Fourteen summer salad recipes from Martha Stewart that need no oven, no stove, and barely any effort. From a classic Greek salad and a creamy coleslaw to a watermelon feta salad and a Bloody Mary tomato salad, these cold summer salads cover every cookout, picnic, and weeknight dinner when it is too hot to cook.
I rotate through these all summer and most of them taste better after sitting in the fridge. Make them ahead, bring them cold, and let the grill do the rest.
1. Martha Stewart Cucumber Salad
English cucumbers with red onion, white wine vinegar, honey, and fresh dill. This is the fastest summer side I make and it tastes like something between a salad and a quick pickle.
2. Martha Stewart Coleslaw
Shredded cabbage and carrots in a creamy Dijon and vinegar dressing. I bring this to every BBQ because the cold creaminess cuts through anything smoky coming off the grill.
3. Martha Stewart Pasta Salad
Chickpeas, cherry tomatoes, mozzarella, fennel, and capers with pasta dressed in a lemon and red wine vinaigrette. This is a full meal in a bowl that tastes even better the next day.
4. Greek Salad
Romaine, cherry tomatoes, red onion, cucumber, and feta with a simple olive oil and red wine vinegar dressing. The salad I make when I want something fresh and crunchy without any cooking at all.
5. Thai Cucumber Salad
Rice vinegar, sugar, and red onion give this cucumber salad a sweet and sour kick that is completely different from the classic version. I serve this next to anything grilled with an Asian marinade.
6. Mediterranean Three-Bean Salad
Three types of beans tossed with red onion, red wine vinegar, olive oil, and fresh oregano. I make a big batch on Sunday and eat it for lunch all week because it only gets better as it sits.
7. Watermelon, Orange, and Feta Salad
Watermelon, citrus, salty feta, red onion, and parsley with olive oil. This is the salad I make in July when it is too hot to think and I need something cold and sweet on the table fast.
8. Melon and Cucumber Salad
Ripe melon with sliced cucumber, olive oil, and fresh mint. Light enough to eat as a snack and refreshing enough to serve alongside grilled chicken or fish.
9. Tomato, Corn, and Avocado Salad
Fresh corn, avocado, scallions, and lime juice tossed together in minutes. I make this every August when the corn is sweet enough to eat raw and the tomatoes are at their best.
10. Bloody Mary Tomato Salad
Heirloom tomatoes with lemon, Worcestershire, and optional aquavit in a dressing that tastes like a Bloody Mary. This is the salad I bring out when I want people to ask what is in it.
11. Rice Salad with Tomatoes, Cucumbers, and Feta
Olive oil rice with chopped tomatoes, cucumbers, and crumbled feta. A grain salad that works as a side or a packed lunch and holds up in the fridge without getting soggy.
12. Tomato-Beet Salad
Roasted beets with heirloom tomatoes, cherry tomatoes, and crumbled feta. The earthy sweetness of the beets against the acid of the tomatoes is one of those combinations I did not expect to love this much.
13. Cucumber Salad with Sour Cream and Dill Dressing
Sliced cucumbers in a cool sour cream and lemon dressing with fresh dill. I make this alongside grilled salmon because the creaminess pairs with rich, fatty fish better than any other side.
14. Martha Stewart Caesar Salad
Garlic and anchovy dressing made tableside with homemade croutons baked with cayenne. This is the one salad that feels like a full meal on its own, especially in summer when I do not want to cook.