites)

All the flavors of elote—off the cob!
Ingredients:

  • 3 cups grilled corn kernels
  • ¼ cup cotija cheese, crumbled
  • ¼ cup cilantro, chopped
  • 1 jalapeño, minced
  • 2 tbsp mayo (or Greek yogurt)
  • 1 tbsp lime juice
  • 1 tsp chili powder

Instructions:

  1. Mix corn, cotija, cilantro, and jalapeño.
  2. Stir in mayo, lime juice, and chili powder.

Pro Tip: Serve warm with tortilla chips for scooping.

19. Fig & Arugula Salad with Prosciutto

Sweet, salty, and elegant.
Ingredients:

  • 4 cups arugula
  • 4 fresh figs, quartered
  • 4 slices prosciutto, torn
  • ¼ cup walnuts, toasted
  • 2 tbsp balsamic reduction
  • 1 tbsp olive oil

Instructions:

  1. Layer arugula, figs, prosciutto, and walnuts.
  2. Drizzle with balsamic and olive oil.

Pro Tip: Add shaved Parmesan for extra richness.

20. Cucumber & Melon Salad with Chili Lime

Cool, spicy, and refreshing.
Ingredients:

  • 2 cups cucumber, diced
  • 2 cups honeydew melon, cubed
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • ¼ cup mint leaves
  • Pinch of salt

Instructions:

  1. Toss cucumber and melon.
  2. Sprinkle with lime juice, chili powder, and mint.

Pro Tip: Use Tajín seasoning for extra zing!

21. Roasted Beet & Citrus Salad

Vibrant, earthy, and tangy.
Ingredients:

  • 3 roasted beets, sliced
  • 1 orange, segmented
  • ¼ cup goat cheese
  • 2 tbsp pistachios
  • 1 tbsp orange zest
  • 1 tbsp apple cider vinegar

Instructions:

  1. Arrange beets and orange segments on a plate.
  2. Crumble goat cheese and pistachios on top.
  3. Drizzle with vinegar and sprinkle zest.

Pro Tip: Roast beets with rosemary for extra flavor.

22. Green Goddess Pasta Salad

A herby, veggie-packed twist on pasta salad.
Ingredients:

  • 2 cups cooked pasta (fusilli or penne)
  • 1 cup snap peas, blanched
  • 1 avocado, diced
  • ½ cup Greek yogurt
  • ¼ cup basil
  • ¼ cup parsley
  • 1 garlic clove
  • 2 tbsp lemon juice

Instructions:

  1. Blend yogurt, herbs, garlic, and lemon juice into dressing.
  2. Toss with pasta, snap peas, and avocado.

Pro Tip: Add grilled chicken for a heartier meal.

23. Smashed Cucumber & Edamame Salad

Crunchy, salty, and addictive.
Ingredients:

  • 2 cucumbers, smashed & chopped
  • 1 cup shelled edamame
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp sesame seeds

Instructions:

  1. Salt cucumbers and let sit 10 mins, then drain.
  2. Toss with edamame, soy sauce, sesame oil, vinegar, and sugar.
  3. Top with sesame seeds.

Pro Tip: Smash cucumbers with a rolling pin for texture.

24. Grilled Halloumi & Watercress Salad

Salty, crispy cheese meets peppery greens.
Ingredients:

  • 1 block halloumi, sliced & grilled
  • 3 cups watercress
  • 1 cup strawberries, sliced
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil

Instructions:

  1. Toss watercress and strawberries.
  2. Top with grilled halloumi.
  3. Drizzle with balsamic and olive oil.

Pro Tip: Halloumi won’t melt—grill until golden!

25. Detox Kale & Apple Salad

Crunchy, sweet, and packed with nutrients.
Ingredients:

  • 4 cups kale, massaged
  • 1 apple, thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup sunflower seeds
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup

Instructions:

  1. Massage kale with vinegar and maple syrup.
  2. Top with apple, cranberries, and seeds.

Pro Tip: Massaging kale softens it and reduces bitterness.

26. Charred Broccoli & Tahini Salad

Smoky florets meet creamy sesame dressing
Ingredients:

  • 1 large head broccoli (cut into florets, charred)
  • ½ cup chickpeas, roasted
  • ¼ cup golden raisins
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp maple syrup
  • Toasted almonds

Instructions:

  1. Toss broccoli with oil, salt, and roast at 425°F until edges char (15 mins).
  2. Whisk tahini, lemon, garlic, maple syrup, and 2 tbsp water.
  3. Combine all ingredients and top with almonds.

Pro Tip: Add pomegranate seeds in fall!

27. Nectarine & Heirloom Tomato Panzanella

Summer’s sweet + savory bread salad
Ingredients:

  • 3 cups crusty bread, cubed & toasted
  • 2 nectarines, sliced
  • 2 heirloom tomatoes, chunked
  • ½ red onion, thinly sliced
  • ¼ cup torn basil
  • 3 tbsp champagne vinegar
  • ½ cup olive oil
  • 1 shallot, minced

Instructions:

  1. Soak shallot in vinegar 10 mins, then whisk in oil.
  2. Gently toss all ingredients with dressing.
  3. Let sit 20 minutes for bread to absorb flavors.

Pro Tip: Grill the bread for extra smokiness.

28. Spiralized Zucchini & Pesto Salad

Low-carb, high-flavor ribbons
Ingredients:

  • 3 zucchini, spiralized
  • 1 cup cherry tomatoes, halved
  • ½ cup basil pesto
  • ¼ cup pine nuts
  • 1 tbsp lemon zest
  • Shaved Parmesan

Instructions:

  1. Toss zucchini noodles with pesto until coated.
  2. Add tomatoes and pine nuts.
  3. Top with lemon zest and Parmesan.

Pro Tip: Salt zucchini and drain 10 mins to prevent sogginess.

29. Grilled Romaine with Avocado Goddess

Heart-of-palm meets charred greens
Ingredients:

  • 2 romaine hearts, halved
  • 1 avocado
  • ½ cup Greek yogurt
  • 2 tbsp chives
  • 1 tbsp tarragon
  • 1 cup heart of palm, sliced
  • 1 tbsp capers

Instructions:

  1. Grill romaine cut-side down 2 mins.
  2. Blend avocado, yogurt, and herbs for dressing.
  3. Top romaine with heart of palm, capers, and dressing.

Pro Tip: Drizzle with chili oil for heat.

30. Purple Potato & Green Bean Niçoise

A colorful twist on the classic
Ingredients:

  • 1 lb purple potatoes, boiled
  • 1 cup haricots verts, blanched
  • 4 hard-boiled eggs, halved
  • ½ cup Niçoise olives
  • 3 tbsp Dijon vinaigrette
  • 2 tbsp chopped dill
  • 1 tbsp caper berries

Instructions:

  1. Arrange potatoes, beans, eggs, and olives on platter.
  2. Drizzle with vinaigrette.
  3. Garnish with dill and caper berries.

Pro Tip: Serve with anchovy fillets for authenticity.

31. Mango Jicama Slaw

Tropical crunch with lime crema
Ingredients:

  • 2 cups jicama, julienned
  • 1 mango, julienned
  • 1 red bell pepper, sliced
  • ½ cup cilantro
  • ¼ cup sour cream
  • 2 limes, juiced
  • 1 tsp honey
  • Tajín seasoning

Instructions:

  1. Toss jicama, mango, bell pepper, and cilantro.
  2. Mix sour cream, lime juice, and honey for dressing.
  3. Sprinkle with Tajín before serving.

Pro Tip: Add shrimp for a beachy ceviche vibe.

32. Grilled Eggplant & Mint Yogurt Salad

Silky meets refreshing
Ingredients:

  • 2 eggplants, sliced & grilled
  • 1 cup Greek yogurt
  • ¼ cup mint, chopped
  • 1 garlic clove, grated
  • 2 tbsp pomegranate molasses
  • ½ cup walnuts, toasted

Instructions:

  1. Mix yogurt, mint, and garlic.
  2. Layer eggplant with yogurt sauce.
  3. Drizzle with molasses and top with walnuts.

Pro Tip: Sprinkle with sumac for tartness.

33. Cantaloupe & Crispy Prosciutto Salad

Sweet melon meets salty crunch
Ingredients:

  • 3 cups cantaloupe, balled
  • 4 slices prosciutto, baked until crisp
  • ¼ cup ricotta salata
  • 2 tbsp white balsamic
  • 1 tbsp olive oil
  • Fresh cracked pepper

Instructions:

  1. Arrange melon on platter.
  2. Crumble prosciutto and cheese over top.
  3. Drizzle with balsamic and oil.

Pro Tip: Add microgreens for color.

34. Sugar Snap Pea & Radicchio Slaw

Bitter + sweet with creamy dressing
Ingredients:

  • 2 cups sugar snap peas, sliced
  • 1 small radicchio, shredded
  • 1 fennel bulb, shaved
  • ¼ cup mayonnaise
  • 2 tbsp buttermilk
  • 1 tbsp poppy seeds
  • 1 tsp lemon zest

Instructions:

  1. Whisk mayo, buttermilk, poppy seeds, and zest.
  2. Toss with veggies until coated.

Pro Tip: Add blue cheese crumbles for boldness.

35. Cherry Tomato Confit & Mozzarella Salad

Slow-roasted tomato luxury
Ingredients:

  • 2 cups cherry tomatoes
  • 4 garlic cloves
  • ½ cup olive oil
  • 1 ball fresh mozzarella
  • ¼ cup basil oil
  • Crusty bread

Instructions:

  1. Slow-roast tomatoes with garlic in oil at 250°F for 2 hours.
  2. Arrange with mozzarella and drizzle with basil oil.
  3. Serve with bread for dipping.

Pro Tip: Save leftover tomato oil for pasta!

Bonus Pro Tip:

Create a “Salad Roll” station at your next BBQ with:

  • 1 base (greens/grains)
  • 2 veggies (raw/grilled)
  • 1 crunch (nuts/seeds)
  • 1 cheese/protein
  • 1 dressing
    Let guests build their perfect summer salad!

Final Thoughts

These summer veggie salad recipes prove that eating fresh doesn’t have to be boring. Whether you prefer something light and hydrating or hearty and protein-packed, there’s a salad here for every occasion.

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I’m Sarah, founder of Flavorly Bites and passionate home cook. My mission is to make flavorful, feel-good food that’s easy to make and impossible to forget — one bite at a time.