Summer Salad Recipe

There's something undeniably refreshing about a big bowl of Summer Salad on a warm afternoon. Crisp vegetables, juicy fruits, and a tangy vinaigrette come together in a vibrant medley of color and flavor that's just as beautiful to look at as it is to eat.

I first made this salad on a whim after a Saturday morning farmers' market trip, arms full of produce and no real plan in mind. Since then, it's become our go-to for backyard barbecues, weeknight dinners, and impromptu picnics. It’s easy, healthy, and endlessly customizable — everything you want in a warm-weather meal.

The best part? This Summer Salad takes just 15 minutes to throw together, and there's no cooking required. Let’s dive into what makes it a seasonal must-have.

Why You'll Love This Summer Salad

Say hello to your new favorite way to beat the heat. This Summer Salad is bursting with freshness, flavor, and feel-good ingredients — all in one bowl.

It’s quick and effortless. Whether you’re hosting a cookout or just want something light after a long day, this salad comes together fast. No stove, no oven, no problem. Just a few chops, a whisked dressing, and you’re done.

It’s light yet satisfying. Thanks to the combination of crisp veggies, sweet fruit, creamy cheese, and optional protein add-ins, this salad keeps you full without weighing you down. Perfect for hot days when heavier meals just won’t do.

Budget-friendly and seasonal. Summer produce is at its peak and often on sale, so you can eat well without spending a lot. Use whatever’s ripe and in-season for the freshest flavor and lowest cost.

Easily customizable. From grilled chicken to chickpeas, feta to goat cheese, or peaches to strawberries — you can tweak this salad a dozen ways without losing its summery charm.

You’ll find yourself making this again and again, whether it’s for lunch on the patio or a dish to pass at your next potluck.

Ingredients Notes

The beauty of this Summer Salad is in its fresh, seasonal ingredients. Each component brings a unique flavor and texture, and when combined, they create a balanced and vibrant bite every time.

Romaine lettuce and arugula serve as the crisp, peppery base. You could also use spring mix, spinach, or butter lettuce — just aim for a mix of crunch and tenderness. Romaine holds up especially well if you’re prepping in advance.

Cucumbers and cherry tomatoes bring coolness and juicy sweetness. Slice the cucumbers thin for extra crunch and halve the tomatoes so they don't roll off your fork. Use heirloom or multi-colored tomatoes for added beauty and variety.

Fresh corn kernels add an unexpected pop of flavor. If you have the time, grill an ear of corn and slice off the kernels for a smoky, summery touch. Raw sweet corn also works and adds a wonderful crunch.

Fresh berries or stone fruit like strawberries, blueberries, or peach slices provide the perfect fruity balance. The sweetness plays off the tangy vinaigrette beautifully. Don’t be afraid to mix a couple of your favorites.

Feta cheese or goat cheese lends a creamy, salty finish that ties everything together. Both crumble easily and melt slightly into the dressing, giving each bite extra depth.

A large salad bowl and a whisk for the dressing are all the tools you need here. If you're making this for a crowd, a salad spinner will help keep your greens nice and dry.

How To Make This Summer Salad

Making this Summer Salad is as simple as tossing together your favorite fresh ingredients and letting them shine. Here's exactly how I do it:

Start by prepping your base. Wash and dry your romaine and arugula, then tear or chop them into bite-sized pieces. Dry greens are key here — they'll hold the dressing better and stay crisp longer.

Next, chop your vegetables. Slice the cucumbers, halve the cherry tomatoes, and, if using, grill or shave the corn kernels off the cob. Add them to your bowl with the greens, layering for an even distribution.

Now it’s time for fruit. Slice your peaches or hull and halve the strawberries, depending on what you're using. Scatter them across the top of the salad. Their natural sweetness brightens everything up.

Crumble in your feta or goat cheese, making sure to get an even sprinkle so every bite has a bit of creamy tang. You can add avocado slices, toasted nuts, or even some grilled chicken here if you want more protein or texture.

For the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Taste and adjust the balance of tangy and sweet to your liking. Pour it over the salad just before serving and toss gently to coat.

From start to finish, the whole salad takes just 15–20 minutes to prepare. It’s fresh, fast, and practically foolproof.

Storage Options

This salad is best enjoyed right after assembling, especially if it's been dressed. However, with a few tricks, you can still make parts of it ahead.

If you’re planning ahead, store the greens, veggies, fruit, and cheese in separate containers in the fridge. Combine them just before serving to keep everything fresh and crisp.

The vinaigrette can be made up to 5 days in advance and stored in a jar or airtight container in the fridge. Just give it a good shake before using.

If you have leftovers that are already dressed, store them in an airtight container and eat within 1 day. The greens may wilt slightly, but the flavor will still be great.

To re-crisp any leftover salad, toss with a handful of fresh greens and a small splash of fresh lemon juice before serving.

Variations and Substitutions

One of the best things about this Summer Salad is how flexible it is. Think of it as a template — not a rulebook.

Swap out the greens depending on what you have. Baby spinach, kale, or even chopped napa cabbage can work beautifully and bring their own textures to the mix.

Add a protein for a more filling meal. Grilled chicken, shrimp, or even marinated tofu can turn this into a satisfying lunch or light dinner. Chickpeas or white beans also work well for a plant-based option.

Change up the fruit based on what’s ripe. Try mango, pineapple, blackberries, or nectarines. Each brings a different kind of sweetness and juiciness to the bowl.

Play with the cheese. Crumbled blue cheese, mozzarella pearls, or even shaved Parmesan can all switch up the flavor profile.

Not a fan of vinaigrette? Try a creamy yogurt-based dressing, poppyseed dressing, or even a light balsamic glaze drizzle. Don’t be afraid to mix it up!

Let your taste buds guide you, and don’t be shy about experimenting. That’s the true spirit of summer cooking — fresh, fun, and just a little bit carefree.

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