Summer is finally here! With the warm weather comes the perfect excuse to pack a picnic and enjoy the great outdoors with friends and family. But what’s a picnic without some delicious and refreshing side dishes? That’s where these 20 amazing picnic salad recipes come in. From classic Caprese salads to tangy Greek pasta salads, and from crunchy Asian slaws to Mediterranean chickpea salads, we’ve got you covered. Whether you’re looking for something light and fruity or hearty and satisfying, there’s a perfect picnic salad on this list for you.
Whether you’re having a backyard barbecue, a beach day, or just a simple Sunday Funday in the park, these salads are sure to be a hit with your crew. And the best part? They’re all easy to make and transport, so you can focus on enjoying the sunshine rather than slaving away in the kitchen.
So go ahead, fire up the grill, grab some blankets, and get ready for a picnic like no other! Which of these amazing salads will be the star of your show?
[Insert list of recipes here]
Classic Caprese Salad with Fresh Basil
A quintessential Italian salad that showcases the simplicity and elegance of fresh flavors. This recipe is a masterclass in letting high-quality ingredients shine.
Ingredients:
– 3 large, ripe tomatoes (heirloom or beefsteak work well)
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Slice the tomatoes into 1/4-inch thick rounds.
2. Arrange the tomato slices on a large plate or platter.
3. Top each tomato slice with a piece of mozzarella cheese.
4. Drizzle the olive oil over the salad, followed by a sprinkle of balsamic vinegar.
5. Garnish with chopped fresh basil leaves and season with salt and pepper to taste.
6. Serve immediately, allowing the flavors to meld together.
Cooking Time: None needed! This salad is best enjoyed fresh and at room temperature.
Tangy Greek Pasta Salad with Feta and Olives
Experience the bright flavors of Greece in this refreshing pasta salad, perfect for a light lunch or dinner.
Ingredients:
– 8 oz. bowtie pasta (farfalle)
– 1/4 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp. extra-virgin olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, olives, feta cheese, onion, and parsley.
3. In a small bowl, whisk together olive oil and red wine vinegar. Pour the dressing over the pasta mixture, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15 minutes (not including chilling time)
Crunchy Asian Slaw with Sesame Dressing
A refreshing twist on traditional coleslaw, this Crunchy Asian Slaw combines crunchy vegetables with a savory sesame dressing.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup thinly sliced red bell pepper
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, bell pepper, and scallions.
2. In a small bowl, whisk together sesame seeds, rice vinegar, soy sauce, honey, and ginger.
3. Pour the dressing over the slaw mixture and toss until well coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is a quick and easy slaw that’s ready in under 10 minutes.
Quinoa and Black Bean Salad with Lime Vinaigrette
This vibrant salad combines nutty quinoa, creamy black beans, and a burst of citrus flavor from the lime vinaigrette. Perfect for a quick lunch or dinner, this recipe is also packed with fiber and protein to keep you satisfied.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, and onion.
3. In a small bowl, whisk together lime juice and olive oil.
4. Pour the vinaigrette over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Mediterranean Chickpea Salad with Lemon Tahini Dressing
This vibrant salad combines the creaminess of lemon tahini dressing with the nutty flavor of chickpeas, crunchy cucumbers, and tangy Kalamata olives.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 large cucumbers, peeled and sliced
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumbers, and olives.
2. In a blender or food processor, blend lemon juice, tahini, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately, garnished with parsley or cilantro if desired.
Cooking Time: 10 minutes
Summer Berry Spinach Salad with Balsamic Glaze
A refreshing summer salad that combines the sweetness of fresh berries, the earthiness of spinach, and the tanginess of balsamic glaze.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and mixed berries.
2. Drizzle olive oil over the salad and toss to coat.
3. Sprinkle feta cheese and chopped nuts over the salad and toss again.
4. Drizzle balsamic glaze over the salad and toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Avocado Corn Salad with Cilantro Lime Dressing
A fresh and flavorful summer salad that combines the creaminess of avocado, sweetness of corn, and zesty kick of cilantro lime dressing.
Ingredients:
– 2 ripe avocados, diced
– 1 cup cooked corn kernels
– 1/2 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced avocado, corn kernels, red onion, and chopped jalapeño.
2. In a small bowl, whisk together cilantro, lime juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Broccoli Bacon Salad with Creamy Mayo Dressing
A deliciously simple salad that combines the crunch of broccoli and bacon with a rich and creamy dressing.
Ingredients:
– 4 cups broccoli florets
– 6 slices of cooked bacon, crumbled
– 1/2 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the broccoli and crumbled bacon.
2. In a separate bowl, whisk together the mayonnaise and chopped parsley until smooth.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Southwest Ranch Pasta Salad with Black Beans
This refreshing pasta salad combines the flavors of the Southwest with the creaminess of ranch dressing, all topped off with the nutritional goodness of black beans. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz. pasta (bow tie or penne work well)
– 1 cup cooked black beans
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup chopped fresh cilantro
– 2 tbsp. ranch dressing
– 1 tsp. lime juice
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked black beans, cherry tomatoes, cucumber, and cilantro.
3. Add ranch dressing and lime juice to the bowl. Toss until well combined.
4. Add cooked pasta to the bowl and toss until coated with the Southwest flavor mixture.
5. Season with salt and pepper to taste. Top with shredded cheese if desired.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (not including chilling time)
Watermelon Feta Salad with Mint and Cucumber
This refreshing summer salad combines the sweetness of watermelon with the tanginess of feta cheese, fresh mint leaves, and crunchy cucumber slices. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 cups diced seedless watermelon
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 1 medium-sized cucumber, sliced into thin rounds
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the mixture.
3. Arrange the sliced cucumber on top of the salad in a single layer.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: 5-7 minutes (prep time only)
Roasted Beet and Goat Cheese Salad with Walnuts
Roasted Beet and Goat Cheese Salad with Walnuts Recipe
Savor the sweet and tangy flavors of roasted beets, creamy goat cheese, and crunchy walnuts in this delightful salad.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, apple cider vinegar, and honey to make the dressing.
5. Arrange the roasted beet slices on a platter or individual plates.
6. Top with crumbled goat cheese, chopped parsley, and walnuts.
7. Drizzle the dressing over the salad and serve.
Cooking Time: 50 minutes
Kale Caesar Salad with Homemade Croutons
A twist on the classic Caesar salad, this recipe combines the nutty flavor of kale with crispy homemade croutons and a tangy dressing.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup homemade croutons (see below for recipe)
– 1/2 cup Caesar dressing (store-bought or homemade)
– Salt and pepper to taste
Homemade Croutons:
– 1/2 loaf Italian bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Toss kale with Parmesan cheese and croutons in a large bowl.
3. In a small bowl, whisk together Caesar dressing ingredients (if making homemade).
4. Pour the dressing over the kale mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time:
– 10 minutes to make croutons
– 2-3 minutes to assemble salad
Thai Peanut Noodle Salad with Crunchy Veggies
A refreshing and flavorful salad that combines the creamy richness of peanut sauce with the crunch of colorful vegetables, all wrapped up in a tangle of noodles. Perfect for a quick lunch or dinner.
Ingredients:
– 8 oz rice noodles
– 2 cups mixed crunchy veggies (bell peppers, carrots, cucumber, radish)
– 1/4 cup creamy peanut sauce (store-bought or homemade)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: 1/4 cup diced cooked chicken or tofu for added protein
Instructions:
1. Cook noodles according to package instructions; drain and set aside.
2. In a large bowl, combine mixed veggies and cooked noodles.
3. Drizzle peanut sauce over the top and toss to coat.
4. Sprinkle cilantro and season with salt and pepper to taste.
5. If using, add diced chicken or tofu on top.
6. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes (not including cooking noodles)
Orzo Salad with Sun-Dried Tomatoes and Parmesan
This hearty salad is perfect for a quick and satisfying lunch or dinner. The combination of creamy Parmesan, sweet sun-dried tomatoes, and nutty orzo provides a delightful contrast of textures and flavors.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions using 2 cups of water. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sun-dried tomatoes and cook for an additional minute.
4. In a large bowl, combine cooked orzo, tomato mixture, and grated Parmesan cheese. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley, if desired.
Cooking Time: 15-20 minutes
Apple Walnut Salad with Maple Dijon Dressing
A refreshing salad perfect for the fall season, combining crisp apples, crunchy walnuts, and a tangy maple dijon dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 1/4 cup Maple Dijon Dressing (see below for recipe)
Maple Dijon Dressing:
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine mixed greens, diced apple, and chopped walnuts.
2. Crumble blue cheese (if using) over the salad.
3. Drizzle Maple Dijon Dressing over the salad and toss to coat.
4. Serve immediately.
Cook Time: None required. Assemble just before serving.
Mexican Street Corn Salad with Cotija Cheese
Elevate your summer gatherings with this vibrant and flavorful Mexican Street Corn Salad, topped with crumbly Cotija cheese.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons unsalted butter
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/2 cup Cotija cheese, crumbled
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. Meanwhile, mix butter, mayonnaise, lime juice, cumin, smoked paprika, salt, and pepper in a bowl.
4. Once corn is cooked, slather the butter mixture onto each ear of corn.
5. Sprinkle Cotija cheese over the grilled corn and garnish with cilantro leaves.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Pesto Potato Salad with Green Beans
Elevate your potato salad game by incorporating the flavors of Italy! This Pesto Potato Salad with Green Beans is a refreshing twist on a classic summer side dish.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 1/2 cup freshly made pesto
– 1 pound green beans, trimmed and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or basil for garnish (optional)
Instructions:
1. Preheat grill or oven to medium-high heat.
2. Boil diced potatoes until slightly tender, about 5-7 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add green beans and cook until tender, about 4-6 minutes.
4. In a large bowl, combine cooked potatoes, pesto, lemon juice, salt, and pepper. Toss to coat.
5. Stir in cooked green beans and adjust seasoning as needed.
6. Chill for at least 30 minutes before serving. Garnish with chopped parsley or basil, if desired.
Cooking Time: 20-25 minutes
Asian Cucumber Salad with Chili Garlic Dressing
A refreshing and flavorful salad that combines the crunch of cucumbers, the zest of chili peppers, and the richness of garlic.
Ingredients:
– 4-6 Asian-style cucumbers (or English cucumbers), sliced into thin rounds
– 1/2 cup thinly sliced red bell pepper
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon chili flakes (or more to taste)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber slices, red bell pepper, and cilantro.
2. In a small bowl, whisk together garlic, soy sauce, rice vinegar, ginger, and chili flakes.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Tabbouleh Salad with Fresh Herbs and Lemon
Tabbouleh is a classic Middle Eastern salad that’s refreshing, flavorful, and perfect for any occasion. This recipe combines the traditional ingredients of bulgur, parsley, tomatoes, and mint with a squeeze of lemon juice for added brightness.
Ingredients:
– 1 cup cooked bulgur
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1 large tomato, diced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine the cooked bulgur, chopped parsley, and chopped mint.
2. Add the diced tomato and toss gently to combine.
3. Squeeze the lemon juice over the salad and toss again to distribute evenly.
4. Season with salt and pepper to taste.
5. Drizzle the olive oil over the salad and serve immediately.
Cooking Time: 10 minutes
Grilled Peach and Arugula Salad with Prosciutto
Sweet and savory combine in this refreshing summer salad, featuring grilled peaches, peppery arugula, crispy prosciutto, and a tangy vinaigrette.
Ingredients:
– 4 ripe peaches, sliced
– 1/2 cup arugula leaves
– 6 slices prosciutto, thinly cut
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt. Grill for 2-3 minutes per side, or until caramelized.
3. Meanwhile, whisk together vinaigrette ingredients in a small bowl.
4. In a large bowl, combine arugula leaves and grilled peaches.
5. Top with prosciutto slices and drizzle with vinaigrette.
6. Season to taste and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to beat the heat with these refreshing picnic salad recipes perfect for summer! From classic Caprese to tangy Greek pasta, crunchy Asian slaw to quinoa and black bean, and many more mouthwatering options. Discover unique flavor combinations like Mediterranean chickpea, watermelon feta, roasted beet and goat cheese, or Thai peanut noodle. Whether you’re a fan of fruits, veggies, nuts, or cheese, there’s something for everyone in this diverse collection of 20 salads. Perfect for picnics, potlucks, or just a quick lunch, these recipes will keep you cool and satisfied all summer long!
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