Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

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Summertime produce is in full swing, and I couldn’t be happier about it! Salads are my specialty, so I’ve created a collection of my best summer salad recipes. They’re perfect for parties, barbecues and summer evenings at home. These recipes have hundreds of five-star reviews, so they’re sure to be a hit on your table.

You’ll find classic potluck salads, such as potato salad and cowboy caviar, international favorites like tabbouleh and caprese salad, along with a variety of fresh green salads, of course. These seasonal salads feature an abundance of fresh greens, tender herbs, and summer vegetables, including tomatoes, cucumbers, green beans, as well as fruits like berries, peaches, and watermelon.

These refreshing salads are perfect for the hottest summer days. Many feature raw produce and require minimal to no cooking. Whether you’ve gone overboard at the farmers’ market or have a garden surplus, you’ll find the solution here.

Bookmark this page and make the most of the season! Which salad will you make first?

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Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable.

This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy seeds, of course, as well as fresh lemon juice and zest. It’s sweetened with honey, which offers more flavor than plain sugar. Dijon mustard and a clove of garlic keep it interesting, and mayonnaise or Greek yogurt make it lightly creamy (your choice—mayonnaise offers a more luxurious texture, while yogurt lends a lovely tang).

Some poppy seed dressing recipes are excessively sweet or creamy, but this one is not. It’s just right. Below, you’ll find the recipe and complementary flavors to help you build a great salad.

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy. If you like lentils and tabbouleh salad, this recipe is for you.

I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.

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Craving a fresh salad with substance? This cauliflower salad recipe might be right up your alley. It’s crunchy, chewy, bold and unexpected. You’ll love this salad if you enjoy fresh Mediterranean flavors and reach for raw cauliflower on veggie trays.

Yes, this salad is made with raw cauliflower. The only cooking you’ll need to do for this recipe is toasting the almonds for a few minutes. The cauliflower soaks up the flavors in the vinaigrette during a 30-minute rest.

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This seaweed salad is colorful, delicious, and boldly flavored with sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun twist on the concept. Many prepared seaweed salads are colored with food dyes, but this one obtains its lively color from veggies.

If you’re relatively new to seaweed, like I am, this salad offers a great introduction. It calls for arame, which has a more mild and sweet flavor compared to other seaweed varieties. The crisp textures of cabbage and bell pepper, combined with soy sauce and ginger, contrast beautifully with the seaweed.

This salad is the perfect way to incorporate nutritious seaweed into your diet. Seaweed’s nutritional benefits vary depending on the specific variety, but they are often a good source of fiber, iodine, potassium and magnesium, among others. I try to consume a wide variety of whole foods, so seaweed is a welcome addition.

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This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

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If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.

The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.

This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.

I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.

Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.

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