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Forget flimsy greens — these summer salads are built to satisfy. Packed with protein, full of bold flavor, and hearty enough to anchor a meal, these three recipes are anything but side dishes.

From a Southwest-inspired sweet potato salad to an umami-rich heirloom tomato salad and a crisp Mediterranean bean salad that brightens any table, these are my go-to crowd-pleasers for Memorial Day weekend and all the sun-drenched gatherings to come. Perfect for enjoying with a fresh Basil Martini!

Dietary note: All three of these summer salads are vegan and gluten-free.

Sweet Potato Salad

Bored with traditional potato salad? Try this roasted sweet potato salad tossed with black beans, red bell peppers, corn, cherry tomatoes, and minced garlic. Lightly coated with a cumin-lime dressing, this colorful mix is downright mouthwatering when served with tortilla chips. Get the recipe HERE.

Tips

  1. Be careful not to overcook the potatoes. This can result in them being too soft or even fried to a crisp.
  2. Leave the skin on. The peel is edible and nutrient-rich, and you’ll save time on prepping.
  3. Season the sweet potatoes. I keep the seasoning simple for this recipe (salt and pepper), but you can add more spices to the roasted sweet potatoes if you’d like. Chili powder, garlic powder, smoked paprika, and even a pinch of cayenne are all tasty options.
A bowl of black bean and vegetable salsa sits on a plate with tortilla chips and lime wedges.Pin
Roasted sweet potatoes, black beans, and colorful veggies tossed in a zesty cumin-lime dressing — perfect with tortilla chips. Image: Kate Feinberg

Heirloom Tomato Salad

When you think of an heirloom tomato salad, the first ingredients that come to mind are probably basil and mozzarella. Lately, I’ve been dressing up my juicy heirloom tomatoes with tahini, tamari, toasted sesame oil, and mirin for more of an umami flavor. The tahini, hemp seeds, and sesame seeds add richness to the salad. Get the recipe HERE.

Tips

  1. Add one ingredient at a time. Avoid mixing the dressing and pouring it over the heirloom tomatoes. By drizzling one ingredient at a time, you can control the quantity and prevent too much liquid on the plate.
  2. Keep the tomato slices mostly intact. Chopping up the tomatoes too much will release their juices. By layering thick slices of heirloom tomato, the juices stay intact, resulting in a better flavor and a less watery plate.
  3. Taste and adjust. When dealing with ingredients like tamari and toasted sesame oil, a little goes a long way. Start with smaller amounts and work your way up, adjusting for salt and richness.
A white plate with sliced red and yellow heirloom tomatoes topped with chopped basil, sesame seeds, and a light dressing; a fork and extra sesame seeds are beside this vibrant heirloom tomato salad.Pin
These thick-sliced heirloom tomatoes are drizzled with tahini, tamari, and sesame oil, and topped with hemp and sesame seeds. Image: Kate Feinberg

White Bean Salad

It’s always a good idea to have a reliable bean recipe on hand as a healthy dish that meets dietary preferences, adds a little extra oomph to a meal, and is easy to toss together in a pinch. This white bean salad incorporates cooling ingredients like avocado, cherry tomatoes, and herbs — perfect for hot, sunny days. It also happens to make a delicious side dish to one of our favorite summer recipes — Catfish Tacos! The salad utilizes pantry staples and has a refreshingly simple lemon and olive oil dressing. Get the recipe HERE.

Tips

  1. Halve the cherry tomatoes. For sweet and juicy cherry tomatoes, avoid chopping them too much. You want to keep the juices intact and prevent a too-watery salad.
  2. Add the avocado just before serving. To keep your avocado looking pretty and green, wait to add it until just before serving the salad. Adding a drizzle of lemon juice over the avocado can keep it fresh, too.
  3. Taste and adjust. Once you’ve tossed the salad ingredients together, taste and adjust for salt, lemon, and vinegar.
A bowl of White Bean Salad with cherry tomatoes, diced avocado, herbs, and a spoon rests on a blue cloth surface.Pin
A cool and refreshing mix of white beans, avocado, cherry tomatoes, and herbs in a bright lemon-olive oil dressing. Image: Kate Feinberg

Meal Prep

  • Sweet Potato Salad: Roast the sweet potatoes the day before serving, but store separately from the rest of the salad. You can also mix the remaining ingredients, but keep the dressing separate until ready to serve. Then, toss everything together.
  • Heirloom Tomato Salad: Because this salad is so pretty to display, it’s best prepared just before serving. If you need to save time on meal prep, mix the dressing ingredients in a jar a day or two before serving.
  • White Bean Salad: This salad, except for the avocado, can be made the day before serving. Dice and add the avocado right before you’re ready to serve.

Storing Summer Salads

Unlike salads that are heavy on the greens, each of these leftover-friendly options can be tossed with the dressing and stored together. Keep them in airtight containers and store in the refrigerator for up to three days. Enjoy the salads chilled or bring them to room temperature before serving.

SB Tip: Leftover white bean salad is especially great served on toast for a savory breakfast or light lunch.

Hope you enjoy these quick and easy summer salads!

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Kate Feinberg
About the Author
Kate Feinberg

Kate Feinberg is StyleBlueprint's Associate Editor & Sponsored Content Specialist, based in Nashville. Kate is a plant-based foodie, avid runner, and fantasy reader.