As summer settles in, many of us want to spend less time in the kitchen and more time soaking up the sunshine. When the days are long and hot, we crave meals that are light, fresh, and easy to prepare - meals that don’t require turning on the stove. Enter the salad: a versatile, nourishing, and refreshing way to get more fruits, vegetables, and vibrant flavors into your day.

Salads don’t have to be boring. With a little creativity and the right ingredients, they can be deeply satisfying and packed with texture, flavor, and nutrition. Given that only 1 in 10 American adults eats enough fruits and vegetables, upgrading your salad game is one of the simplest ways to support your health - while still enjoying what you eat.

Here are 12 easy ways to make your salads more exciting:

1. Start with what’s in season.
Seasonal produce tastes better and is often more affordable. In summer, look for juicy tomatoes, crisp cucumbers, tender zucchini, peppers, green beans, and sweet corn. You can enjoy these raw, steamed and chilled, or roasted (and cooled). Don’t forget summer fruits - peaches, berries, and figs add brightness to both sweet and savory salads.

2. Look beyond lettuce.
Lettuce is just one option. Try arugula, spinach, chicory, endive, bok choy, or cabbage. Cruciferous vegetables like cauliflower, kohlrabi, and broccoli also make great salad bases. Raw greens are perfect for summer, while roasted or wilted greens are wonderful in cooler seasons.

3. Add herbs.
Fresh herbs elevate flavor. Basil, mint, parsley, cilantro, and tarragon add freshness, aroma, and complexity. They’re also nutrient-dense and often overlooked in salads.

4. Think texture.
Great salads are all about contrast: creamy avocado, crisp cucumbers, crunchy carrots, tender greens, juicy fruit. Mixing textures keeps each bite interesting and satisfying.

5. Add grains.
Whole grains make your salad more filling and balanced. Add quinoa, brown rice, wild rice, millet, barley, or even whole grain pasta to boost fiber and protein.

6. Add bread.
Panzanella, or bread salad, is a summer classic. Cube or tear leftover bread, toss with olive oil, and toast into croutons. The crunch adds heartiness and makes the salad more irresistible.

7. Add protein.
Make your salad a full meal by adding protein. Try plant-based options like chickpeas, black beans, or tofu—or include grilled salmon, chicken, shrimp, or steak if you eat meat.

8. Add nuts and seeds.
Nuts and seeds offer crunch, protein, and healthy fats. Toast sunflower seeds, pumpkin seeds, walnuts, pecans, or almonds for deeper flavor. Spiced or candied versions are a bonus.

9. Add umami.
Savory ingredients like olives, artichoke hearts, capers, pickled onions, kimchi, sauerkraut, or cheese (feta, goat, or parmesan) add depth. You can also infuse umami into dressings using miso, soy sauce, or fish sauce.

10. Add a touch of sweet.
A little sweetness balances savory flavors. Fresh or dried fruits like mangoes, figs, raisins, or dried cranberries can brighten up any salad. Even a sprinkle of candied nuts adds dimension.

11. Add leftovers.
Use what you already have. Leftover rice, pasta, roasted vegetables, grilled meats, or even dumplings can be repurposed into something delicious with the right greens and dressing.

12. Make your own salad dressing.
A great salad deserves a great dressing. It’s simple: combine oil, acid (like vinegar or citrus), and flavor boosters (garlic, mustard, herbs, soy sauce, miso). Start with a 3:1 oil-to-acid ratio and adjust to taste.

A few go-to dressing ideas:

• Classic vinaigrette: Olive oil, red wine vinegar, mustard, and garlic
  
  
• Lime-chili: Lime juice, fish sauce, sweet chili sauce, sunflower oil, garlic
  
  
• Miso-ginger: Miso, ginger, soy sauce, sesame oil, rice vinegar, honey
  
  

Salads I’m Eating on Repeat This Summer:

• Panzanella Salad: Greens, tomatoes, cucumbers, olives, croutons, basil, chickpeas, feta, vinaigrette
  
  
• Thai-Inspired Salad: Cabbage, cucumber, mango or tomato, peppers, herbs, protein, peanuts, noodles or rice, lime-chili dressing
  
  
• Bok Choy Bowl: Chopped bok choy, potstickers or noodles, kimchi, grated carrot, green beans, miso-ginger dressing

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