15 Summer Salad Side Dishes

Looking for some easy summer salad side dishes? You’ll love the simple recipes we’ve collected. These are my go to recipes for hot summer days.

Summer brings an abundance of fresh produce, including tomatoes, lettuce, peppers, cucumbers, and plenty of herbs. What could be better than combining this bounty into a summer salad?

Whether you’re grilling, packing a picnic, or need something light for a potluck, you’ll find summer salad side dishes here for every occasion.

Most of these salads take 30 minutes or less, so you can enjoy more sunshine and spend less time in the kitchen.

Jump to Recipe:

1. Colorful Summer Garden Salad
2. Broccoli Salad with Bacon and Grapes
3. Green Bean Salad with Almonds
4. Caesar Salad
5. Wedge Salad with Blue Cheese Dressing
6. Simple Greek Salad with Feta
7. Arugula Salad with Tomatoes and Feta
8. Tomato and Basil Salad
9. No Mayo Herb Potato Salad
10. Smashed Potato Salad
11. Potato Salad with Spring Onions
12. Easy Greek Pasta Salad
13. Creamy Cucumber Salad
14. Roasted Beetroot and Goat Cheese Salad
15. Strawberry Arugula Salad with Feta

1. Colorful Summer Garden Salad

This gorgeous salad captures everything summer is about. Ripe cherry tomatoes, crisp cucumber, sweet bell pepper, and briny olives sit on a bed of greens.

Finish with chives and a homemade balsamic vinaigrette. It comes together in minutes and looks stunning on the table.

Serves 4

Salad

• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1/2 red onion, thinly sliced into rings
• 1/2 cup green olives
• 3 cups mixed salad greens
• 2 tablespoons fresh chives, finely chopped

Dressing

• 1/2 cup vinegar (balsamic, red wine, or white wine)
• 1/2 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small clove of garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Whisk together the olive oil, mustard, honey, garlic, salt, and pepper until well combined.
2. Arrange the greens, tomatoes, cucumber, bell pepper, red onion, and olives in a large bowl.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Top with fresh chives and serve immediately. For extra flavor, let the dressed salad sit for 5 minutes before serving so the vegetables can absorb the dressing.

Tip: Add crumbled feta cheese for a Mediterranean twist!

2. Broccoli Salad with Bacon and Grapes

This broccoli salad is always a favorite at BBQs and potlucks. You can throw it together quickly, making it one of the easiest sides in this collection.

It makes a large salad, so it is prefect for potluck gatherings. It can be easily scaled down for smaller gatherings.

Serves 12 | Prep time: 35 minutes

Dressing

• 1 cup mayonnaise
• 1/3 cup granulated sugar
• 2 tablespoons red wine vinegar
• 1 teaspoon celery seed

Salad

• 2 heads broccoli, broken into small florets (about 5 cups)
• 12 ounces bacon, cooked and chopped
• 1/2 cup slivered almonds, toasted
• 2 green onions, thinly sliced
• 1 cup celery, chopped
• 1 1/2 cups red seedless grapes, halved

Instructions

1. Whisk together the mayonnaise, sugar, red wine vinegar, and celery seeds in a small bowl. Refrigerate for at least 30 minutes to chill.
2. To toast almonds, spread them on a baking sheet and bake at 350°F for 3–5 minutes, stirring once halfway through. Watch closely — they burn quickly! They are ready when light golden and fragrant.
3. Combine broccoli, bacon, toasted almonds, green onions, celery, and grapes in a large serving dish.
4. Toss with the dressing until evenly distributed. Refrigerate until ready to serve.

Storage: Keep refrigerated for up to 4 days. The dressing can be made up to 3 days ahead.

3. Green Bean Salad with Almonds

Simple, elegant, and quick, this green bean salad is a favorite, ready in just 15 minutes.

Serves 6 | Prep: 5 minutes | Cook: 10 minutes

Salad

• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, finely diced
• 1/4 cup water
• 1 teaspoon salt
• 1/4 cup almond slivers or diced almonds

Honey Mustard Dressing

• 1/4 cup olive oil
• 1/8 cup red wine or sherry vinegar
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• Pinch of sea salt, to taste

Instructions

1. Trim the beans’ stems and cut into 2–4-inch pieces, or leave whole if preferred.
2. Heat olive oil in a large pan over medium-high heat until shimmering. Add garlic and sauté for about 1 minute until fragrant.
3. Carefully pour in the water. When it boils, add the green beans, cover the pan, and steam for about 3 minutes.
4. Uncover and continue cooking for 2 more minutes. Season with salt, toss, and remove from heat.
5. Toast almonds in a dry non-stick pan for 2–3 minutes, stirring, until golden and fragrant. Add to beans.
6. Whisk together all dressing ingredients pour over beans and almonds. Toss to incorporate and serve immediately.

Make-ahead tip: Cook the beans and refrigerate. Add dressing and almonds just before serving for the best texture.

4. Caesar Salad

A good Caesar salad is always satisfying. Crisp romaine, freshly shaved parmesan, crunchy homemade croutons, and a tangy dressing make it a classic.

Serves 4 | Prep: 20 minutes | Cook: 10 minutes

For the Croutons

• 1/2 French baguette, cut in half lengthwise and thinly sliced (1/4 inch thick)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic (about 2 small cloves)
• 2 tablespoons grated parmesan cheese

Caesar Dressing

• 2 small garlic cloves, minced (1 teaspoon)
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sea salt, or to taste
• 1/8 teaspoon black pepper, plus more to serve

For the Salad

• 1 large head romaine lettuce (or 2 small heads)
• 1/3 cup parmesan cheese, shredded or shaved

Instructions

1. Preheat oven to 350°F. Cut the baguette diagonally into 1/4-inch slices and place on a baking sheet.
2. Mix 3 tablespoons olive oil with 1 teaspoon minced garlic. Drizzle over the bread slices and sprinkle with 2 tablespoons of grated Parmesan. Toss to coat and spread in a single layer.
3. Bake for 10–12 minutes until light golden and crisp.
4. For the dressing, whisk together garlic, Dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper.
5. Rinse, dry, and chop the romaine into bite-sized pieces. A salad spinner is ideal here!
6. Place romaine in a large serving bowl. Sprinkle with parmesan and cooled croutons, drizzle with dressing, and toss gently until evenly coated. Serve immediately.

5. Wedge Salad with Blue Cheese Dressing

This classic steakhouse-style wedge salad never goes out of style!

The dressing comes together in minutes. Chill for 20 minutes to allow the flavors to develop.

Serves 8 | Prep: 10 minutes | Chill: 20 minutes

Blue Cheese Dressing

• 1 cup light sour cream
• 1/2 cup mayonnaise
• 3 tablespoons buttermilk
• 3 teaspoons red wine vinegar
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 4 ounces blue cheese (reserve a few chunks for garnish)
• 3 chives, minced (reserve a few for garnish)

For the Salad

• 1 head iceberg lettuce, cored with limp outer leaves removed
• 4 strips of bacon, cooked, cooled, and crumbled
• 2 cups cherry tomatoes, halved or cut into wedges
• Kosher salt and freshly ground black pepper

Instructions

1. Add all dressing ingredients to a medium bowl and whisk well to combine. Refrigerate for at least 20 minutes.
2. Remove any limp outer leaves from the lettuce head. Cut in half, then cut each half into quartered wedges.
3. Place each wedge on a plate and drizzle generously with the blue cheese dressing.
4. Top with crumbled bacon, a sprinkling of chives, reserved blue cheese chunks, and cherry tomatoes. Finish with a sprinkle of freshly ground black pepper and serve.

The blue cheese dressing keeps in the fridge for 5–7 days, making it a great option to prep ahead.

6. Simple Greek Salad with Feta

Fresh, vibrant, and packed with Mediterranean flavor, this Greek salad comes together in just 20 minutes.

It pairs beautifully with grilled meats such as lamb, chicken, or pork, stuffed pitas, or as a refreshing side to any BBQ gathering.

Serves 4 | Prep: 20 minutes

Dressing

• 1/4 cup olive oil
• 1/8 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt, or to taste
• Freshly ground black pepper to taste

Salad

• 1 English cucumber, seeded and chopped
• 4 Campari tomatoes (or 1 pint cherry tomatoes), quartered or halved
• 1/2 medium red onion, thinly sliced
• 1/3 cup pitted Kalamata olives
• 1/2 cup feta cheese, cubed or crumbled

Instructions

1. Place all dressing ingredients into a medium mixing bowl and whisk well to incorporate.
2. Combine cucumber, tomatoes, red onion, and olives in a large bowl. Pour dressing over and toss well.
3. If using crumbled feta, sprinkle it on top after tossing everything else together. If using cubed feta, toss it in with the vegetables.
4. Serve immediately, or let sit at room temperature for up to 20 minutes to allow the flavors to meld.

Storage: Store in an airtight container in the fridge for up to 2 days once dressed.

7. Arugula Salad with Tomatoes and Feta

Looking for summer salad side dishes that are ready in five minutes flat? This is the one of the best recipes to reach for.

It is light, bright, and pairs wonderfully with just about anything — grilled chicken, pasta, fish, or a simple crusty piece of bread. Keep this one in your back pocket for busy summer evenings.

Serves 4 | Total time: 5 minutes

Salad

• 5 oz. arugula
• 1 cup grape tomatoes, sliced
• 2 oz. feta, crumbled
• 1 tablespoon fresh chives

Dressing

• 2 tablespoons olive oil
• 2 teaspoons champagne vinegar
• 1/2 teaspoon fresh lemon juice (optional)
• Pinch of salt and pepper

Instructions

1. Add arugula, tomatoes, and chives to a large bowl and toss together. Sprinkle feta on top.
2. In a small bowl, whisk together olive oil, vinegar, lemon juice (if using), salt, and pepper.
3. Pour the dressing over the salad and mix until the arugula is evenly coated.
4. Transfer to bowls and serve right away.

Interested in more easy salad recipes? Check out our growing collection here.

8. Tomato and Basil Salad

Tomatoes and basil are among the best summer flavor pairings.

This is one of the freshest, juiciest summer salad side dishes. It lets ripe cherry or grape tomatoes shine, mixed with sweet basil and a bit of thinly sliced red onion for brightness.

Serves 4–5 | Prep: 10 minutes

Salad

• 750g / 1.5 lb cherry or grape tomatoes (or large tomatoes, cut into chunks)
• 1/2 red onion, finely sliced
• 1/2 cup fresh basil leaves, tightly packed and finely sliced

Dressing

• 1 tablespoon cider vinegar (or substitute with lemon juice, balsamic, or red/white wine vinegar)
• 2.5 tablespoons extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon each salt and pepper

Instructions

1. Shake all dressing ingredients together in a jar. Taste and adjust for salt, pepper, or oil if you want it less tart.
2. Place tomatoes, onion, and basil in a serving bowl.
3. Pour dressing over and gently toss. Serve immediately.

Tip: For the basil, roll several leaves into a cigar shape and thinly slice them. This gives you beautiful, delicate ribbons.

9. No Mayo Herb Potato Salad

Potatoes make great summer salad side dishes. Not a mayo fan? This herb potato salad is exactly what you have been looking for!

Baby Yukon gold, fingerling, or Red Bliss potatoes all work beautifully here.

Serves 6 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

• 2 pounds (907g) small yellow or red potatoes
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar or champagne vinegar
• 6 tablespoons extra virgin olive oil
• 1/2 cup red onion, diced small
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook potatoes until fork-tender, 15–20 minutes. Drain and set aside to cool. Cut into bite-sized chunks or thin rounds and place in a large salad bowl.
2. Whisk together mustard, lemon zest, lemon juice, vinegar, and olive oil until creamy and emulsified. Season with salt and pepper.
3. Pour 3/4 cup of the dressing over the potatoes and toss. Let it sit for 5 minutes to absorb (it will look like a lot at first, but the potatoes soak it up).
4. Add red onion and fresh herbs. Toss gently. If the salad seems dry, add a splash of the remaining dressing.
5. Serve warm or refrigerate and serve cold.

Make-ahead tip: Toss the potatoes with dressing and store in the fridge. Add fresh herbs and lemon zest just before serving to keep everything bright and colorful.

10. Smashed Potato Salad

The crispy smashed potatoes and tangy, herby dressing make this salad hard to resist. It takes a bit more effort than a regular potato salad, but it’s definitely worth it.

Serves 6 | Prep: 15 minutes | Cook: 40 minutes

For the Smashed Potatoes

• 2 lbs baby Yukon gold potatoes
• 2 tablespoons olive oil
• Kosher salt and black pepper, for seasoning

Creamy Herb Dressing

• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Kosher salt and black pepper, to taste

For the Salad

• 1 cup diced cucumber
• 1/2 cup diced celery
• 1/3 cup diced dill pickles
• 3 green onions, sliced
• 1/4 cup crumbled feta cheese, for garnish (optional)

Instructions

1. Preheat oven to 425°F. Grease a large baking sheet with olive oil.
2. Bring a large pot of salted water to a boil. Cook potatoes until fork-tender, about 15–20 minutes. Drain and cool for 5 minutes.
3. Place potatoes on the baking sheet. Use the bottom of a jar, a fork, or a potato masher to gently press each potato until it’s smashed but still in one piece (about 1/2-inch thick).
4. Drizzle evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25–30 minutes. Remove from oven and cool for 10 minutes.
5. Whisk together all dressing ingredients in a large bowl.
6. Add cooled potatoes, cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and adjust seasoning. Garnish with feta and serve.

Variation: For a heartier version, mix in crumbled cooked bacon or chopped hard-boiled eggs.

11. Potato Salad with Spring Onions

This creamy potato salad with spring onions is a tried-and-tested recipe that everyone loves. Serve it warm, at room temperature, or chilled straight from the fridge — it is perfect every way.

Serves 4–6 | Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 950g / 2 lbs small waxy potatoes, cut in half (Charlotte potatoes work great — leave the skin on)
• 5 or 6 spring onions, chopped (all the white and some of the green)
• 200g / just under 1 cup full-fat mayonnaise
• 3 heaped teaspoons Dijon mustard
• 3 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 1/2 teaspoon sea salt, plus more for cooking
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Add potatoes to a large saucepan, cover with cold water, add a good pinch of salt, and bring to the boil. Reduce to a simmer and cook for 20–25 minutes until tender (a knife should slide in easily).
2. Drain the potatoes, return to the hob, and cook over low heat for 1–2 minutes to remove any excess moisture. Leave to cool slightly.
3. Add the potatoes to a large mixing or serving bowl. Add the mayonnaise and mustard and toss gently.
4. Add the spring onions and stir through.
5. Add the parsley and chives, season with salt and pepper, and toss gently one last time.
6. Serve warm, at room temperature, or chilled.

Can be made up to 3 days ahead. Add herbs a few hours before serving for the best color and flavor.

12. Easy Greek Pasta Salad

This Greek pasta salad is the definition of a perfect make-ahead summer salad side dishes.

It gets better as it sits, making it ideal for prepping the night before a BBQ or potluck. You can also toss in some grilled chicken to turn it into a satisfying main meal.

Serves 12 | Prep: 8 minutes | Cook: 8 minutes

Salad

• 16 ounces rotini (or other medium pasta)
• 3/4 English cucumber, diced
• 1 pint grape tomatoes, halved
• 1/2 cup sliced pitted olives
• 1/2 cup crumbled feta cheese
• 1/3 cup red onion, diced

Dressing (or use 1 cup store-bought Greek dressing)

• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Whisk together all dressing ingredients.
2. Cook pasta al dente according to package directions. Rinse under cold water.
3. Combine all salad ingredients in a large bowl. Add dressing and toss to combine.
4. Refrigerate for at least 2 hours before serving to allow the flavors to develop.

13. Creamy Cucumber Salad

Cool, creamy, and incredibly refreshing, this cucumber salad is the ideal side dish for a hot summer day.

This is one of my favorite summer salad side dishes. It takes just minutes to prepare, and after an hour in the fridge, the flavors meld together beautifully. This one is particularly lovely alongside grilled fish or chicken.

Serves 4 | Prep: 40 minutes | Chill: 1 hour

Ingredients

• 1 large English cucumber, sliced and halved into half-moons
• 1/4 of a red onion, thinly sliced
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Sprinkle cucumber moons with salt and let them drain in a colander for 30 minutes to release excess moisture.
2. Add the red onion and fresh dill.
3. In a medium bowl, mix together the sour cream, lemon juice, dill, garlic powder, salt, and pepper.
4. Gently fold in the cucumber and onion until evenly coated.
5. Cover and refrigerate for about 1 hour to let the flavors come together and give it a nice, refreshing chill. Serve cold.

Tip: Don’t leave this salad for more than one hour before serving. Even if you drain the cucumber, it will still release water, making it watery.

14. Roasted Beetroot and Goat Cheese Salad

The combination of earthy beets, tangy cheese, and nutty walnuts makes this salad absolutely irresistible. This one is elegant enough for a dinner party but simple enough to make any night of the week.

Serves 4 | Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 1 large beetroot, peeled and thinly sliced
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 2 tablespoons red wine vinaigrette
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the beetroot slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20–25 minutes until tender.
3. In a large salad bowl, combine the mixed greens, roasted beetroot slices, crumbled goat cheese, and chopped walnuts.
4. Drizzle the red wine vinaigrette over the salad and toss gently to combine.
5. Serve immediately and enjoy!

15. Strawberry Arugula Salad with Feta

This salad is a beautiful way to end our collection of summer salad side dishes.

It comes together in just 10 minutes, and the mix of sweet, peppery, tangy, and nutty flavors is delicious.

Serves 4 | Total time: 10 minutes

Salad

• 4–5 cups arugula or baby spinach, rinsed and dried
• 1/4 cup pine nuts
• 1 1/2 cups strawberries, sliced or quartered
• 2–3 ounces feta cheese, crumbled
• Lemon wedges for serving

Dressing

• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1 teaspoon balsamic vinegar

Instructions

1. Wash the arugula thoroughly and dry it well. A salad spinner works best for this. Set aside.
2. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Watch carefully as they burn quickly!
3. Combine all dressing ingredients in a small bowl and whisk together.
4. Toss the arugula with the dressing until lightly coated.
5. Transfer the dressed arugula to a serving plate. Top with strawberries, crumbled feta, and toasted pine nuts.
6. Add a squeeze of fresh lemon juice just before serving for extra brightness.

Tip: Dress the salad just before serving. The acidity can wilt the arugula and soften the strawberries if it sits too long. You can make the dressing ahead and keep it in the fridge for up to a week.

Final Thoughts

There you have it: 15 fresh and flavorful summer salad side dishes that show salads can be much more than an afterthought. Whether you want a quick 5-minute arugula salad, a classic potato salad for a crowd, or a standout like smashed potato salad or strawberry arugula with feta, there’s something here for every summer occasion.

These salads pair well with grilled chicken, burgers, fish, or anything else you’re making on the BBQ. Many can be made ahead, making entertaining easier. Pick your favorites, find the freshest produce, and enjoy every sunny summer bite. Which one will you try first?