Summer ushers in a shift in cravings — away from anything heavy and toward dishes that are light, vibrant, and nourishing. You want something crisp, juicy, effortless to assemble, and refreshing enough to feel like a reset. That’s precisely why I’ve curated this collection of 10 standout summer salad recipes — each one elevated by the bright, citrusy punch of lemon vinaigrette.
Over the past few seasons, lemon has made a full comeback in everyday cooking. People are adding it not just to cucumber water, but into pasta, pesto, and of course — salads. And not just “a splash of lemon.” These days, lemon is the flavor builder around which everything else gathers.
Another summer trend? Healthy satiety. Grains, fresh veggies, nuts, legumes, minimal cooking, and tons of color. Not only is it trendy — it’s genuinely practical. Most of these salads can be prepped ahead, taken on the go, stored in the fridge, or customized to whatever you’ve got on hand.
1. Grilled peach and arugula summer salad with lemon vinaigrette
I remember that day — it was pushing 90°F (around 32°C), the peaches were so ripe they stuck to your fingers, and the grill was crackling out back, promising a light but unforgettable dinner. We were craving something fresh — and there it was: grilled peach and arugula salad with lemon vinaigrette.
This salad brings a bit of sweetness, a touch of bitterness, a little crunch, and one bold lemony note that pulls it all together.
What you’ll need:
- 2 ripe peaches, sliced
- 4 cups arugula (about 120 g)
- ½ red onion, thinly sliced
- ¼ cup pine nuts (toast them in a dry pan, if you’d like)
- 2 oz goat cheese (about 55 g), crumbled
- 1 tbsp olive oil — for grilling
For the lemon vinaigrette:
- 3 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp honey
- ⅓ cup extra virgin olive oil
- Salt and freshly ground black pepper — to taste
If you don’t yet own a solid citrus press, I highly recommend grabbing one on Amazon. Ours has lived on the counter for three seasons now — sturdy, reliable, and really squeezes every drop out.
How to make it:
- Preheat your grill to about 200°C — hot, but not scorching.
- Brush the peach slices with olive oil so they don’t stick. Grill for about 2–3 minutes per side. They should get slightly caramelized but still hold their shape. Remove and let cool.
- In a small jar or bowl, whisk together all vinaigrette ingredients. Give it a taste. Want it brighter? Add a touch more lemon.
- In a large bowl, assemble the salad: arugula, onion, warm peaches, pine nuts, goat cheese.
- Drizzle with vinaigrette and gently toss to coat everything evenly.
The salad’s ready. It’s light, juicy, a little smoky, and that lemony kick just hits right — especially after a hot day in the garden. Or after doing nothing on the hammock. Let’s be honest.
This salad plays beautifully with other light summer dishes. Around here, we usually serve it:
- With warm ciabatta or homemade baguette, drizzled in olive oil and lightly toasted
- Alongside grilled chicken breast or fish fillet (salmon, especially — it’s like it was made to go with peaches!)
- Or just on its own for a no-fuss summer dinner when you’re not up for anything heavy
I love serving this one in a clear glass salad bowl — so you can see those dark greens, caramelized peaches, and little white pops of goat cheese. Perfect combo.
2. Quinoa cucumber mint summer salad with citrus dressing
On those blazing summer days, a cold quinoa salad with cucumber and mint is exactly what you need. It’s chilled, fresh, slightly lemony — and honestly, it saves the day.
Bonus? It comes together fast, keeps well (kind of like tabbouleh!), and the ingredients are almost always on hand.
What you’ll need:
- 1 cup quinoa, rinsed
- 2 cups water (for cooking quinoa)
- 1 large cucumber, diced
- ½ red onion, very finely chopped
- ½ cup fresh mint, chopped
- ⅓ cup fresh parsley
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp orange juice
- 1 tsp lemon zest
- ½ tsp salt
- Pinch of ground coriander (optional)
If you want to make it more filling and serve as a main dish, you can add a bit of crumbled feta or some cooked chickpeas.
How to make it:
- Cook the quinoa: bring it to a boil with water, cover, and simmer on low for 15 minutes until all the water is absorbed. Let it cool completely — it’s important the quinoa is cold.
- While the quinoa cools, make the dressing: whisk together olive oil, lemon juice, orange juice, zest, salt, and coriander. Or shake it all in a jar with a tight lid.
- In a large bowl, combine the quinoa, cucumber, onion, mint, and parsley.
- Drizzle with the dressing, toss gently, and place in the fridge for at least 30 minutes — it only gets better.
If you want to make this salad part of a proper dinner, serve it with grilled halloumi or chicken. You can also wrap it in lavash with a few lettuce leaves and a spoonful of hummus — a perfect little picnic roll-up.
And if you add some grilled tofu, it turns into a complete vegan dinner.
3. Detox kale summer salad with chickpeas and lemon zest
This salad showed up in our kitchen right after New Year’s, when we were buried in pies, cookies, grog… and another pie. That was the moment when we craved something light. No kitchen heroics — just something our bodies would thank us for.
Since then, this is what we make whenever we need a reset. It’s a little tangy, a little lemony, crunchy and nourishing — and there’s not a trace of anything heavy in it.
What you’ll need:
- 1 large bunch of kale (about 6 cups, chopped)
- 1 can chickpeas (15 oz / about 425 g), rinsed and drained
- 2 tbsp extra virgin olive oil
- Juice of ½ lemon
- Zest of 1 lemon
- ¼ tsp sea salt
- Black pepper to taste
- Pinch of red pepper flakes (optional)
- 1 small garlic clove, grated
- 1 tbsp nutritional yeast — optional, but it gives the salad a savory, slightly cheesy flavor and makes it deeper overall
Tip. For quick and clean zesting and grating garlic, go with a solid tool. We’ve been using the Microplane Premium Classic Zester Grater at home — razor-sharp, light, and seriously holds up over the years.
How to make it:
- Prep the kale. Remove the tough stems and slice the leaves into thin strips. Place in a large bowl, add 1 tbsp olive oil, a splash of lemon juice, and a pinch of salt.
- Massage the kale for 1–2 minutes, until the leaves soften and darken — this step really matters!
- Add chickpeas, garlic, lemon zest, the remaining olive oil, black pepper, and red pepper flakes. Add nutritional yeast if using.
- Toss everything together and let it sit for 10–15 minutes. The flavor will deepen.
A warm glass of something tart goes great with this salad (we love our homemade lemon-honey kvass). It’s perfect as:
- A side for roasted sweet potatoes or buckwheat patties
- A light lunch after working in the garden
- Or a gentle evening reset after a long day
It even keeps well in the fridge for the next day — and that’s rare for leafy salads.
4. Mediterranean farro summer salad with lemon and dill
Sometimes the sun hits our garden just right and it feels like we’re in Greece. Or Turkey. Or Italy. Then you step outside the gate — and it’s Idaho again. On days like that, I make this farro salad with lemon and dill. It’s filling, but still light. Flavorful, but not overwhelming. And something about it just feels like vacation.
The star here is farro — an ancient grain grown since the Roman Empire. We love it for its texture: a little nutty, chewy, dense. It holds up perfectly in salads and doesn’t turn to mush — even if you forget about it for a minute (or go water the tomatoes).
What you’ll need:
- 1 cup dry farro
- 2½ cups water or vegetable broth
- ½ red onion, finely chopped
- ½ cup chopped kalamata olives
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- ½ cup finely chopped fresh dill
- ⅓ cup chopped parsley
- Juice of 1 lemon + zest from half
- ⅓ cup extra virgin olive oil
- Salt and pepper to taste
Farro is easy to overcook. I always use a heavy-bottomed pot and measure my liquid precisely. If you don’t have a decent set of measuring cups yet — try the Pyrex 3-Piece Glass Measuring Cup Set. It’s saved us more times than I can count — for grains, sauces, and baking.
How to make it:
- Rinse the farro well under cold water to remove extra starch and dust. I just dump it into a sieve and run it under the tap for a couple of minutes — it cooks cleaner and tastes better that way.
- Cook the farro in water or broth (2½ cups liquid for 1 cup farro) for about 25 minutes. It should be soft but still chewy. Don’t overcook it — it should hold its shape. Done? Drain and let it cool.
- While it cooks, prep your veggies and herbs. Chop the red onion, olives, sun-dried tomatoes, dill, and parsley. Keep things fine, but not mushy — every bite should have a little texture.
- Make the dressing. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Taste it — if it’s not bright enough, add a bit more lemon.
- Assemble the salad. In a large bowl, combine the farro, chopped veggies, herbs, and dressing. Stir gently — best with a silicone spatula or even your hands to keep the texture intact.
- Let it sit for 15–20 minutes. This gives the farro time to soak up the lemon and dill and lets the flavors come together. Leave it longer if you want — it only gets better.
Serve it in a wide ceramic bowl or even on a flat platter — that way the colors and textures really show.
This summer salad is easy. We love it with grilled fish or chicken, or as part of a big summer dinner on the patio.
And it holds up great in a picnic lunchbox — even without refrigeration for a couple of hours.
5. Cold pasta salad with feta, spinach, and lemon dressing
One day we had half a box of cooked pasta sitting in the fridge — and zero motivation to make anything warm. It was over 30°C outside, and I just tossed that pasta in a bowl, added some spinach and feta — and it all came together. Now this salad is a regular star at our summer lunches and barbecues.
It’s juicy, crunchy, a little salty from the feta, and has that lemon brightness right where it counts. It takes about 15 minutes to throw together, and it holds up beautifully in the fridge. No mayo involved, so none of those “heavy consequences,” as we like to say.
What you’ll need:
- 2 cups cooked pasta (rotini or penne work best)
- 2 large handfuls of fresh spinach (about 3–4 oz / 85–115 g)
- ½ red bell pepper, finely chopped
- ½ cup crumbled feta cheese
- 2–3 tbsp red onion, thinly sliced into half moons
- 2 tbsp pine nuts (optional, lightly toasted if you’d like)
For the lemon dressing:
- 3 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ⅓ cup extra virgin olive oil
- Salt and pepper to taste
If you’re still looking for a solid dressing shaker, this one really saves the day: OXO Good Grips Little Salad Dressing Shaker. It has a lid, built-in pour spout, and is easy to clean. We don’t even whisk vinaigrettes by hand anymore.
How to make it:
- Cook your pasta until al dente, rinse under cold water, and drain really well. Extra water is not your friend here.
- Prep the rest of your ingredients: chop the pepper and onion, tear or slice the spinach (if the leaves are large), crumble the feta by hand.
- Make the dressing: whisk all ingredients until smooth — it should be light, slightly thick, and bright with lemon.
- Assemble the salad in a large bowl: pasta, spinach, pepper, onion, feta, and pine nuts.
- Drizzle with dressing and toss gently. You can serve it right away, or let it chill in the fridge for 20–30 minutes — it’ll be even better.
This is one of those salads you can serve:
- As a main course for lunch — especially on hot days
- In a picnic box or to-go container — it doesn’t spoil or leak
- Alongside grilled chicken or fish, if you want something more filling
- With crusty baguette and a glass of cold white — in case friends drop by unannounced
I always serve it in a wide bowl with a big spoon on top — and like clockwork, it’s the first thing to disappear. Even before the potatoes. Even before the meat. Because that lemony-salty-crunchy combo? It never fails.
6. Rainbow veggie slaw with tangy vinaigrette
Slaw isn’t just that sad cabbage-mayo mix from the store. I avoided the word for years — until one summer, Lindy walked in with an armful of fresh carrots, cabbage, and beets from the garden and said: “Look at this — it’s like a rainbow!”
That’s when it clicked: this wasn’t just a salad — it was a rainbow veggie slaw.
And since then, this recipe’s become a staple in our home. Weeknight? Picnic? Burger topping? Just because? It works every time.
What you’ll need:
- 2 cups thinly sliced red cabbage
- 2 cups thinly sliced green cabbage
- 1 large carrot, coarsely grated
- 1 small raw beet, grated (don’t worry — it just adds color and a hint of sweetness)
- ½ red bell pepper, thinly sliced
- 2 tbsp fresh herbs (parsley or cilantro)
- 1–2 tbsp pumpkin or sunflower seeds (optional, for crunch)
For the tangy lemon vinaigrette:
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or agave
- ¼ cup extra virgin olive oil
- 1 tsp apple cider vinegar
- Salt and freshly cracked black pepper to taste
How to make it:
- Shred the cabbage, grate the carrot and beet, slice the pepper. Don’t make it mushy — you want everything crunchy and vibrant.
- Add everything to a large bowl — veggies, herbs, seeds. If the beet released too much juice, give it a gentle squeeze.
- Mix the vinaigrette in a jar with a lid — just shake it up! It should be zesty, lightly sweet, with that lemony-vinegary brightness.
- Pour the vinaigrette over the slaw and toss well so every bit gets coated. I like to do this with my hands — it just feels right.
- Let it sit for at least 15 minutes, so the cabbage softens slightly and flavors marry. Even better? Pop it in the fridge for an hour.
This slaw begs for a picnic, a lounge chair, and damp towels after a backyard sprinkler session. But even without the summer vibes — it’s the perfect side:
- With burgers or hot dogs (way better than heavy coleslaw)
- Alongside grilled chicken wings
- Or stuffed into a pita with hummus — for a quick, breezy lunch
It has become a tradition for us: leftover slow-cooked meat with eggs and toast. Quick, tasty, and beautiful.
7. Tomato corn avocado salad with zesty lemon dressing
August usually brings us an explosion of tomatoes — juicy, sun-warmed, and smelling sweet, summery, and exactly how tomatoes should. Add a bit of grilled corn and soft avocado, and there you have it: the perfect summer salad where brightness, creaminess, and crunch are all in balance.
What I love most about this salad is that it never gets old. One day it’s next to grilled chicken, the next it’s tucked into tacos, and sometimes… it’s eaten straight from the bowl with a spoon.
What you’ll need:
- 1 cup corn kernels (from 2 ears of corn — grilled if you like)
- 1½ cups cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup finely chopped red onion
- 2 tbsp fresh cilantro or parsley
- Pinch of chili flakes or cayenne pepper (to taste)
For the zesty lemon dressing:
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp honey
- ¼ cup extra virgin olive oil
- 1 small garlic clove, grated
- Salt and black pepper to taste
How to make it:
- If using fresh corn on the cob, grill it or roast it until the kernels are golden. Let it cool, then slice the kernels off. Using canned corn? Rinse and drain it well.
- Cut the tomatoes in half, dice the avocado, finely chop the onion, and prep your herbs however you like.
- Whisk together all the dressing ingredients in a small bowl. Taste it — the flavor should be bright with lemon, slightly sweet from the honey, and with a little garlicky kick in the background.
- Add all the salad ingredients to a bowl, pour the dressing over, and gently toss to combine. Don’t mash the avocado — you want those chunks to hold their shape.
- Let it chill for 10–15 minutes in the fridge, just enough time for the flavors to come together.
This salad’s got range. You can:
- Serve it with tacos or quesadillas — especially if there’s cheese nearby
- Use it as a base for grain bowls with rice, beans, and grilled tofu
- Or just place it in the middle of the table next to a basket of nachos — and that’s your summer party right there
8. Zucchini ribbon summer salad with crushed almonds and lemon
We had a season where we ate zucchini every single day — and never once regretted it. They’re just perfect for this kind of summer salad: light, fresh, and full of flavor, with a lemony kick and a bit of crunch from almonds.
What you’ll need:
- 2 medium zucchinis, sliced into thin ribbons (a Y-peeler or mandoline works best)
- ½ tsp salt (for prepping the zucchini)
- ⅓ cup crushed or lightly toasted almonds
- 2 tbsp grated Parmesan or Pecorino (optional)
- Pinch of ground black pepper
For the dressing:
- 2 tbsp lemon juice
- 1 tsp honey or agave syrup
- ¼ cup extra virgin olive oil
- 1 tsp lemon zest
- A small piece of garlic (about ¼ clove), grated into a paste
Slicing paper-thin ribbons can be tricky without a solid peeler. This one is a must-have: OXO Good Grips Y-Peeler. Ours has been going strong for six years straight.
How to make it:
- Slice the zucchini into ribbons, sprinkle with salt, and set it aside in a colander or on paper towels for 10–15 minutes. It’ll release some water and soften up.
- While the zucchini rests, mix up the dressing: lemon juice, zest, honey, garlic, oil, and a pinch of salt. It should taste bright, but not overpowering.
- Pat the zucchini dry, transfer it to a bowl, and pour the dressing over. Toss gently — the ribbons are delicate like silk.
- Add the almonds, cheese, and black pepper, and give it another gentle toss before serving. You can serve it right away or let it sit for 5–10 minutes to deepen the flavor.
This summer salad is perfect on its own — especially if you’re craving a low-carb, light dinner. But if you want to build it out into something more:
- Serve it with grilled white fish or shrimp
- Pair it with chilled quinoa and a glass of sparkling wine
- Or layer it on bruschetta: a thin spread of soft cheese, zucchini ribbons on top, and a few drops of olive oil
It’s never heavy, but always memorable — especially with a touch of lemon zest and a few mint leaves on top. Simple like an August morning — and just as needed.
9. Vegan couscous summer salad with lemon herb dressing
This salad has perfect balance: heartiness from the couscous, brightness from lemon, fresh greens, a little sweetness from raisins — and that distinct herby backdrop that makes everything feel alive. It happened by accident in our kitchen, but it stuck with us for good. Because honestly — it tastes like something straight off a summer food market stand.
What you’ll need:
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- ¼ cup finely chopped cucumber
- ½ cup chopped tomatoes (cherry or regular)
- ¼ cup cooked or canned chickpeas (optional)
- ¼ cup finely chopped fresh parsley
- 1–2 tbsp fresh mint
- 2 tbsp raisins or dried cranberries
- Salt and black pepper to taste
For the lemon herb dressing:
- 3 tbsp freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, grated or mashed into a paste
- 1 tsp dried oregano or 1 tbsp fresh
How to make it:
- Pour the boiling water or hot broth over the couscous, cover with a lid (or a plate), and let it sit for 5–7 minutes. It will fluff up and absorb all the liquid.
- Fluff the couscous with a fork to avoid clumps. Let it cool slightly.
- Chop the vegetables and herbs, and make the dressing by whisking all ingredients together until smooth.
- Assemble the salad: in a large bowl, combine couscous, veggies, raisins, chickpeas, and herbs. Drizzle with the dressing and toss gently to combine.
- Let it chill in the fridge for 15–20 minutes, so the flavors can blend. It only gets better the longer it sits.
This salad is a true all-rounder:
- Serve it as a main dish — it’s filling enough on its own
- Add a slice of grilled falafel or tofu — and you’ve got a complete lunch
- Or put it in the center of the table at a picnic — and watch it disappear first, because it’s juicy, crunchy, and seriously tasty
It’s also a great make-ahead option. Keeps in the fridge for up to two days without losing its flavor, and it’s perfect to pack in a container for work, the park, or even a mushroom foraging hike.
10. Roasted sweet potato summer salad with lemon tahini vinaigrette
I remember that strange July evening — cool, a bit foggy over the garden, and that smell of damp soil after watering. It wasn’t exactly cold, but we craved something warm. I grabbed some sweet potatoes, Lindy turned on the oven, and 30 minutes later we were eating a salad — warm, rich, with a gentle Middle Eastern vibe and a creamy lemon-tahini dressing.
What you’ll need:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup cooked chickpeas (or 1 can, rinsed)
- 2 handfuls of spinach or baby greens
- ¼ cup thinly sliced red onion
- 1 tbsp toasted sesame or pumpkin seeds (optional)
For the lemon-tahini dressing:
- 2 tbsp tahini
- 1½ tbsp lemon juice
- 1 tsp honey or agave syrup
- 1 tbsp olive oil
- 1–2 tbsp warm water (to thin the dressing)
- 1 small garlic clove, grated
- Salt to taste
If you’re not into hand-whisking thick sauces — the OXO Good Grips Mini Whisk makes it easy. Small but effective, especially for anything with tahini.
How to make it:
- Preheat the oven to 400°F (about 200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for ~25 minutes until soft and slightly golden.
- While the sweet potatoes roast, prep the rest: rinse the chickpeas, slice the onion, and wash the greens.
- Make the dressing by whisking all the ingredients in a small bowl. Add water gradually to get a creamy but pourable texture — think heavy cream.
- Once the sweet potatoes are done, let them cool for 5 minutes, then assemble the salad: in a bowl, combine sweet potatoes, chickpeas, spinach, and onion. Pour over the dressing and gently mix.
- Sprinkle with sesame or pumpkin seeds and serve. It’s delicious warm or chilled — both ways work.
You’ll want to serve this summer salad in a deep ceramic bowl — the kind you can dig into with a big spoon. It’s perfect:
- As a filling main dish on a cool summer night
- With grilled tofu or a piece of fish
- Tucked inside a warm pita or whole grain flatbread — for a solid picnic or lunch
We like to add a slice of lemon on the side, just for that last-minute squeeze. Because lemon and tahini? That’s a flavor combo you don’t know you need until you try it.
So, which one will you try first?
If you’ve made it all the way here — thank you. Truly.
And now I’m curious: Which of these summer salads would you make first? Or maybe you’ve already got a favorite summer go-to that could outshine all of these?Drop a comment below — I always read them. And if you’ve got questions about the recipes, ingredient swaps, or something just didn’t go right — don’t hesitate. Let’s figure it out together.
