12 Fresh & Flavorful Salad Recipes to Savor All Season

Colorful, Wholesome Dishes for Sunny Days and Slow Evenings

A Bowl Full of Feeling

The way a tomato smells when you slice into it in late July—that earthy, sun-warmed scent. Or the snap of cucumber as you chop it into perfect half-moons, juicy and cool. These little moments are why I love making salads.

For me, salads aren’t side dishes. They’re generous bowls of texture and flavor. They wake you up in the best way: crunchy, salty, creamy, crisp. Some days they’re tossed together with instinct and olive oil; other days they’re layered, plated, and full of intention. Either way, they bring freshness to the table, especially when the weather’s warm and the kitchen window is open.

Below are some of my most beloved salad recipes—vibrant, nourishing, easy to throw together and even easier to enjoy. These are the ones I find myself making on repeat.

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Why You’ll Crave These Again and Again:

• Fresh ingredients layered for flavor and texture
• A balance of sweet, salty, creamy, and crunchy
• Wholesome meals that are picnic-ready or weekday-lunch-perfect
• Bursting with seasonal color and feel-good energy

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1. Caprese Salad

Ingredients (Serves 2):

• 2 large ripe tomatoes (about 14 oz / 400 g)
• 8 oz fresh mozzarella (225 g)
• 10–12 fresh basil leaves
• 2 tbsp extra-virgin olive oil (30 mL)
• 1 tbsp balsamic glaze (15 mL)
• Flaky sea salt and freshly ground black pepper, to taste

Step-by-Step:
Slice the tomatoes and mozzarella into thick, even rounds. They should be roughly the same size for a balanced bite.

On a serving platter, layer the tomato and mozzarella slices, slightly overlapping them. Tuck a basil leaf between each layer, letting a little green peek through.

Drizzle the entire salad with olive oil, then zigzag a balsamic glaze over the top. Finish with a pinch of flaky sea salt and a few grinds of fresh black pepper.

Let it sit for 5–10 minutes before serving, so the flavors can mingle and the salt starts to draw out the tomato juices.

Tip: Use heirloom tomatoes when they’re in season for a deeper, sweeter flavor and stunning color variations.

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2. Watermelon Feta Salad

Ingredients (Serves 3–4):

• 4 cups seedless watermelon, cubed (600 g)
• ¾ cup crumbled feta cheese (100 g)
• ¼ small red onion, thinly sliced
• 10 fresh mint leaves, torn
• 1 tbsp lime juice (15 mL)
• 1 tbsp olive oil (15 mL)
• Pinch of sea salt

Step-by-Step:
Place the cubed watermelon into a large bowl. Make sure it’s chilled—it brings extra crispness to the final dish.

Add the sliced red onion and crumbled feta. Gently toss to combine, being careful not to break the watermelon cubes too much.

Drizzle with lime juice and olive oil. Scatter torn mint leaves over the top and finish with a small pinch of sea salt.

Serve immediately while the salad is cool and refreshing.

Tip: For an even more flavorful twist, add a handful of arugula or a sprinkle of crushed pistachios for a little pepper and crunch.

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3. Greek Pasta Salad

Ingredients (Serves 4):

• 2 cups cooked short pasta (elbow, fusilli, or penne) (300 g)
• 1 cup cherry tomatoes, halved (150 g)
• ½ cucumber, chopped (75 g)
• ½ cup pitted kalamata olives (70 g)
• ¼ small red onion, thinly sliced
• ½ cup crumbled feta (65 g)
• 2 tbsp chopped fresh parsley (5 g)
• 3 tbsp olive oil (45 mL)
• 1 tbsp red wine vinegar (15 mL)
• 1 tsp dried oregano (1 g)
• Salt and pepper to taste

Step-by-Step:
Cook the pasta just until al dente, then rinse under cool water to stop the cooking and remove excess starch. Drain thoroughly.

In a large bowl, toss the pasta with halved cherry tomatoes, cucumber, olives, and red onion. Add the crumbled feta and parsley.

In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, and a pinch each of salt and pepper. Pour over the salad and toss gently to coat.

Let the salad sit for 10–15 minutes before serving to allow the flavors to soak into the pasta.

Tip: This keeps beautifully in the fridge for up to two days—just refresh with a splash of olive oil before serving again.

4. Cobb Salad

Ingredients (Serves 2):

• 2 cooked chicken breasts, sliced (about 12 oz / 340 g)
• 2 hard-boiled eggs, peeled and halved
• 4 cups romaine lettuce, chopped (120 g)
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved (75 g)
• ¼ cup blue cheese, crumbled (30 g)
• 2 slices cooked bacon, crumbled
• 2 tbsp olive oil (30 mL)
• 1 tbsp red wine vinegar (15 mL)
• 1 tsp Dijon mustard (5 g)
• Salt and pepper to taste

Step-by-Step:
Lay the chopped romaine into a wide, shallow serving bowl or platter to form a fresh green base.

Top with rows or sections of the remaining ingredients: sliced chicken, halved eggs, avocado, cherry tomatoes, crumbled blue cheese, and bacon.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Drizzle this over the salad just before serving.

Let each person toss their own serving, so the colorful layout stays intact until the last moment.

Tip: Swap blue cheese for goat cheese if you prefer something milder, or skip bacon to make it lighter.

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5. Greek Salad

Ingredients (Serves 3):

• 2 large tomatoes, cut into wedges (about 14 oz / 400 g)
• ½ cucumber, sliced into half-moons (75 g)
• ½ red onion, thinly sliced
• ½ cup kalamata olives (70 g)
• ½ cup feta cheese, cut into cubes (65 g)
• 2 tbsp olive oil (30 mL)
• 1 tbsp red wine vinegar (15 mL)
• 1 tsp dried oregano (1 g)
• Sea salt and freshly ground black pepper

Step-by-Step:
Combine the tomatoes, cucumber, red onion, and olives in a bowl or serving dish.

Add the cubes of feta on top—keep them in chunks for a rustic look and creamy texture.

Drizzle with olive oil and red wine vinegar. Sprinkle with dried oregano, a pinch of sea salt, and a few grinds of black pepper.

Toss gently just before serving, or leave it deconstructed for a more traditional presentation.

Tip: For a more filling version, serve with warm pita or grilled halloumi on the side.

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6. Mexican Corn Salad

Ingredients (Serves 4):

• 3 cups corn kernels, fresh or thawed from frozen (450 g)
• ¼ cup mayonnaise or Greek yogurt (60 mL)
• 2 tbsp fresh lime juice (30 mL)
• ½ tsp chili powder (1 g)
• ¼ cup crumbled cotija or feta cheese (30 g)
• 2 tbsp chopped cilantro (5 g)
• ¼ tsp smoked paprika (optional)
• Salt to taste

Step-by-Step:
If using fresh corn, grill or sauté the kernels in a skillet over medium-high heat until lightly charred and fragrant. Let cool slightly.

In a mixing bowl, whisk together mayonnaise (or Greek yogurt), lime juice, and chili powder.

Add the corn to the dressing and stir to coat. Fold in crumbled cheese and chopped cilantro.

Sprinkle with smoked paprika for a little heat and color. Chill for 10–15 minutes or serve slightly warm for more intensity.

Tip: Add diced jalapeño for extra spice or a spoonful of black beans for a heartier version.

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7. Strawberry Spinach Salad

Ingredients (Serves 2):

• 3 cups baby spinach (90 g)
• 1 cup fresh strawberries, sliced (150 g)
• ¼ red onion, very thinly sliced
• ¼ cup crumbled goat cheese or feta (30 g)
• 2 tbsp toasted almonds or pecans (15 g)
• 2 tbsp balsamic vinegar (30 mL)
• 1 tbsp olive oil (15 mL)
• 1 tsp honey (5 mL)
• Pinch of salt

Step-by-Step:
Place the spinach in a large serving bowl. Add the sliced strawberries, onion, and goat cheese.

Toast the nuts in a dry pan for 2–3 minutes until just golden and fragrant. Let cool slightly, then sprinkle over the salad.

In a small bowl, whisk together balsamic vinegar, olive oil, honey, and a pinch of salt. Drizzle the dressing over the salad just before serving.

Toss gently to coat, or leave layered for a beautiful presentation.

Tip: This salad pairs beautifully with grilled chicken or shrimp for a protein-packed meal.

8. Tomato & Cucumber Salad

Ingredients (Serves 2–3):

• 2 ripe tomatoes, diced (about 10 oz / 280 g)
• ½ large cucumber, sliced (75 g)
• ¼ small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil (30 mL)
• 1 tbsp red wine vinegar (15 mL)
• 1 tbsp chopped fresh dill or parsley (2 g)
• Salt and freshly cracked black pepper to taste

Step-by-Step:
In a medium bowl, combine the chopped tomatoes, sliced cucumber, and thinly sliced red onion.

Drizzle with olive oil and red wine vinegar. Season with salt and freshly ground black pepper.

Sprinkle chopped dill or parsley over the top and gently toss everything together.

Let it rest for 5–10 minutes before serving, so the juices mix and create a simple, savory dressing at the bottom of the bowl.

Tip: Serve with grilled bread to soak up the tomato juices—it’s like summer in a bite.

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9. Classic Coleslaw

Ingredients (Serves 4):

• 3 cups shredded green cabbage (210 g)
• 1 cup shredded purple cabbage (70 g)
• 1 medium carrot, grated (60 g)
• ½ cup mayonnaise or Greek yogurt (120 mL)
• 1 tbsp apple cider vinegar (15 mL)
• 1 tsp Dijon mustard (5 g)
• 1 tsp honey (5 mL)
• Salt and pepper to taste

Step-by-Step:
In a large mixing bowl, combine both types of cabbage and the grated carrot.

In a smaller bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, salt, and pepper.

Pour the dressing over the vegetables and toss thoroughly to coat every strand.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

Tip: For extra crunch and brightness, add a handful of thinly sliced green apple or chopped celery.

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10. Chickpea Salad (Mediterranean Bean Salad)

Ingredients (Serves 3):

• 1 can chickpeas, drained and rinsed (15 oz / 425 g)
• ½ red bell pepper, diced (60 g)
• ½ cucumber, chopped (75 g)
• ¼ small red onion, finely diced
• ¼ cup crumbled feta (30 g)
• 2 tbsp chopped fresh parsley (5 g)
• 2 tbsp olive oil (30 mL)
• Juice of ½ lemon (15 mL)
• Salt and black pepper to taste

Step-by-Step:
In a mixing bowl, combine the chickpeas, red bell pepper, cucumber, red onion, and parsley.

Add the feta and toss gently. In a small cup or jar, whisk the olive oil with fresh lemon juice, a pinch of salt, and pepper.

Drizzle the dressing over the salad and mix to coat.

Let the salad sit for 10–15 minutes so the chickpeas can absorb the flavor before serving.

Tip: Add a pinch of cumin or za’atar for a fragrant Mediterranean twist.

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11. Asian Slaw (Sesame Cabbage Salad)

Ingredients (Serves 4):

• 2 cups shredded green cabbage (140 g)
• 1 cup shredded purple cabbage (70 g)
• 1 large carrot, julienned (60 g)
• 2 green onions, thinly sliced
• 2 tbsp sesame seeds (optional)
• 2 tbsp rice vinegar (30 mL)
• 1 tbsp soy sauce (15 mL)
• 1 tbsp sesame oil (15 mL)
• 1 tsp honey or maple syrup (5 mL)
• ½ tsp grated fresh ginger

Step-by-Step:
Toss the shredded cabbages, carrots, and green onions together in a large bowl.

In a small bowl, whisk the rice vinegar, soy sauce, sesame oil, honey, and grated ginger until emulsified.

Pour the dressing over the slaw and toss well until evenly coated.

Sprinkle sesame seeds over the top before serving. Serve chilled or at room temperature.

Tip: For added protein, top with grilled chicken, tofu, or shelled edamame.

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12. Avocado & Black Bean Salad

Ingredients (Serves 2–3):

• 1 ripe avocado, diced
• 1 can black beans, drained and rinsed (15 oz / 425 g)
• ½ cup cherry tomatoes, halved (75 g)
• ¼ cup red onion, finely chopped (30 g)
• Juice of 1 lime (30 mL)
• 1 tbsp olive oil (15 mL)
• 2 tbsp fresh cilantro, chopped (5 g)
• Salt and pepper to taste

Step-by-Step:
In a bowl, gently combine the black beans, cherry tomatoes, red onion, and diced avocado.

Whisk together lime juice, olive oil, and a pinch of salt and pepper.

Pour the dressing over the salad and fold everything together carefully so the avocado keeps its shape.

Finish with chopped cilantro and serve immediately or within 30 minutes.

Tip: For a meal-style version, serve this with grilled shrimp, tortilla chips, or spooned into lettuce cups.

A Bright and Flavorful Goodbye

Fresh ingredients. Tangy dressings. Pops of color and crunch. These twelve salads are more than just bowls of vegetables—they’re moments. Whether you’re making lunch in five minutes or serving guests under a shady tree, these recipes are filled with ease, flavor, and joy.

Let them inspire a slower meal, a fuller plate, and a deeper appreciation for simple, beautiful food. And if your fingers smell like lemon or basil afterward? Even better.

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