Whether savory or light and fruity, summer salads are the perfect side dish for the barbecue season. You can get fresh, regional fruits and vegetables here. Salads for grilling can be prepared quickly and easily. The right dressing makes for a true culinary experience. We have the best salad recipes and sophisticated ideas for you.

The right dressing

A good dressing is half the battle for a successful salad. Classic dressing base:

• Vinaigrette (1:3): 1 part vinegar + 3 parts olive oil + salt, pepper, mustard, finely diced shallot
• Honey-mustard dressing: mustard, honey, apple cider vinegar, olive oil, salt, pepper — perfect for hearty salads
• Yogurt dressing: yogurt, olive oil, garlic, lemon juice, herbs — ideal for light summer salads
• Balsamic reduction: thickened balsamic vinegar with honey — goes well with tomatoes, mozzarella, strawberries
• Asian dressing: soy sauce, sesame oil, rice vinegar, ginger, garlic — for Asian-inspired salads

Seasonal vegetables for delicious and fresh salads

In summer, the full variety is available: tomatoes in all colors and varieties, cucumbers, bell peppers, eggplant, zucchini, beans, peas, corn, spring onions, avocado, radishes, fennel.

Fruit also belongs in summer salads: strawberries, watermelon, peaches, grapes, apples, pears.

Preparation tips

• Dress just before serving — otherwise the salads will go limp
• Spin the salad dry so that the dressing adheres better
• Soak onions in vinegar or lemon juice beforehand — for a milder and more digestible taste
• Let pasta salads cool down sufficiently before adding the dressing
• Toast nuts, seeds, and kernels in a pan just before serving — for more aroma
• Chill the salad bowl — the salad will stay fresh longer

Classic salads

Tomato-mozzarella salad (Caprese)

Ripe tomato slices, buffalo mozzarella, fresh basil, good olive oil, sea salt, pepper. Simple and unbeatable.

Greek farmer's salad

Tomatoes, cucumber, green bell pepper, red onion, black olives, feta in coarse chunks. Season with olive oil and oregano — no vinegar in the classic version.

Potato salad

Boil waxy potatoes in their skins, let them cool, slice them, and let them marinate in vegetable broth or salad vinegar. Refine with mustard vinaigrette or mayonnaise.

Coleslaw

Finely shredded white cabbage and carrots with a mayo-yogurt-apple cider vinegar sauce, salt, pepper, and a dash of honey — ideal for BBQ.

Pasta salads

• Italian pasta salad: penne with pesto, cherry tomatoes, mozzarella pearls, arugula, pine nuts
• Asian glass noodle salad: glass noodles, carrots, cucumbers, sesame oil, soy sauce, lime juice, chili, cilantro
• Mediterranean pasta salad: farfalle with antipasti (pickled vegetables, olives, feta, cherry tomatoes)

Mediterranean salads

• Couscous salad — with pomegranate, mint, parsley, tomato, and cucumber
• Tabbouleh — bulgur, lots of parsley and mint, tomato, lemon, olive oil
• Bean salad — white beans, red onion, tomato, parsley
• Quinoa salad — quinoa, avocado, tomato, corn, lime juice

Fruity summer salads

• Watermelon-feta salad — with mint and olive oil
• Strawberry-asparagus salad — green asparagus with strawberries, arugula, and honey vinaigrette
• Peach-burrata salad — peaches, burrata, basil, balsamic reduction