17 Ultimate Summer Salads

Summer is here, and it’s time to enjoy the sunny outdoors with friends and family. While the sizzling meats and smoky flavors are the stars of any BBQ, no gathering is complete without a selection of fresh, vibrant salads to complement the main dishes. 

In this roundup, I’ve curated 17 sensational summer salads that are perfect for your next BBQ party, picnic, potluck, cookout, or outdoor gathering. They’re fantastic for a crowd, or just for a healthy dinner for your family! From classic favorites like potato and pasta salads to more adventurous options featuring quinoa, kale, and exotic fruits, there’s something here to delight every palate. These recipes are easy to prepare, packed with seasonal produce, and designed to impress a crowd with minimal effort.

Whether you’re a fan of creamy, tangy dressings or light, citrusy vinaigrettes, this collection has it all. Get ready to make your summer gatherings unforgettable with these 17 summer salads that will have everyone coming back for seconds.

1. Avocado and Mango Salad

Ingredients:

• 2 ripe avocados, diced
• 1 ripe mango, diced
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the avocado, mango, red onion, and red bell pepper.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper.
4. Toss gently to combine.
5. Garnish with fresh cilantro before serving.

2. Asian Slaw

Ingredients:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon sesame seeds

Instructions:

1. In a large bowl, mix together the cabbage, carrots, green onions, and cilantro.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with sesame seeds before serving.

3. Beet and Goat Cheese Salad

Ingredients:

• 3 medium beets, roasted and sliced
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a serving platter.
2. Top with roasted beets, goat cheese, and walnuts.
3. Drizzle with balsamic vinegar and olive oil.
4. Season with salt and pepper.
5. Toss gently before serving.

4. Broccoli Salad

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, diced
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, cheddar cheese, red onion, and sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes before serving.

5. Bulgar Wheat Salad

Ingredients:

• 1 cup bulgar wheat
• 2 cups boiling water
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, pour boiling water over bulgar wheat and cover. Let sit for 20 minutes or until water is absorbed.
2. Fluff the bulgar with a fork and add the cucumber, tomato, parsley, and mint.
3. Drizzle with lemon juice and olive oil.
4. Season with salt and pepper.
5. Toss well and serve chilled.

6. Caprese Salad

This one’s my personal favorite summer bbq side salad! It’s colorful, fresh, and I always find that the plate is empty pretty quickly! 

Ingredients:

• 4 large tomatoes, sliced
• 1 lb fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Arrange tomato and mozzarella slices on a serving platter, alternating between the two.
2. Tuck fresh basil leaves between the slices.
3. Drizzle with balsamic glaze and olive oil.
4. Season with salt and pepper.
5. Serve immediately.

7. Cucumber and Dill Salad

Ingredients:

• 3 cucumbers, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup sour cream
• 2 tablespoons white vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumbers, dill, and red onion.
2. In a small bowl, mix together the sour cream and white vinegar.
3. Pour the dressing over the cucumber mixture.
4. Season with salt and pepper.
5. Toss well and serve chilled.

8. Kale and Quinoa Salad

Ingredients:

• 4 cups chopped kale
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kale, quinoa, cranberries, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, lemon juice, and honey.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper.
5. Serve immediately.

9. Classic Potato bbq Side Salad

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup chopped dill pickles
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, then drain and let cool.
2. In a large bowl, mix together the mayonnaise, mustard, pickles, celery, and red onion.
3. Add the cooled potatoes and chopped eggs to the bowl.
4. Season with salt and pepper.
5. Toss gently to combine and chill before serving as a favorite summery bbq side salad.

10. Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 cup red onion, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomato, red onion, feta cheese, and olives.
2. Drizzle with lemon juice and olive oil.
3. Season with salt and pepper.
4. Toss well and serve chilled.

11. Watermelon and Feta Salad

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, feta cheese, and mint.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper.
4. Toss gently before serving.

12. Strawberry Spinach Salad

Ingredients:

• 4 cups baby spinach
• 1 cup strawberries, sliced
• 1/4 cup sliced almonds
• 1/4 cup crumbled goat cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

1. In a large bowl, combine the spinach, strawberries, almonds, and goat cheese.
2. Drizzle with balsamic vinaigrette.
3. Toss gently before serving.

13. Grilled Corn Salad

Ingredients:

• 4 ears of corn, grilled and kernels removed
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grilled corn, red bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper.
4. Toss well and serve chilled.

14. Orzo and Roasted Vegetable Salad

Ingredients:

• 1 cup orzo pasta
• 2 cups assorted roasted vegetables (zucchini, bell peppers, eggplant)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, then drain and let cool.
2. In a large bowl, combine the orzo, roasted vegetables, feta cheese, and parsley.
3. Drizzle with lemon juice and olive oil.
4. Season with salt and pepper.
5. Toss well and serve chilled.

15. Greek Pasta Salad

Ingredients:

• 2 cups cooked pasta (penne or rotini)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced black olives
• 1/4 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, cherry tomatoes, black olives, cucumber, and feta cheese.
2. Drizzle with red wine vinegar and olive oil.
3. Season with salt and pepper.
4. Toss well and serve chilled.

16. Apple and Pecan Salad

Ingredients:

• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/4 cup pecans, toasted
• 1/4 cup crumbled blue cheese
• 2 tablespoons apple cider vinaigrette

Instructions:

1. In a large bowl, combine the mixed greens, apple slices, pecans, and blue cheese.
2. Drizzle with apple cider vinaigrette.
3. Toss gently before serving.

17. Tomato and Cucumber Salad

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced or sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tomatoes, cucumber, red onion, and basil.
2. Drizzle with red wine vinegar and olive oil.
3. Season with salt and pepper.
4. Toss well and serve immediately.

These salads are all easy to prepare, full of bright and vibrant colours, and they’re the perfect refreshing choice for serving with grilled meats at your barbecue party! 

Which of these is your favorite? Leave a comment below and share your thoughts.