Dreading what to bring to your next potluck? Worry no more! We’ve gathered 20 refreshing salad recipes that are perfect for sharing. From vibrant summer bowls to hearty grain salads, these crowd-pleasers are sure to impress. Get ready to be the star of the gathering with dishes that are as delicious as they are easy to make. Let’s dive into these fresh ideas!
Classic Caesar Salad with Homemade Croutons
Perfect for any occasion, this Classic Caesar Salad with Homemade Croutons delivers crisp freshness and savory crunch. Prepare it quickly for a satisfying meal that never disappoints.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large head of romaine lettuce, chopped
– 2 cups of day-old bread cubes (about 1-inch pieces)
– 3 tbsp of olive oil, divided
– 2 cloves of garlic, minced
– 1/4 cup of grated Parmesan cheese, plus extra for topping
– 1/4 cup of mayonnaise
– 1 tbsp of fresh lemon juice
– 2 anchovy fillets, minced (or 1 tsp of anchovy paste)
– 1 tsp of Dijon mustard
– A splash of Worcestershire sauce
– A couple of grinds of black pepper
Instructions
1. Preheat your oven to 375°F.
2. Toss the bread cubes with 1 tbsp of olive oil and half of the minced garlic on a baking sheet.
3. Bake the bread cubes for 8-10 minutes until golden brown and crisp, stirring halfway through.
4. Let the croutons cool completely on the baking sheet to retain their crunch.
5. In a small bowl, whisk together the mayonnaise, lemon juice, remaining minced garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, and black pepper until smooth.
6. Slowly drizzle in the remaining 2 tbsp of olive oil while whisking continuously to emulsify the dressing.
7. Add the grated Parmesan cheese to the dressing and whisk until well combined.
8. Place the chopped romaine lettuce in a large salad bowl.
9. Pour the dressing over the lettuce and toss thoroughly to coat every leaf evenly.
10. Add the cooled croutons to the salad and toss gently to distribute them.
11. Top the salad with extra grated Parmesan cheese for serving.
A crisp, creamy delight, this salad balances the tangy dressing with the garlicky crunch of homemade croutons. Serve it immediately to enjoy the fresh textures, or add grilled chicken for a heartier meal that elevates this classic.
Greek Salad with Feta and Kalamata Olives
Here’s a classic Greek salad that’s crisp, briny, and ready in minutes. Honestly, it’s the perfect no-cook side for any meal. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of large cucumbers
– A couple of large tomatoes
– One red onion
– A handful of Kalamata olives
– A big handful of feta cheese
– A generous glug of extra virgin olive oil
– A splash of red wine vinegar
– A pinch of dried oregano
– A pinch of salt and black pepper
Instructions
1. Wash and chop the cucumbers into half-moon slices about 1/4-inch thick.
2. Dice the tomatoes into 1-inch chunks, discarding the tough core.
3. Thinly slice the red onion into half-moons for a milder bite.
4. Pit the Kalamata olives if needed, or leave whole.
5. Crumble the feta cheese into rough, bite-sized pieces.
6. In a large bowl, combine the cucumbers, tomatoes, red onion, and olives.
7. Drizzle the extra virgin olive oil and red wine vinegar over the vegetables.
8. Sprinkle the dried oregano, salt, and black pepper evenly.
9. Gently toss everything with your hands or salad tongs until well coated.
10. Add the crumbled feta cheese on top without mixing to keep it distinct.
11. Let the salad sit at room temperature for 10 minutes to let the flavors meld.
12. Serve immediately from the bowl.
With its crunchy cucumbers and juicy tomatoes, this salad offers a refreshing contrast to the salty feta and olives. The tangy dressing soaks into every bite, making it ideal alongside grilled chicken or stuffed into a pita for a quick lunch.
Asian Sesame Noodle Salad
Tired of the same old lunch routine? This Asian sesame noodle salad brings bold flavors and satisfying crunch to your table in under 30 minutes. Perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 oz of dried rice noodles
– A couple of tablespoons of toasted sesame oil
– A splash of soy sauce (about ¼ cup)
– A generous squeeze of fresh lime juice (from 2 limes)
– A spoonful of honey (1 tbsp)
– A clove of garlic, minced
– A pinch of red pepper flakes
– A handful of shredded carrots
– A bunch of thinly sliced scallions
– A sprinkle of toasted sesame seeds
– A handful of chopped cilantro
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 oz of dried rice noodles to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, whisk together 2 tbsp toasted sesame oil, ¼ cup soy sauce, juice from 2 limes, 1 tbsp honey, 1 minced garlic clove, and a pinch of red pepper flakes in a large bowl.
4. Drain noodles in a colander and rinse immediately under cold running water for 1 minute to stop cooking and cool them down.
5. Shake colander vigorously to remove excess water from noodles.
6. Add drained noodles to the bowl with dressing and toss thoroughly until evenly coated.
7. Fold in shredded carrots, sliced scallions, and chopped cilantro.
8. Let salad sit at room temperature for 5 minutes to allow flavors to meld.
9. Transfer to serving bowls and sprinkle with toasted sesame seeds.
Keep the noodles pleasantly chewy with that cold rinse—it makes all the difference. The dressing balances salty, sweet, and tangy notes, while the fresh veggies add a crisp contrast. Try it chilled the next day for even deeper flavor, or top with grilled chicken for a heartier meal.
Broccoli Bacon Salad with Creamy Dressing
Perfect for potlucks or quick lunches, this broccoli bacon salad comes together in minutes. Packed with crunch and creamy dressing, it’s a crowd-pleaser that holds up well in the fridge.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- a couple of heads of fresh broccoli, chopped into bite-sized florets
- a half pound of thick-cut bacon
- a cup of sharp cheddar cheese, shredded
- a quarter of a red onion, finely diced
- a cup of mayonnaise
- a couple of tablespoons of white vinegar
- a tablespoon of granulated sugar
- a pinch of salt and black pepper
Instructions
- Chop the broccoli heads into small, bite-sized florets and place them in a large mixing bowl.
- Cook the half pound of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping occasionally for even browning.
- Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces once cooled.
- Add the crumbled bacon, shredded cheddar cheese, and finely diced red onion to the bowl with the broccoli.
- In a separate small bowl, whisk together the cup of mayonnaise, two tablespoons of white vinegar, and tablespoon of granulated sugar until smooth.
- Pour the creamy dressing over the broccoli mixture in the large bowl.
- Toss everything together thoroughly until all ingredients are evenly coated with the dressing.
- Season the salad with a pinch of salt and black pepper, adjusting to your preference.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Vibrant with crisp broccoli and smoky bacon, this salad offers a satisfying crunch against the tangy, creamy dressing. Serve it chilled as a side dish at barbecues or scoop it into lettuce cups for a low-carb lunch option—the flavors deepen if made a day ahead.
Spinach Strawberry Salad with Poppy Seed Dressing
Spinach strawberry salad with poppy seed dressing is a refreshing, sweet-savory combo that’s perfect for summer gatherings. Simply toss fresh ingredients with a tangy homemade dressing for a vibrant side dish or light meal. It comes together in minutes with minimal prep work.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups of fresh baby spinach leaves
– 1 pound of fresh strawberries, hulled and sliced
– 1/2 cup of sliced almonds
– 1/4 cup of crumbled feta cheese
– For the dressing: 1/3 cup of olive oil, 3 tablespoons of white wine vinegar, 2 tablespoons of honey, 1 tablespoon of poppy seeds, a pinch of salt, and a couple of cracks of black pepper
Instructions
1. Rinse the baby spinach leaves under cold water in a colander to remove any grit, then pat them completely dry with paper towels to prevent a soggy salad.
2. Hull the strawberries by removing the green tops with a paring knife, then slice them into 1/4-inch thick pieces.
3. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they turn golden brown and fragrant, then set aside to cool.
4. In a small bowl, whisk together the olive oil and white wine vinegar until fully combined.
5. Add the honey to the bowl and whisk vigorously for about 30 seconds to emulsify the dressing and prevent separation.
6. Stir in the poppy seeds, a pinch of salt, and a couple of cracks of black pepper until evenly distributed.
7. In a large salad bowl, combine the dried spinach, sliced strawberries, toasted almonds, and crumbled feta cheese.
8. Pour the dressing over the salad ingredients just before serving to keep everything crisp.
9. Toss the salad gently with salad tongs until all components are lightly coated with the dressing.
Ready to serve immediately for the best texture, with the spinach staying crisp against the juicy strawberries. The poppy seeds add a subtle crunch that pairs beautifully with the creamy feta and sweet honey notes. For a creative twist, top it with grilled chicken or serve it alongside crusty bread for a fuller meal.
Three-Bean Salad with Tangy Vinaigrette
Kick off your meal prep with this vibrant three-bean salad that’s perfect for potlucks or quick lunches. It comes together in minutes and gets better as it sits, making it ideal for make-ahead meals. The tangy vinaigrette cuts through the beans’ earthiness for a refreshing bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A can of chickpeas, drained and rinsed
– A can of black beans, drained and rinsed
– A can of kidney beans, drained and rinsed
– A couple of celery stalks, finely chopped
– A small red onion, thinly sliced
– A handful of fresh parsley, chopped
– A quarter cup of olive oil
– A couple of tablespoons of red wine vinegar
– A tablespoon of Dijon mustard
– A teaspoon of honey
– A pinch of salt and black pepper
Instructions
1. In a large bowl, combine the drained and rinsed chickpeas, black beans, and kidney beans.
2. Add the finely chopped celery, thinly sliced red onion, and chopped fresh parsley to the bowl.
3. In a small jar or bowl, whisk together the quarter cup of olive oil, two tablespoons of red wine vinegar, one tablespoon of Dijon mustard, and one teaspoon of honey until emulsified.
4. Pour the vinaigrette over the bean mixture in the large bowl.
5. Toss everything together gently until all ingredients are evenly coated with the dressing.
6. Season with a pinch of salt and black pepper, then toss again to combine.
7. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
8. Before serving, give the salad a final toss and adjust seasoning if needed.
Note the crisp celery and onion add a satisfying crunch against the tender beans. Next, consider serving it over greens or alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as a side.
Thai Mango Salad with Peanut Dressing
Unwrap those takeout menus—this Thai mango salad brings restaurant-quality freshness to your kitchen in minutes. Underripe mangoes work best for that perfect crunch, and the peanut dressing is dangerously addictive. You’ll want to make extra dressing to keep on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large underripe mangoes, peeled and julienned
– 1 cup shredded red cabbage
– 1 cup shredded carrots
– ½ cup chopped cilantro
– ¼ cup chopped roasted peanuts
– ¼ cup thinly sliced red onion
– For the dressing: ¼ cup creamy peanut butter, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon vegetable oil, 1 minced garlic clove, and a splash of water to thin if needed
Instructions
1. Peel the mangoes and cut them into thin matchsticks (julienne).
2. Shred the red cabbage and carrots using a box grater or food processor.
3. Thinly slice the red onion and chop the cilantro and roasted peanuts.
4. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, vegetable oil, and minced garlic until smooth.
5. Add a splash of water to the dressing if it’s too thick—aim for a pourable consistency.
6. Combine the mango, cabbage, carrots, red onion, and cilantro in a large mixing bowl.
7. Pour the dressing over the salad and toss everything until evenly coated.
8. Sprinkle the chopped peanuts on top just before serving to keep them crunchy.
9. Serve immediately or refrigerate for up to 30 minutes to let flavors meld.
Fresh, crisp mango strips contrast beautifully with the creamy, savory peanut dressing. For a heartier meal, add grilled shrimp or shredded chicken, or serve it alongside sticky rice to soak up every last drop of that addictive sauce.
Avocado Corn Salad with Lime Dressing
Outshine the holiday spread with this vibrant, no-cook salad. It’s crisp, creamy, and comes together in minutes for a refreshing side. The lime dressing cuts through the richness perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, diced
– 1 cup of corn kernels (fresh or thawed from frozen)
– 1/4 of a red onion, finely chopped
– A big handful of fresh cilantro, chopped
– A couple of tablespoons of olive oil
– The juice from 1 lime (about 2 tbsp)
– A pinch of salt and black pepper
Instructions
1. Dice the avocados into 1/2-inch cubes and place them in a large bowl.
2. Add 1 cup of corn kernels to the bowl with the avocado.
3. Finely chop 1/4 of a red onion and add it to the bowl.
4. Chop a big handful of fresh cilantro and mix it in.
5. In a small bowl, whisk together a couple of tablespoons of olive oil and the juice from 1 lime until combined.
6. Pour the lime dressing over the salad ingredients in the large bowl.
7. Gently toss everything together with a spoon until evenly coated.
8. Season the salad with a pinch of salt and black pepper, then toss once more.
9. Serve immediately or chill in the refrigerator for up to 30 minutes to let flavors meld.
The salad offers a creamy texture from the avocado against the crisp pop of corn, all brightened by the zesty lime. Try it as a topping for grilled fish or scoop it with tortilla chips for an easy appetizer.
Pasta Primavera Salad with Lemon Herb Dressing
Craving something fresh and vibrant? This pasta primavera salad brings together spring vegetables with a zesty lemon herb dressing. It’s perfect for picnics or a quick weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of pasta (like fusilli or penne)
– A couple of cups of broccoli florets
– 1 cup of cherry tomatoes, halved
– A handful of snap peas, trimmed
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of olive oil
– 2 tablespoons of fresh lemon juice
– A splash of white wine vinegar
– A couple of cloves of garlic, minced
– A handful of fresh basil, chopped
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, steam the broccoli florets and snap peas in a steamer basket over boiling water for 4-5 minutes until crisp-tender.
4. Drain the pasta and rinse under cold water to stop the cooking process.
5. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, and chopped basil until well combined.
6. Toss the cooled pasta, steamed vegetables, halved cherry tomatoes, and grated Parmesan cheese in a large mixing bowl.
7. Pour the dressing over the salad and mix thoroughly to coat all ingredients evenly.
8. Season with a pinch of salt and black pepper, adjusting to your preference.
9. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
This salad offers a crisp texture from the vegetables and a creamy bite from the Parmesan, with the lemon herb dressing adding a bright, tangy kick. Serve it over a bed of greens or alongside grilled chicken for a heartier meal—it’s versatile enough to shine at any gathering.
Kale and Brussels Sprouts Salad with Parmesan
Whip up this hearty winter salad when you want something fresh but substantial. It combines earthy kale and Brussels sprouts with sharp Parmesan and a bright lemon dressing. You’ll love the mix of textures and flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 big bunch of kale, stems removed and leaves thinly sliced
– 1 pound of Brussels sprouts, trimmed and thinly sliced
– 1/2 cup of grated Parmesan cheese
– 1/3 cup of olive oil
– Juice from 1 lemon (about 1/4 cup)
– 1 tablespoon of Dijon mustard
– 1 clove of garlic, minced
– A pinch of salt and a couple of cracks of black pepper
– 1/4 cup of toasted almonds, chopped
Instructions
1. In a large bowl, combine the sliced kale and Brussels sprouts.
2. Massage the kale and Brussels sprouts with your hands for 2-3 minutes until they soften and darken slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
4. Pour the dressing over the greens and toss thoroughly to coat every leaf.
5. Add the grated Parmesan cheese and toasted almonds to the bowl.
6. Toss everything together until evenly distributed.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
8. Serve immediately.
A crisp, tangy bite gives way to the nutty Parmesan and crunchy almonds. The massaged greens are tender without being soggy. Try it as a side with roasted chicken or pile it into a wrap for a quick lunch.
Taco Salad with Chipotle Ranch Dressing
Taco salad gets a major upgrade with a smoky, creamy chipotle ranch dressing that ties everything together. This version is packed with fresh veggies, seasoned ground beef, and crunchy tortilla strips for a satisfying meal that comes together quickly. It’s perfect for busy weeknights or casual gatherings where you want something hearty but not heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb of ground beef (85/15 works great)
– A packet of taco seasoning (about 1 oz)
– A couple of hearts of romaine lettuce, chopped
– A cup of cherry tomatoes, halved
– Half a red onion, finely diced
– A cup of shredded cheddar cheese
– A cup of tortilla strips (store-bought or homemade)
– For the dressing: 1/2 cup of mayonnaise, 1/2 cup of sour cream, 2 tbsp of buttermilk, a splash of lime juice, 1-2 chipotle peppers in adobo sauce (minced), and a pinch of garlic powder
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks.
2. Cook the beef for 8-10 minutes until browned and no pink remains, then drain any excess fat.
3. Stir in the taco seasoning and 1/4 cup of water, simmering for 2-3 minutes until thickened. Tip: Let the beef mixture cool slightly before assembling to keep the salad crisp.
4. In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, lime juice, minced chipotle peppers, and garlic powder until smooth. Tip: Adjust the chipotle amount to control the heat—start with one pepper for milder flavor.
5. In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, diced red onion, and shredded cheddar cheese.
6. Top the salad with the seasoned ground beef and tortilla strips. Tip: Add the tortilla strips just before serving to maintain their crunch.
7. Drizzle the chipotle ranch dressing over the salad and toss gently to combine.
8. Serve immediately in bowls or on plates. Enjoy the creamy, smoky dressing paired with the fresh veggies and savory beef—it’s a textural delight with every bite. For a fun twist, serve it in individual taco shells or as a filling for wraps.
Orzo Salad with Sun-Dried Tomatoes and Feta
Tired of the same old pasta salads? This orzo version with sun-dried tomatoes and feta is a vibrant, make-ahead dish that’s perfect for potlucks or quick lunches. It comes together fast and packs a flavorful punch that leftovers only improve.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– 1/2 cup of sun-dried tomatoes in oil, drained and chopped
– 4 ounces of feta cheese, crumbled
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of red wine vinegar
– 1 small red onion, finely diced
– A couple of garlic cloves, minced
– A big handful of fresh parsley, chopped
– A splash of water from the pasta pot
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tender but with a slight bite).
3. While the orzo cooks, finely dice the red onion and mince the garlic cloves.
4. Drain the sun-dried tomatoes from their oil, then chop them into small pieces.
5. In a large mixing bowl, whisk together the olive oil and red wine vinegar until emulsified.
6. Stir the diced red onion and minced garlic into the dressing in the bowl.
7. When the orzo is done, reserve 1/4 cup of the starchy pasta water, then drain the orzo thoroughly in a colander.
8. Immediately add the hot, drained orzo to the bowl with the dressing and toss to coat—the heat helps the flavors meld.
9. Pour the reserved pasta water into the bowl and stir; this helps create a creamier texture as it cools.
10. Let the orzo mixture sit for 5 minutes to cool slightly, stirring once halfway through.
11. Fold in the chopped sun-dried tomatoes and crumbled feta cheese.
12. Add the chopped fresh parsley and season generously with salt and black pepper, then toss everything together until evenly combined.
13. Transfer the salad to a serving dish and refrigerate for at least 30 minutes to let the flavors develop.
14. Before serving, give the salad a final stir and adjust seasoning if needed.
Vibrant and satisfying, this salad boasts a chewy texture from the orzo and sun-dried tomatoes, balanced by the creamy, salty feta. Serve it chilled as a side dish or bulk it up with grilled chicken for a hearty main. It’s even better the next day, making it a smart prep-ahead option for busy weeks.
Watermelon Feta Salad with Mint
Grab this refreshing salad when you need a quick, bright side dish that screams summer. It combines sweet watermelon with salty feta and fresh mint for a perfect balance. You’ll have it ready in minutes with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– About 4 cups of watermelon cubes (from half a medium watermelon)
– A generous handful of crumbled feta cheese (around 1 cup)
– A big bunch of fresh mint leaves, roughly chopped (about 1/4 cup)
– A couple of tablespoons of extra virgin olive oil
– A splash of fresh lime juice (from 1 lime)
– A pinch of flaky sea salt
– A few cracks of black pepper
Instructions
1. Cut a medium watermelon in half, then slice one half into 1-inch cubes until you have about 4 cups.
2. Place the watermelon cubes in a large mixing bowl.
3. Crumble about 1 cup of feta cheese directly over the watermelon in the bowl.
4. Roughly chop a big bunch of fresh mint leaves until you have about 1/4 cup, then sprinkle them over the watermelon and feta.
5. Drizzle 2 tablespoons of extra virgin olive oil evenly over the salad ingredients.
6. Squeeze the juice from 1 lime directly into the bowl, aiming for about 2 tablespoons.
7. Sprinkle a pinch of flaky sea salt over the salad.
8. Crack black pepper over the salad 2-3 times for a light seasoning.
9. Gently toss all ingredients together with clean hands or salad tongs until everything is lightly coated, being careful not to crush the watermelon.
10. Serve immediately on a platter or in individual bowls.
Vibrant and juicy, this salad offers a crisp crunch from the watermelon against the creamy, salty feta. The mint adds a cool, aromatic freshness that brightens every bite. Try it as a topping for grilled chicken or fish, or pack it for a picnic—it holds up surprisingly well for an hour or two without getting soggy.
Summer Peach and Arugula Salad
Let’s make the most of summer’s sweetest fruit with this vibrant salad. Light, refreshing, and packed with contrasting flavors, it’s the perfect no-cook meal for a hot day. You’ll love the combination of juicy peaches and peppery greens.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A big handful of fresh arugula (about 5 cups)
– A couple of ripe peaches, sliced thin
– A small handful of crumbled goat cheese (about 1/2 cup)
– A generous 1/4 cup of chopped toasted pecans
– For the dressing: a good glug of extra virgin olive oil (1/4 cup), a big squeeze of fresh lemon juice (2 tbsp), a teaspoon of honey, and a pinch of salt and black pepper.
Instructions
1. Place your arugula in a large salad bowl.
2. Slice your peaches into thin wedges, about 1/4-inch thick. Tip: Use a sharp knife and slice around the pit for clean pieces.
3. Add the sliced peaches to the bowl with the arugula.
4. Crumble the goat cheese over the peaches and greens.
5. Sprinkle the chopped toasted pecans evenly over the salad.
6. In a small jar or bowl, combine the olive oil, fresh lemon juice, honey, salt, and black pepper.
7. Seal the jar and shake vigorously for 30 seconds, or whisk in the bowl until the dressing is fully emulsified. Tip: The honey helps bind the oil and lemon juice together.
8. Drizzle the dressing over the salad just before serving.
9. Using salad tongs or two large spoons, gently toss everything together until the ingredients are evenly coated. Tip: Toss gently to avoid bruising the delicate peach slices.
Creamy goat cheese mellows the peppery arugula, while the toasted pecans add a crucial crunchy texture. The sweet-tart dressing clings perfectly to every leaf and peach slice. For a heartier version, add grilled chicken or serve it alongside a crusty baguette.
Summary
You’ve now got 20 refreshing salad recipes perfect for your next potluck! Whether you’re craving something classic or adventurous, this roundup has you covered. We’d love to hear which recipes become your favorites—drop a comment below and share this article on Pinterest to spread the salad love!
