4 Super Simple and Scrumptious Salad Recipes Perfect for Summer

And they are oh-so healthy, packed with protein and fiber.

Published May 21, 2025

The coming of summer features a bounty of garden-picked veggies, herbs, and fruit. What better way to celebrate the season than with crisp, colorful salads? These recipes are packed with nutrients and fiber, and are hearty enough to be eaten as a whole meal. So head to your nearest farmer's market and load up on fresh goodies. Then, treat yourself and loved ones to these delicious and healthy meals.

Jennifer Aniston Salad

Jennifer Aniston Salad

The Aniston salad became wildly popular several years ago when a report surfaced that the actress ate the same salad daily on the set of the iconic comedy show Friends, which ran for 10 seasons. After the first time eating the unique blend of ingredients in this salad, I could see why it's such a hit!

Serves 4-6

1 cup uncooked quinoa

2 cups vegetable stock

1 cup cucumbers, chopped

1/3 cup red onion, chopped

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

1/2 cup shelled pistachios, roasted and chopped

1 (15-ounce) can chickpeas, drained and rinsed

1 cup feta cheese, crumbled

Dressing:

1/2 cup lemon juice

1/2 cup extra virgin olive oil

1 tablespoon honey

Salt and pepper to taste

Rinse and drain quinoa. Bring veggie broth to a boil, stir in quinoa, and reduce to a simmer. Cover and cook for 15 minutes or until done. Fluff with a fork and set aside to cool for 10 minutes. In a large bowl, toss quinoa with the next 8 ingredients. In a separate bowl, whisk together dressing ingredients, pour over salad, and toss until thoroughly mixed. Serve at room temperature or chilled for 30 minutes.

Columbia's Original 1905 Salad

Columbia’s Original “1905” Salad

The first time I went to St. Augustine, Florida, I dined at the famous Columbia Restaurant and ordered their trademark 1905 salad. This crisp, delightful salad tastes just like a Cuban sandwich in a bowl!

Serves 4

1 head iceberg lettuce, chopped

10 cherry tomatoes, sliced in half

1/2 pound cooked ham, julienned

1/2 pound Swiss cheese, julienned

1/2 cup pimento-stuffed green Spanish olives

1/2 of a red onion, thinly sliced

1/4 cup grated Parmesan

*Optional: croutons

Dressing:

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1/2 cup olive oil

2 tablespoons white vinegar

4 cloves garlic, minced

2 teaspoons dried oregano

Salt & pepper to taste

Combine the first 6 ingredients in a bowl. Set aside. In a smaller bowl, whisk together all the dressing ingredients. Drizzle over the salad and toss until blended. Sprinkle parmesan over everything and top with croutons, if desired. Serve immediately.

Caesar Salad With Crispy Tofu

I love this vegetarian version of a Caesar salad since I'm not a fan of anchovies. But, if you're serving this dish to meat lovers, you can always swap out the tofu for lightly fried chicken strips (about 3 cups worth). Add the dressing slowly to the salad, and if you have extra, it can be stored in the refrigerator for up to a week.

Serves 4

14 ounces extra firm tofu

1/4 cup nutritional yeast

Olive oil for drizzling

2 heads of romaine

Dressing:

1/2 cup plain Greek yogurt

Juice of 1 lemon

2 teaspoons Dijon mustard

1 clove garlic, minced

1/4 cup extra virgin olive oil

1/3 cup Parmesan cheese

Salt and pepper to taste

Toppings:

Freshly shaved Parmesan cheese

Croutons (optional)

Wrap tofu in paper towels to absorb any extra moisture. Cut tofu into 8-12 rectangular strips and coat each with nutritional yeast. Drizzle the desired amount of olive oil in a skillet and saute tofu over medium heat for about 8 minutes (turning halfway through the cooking process) until crispy. Meanwhile, chop romaine and place it in a large bowl. Whisk together all dressing ingredients and toss with the salad. Place tofu on top, then sprinkle shaved parmesan over all with the croutons and serve.

Corn, Tomato, and White Bean Salad

This simple salad is my editor’s go-to recipe for summer gatherings. It can be put together in no time and served chilled or at room temperature. It also works well as a side dish with proteins or as a healthy, fresh main meal.

Makes 4 cups

1 (15-ounce) can Cannellini beans, drained and rinsed

1 (15-ounce) can sweet corn (drained or 1 large ear of corn, shaved)

2 cups cherry tomatoes, halved

1/2 cup red onion, finely diced (optional)

1 large handful of fresh basil, julienned

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon freshly squeezed lemon juice

1 teaspoon fresh chopped parsley

Kosher salt and black pepper to taste

Mix beans, corn, tomatoes, onions, and basil in a bowl. Add remaining ingredients and stir until evenly coated. Serve as is or on top of crusty bread slices with an extra drizzle of balsamic vinegar.

What's YOUR favorite salad to make in the summer? Let us know in the comments below.