Hawa Hassan’s Salatet Summaq is a fresh Iraqi salad packed with ripe tomatoes, crisp cucumbers, red onion, parsley, and mint. A simple lemon and olive oil dressing gets a tart, citrusy boost from sumac. It’s an easy, refreshing summer side that makes the most of peak-season tomatoes and cucumbers.
Calvin Eng’s Yauh Ja Gwai Panzanella swaps traditional bread for Chinese crullers that soak up a garlicky mustard vinaigrette. Ripe tomatoes, peaches, apricots, mustard greens, mozzarella, cilantro, and scallions create a sweet, savory, tangy summer salad layered with texture and boosted by a touch of MSG.
This roasted broccoli salad with honey vinaigrette combines charred broccoli or broccolini, sweet dates, crunchy hazelnuts, fresh mint, and mellow garlic confit. It is substantial enough for lunch yet versatile enough to serve alongside roast chicken, grilled fish, or other summer mains.
Ina Garten’s Watermelon & Arugula Salad upgrades the classic watermelon and feta combination with peppery arugula, fresh lemon juice, and shaved Parmesan. Sweet, salty, bright, and refreshing, this easy summer salad is perfect alongside grilled chicken, steak, seafood, or burgers, with a feta version available for traditionalists.
For my summer panzanella, I toss juicy tomatoes, toasted sourdough, charred corn, quick-pickled shallots, basil, and goat cheese in a bright tomato-Dijon vinaigrette. It’s my ideal warm-weather bread salad for July Fourth cookouts, tomato season, or any dinner that needs something fresh, crunchy, and satisfying.
Meredith Hayden’s hearty farro broccoli salad is inspired by the beloved Charlie Bird farro salad, with apple cider-simmered farro, roasted broccoli, cherry tomatoes, arugula, pistachios, Parmesan, lemon juice, olive oil, and basil. It’s bright, filling, endlessly adaptable, and perfect for meal prep, lunch, or a satisfying side dish.
Ina Garten’s Guacamole Salad is a bright, no-cook summer side made with tomatoes, yellow bell pepper, black beans, red onion, jalapeño, lime, and big chunks of avocado. It has all the best parts of guacamole, but with crisp vegetables and beans that make it feel fresh and substantial.
This Ina Garten salmon salad is a smart, flavorful way to use leftover salmon. Flaked chilled salmon gets tossed with celery, red onion, dill, capers, olive oil, and a quick raspberry vinegar substitute made with red wine vinegar and jam. It’s easy, make-ahead friendly, and perfect for lunch.