17 Ultimate Summer Salads (Perfect for BBQs!)

Not all summer salads are created equal. Some are just filler—these are the ones that get wiped clean first. Whether you need a fresh side for a BBQ, a light dinner that won’t leave you feeling hungry, or something that holds up at a picnic without wilting into sadness, this collection has you covered. I’m strongly of the opinion that salads should be just as special as the grilled meats when you’re entertaining outdoors over the summer months, and these ones are the recipes that I make on repeat every year! 

You’ll find crunchy, colorful veggie bowls, hearty grain-based salads, and a few creative spins on the old classics. Perfect for easy lunches, lazy warm-weather dinners, and bringing something a little impressive to the potluck—all without breaking a sweat.

1. Avocado and Mango Salad

This one’s fresh, colorful, and serves up some seriously tropical vibes at any summer party. The lime juice really helps everything to sing, and balances out the sweetness of the mango. It’s best served super fresh to keep the avocado from browning. 

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

A slaw is a must-have at any barbecue! This one is super easy to prep, and it’s perfect for loading on to burgers or serving as a side for grilled meats. If you like, you can buy a pre-made coleslaw mix to keep things even easier. 

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

Beets and goats cheese is one of my all-time favorite salad pairings, and this makes a beautifully light yet satisfying lunch for the summer months. Chopped walnuts bring a satisfying bite to the party, and it’s great for when you’re hosting a crowd and want something a little special and out of the ordinary. 

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

I absolutely love raw broccoli in a salad, and when it’s paired with cheddar and red onion, it’s a real show-stopped of a side dish that’s easy to prep but big on flavor. 

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

If you like hearty salads, this one is for you! I often prep a big bowl of this over the summer months and keep it in the fridge for serving with cold cuts of meat for an easy lunch. 

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! It’s simple yet elegant, and it’s a must-try if you’re entertaining and want to impress a crowd. 

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

A simple cucumber is always a hit at a bbq, and this one is made with an easy but satisfyingly creamy dressing. It’s fresh and crunchy, and leftovers are great in the fridge for a couple of days. 

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

This fresh and vibrant kale and quinoa salad is the ultimate feel-good summer side. It’s packed with protein-rich quinoa, nutrient-dense kale, and pops of sweetness from dried cranberries, all tossed in a simple lemon-honey vinaigrette. Finished with sunflower seeds for crunch, it’s light, satisfying, and perfect for picnics, potlucks, or make-ahead lunches.

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

You can’t go wrong with a classic potato salad—creamy, tangy, and just the right amount of crunch. Made with tender potatoes, mayo, mustard, dill pickles, celery, red onion, and a couple of chopped hard-boiled eggs, this nostalgic side is a must-have at any summer BBQ or potluck. It’s simple, satisfying, and always the first bowl to go.

Ingredients:

• 2 lbs potatoes, peeled and cubed (or leave the skins off for a more rustic vibe!) 
• 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

This Mediterranean chickpea salad is a fresh, no-fuss favorite bursting with bright, briny flavor. With chickpeas, cucumber, tomato, red onion, feta, and Kalamata olives, it’s tossed in a zesty lemon-olive oil dressing for a light yet satisfying dish. Ideal for summer lunches, picnics, or as a flavorful side to anything off the grill.

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

Sweet, salty, and totally refreshing, this one is a summer classic for a reason. Juicy watermelon cubes are paired with crumbled feta and fresh mint, then drizzled with a light olive oil and balsamic dressing. It’s bright, breezy, and perfect for hot days, BBQs, and effortless entertaining.

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

This strawberry spinach salad is light, fresh, and bursting with summer flavor. It combines tender baby spinach, juicy sliced strawberries, crunchy almonds, and creamy goat cheese, all tossed in a tangy balsamic vinaigrette. Simple, elegant, and ready in minutes. Perfect for warm-weather lunches or a breezy side dish.

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

Smoky, sweet, and full of summer flair, this grilled corn salad is a must for any warm-weather table. Made with charred corn kernels, red bell pepper, red onion, and fresh cilantro, it’s tossed in a zesty lime and olive oil dressing for a bright, crunchy side that pairs perfectly with anything grilled.

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

Hearty yet fresh, this orzo & roasted veggie salad is a colorful mix of tender pasta, caramelized vegetables, and crumbled feta, all tossed with lemon juice, olive oil, and a sprinkle of parsley. It’s vibrant, satisfying, and just as good served warm, chilled, or at room temp—aka picnic perfection.

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

Packed with vibrant veggies and punchy flavor, this Greek pasta salad is anything but boring. Think al dente pasta tossed with cherry tomatoes, cucumber, black olives, and a crumble of feta, all brought together with a zingy red wine vinaigrette. It’s quick to prep, easy to transport, and guaranteed to disappear fast at any summer spread.

Ingredients:

• 2 cups cooked pasta (penne or rotini)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives
• 1/4 cup sliced 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

Crisp, crunchy, and full of contrast, this salad is a sweet-and-savory favorite. Fresh mixed greens are topped with thin apple slices, toasted pecans, and tangy blue cheese, then finished with a drizzle of apple cider vinaigrette. It’s light, flavorful, and perfect for summer dinners, picnics, or a no-fuss starter.

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

Simple, refreshing, and totally summer-ready, this tomato & cucumber salad is a warm-weather staple. Juicy tomatoes, crisp cucumber, and sharp red onion are tossed with fresh basil and a splash of red wine vinaigrette for a light, zippy side that goes with just about everything—from grilled meats to picnic sandwiches.

Ingredients:

• 2 large tomatoes, diced (or use halved cherry tomatoes, if you prefer) 
• 1 cucumber, diced or sliced
• 1/4 cup red onion, thinly sliced or diced
• 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 for any barbecue party! Which ones will you be trying this summer?