Summer Salads

Fresh, Flavorful, and Easy to Make

When the weather heats up and the days grow longer, heavy meals lose their appeal. Summer calls for fresh, vibrant, and satisfying dishes that are easy to prepare and a joy to eat. Salads—far from being just a side dish—can take center stage as a refreshing lunch, a light dinner, or a colorful starter that steals the show.

What makes a great summer salad? It starts with seasonal produce, bold flavors, and a balance of textures. Whether you’re hosting a backyard gathering, packing lunch for the office, or just craving something crisp and cool, these four standout recipes offer something for everyone. Each dish is made with care and highlights the clean, simple ingredients that make summer eating so satisfying.

Watermelon Cucumber Mint Salad
This hydrating salad is as cool as it gets.
Ingredients:

• 4 cups diced seedless watermelon
• 2 Persian cucumbers, sliced thin
• ¼ cup chopped fresh mint
• 2 tablespoons olive oil
• Juice of 1 lime
• Pinch of salt
• 2 tablespoons roasted sunflower seeds (optional)
  Instructions:
  In a large bowl, combine the watermelon, cucumbers, and mint. In a small bowl, whisk together olive oil, lime juice, and salt. Drizzle the dressing over the salad just before serving and toss gently. Sprinkle with sunflower seeds for added crunch. Serve cold.

Roasted Chickpea and Corn Salad
Hearty enough for a main course, this salad is packed with fiber and flavor.
Ingredients:

• 1 (15 oz) can chickpeas, rinsed and drained
• 2 teaspoons olive oil (for roasting)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 2 ears corn, husked
• 1 cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• ¼ cup chopped parsley
  Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix Parmesan cheese, breadcrumbs, salt, and pepper.
3. Brush flounder fillets lightly with olive oil.
4. Coat fillets evenly with the Parmesan mixture, pressing gently to adhere.
5. Bake for 12-15 minutes or until golden and flaky. Serve hot with lemon wedges.

Roasted Beet and Avocado Salad
Elegant, colorful, and filled with nutrients.
Ingredients:

• 3 medium beets
• 2 ripe avocados
• 4 cups arugula or baby greens
• ¼ cup toasted walnuts
• ¼ cup pomegranate seeds
  Dressing:
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• ½ teaspoon Dijon mustard
• Salt and pepper to taste
  Instructions:
  Preheat oven to 400°F. Wrap each beet in foil and roast for 45–60 minutes, until tender. Let cool, then peel and cut into wedges. Slice avocados and arrange on a platter with beets and greens. Sprinkle with walnuts and pomegranate seeds. In a small jar, shake together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper. Drizzle over the salad just before serving.

Each of these salads offers a burst of freshness and creativity that feels just right for summer. Whether you lean toward sweet and juicy or smoky and savory, there’s something here to suit your table—and the season.

Citrus Israeli Salad
A fresh twist on a classic favorite.
Ingredients:

• 2 medium tomatoes, diced
• 2 Persian cucumbers, diced
• 1 red bell pepper, diced
• ¼ small red onion, finely chopped
• 1 tablespoon chopped fresh dill
• Juice of ½ orange
• Juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
  Instructions:
  In a large bowl, mix the tomatoes, cucumbers, bell pepper, onion, and dill. In a small bowl, whisk together the orange juice, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine. Let sit for 10 minutes before serving to allow the flavors to blend.