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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:

  • In a large bowl combine tomatoes cucumber red onion bell pepper and olives.
  • Drizzle with olive oil and red wine vinegar.
  • Sprinkle oregano salt and pepper then toss gently.
  • 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:

  • Mix quinoa bell peppers cabbage corn and cilantro in a bowl.
  • Whisk lime juice olive oil cumin and salt in a small bowl.
  • 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:

  • Grill zucchini and corn for 3-4 minutes per side until charred.
  • Cut corn kernels off the cob and chop zucchini into bite-sized pieces.
  • Combine with avocado red onion and basil.
  • 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:

  • Toss watermelon and cucumber in a bowl.
  • Sprinkle feta and mint on top.
  • Drizzle with olive oil and lime juice.
  • 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:

  • Combine mangoes bell pepper carrots and cilantro in a bowl.
  • Whisk fish sauce lime juice honey and chili paste in a separate bowl.
  • Pour dressing over salad and toss.
  • 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:

  • Arrange tomatoes mozzarella and peaches on a platter.
  • Scatter fresh basil leaves on top.
  • Drizzle with balsamic glaze and olive oil.
  • 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:

  • Mix all ingredients in a large bowl.
  • 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:

  • Toss veggies with olive oil garlic powder and thyme. Roast at 400°F for 20 mins.
  • Place arugula in a bowl top with roasted veggies.
  • 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:

  • Mix potatoes and green beans in a bowl.
  • Whisk yogurt mustard dill and chives.
  • 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:

  • Toss cucumbers with vinegar soy sauce sesame oil and honey.
  • 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:

  • Combine chickpeas tomatoes cucumber red onion parsley and mint in a bowl.
  • Whisk lemon juice olive oil sumac salt and pepper.
  • 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:

  • Grill peaches cut-side down for 2–3 minutes until charred. Slice.
  • Toss arugula with grilled peaches goat cheese and pecans.
  • 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:

  • Toss cabbage carrot bell pepper and cilantro in a bowl.
  • Whisk peanut butter soy sauce lime juice sriracha and honey.
  • 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:

  • Mix corn blackberries avocado red onion and basil.
  • 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:

  • Toss farro with roasted veggies and tomatoes.
  • Whisk lemon zest juice olive oil and oregano. Pour over salad.
  • 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:

  • Arrange tomatoes on a platter and tear burrata over them.
  • Scatter basil drizzle with olive oil and balsamic.
  • 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:

  • Toss shaved asparagus and radishes.
  • Whisk lemon juice honey Dijon and olive oil.
  • 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:

  • Mix corn cotija cilantro and jalapeño.
  • 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:

  • Layer arugula figs prosciutto and walnuts.
  • 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:

  • Toss cucumber and melon.
  • 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:

  • Arrange beets and orange segments on a plate.
  • Crumble goat cheese and pistachios on top.
  • 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:

  • Blend yogurt herbs garlic and lemon juice into dressing.
  • 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:

  • Salt cucumbers and let sit 10 mins then drain.
  • Toss with edamame soy sauce sesame oil vinegar and sugar.
  • 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:

  • Toss watercress and strawberries.
  • Top with grilled halloumi.
  • 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:

  • Massage kale with vinegar and maple syrup.
  • 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:

  • Toss broccoli with oil salt and roast at 425°F until edges char (15 mins).
  • Whisk tahini lemon garlic maple syrup and 2 tbsp water.
  • 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:

  • Soak shallot in vinegar 10 mins then whisk in oil.
  • Gently toss all ingredients with dressing.
  • 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:

  • Toss zucchini noodles with pesto until coated.
  • Add tomatoes and pine nuts.
  • 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:

  • Grill romaine cut-side down 2 mins.
  • Blend avocado yogurt and herbs for dressing.
  • 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:

  • Arrange potatoes beans eggs and olives on platter.
  • Drizzle with vinaigrette.
  • 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:

  • Toss jicama mango bell pepper and cilantro.
  • Mix sour cream lime juice and honey for dressing.
  • 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:

  • Mix yogurt mint and garlic.
  • Layer eggplant with yogurt sauce.
  • 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:

  • Arrange melon on platter.
  • Crumble prosciutto and cheese over top.
  • 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:

  • Whisk mayo buttermilk poppy seeds and zest.
  • 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:

  • Slow-roast tomatoes with garlic in oil at 250°F for 2 hours.
  • Arrange with mozzarella and drizzle with basil oil.
  • 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.

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