10 Hearty Summer Salad Recipes Perfect For Dinner
- Erika Doty
- Jun 2
- 7 min read
Updated: Jul 25
It's summertime. It's hot. There's no schedule or routine in your house. Dinnertime sneaks up on you...or you only have time to cook something between 2-2:30pm today...BUT WHAT WILL WE EAT FOR DINNER?!?
Babble's got you. Here are 10 delicious, easy summer salads hearty enough to serve as dinner.
Sweating over a hot oven or stove not included.
Bonus: Most of these can be made ahead AND are delicious leftover (make a little extra and, "Hey, kids! Lunch is taken care of tomorrow too!")
Lemon Chicken Orzo Salad
Ingredients:
3/4 cup uncooked orzo
1/4 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon honey
1/8 teaspoon black pepper
1 cup shredded chicken breast (use rotisserie chicken, or leftover chicken from last night's dinner - whatever works!)
1/4 cup chopped cucumber
1/4 cup chopped bell pepper
1/3 cup thinly sliced scallions
1 tablespoon chopped fresh dill
1/2 cup feta or goat cheese
Cook orzo according to package directions. Drain and rinse with cold water; place in large bowl and set aside. In small bowl, combine lemon zest and next 6 ingredients, whisk. Drizzle mixture over the cooked orzo and toss to coat. Add chicken and remaining ingredients. Mix well. Keeps well in fridge. Can make 24 hours in advance.
[Vegetarian option: replace chicken with garbanzo or cannellini beans.]
Mom's Greek Tortellini Pasta Salad with THE BEST DRESSING EVER!
I grew up with this salad - always a hit at parties and bbq's. As an adult, I've discovered the dressing alone can go with anything! Use on a green salad, or as a chicken marinade.
Bonus: This salad can be made ahead of time so you aren't rushed at dinnertime or as you're heading out to that bbq this summer.
Ingredients for Salad:
1 pound cheese tortellini pasta (fresh or dried – cook according to package instructions)
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 cucumber, peeled and chopped
1 cup chopped pepperoncinis
1/2 cup (or more) canned artichoke hearts, roughly chopped
1/2 cup kalamata olives (whole or sliced)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped
Ingredients for Greek Dressing:
1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
3 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
Salt and pepper to taste
Juice of half of a lemon
Combine all dressing ingredients in a jar, cover and shake well. In large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese and basil. Pour dressing over the top, then toss to combine. Serve immediately OR cover and refrigerate up to 6 hours before serving.
Kale & Quinoa Salad
Actually get your kids to eat kale. Seriously! This pairs really nicely with grilled chicken. (And, hey! When you grill up that chicken, make extra to use in the Lemon Chicken Orzo salad later that week!)
Ingredients:
1 1/2 cups cooked quinoa
1/2 cup toasted almonds
Bunch of fresh basil, chopped
Bunch of flat-leaf parsley, chopped
1/2 cup dried cherries or cranberries
2 stalks celery, chopped
2 carrots, chopped (or 3/4 cup shredded carrots)
4 cups chopped kale
1/4 cup crumbled feta cheese
1/4 cup extra virgin olive oil EVOO
1/4 cup fresh lemon juice
Salt and pepper to taste
Cook quinoa according to package directions. Set aside and allow to cool completely. Combine all the remaining ingredients in a large bowl and toss. Add the cooled quinoa and toss to combine. Can be made ahead and is good leftover - the kale is sturdy enough it doesn't get soggy from the dressing.
Spring Greens & Lemon Parmesan Salad by Erin O'Brienn
We love Erin O'Brienn! She has so many great recipe ideas (her "WTF To Make For Dinner" series is one of my favorites!) and she provides great tips for traveling to Italy.
For the Salad:
14 ounces fusilli pasta
Extra virgin olive oil
1 10-ounce bag frozen peas
2 cups chopped asparagus (into about 1-inch pieces)
1 cup cubed Parmigiano Reggiano, provolone or sharp white cheddar (I actually skipped this step - seemed like A LOT of cheese - and the salad was still delicious!)
1/4 cup fresh mint leaves, chopped
For the Dressing:
Zest of 1 lemon
Juice of 3 lemons (just over 1/4 cup)
1 garlic clove, grated (can sub granulated garlic)
1 cup Parmigiano Reggiano, finely grated
1 teaspoon salt + 1/2 teaspoon pepper
1/2 cup + 1 Tbsp extra virgin olive oil
Bring large pot of generously salted water to a boil and cook until the pasta is just under al dente. DO NOT STRAIN! Quickly add the asparagus and peas to the water with the pasta and continue cooking just until the veggies become more vibrant and slightly tender (about 1 minute). Immediately strain the pasta and veggies using a colander and run cold water until cooled. Drizzle with about a tablespoon of olive oil, gently toss and set aside. Next: Make the vinaigrette. In a small bowl, add lemon zest, lemon juice, garlic, grated Parmigiano Reggiano, salt and pepper. Whisk in the olive oil and continue whisking until dressing thickens. In large bowl mix pasta/veggies mix with cubed cheese (if adding) and mint leaves, then drizzle dressing over the top and toss to combine.
Tortellini Pasta Salad from NY Times Cooking
Ingredients:
Salt and pepper
20 ounces cheese tortellini, cook according to package directions, drain and rinse in cold water
1/2 small red onion, thinly sliced
1 10-ounce jar roasted red peppers, drained
2 ounces salami or soppressata, cut into bite-size pieces
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
crushed red pepper
3 big handfuls baby arugula
Combine all of the above and enjoy! If not serving immediately, wait to add the arugula until just before serving.
Cucumber Tomato Orzo Salad
I lived on this and the Apple Chicken Avocado Salad (below) last summer. It stores well in the fridge for a few days (depending on how strong the onions are) so made for an easy lunch the next day.
Ingredients:
8 ounces Orzo pasta
1 pint grape tomatoes, quartered
1/4 cup red onion, thinly sliced
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh mint leaves, chopped
1/2-1 cucumber, peeled, quartered and sliced
Fresh mozzarella torn into bite-size pieces (or mozzarella pearls)
1-2 cups diced cooked chicken (optional, but turns a side into an entree)
Dressing:
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Juice from half of a lemon
1/2 teaspoon honey
Salt and pepper to taste
Mix together dressing ingredients, set aside. Cook orzo according to package directions. When done, drain and run under cold water to cool. Mix orzo with tomatoes, cucumber, onion, basil and mint. Pour dressing over and toss to combine. Serve immediately or chill.
Broccoli & Bacon Salad
(I had you at bacon, didn't I?) This is a family staple. Most families have some version of a broccoli salad - this one is our favorite.
Ingredients:
1 bunch fresh broccoli, chopped into bite size pieces
1 package bacon, cooked (crispy!), cooled and crumbled
1/2 red onion, minced
1 green pepper, chopped
Dressing:
1 cup mayo
1/4 cup sugar
2 tablespoons vinegar
Combine all of the above. Serve immediately or chill. Pairs really nicely with steak.
Avocado Apple Chicken Salad
I got this recipe from a friend years ago. At the time, she was participating in a nutrition program with a trainer. So, naturally I was skeptical. But not only is this salad healthy, it is delicious. My mouth is watering just typing this up for you!
Ingredients:
2 cups precooked chicken, chopped (again...grilling chicken the night before? Make extra!)
1 avocado, chopped
1 apple, chopped
1/2 cup celery, diced
1/4 cup (or less) red onion, minced
2 tablespoons olive oil
2 teaspoons fresh lime juice
Salt and pepper to taste
Combine all of the above and enjoy! Make a big batch and keep in the fridge - lunch is taken care of for the week! (The lime juice keeps the apple and avocado from turning brown.)
Watermelon Salad
Hear me out on this one...
This sounded a little weird to me the first time I made it. But it is now a family favorite, requested by friends to bring to parties and bbq's... It's a hit. And (in my opinion) the PERFECT summer salad!
Ingredients:
Watermelon, chopped into bite-sized pieces
2-3 green onions, finely chopped
1-2 tablespoons fresh basil, cut into strips
1/4 cup crumbled feta cheese
Olive oil
1 tablespoon fresh lime juice
Salt and pepper to taste
Combine in bowl and enjoy! (Adjust measurements for ingredients based on how much watermelon you plan to serve.)
Chickpea Egg Salad from Skinny Taste
We LOVE Skinny Taste! You can follow her on Instagram here or check out her cookbooks here. We all need more protein, right? This salad has you covered this summer!
Ingredients:
1 can chickpeas (rinsed and drained)
Salt and pepper to taste
1 tablespoon chopped red onion
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon chopped fresh cilantro or parsley
3-4 hard boiled eggs
Mix together all ingredients except eggs. Peel and slice eggs, spread on top of salad. Serve or store in the fridge up to a week.
Have you seen Babble's list of "Summer Self-Serve Foods"?
This is THE complete list of all the ingredients, recipes, tips and tricks you'll need to keep your kitchen stocked this summer, keep the kids happy, and maintain a little of your sanity. Check it out today!
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