5 Best Summer Salad Recipes 2026

Who doesn’t love a cool salad in the heat of summer? Summer’s bounty makes for endless variations, so peruse your local farmers market or take time to notice the veggies you’ve neglected in your grocery store’s produce section. If you’re lucky enough to have a garden of your own, use these ideas as inspiration.

Bacon and Corn Salad with Strawberry Basil Dressing

Photographs by Caitlin Bensel (Food Stylist: Torie Cox)

Tempeh bacon, regular bacon or any type of bacon will add full meal appeal to this flavorful salad. If you want to skip the dressing for store-bought, there are many fruity ones to choose from. If you don’t have fresh corn available, try the roasted frozen corn in most grocery freezer sections. Serves 1:

• 1 cup baby lettuce
• 1 cup cooked corn kernels (can use canned)
• 2 red radishes, sliced
• 1 slice bacon of your choice

Strawberry Basil Dressing:

• 1/2 cup olive oil
• 1 cup washed strawberries, stems removed
• 1 tablespoon chopped fresh basil
• 1-2 tablespoons apple cider vinegar
• 1/2 teaspoon honey
• Pinch of sea salt

Blend all dressing ingredients. It will be creamy. Simply mix the salad ingredients with some of the dressing or use a fruity store-bought raspberry vinaigrette.

Shredded Chicken Salad

Photographs by Caitlin Bensel (Food Stylist: Torie Cox)

Sometimes the simplest recipes are absolutely delightful. This is one of those. Fresh petit peas are best when just picked since they lose sweetness fast. If you want to substitute thawed ones from the freezer, that works too. You can also use bottled salad dressing or whip up this one that is a go-to of mine. Serves 1:

• 1 cup salad greens (baby lettuce, chopped romaine, use what you like)
• 1 chicken breast
• Approximately 6 large stalks of asparagus
• 1/4+ cup fresh peas

Quick Vinaigrette:

• 1 tablespoon olive oil
• 1/2 tablespoon apple cider vinegar
• Splash of sweetener of your choice such as sugar, agave or honey

Heat an inch or two of water in a pot big enough to hold a chicken breast and bring to a boil. Blanch the asparagus and remove. Blanch the peas or if using frozen, toss them in the boiling water to defrost. Remove. Add the chicken breast and put a lid on the pot, turning the heat down to a simmer. Cook for 10 minutes or until the chicken is no longer pink in the center. Remove. Place the salad greens on a plate and add the asparagus and peas. Tear the chicken into bite-sized pieces and add to the salad. Add the dressing and enjoy.

Potato Chickpea Salad with a Lemon Yogurt Dressing

Photographs by Caitlin Bensel (Food Stylist: Torie Cox)

I love potato salad but this full meal version feels refreshing and filling on a warm day. Leftovers hold up well, so you might want to double the recipe. Serves 2:

• Approximately 2 lbs. small yellow potatoes, cut into bite-sized chunks
• 1 cup cooked chickpeas
• 2 large ribs celery, chopped
• 1/2 cup parsley, chopped
• 1-2 tablespoons fresh dill, chopped
• 1 teaspoon apple cider vinegar
• Pinch of sea salt

Lemon Yogurt Dressing:

• 1/2 cup plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1-2 teaspoons Dijon mustard
• Salt and pepper to taste

Put the potato chunks into a pot with about an inch of water in it. Bring to a boil and then turn the heat down to a simmer with a lid on the pot. Cook until tender (approximately 10 minutes). The water will evaporate. Place the cooked potatoes in a bowl and toss with the pinch of sea salt and 1 teaspoon apple cider vinegar. Then add the chickpeas, celery, parsley and dill. Mix the dressing ingredients and then stir into the potato mixture. You can eat it immediately or cold the next day.

Old School Wedge Salad

Photographs by Caitlin Bensel (Food Stylist: Torie Cox)

Iceberg lettuce is cooling on a hot day. Paired with avocado, celery, pink shrimp and a lovely pink salad dressing, it makes for a refreshing summer meal. My dressing version is a slightly healthier twist but feel free to use your favorite bottled one. Serves 1:

• Approximately 1/4 lb. cooked shrimp
• 1 wedge of iceberg lettuce, can be cut into 4 smaller pieces
• 1/2 ripe avocado
• 1 rib celery, chopped

Thousand Island Dressing:

• 1 whole star anise
• 4-5 grape tomatoes
• 1 small clove garlic
• 3 tablespoons olive oil
• 1/4 cup mayonnaise, can use vegetarian variety
• 1 tablespoon red wine vinegar
• 1 teaspoon paprika
• 1 tablespoon agave or honey

For the homemade dressing, soak the star anise in the olive oil for a few hours or overnight. Remove the star anise and blend the infused oil with the remaining dressing ingredients in a blender. Arrange the salad ingredients on a plate and spoon a couple of tablespoons of dressing on top.