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Refreshing Summer Salads

Whether you're having a family BBQ or you're in the mood for a refreshing salad, these recipes will come in handy. I've put together a list of delicious summer salads that use fresh fruits, vegetables and herbs with amazing dressings. All these recipes have 3 steps or less, so they can be whipped up in no time on that hot summer day.

Watermelon Salad

Makes 6 servings


  • ¾ cup halved, thinly sliced red onion

  • 1 tablespoon fresh lime juice

  • 1 ½ quarts seeded, cubed watermelon

  • ¾ cup crumbled feta cheese

  • ½ cup pitted black olive halves

  • 1 cup chopped fresh mint

  • 2 tablespoons olive oil


1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.

2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.


Greek Pasta Salad

Makes 8 servings


  • 2 cups penne, rotini or bowtie pasta

  • ¼ cup red wine vinegar

  • 1 tablespoon lemon juice

  • 2 cloves garlic, crushed

  • 2 teaspoons dried oregano

  • salt and pepper to taste

  • ⅔ cup extra-virgin olive oil

  • 10 cherry tomatoes, halved

  • 1 small red onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • ½ cucumber, sliced

  • ½ cup sliced black olives

  • ½ cup crumbled feta cheese


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside.

3. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.


Avocado Tomato Salad

Makes 6 servings


  • 5 medium avocados - halved, peeled, and pitted

  • 2 large cucumbers, ends trimmed

  • 4 medium Roma tomatoes

  • ¼ cup rice wine vinegar

  • ¼ cup Italian salad dressing

  • ¼ teaspoon dried oregano leaves

  • ¾ teaspoon freshly ground black pepper, or to taste

  • ½ teaspoon sea salt, or to taste


1. Cut avocados into wedges. Peel cucumbers, if desired, and cut into slices. Core tomatoes and cut into wedges. Transfer all to a bowl.

2. Add vinegar, Italian dressing, oregano, pepper, and salt; mix until well combined. Taste and adjust seasonings.


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