Easy Green Salads Recipes & Ideas

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These Amazing Summer Salads Are Inspired by Barbecue Sauce

Taking their cue from regional barbecue sauces, these bold dressings transform summer salads into hearty main dishes.

Summer Tomato Salad with Jicama and Avocado

Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

Grilled Shrimp and Lettuces with Charred Green Goddess Dressing

Green goddess dressing—a retro favorite—gets a smoky upgrade from from charred parsley and scallions. Barely grilled baby lettuces double down on the flavor while retaining their sweet crunch.

Charred Focaccia and Steak Salad

Focaccia is the ideal crouton for a dinner salad; it’s tender yet sturdy enough to stand up to bold ingredients like the steak and Calabrian chile in this recipe.

Gazpacho Salad

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.

Potato Salad with Fresh Corn And Basil

Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Be sure to taste the salad after chilling and adjust the seasoning before serving.

Sugar Snap Pea Salad

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Crunchy Cabbage Salad with Peanuts and Fish Sauce

Nick Bognar’s salad of fresh shredded cabbage is a riot of flavors and textures. The tangy, spicy dressing soaks into each bite, which is punctuated with pops of sweet crunch from the quick-candied peanuts and bursts of verdant flavor from fistfuls of herbs.

Bruised Cabbage-and-Herb Salad with Spicy Fish Sauce Dressing

Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs

Charred Avocado Salad with Cilantro Mayo

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Little Gem Salad with Toasted Spice Vinaigrette

Toasting whole spices deepens and opens up their flavors, perfuming and flavoring this dressing. Use leftover dressing as a marinade for chicken or fish.