If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

Ingredients For The Perfect Homemade Coleslaw:

With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

• Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
• Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
• Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
• Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
• Sugar: Just a touch to round everything out and keep it from tasting too sharp.
• Salt and Pepper: A must for bringing all the flavors together.
• Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

How to Make Easy Homemade Coleslaw:

Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
3. Enjoy: It’s as easy as that!

That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

Why Is My Coleslaw Watery?

Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

Can I Shred My Own Cabbage?

Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

What Goes Well With Coleslaw?

Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

Other BBQ Side Dishes You’re Sure To Love

• Deviled Egg Pasta Salad
• Simple Broccoli Slaw
• Elote Grilled Mexican Corn Salad
• Baked Beans
• Cornbread

Watch How to Make Coleslaw…

This Grilled Peach Caprese Salad might just be the most irresistible twist on caprese yet. Sweet grilled peaches, cool slices of mozzarella, ripe summer tomatoes, and creamy avocado all finished with a rich balsamic drizzle – it’s fresh, colorful, and packed with flavor in every bite.

Why We Love This Salad

This salad is a go-to around here because it’s simple, stunning, and packed with layers of flavor – sweet grilled fruit, creamy mozzarella, and that tangy balsamic glaze. We served it at a church BBQ and the entire platter disappeared faster than anything else on the table. It’s one of those dishes that looks fancy, tastes even better, and takes almost no effort to pull off.

What to Serve It With

My grilled peach salad makes an easy, elegant pairing for just about any summer meal. We especially love it with BBQ dishes, grilled meats, or anything rich and savory. Try it with our juicy Flank Steak, herby Easy 3 Ingredient Chicken Marinade, or a side of our Secret Best Grilled Corn for the ultimate warm-weather dinner.

Ingredients for Grilled Peach Avocado Caprese Salad

This salad is fresh, simple, and full of texture – no fancy ingredients, just a few summery staples that shine on their own.

• Lemons: Grilled for a sweet, smoky citrus flavor.
• Peach: Ripe and thickly sliced so it caramelizes on the grill.
• Olive Oil: Helps with grilling and adds richness.
• Tomatoes: Juicy and vibrant – summer tomatoes work best.
• Avocado: Sliced just before serving for creamy texture.
• Sea Salt or Sea Salt Flakes: A good finishing salt makes all the difference.
• Fresh Ground Black Pepper: Adds balance and warmth.
• Fresh Mozzarella: Soft and milky – mozzarella pearls or burrata work too.
• Arugula or Arugula Mix: Adds peppery crunch and stretches the salad for a crowd.
• Balsamic Vinegar: Reduced to a sweet, glossy drizzle.

How to Make Grilled Peach Avocado Caprese Salad

The easiest summer salad…

1. Make the balsamic reduction: Cook the balsamic and sugar until reduced by half and cool.
   Tip: A low-rimmed skillet speeds things up.
2. Grill the lemons and peaches:Brush with olive oil and grill the lemons and peaches until grill marks appear.
   Tip: Always allow the fruit to cool at this point to not wilt the greens.
3. Build the salad: Fill a large platter with everything!
4. Serve immediately: Let your guests dig in!

Storing and Making Ahead Grilled Peach Avocado Caprese Salad

Can you make this salad ahead of time, or save the leftovers for later?

This salad is best fresh, but leftovers will keep in the fridge for up to 2 days. I prefer to carefully remove the fruit so it doesn’t continue to wilt the greens. 

Make Ahead: 

You can assemble everything ahead of time, then grill the peaches and lemons right before serving. The balsamic reduction can be made up to a week in advance and stored in the fridge.

Variations and Substitutions

• Swap peaches for nectarines or even grilled plums if that’s what you’ve got on hand. 
• Use burrata or goat cheese instead of mozzarella for a creamier or tangier bite.
• Don’t have arugula? Spinach, baby kale, or spring mix will still taste great.
• Add a handful of toasted almonds, walnuts, or pine nuts for extra crunch.
• To make it more filling, try adding grilled chicken, prosciutto, or a scoop of quinoa.
• A light drizzle of honey or a splash of lemon juice can brighten things up if your fruit isn’t super sweet.
• No time to grill? A hot skillet or grill pan on the stove works just fine for both the peaches and lemons.

This grilled peach avocado caprese is proof that a few good ingredients and a hot grill can make magic on a plate.

More Fresh and Flavor-Packed Salad Recipes to Try

• Loaded Cowboy Salad
• Broccoli Salad
• Your Neighbor’s Tomato Cucumber Salad
• Citrus Jicama Avocado Salad
• 5-Minute Avocado Salad
• 7-Layer Pea Salad

Watch How This Peach Caprese Salad is Made…

Think salads are boring? Think again. If your usual bowl of greens isn’t sparking joy, it’s time to shake things up with this bright, crunchy, flavor-packed Citrus Jicama Avocado Salad with a fresh and flavorful homemade salad dressing.

I wanted a side to go with our carne asada tacos, and I didn’t want to make black beans or Spanish rice like we usually do. So I decided to make a fresh salad with some leftover produce in the fridge. This Citrus Jicama Avocado Salad is refreshing, a little unexpected, and packed with the perfect mix of sweet, tangy, and creamy goodness. Plus, it comes together in minutes—no fussy prep, no weird ingredients, just simple, delicious bites.

And let’s be real: any excuse to eat more avocado is a good one.

I had seen a few similar jicama salads by simply recipes and Jessica Gavin, but didn’t have mango, so I decided to wing it with the produce we had. Pro Tip: We ate it fresh but found it tasted better at the end of the meal, so letting it sit is key!

Let’s dive in!

Ingredients for Jicama Avocado Salad

This is a citrus salad recipe, so you’ll be hitting the produce section hard for this one, and the rest of the ingredients you probably already have at home. Here is what you will need:

For the Salad

• Jicama: slice it thin and then julienne it
• Avocados: sliced thin
• Oranges: I used navel oranges, but blood oranges or cara cara oranges would work great too. Remove the peel with a knife and then slice it into wedges.
• Red Onion: I go back and forth on whether to include this. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s ok to leave it out.
• Cilantro: give it a good chop
• Feta: adds a nice salty taste and really amps up the flavor of the salad

For the Vinaigrette Dressing

• Orange Juice: freshly squeezed is preferred
• Lime Juice: fresh is best, of course
• Olive Oil: the base for the dressing
• Apple Cider Vinegar: adds some extra tang and zip
• Salt: boosts the flavor
• Cayenne: adds the tiniest bit of heat

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Make this Jicama Salad

This salad recipe is so simple! It’s just a bunch of chopping and some whisking, and you’re there!

1. Combine: Add all the ingredients for the salad to a large bowl and toss to combine.
2. Whisk: Add all the ingredients for the dressing to a glass measuring cup and whisk until well combined.
3. Toss: Pour the dressing over the top of the salad and toss to coat.
4. Rest: Let the salad rest in the fridge for 15-20 minutes for all the flavors to settle in.

What is Jicama?

Jicama is a bulb-shaped root vegetable native to Mexico and Central America and belongs to the turnip family. Often referred to as a Mexican turnip, it has a thin, papery brown skin that’s typically peeled away to reveal a crisp, starchy white interior. Its flavor is mild and slightly sweet, similar to an apple but less sugary, while its texture is firm and crunchy, much like a raw potato.

How to Julienne Jicama

Peel the entire jicama bulb with a vegetable peeler, then cut it in half. Place one half flat-side down and slice it into 1/4-inch rounds using a sharp knife. Stack a few slices and cut them into 1/4-inch strips to create matchsticks.

How to Pick Ripe Avocados

I cringe whenever I see someone at the grocery store squeezing an avocado like a stress ball. Not only does it bruise the fruit for the next shopper, but it’s also not the best way to tell if it’s ripe. Instead, try this: Place your finger at the top near the stem and your thumb on the bottom. Gently press the top with your finger. If it feels firm but slightly soft, it’s perfectly ripe.

What to Eat with Crunchy Jicama Salad

This fresh avocado jicama salad is a great side dish for any Mexican meal. Here are a few ideas:

• Steak Fajitas
• Honey Lime Chicken Burritos
• Carnitas
• Chicken Enchiladas
• Carne Asada Tacos

Sometimes, the best recipes happen by accident when you use the ingredients you have on hand. That was exactly the case with this citrus jicama avocado salad. It’s bright, fresh, and a beautiful side dish for any Mexican meal.

Other Salad Recipes You’ll Love:

• Your Neighbor’s Tomato Cucumber Salad
• Elote Grilled Mexican Corn Salad
• Greek Mediterranean Orzo Pasta Salad
• Easy Italian Pasta Salad
• Gorgonzola Steak Salad
• Asian Cucumber Salad
• Spinach and Bacon Salad with Poppy Seed Dressing

Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.

When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!

We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!

What is Antipasto?

Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!

Ingredients for Antipasto Pasta Salad

I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:

Pasta Salad

• Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
• Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
• Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
• Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
• Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
• Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
• Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
• Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
• Olives: A mixture of black and green olives for color (and flavor!) is best.
• Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
• Red Onion: Adds flavor and crunchy texture.
• Fresh Basil: Fresh is a must and slice it really thin.

Dressing

• Olive Oil: Acts as the base for the vinaigrette dressing.
• Red or White Wine Vinegar: Adds acidity.
• Garlic: Adds flavor.
• Lemon Zest and Juice: Adds freshness and a bright pop of flavor.
• Italian Seasoning: Adds flavor.
• Fresh Parmesan: Adds richness and flavor.
• Red Pepper Flakes: Adds little heat.
• Salt & Black Pepper: Adds flavor.

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Antipasto Pasta Salad

There’s not too much to this recipe…cook the pasta, make the dressing and do a bunch of chopping! That’s it! Here are step-by-step instructions:

1. Cook the Pasta: Add the pasta to a large pot of boiling water that has been heavily salted and cook until just PAST al dente. Then drain and set aside to cool
2. Make the Dressing: Add all the ingredients for the dressing to a glass measuring cup and whisk to combine. Store in the refrigerator until ready to serve.
3. Prep the Salad Ingredients: Cut all the meats and vegetables.
4. Assemble the Salad: Add all the ingredients to a large bowl and pour the dressing over the top. Toss everything together to combine.
5. Chill: Let the pasta salad chill in the fridge for up to an hour but not much more.
6. Serve: Toss the salad one more time, sprinkle with a little more parmesan cheese if desired and serve.

Keep scrolling down to the recipe card for all the instructions. You can also print or save the recipe there.

Stop Making This Mistake with Your Pasta Salads!!

You always hear to cook your pasta al dente, but when you’re making a pasta salad, that is not the case!! If you’re making tomato basil angel hair pasta for dinner or our delicious Italian bolognese, then YES, cook the pasta al dente, but for a pasta salad, cook the pasta slightly PAST al dente.

Pasta that is cooked little longer will have less potential for absorption so it won’t soak up as much dressing. You want the dressing to cling to the outside of the pasta but not get absorbed. Dressing that gets absorbed loses all it’s flavor.

Storage Tips

Leftovers should be stored in an airtight container and will keep for 4-5 days. If you want to make this recipe ahead of time, prep and cut all the ingredients and then store everything separately. Chop the basil just before combining everything then add the vinaigrette dressing.

Try this delicious and simple antipasto pasta salad recipe with a step-by-step video guide. This summer pasta salad is full of cured meats, pickled veggies and simple homemade vinaigrette dressing. Perfect for picnics, potlucks, or as a quick and tasty weeknight meal.

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad
• BLT Pasta Salad

Watch the Video on How to Make Antipasto Pasta Salad

Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.

Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.

What Ingredients Do I Need to Make Deviled Egg Pasta Salad?

Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:

• Ditalini Pasta
• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• White Vinegar
• Sugar
• Salt
• Pepper
• Garlic Powder
• Smoked Paprika
• Green Onion
• Red Onion

Keep scrolling to the end of the post for all the measurements and details.

Why Shape of Pasta Should I Use?

I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!

How to Make Deviled Egg Pasta Salad

Here are the quick and easy steps for the picnic side dish:

1. Cook the Pasta: This first step is crucial! You’ll want to cook the pasta just PAST al dente. You almost never hear someone say that for pasta, but for a pasta salad, you want the pasta a little more cooked. I’ll explain later. Drain the pasta and rinse it in cool water then place in the fridge to chill.
2. Prep the Eggs: When the hard boiled eggs have chilled, peel them and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
3. Make the Dressing: Add all the ingredients for the dressing to the bowl with the egg yolks and mash everything together with a fork to a smooth consistency.
4. Combine: Add the pasta, egg whites and dressing all to one bowl and toss to combine. Season with salt and pepper as needed.
5. Garnish: Sprinkle smoked paprika, diced red onions and green onions over the top and serve.

The complete recipe can be found in the recipe card at the end of the post.

Substitutions and Additions

If you want to add more crunch and flavor, you can add minced celery or pickles (or relish). Crumbled bacon would be a bold, amazing addition for a smoky punch. Other mix-in ideas could be pickled onions or even avocado!

Craving some heat? Add some minced jalapeño, substitute the dijon mustard with spicy brown mustard, or sprinkle a little bit of cayenne pepper over the top with the smoked paprika.

Not a mayo fan? We’ve got you covered! Use plain Greek yogurt instead! You’ll get great protein and the creaminess is still on point.

What to Eat with Summer Pasta Salad

It doesn’t matter if you’re craving chicken, beef, pork, burgers or anything in between, this deviled egg creamy pasta salad pairs brilliantly with any summer recipe. Here are a few of our favorites for summer:

• Smoked Brisket
• Killer Burger Sauce
• Smoked Chicken Breasts
• Easy Grilled Hot Dogs
• Grilled Flank Steak

Make our fabulous tomato cucumber salad for another easy summer side dish and then top the night off with a bowl of warm homemade peach crisp a la mode!

Can I Make Pasta Salad Ahead of Time?

This pasta salad recipe can be made up to 24 hours ahead of time but I wouldn’t go longer than that. It should also chill for 2-4 hours before serving for peak flavor and texture.

Storage Tips

Leftovers should be stored in an airtight container in the fridge, and they will keep for up to 4 days. I don’t recommend freezing leftovers for this recipe and the leftovers are best eaten cold.

This Deviled Egg Summer Pasta Salad is everything you love about classic deviled eggs, tossed with tender pasta and a creamy, tangy dressing that’s perfect for warm-weather gatherings. It’s rich, a little zippy from Dijon and vinegar, and packed with chopped eggs, a hint of smokiness, and just the right crunch from green onions. It’s the kind of nostalgic, crowd-pleasing side dish that disappears fast—so maybe double the batch!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad

Watch our Video on How to Make Deviled Egg Pasta Salad

An easy summer salad recipe is here! Learn how to make a Cucumber Strawberry Feta Salad with basil and mint! It is the ultimate side dish and you only need 8 ingredients to make it! BONUS…it’s ready in 15 minutes!

A zesty symphony of summer, this Lemon Cucumber Strawberry Feta Salad with Basil & Mint bursts with refreshing flavor. Juicy strawberries, crisp cucumbers, and tangy feta come alive with a touch of lemon, fragrant basil, and cool mint topped with a honey balsamic vinaigrette—perfectly balancing sweet, savory, and herbaceous in every vibrant bite.

If your garden is bursting with strawberries or you just picked up a flat of strawberries from the farmer’s market, take 15 minutes and make this quick and easy summer salad!

What Ingredients You Need to Make Cucumber Strawberry Feta Salad

You’ll need a couple of ingredients for the dressing, and then a quick stop at the produce section, and you’ll have everything you need:

• Balsamic Vinegar
• Honey
• Strawberries
• Lemon
• Cucumbers
• Feta Cheese
• Mint
• Basil

The measurements and details for each ingredient can be found in the recipe at the end of the post.

How to Make Lemon Basil Strawberry Cucumber Herb Salad

1. Make the Simple Dressing: Whisk the balsamic vinegar and honey together in a small bowl and set aside.
2. Prep the Feta and Herbs: Add the feta cheese, lemon zest and juice as well as the fresh herbs and stir to combine.
3. Combine Salad Components: Add the strawberries, cucumbers and the feta mixture into a large salad bowl.
4. Toss with Dressing: Drizzle the salad dressing over the top and toss everything to combine.

Keep scrolling to the end of the post for the complete recipe card with all the instructions and ingredients needed.

Salad Variations

I’ve been reading online that many people have a strong aversion to cucumbers or strong complaints about them being flavorless and pointless. Give this salad a try anyway! The honey balsamic dressing adds so much flavor to the cucumbers. I love the cucumbers for their texture, so be sure it’s a good crisp cucumber when you buy it.

All that being said, if you are still an absolute cucumber hater, you can swap it for spinach, arugula, romaine lettuce or any combination of green.

You can also swap the strawberries for blueberries. Feel free to omit the feta or use shaved parmesan cheese instead. For an additional yummy variation, add some thinly sliced red onions. Believe it or not, red onions make a delicious pairing with strawberries!

What to Serve with Strawberry Feta Salad

I’m picturing a beautiful summer day with the grill out and the kids running through the sprinklers. Cade is on the grill cooking grilled flank steak or juicy burgers. Pair it with this Elote Mexican Street Corn Salad for a BBQ-ready duo that everyone will love. Back everything up with a bowl of homemade graham canyon ice cream!

Making Ahead and Storing

This is a salad that actually gets better if you let it sit for a little while before serving. The flavors meld together and the dressing really settles into the strawberries and cucumber. I save the feta to add right before serving.

Once the salad is combined, store leftovers in an airtight container in the fridge. It will keep for up to 3 days.

Why You’ll Love This Salad:

• Ready in 15 minutes
• Only 8 simple ingredients
• Sweet, savory & herbaceous flavor
• Great for picnics, potlucks, and BBQs

This refreshing and colorful salad is perfect for summer gatherings. The combination of juicy strawberries, crisp cucumbers, tangy feta cheese, and fresh herbs will leave your taste buds satisfied. Make Lemon Cucumber Strawberry Feta Salad with Basil & Mint for a hit dish at any summer gathering!

More Summer Salads:

• Tomato Cucumber Salad
• Elote Grilled Mexican Corn Salad
• Easy Greek Pasta Salad
• Southern English Pea Salad
• Italian Pasta Salad

Watch How to Make a Cucumber Strawberry Feta Salad

During the summer I love to make a big, satisfying salad that packs in a lean protein and is full of flavor without the fuss and mess of the oven. I use grilled chicken with our favorite chicken marinade, charred corn on the cob, crispy bacon, smoky and salty cheeses and of course, our summer basil herb dressing! It’s the best grilled chicken salad recipe on the internet for a reason!

If you’re looking for the most delicious dinner to make on a hot summer day that does not include the oven, this is it! I’m utterly obsessed with the dressing and have been keeping all ingredients on hand to make every version of this summer salad possible.

Sometimes I skip the berries or only add one of the cheeses. Other times I sub out the chicken for another protein or even shove it all in a big fat wrap. No matter how you make it, this is the best summer salad ever. 

Ingredients for the Best Summer Salad

As with most salads, this salad is highly customizable depending on what you have on hand and what your family loves. There are two things I wouldn’t skip…the chicken and the dressing! I can’t say enough about this homemade basil dressing! Most salads use vinaigrettes or ranch dressing, but this unique creamy basil dressing is fresh, light and irresistible!

• Mixed Greens: You can grab any type of green you want…baby spinach, arugula, spring mix, romaine lettuce, etc.
• Boneless Skinless Chicken Breasts: Grilled ahead of time and sliced or cubed.
  • PRO TIP: If you have leftover grilled chicken from another meal, that would also work great. You could also use rotisserie chicken!
• Bacon: Adds crunchy texture and smoky flavor.
• Smoked Cheddar: Adds a smoky flavor and chewy texture.
• Feta Cheese: Adds saltiness.
• Avocado: Adds creaminess and healthy fat.
• Strawberries: I love a sweet component in a salad and strawberries are a perfect option for summer.
• Cherry Tomatoes: Grape tomatoes make a great substitute.
• Corn on the Cob: I prefer to char a couple of corn on the cobs and then cut off the kernels. The corn can be removed first and then charred in a skillet on the stove top if desired. Frozen corn can also be used if desired.
• Creamy Basil Dressing: Made with Plain Greek Yogurt, Mayonnaise, Buttermilk, Basil, Dill, Chives, Worcestershire Sauce, Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

The measurements for each of the salad ingredients can be found in the recipe card at the end of the post.

How to Make Grilled Chicken Salad

A few of the components of this recipe need to be cooked ahead of time, so be sure to grill the chicken, char the corn and cook the bacon before assembling this salad. Here are the following steps:

1. Prep: Add the mixed greens to a large salad bowl.
2. Assemble: Add all the toppings to the salad.
3. Dress: Drizzle the basil dressing over the top and toss to combine.

The complete recipe can be found in the recipe card at the end of the post.

Why is Grilled Chicken Always Dry?

Chicken breasts are often dry, but there are ways to avoid that! If you follow the recipe for our grilled chicken, marinating the chicken beforehand does wonders for keeping the chicken moist and tender. It sounds obvious, but don’t overcook the chicken. Use a meat thermometer to check the internal temperature and as soon as it reaches 165 ℉, pull it from the grill and let it rest for a few minutes.

Under seasoning the chicken can also make it feel and taste dry and bland, so be sure to not skimp on the seasoning. Lastly, the dressing will also help with keeping the chicken flavorful and moist.

How to Keep My Salad from Getting Soggy

As soon as the dressing is added, it will start to get soggy, so don’t add the dressing until right before serving. Store all the components separately until ready to serve.

Should Grilled Chicken Salad Be Eaten Hot or Cold?

I personally prefer to eat this salad with the chicken warm. The combination of warm chicken with the cool, crisp veggies and dressing is so satisfying. That being said, I also love to eat the leftovers the next day cold from the fridge and it’s fabulous! If you eat it cold, just be sure that the chicken has been stored and handled safely.

Storage Tips

Leftover salad that has already been dressing should be stored in the refrigerator. It will keep for a day or two but will get quite soggy the longer it sits. For the best leftovers, store all the ingredients separately and combine right before serving.

Grilled Chicken Salad Variations

I mentioned earlier that salads are easily customizable, so if you want to change things up with this salad, here are some ideas:

• Protein: Swap the grilled chicken for steak, shrimp or salmon.
• Vegetables: You can add or swap the vegetables with broccoli, peas, carrots, mini bell peppers, or cucumbers.
• Cheese: Any type of cheese will work great in this salad. Mozzarella pearls would be amazing! Shaved parmesan cheese would also be fab!
• Add-Ins: Other great options to add to this salad would be hard boiled eggs, pistachios, sliced almonds, pepitas, sunflower seeds, craisins, black olives, red onions, banana peppers, etc.

Salads are a great way to use up random vegetable leftovers or odds and ends left in the fridge, so add your family’s favorites and make exactly how they will love it! But don’t skip that basil dressing!!

This delicious summer grilled chicken salad is perfect for hot summer days. The refreshing basil dressing pairs perfectly with the juicy chicken and crisp vegetables. Give it a try and beat the heat with this tasty dish!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Loaded Cowboy Salad
• Salad de Maison
• Elote Grilled Mexican Corn Salad
• Broccoli Salad

Watch How We Make This Fabulous Summer Salad…

Add a burst of flavor to your salads with this simple and nutritious creamy basil dressing recipe. Made with fresh ingredients, it’s the perfect addition to your healthy meal options.

This is one of those recipes that has evolved over time and has become one of my favorites. I drew some inspiration from our creamy avocado cilantro dressing, but in this salad dressing recipe, I mix up the herbs and amounts sometimes depending on what I have on hand or what is in season. I’ve even served it over roasted corn for a corn salad once. So good! It’s just one of my go-to, most favorite things ever.

We used this fresh basil salad dressing on our BLT pasta salad once and we have never used any other dressing on it since. It is just so bright and fresh and the perfect creaminess and zesty flavor for that pasta salad recipe. Scroll down to the section below for more ideas of how to use this dressing recipe.

Ingredients for Creamy Basil Dressing

This creamy basil salad dressing is a perfect blend of fresh, vibrant herbs and smooth, rich flavors. Made with simple, yet delicious ingredients, it brings a burst of aromatic basil combined with the creaminess of Greek yogurt and mayo. Here’s a list of the ingredients you’ll need to make this delightful dressing:

• Plain Greek Yogurt: Lightens up the dressing a little and adds great protein.
  • Possible substitute: sour cream
• Mayonnaise: Adds more creaminess and gives a little acidity to the dressing.
• Buttermilk: Helps thin out the dressing to a good consistency while keeping the dressing tangy and fresh.
• Fresh Herbs: Basil, Parsley, Dill and Chives — Everything must be fresh, no other option here.
• Worcestershire Sauce: Adds delicious umami undertones to the dressing and some acidity.
• Seasonings: Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Easy Homemade Basil Dressing

This creamy basil dressing recipe is both easy to make and good for you. Perfect for adding some flavor to your favorite greens. Let me show you how easy it is to make…

1. Blend: Add all the ingredients for dressing to a blender and blend until smooth.
   • NOTE: You can also use a food processor or immersion blender.

Yep, that’s it! Only one step! The recipe card below also contains all these instructions. You can also print or save the recipe there.

Storage Tips

Extra salad dressing should be stored in an airtight container in the fridge. My favorite way to store it is in a mason jar with a lid. It will keep in the refrigerator for up to 5 days.

What to Pair with Creamy Basil Dressing

Of course this basil dressing goes great on salads…any combinations of greens will taste great with this dressing. But no need to stop there! It can be used in so many different ways. Here are a few ideas:

• Marinade for chicken or beef
• Topping for grilled chicken
• Dipping sauce for fresh veggies (crudités) or bread
• Pasta sauce
• Spread on a sandwich
• Topping for roasted potatoes
• Drizzled over the top of tomato slices and fresh mozzarella slices

We would love to hear how you use this creamy basil dressing! Leave a comment and let us know!

This creamy basil dressing is not only delicious, but also healthy and easy to make. Perfect for salads, as a dip, or drizzled over grilled vegetables. You’re going to want to use this dressing all summer long!

More Homemade Dressing Recipes:

• Creamy Avocado Cilantro Lime Dressing
• Blue Cheese Dressing
• Creamy Tomatillo Ranch Dressing
• Pomegranate Raspberry Dressing
• Tzatziki Sauce
• All our SALAD RECIPES!

Watch How to Make our Creamy Basil Herb Dressing Recipe

Bright, juicy strawberries meet crisp cucumber slices in this refreshing summer salad, tossed with fresh mint and a tangy-sweet honey balsamic dressing for a vibrant, mouthwatering bite this strawberry cucumber salad is as beautiful as it is delicious.

Our quick and easy salad using 5 simple ingredients will be the star of any summer bbq or dinner. We use fresh strawberries, cucumbers, and an easy honey balsamic dressing and some fresh mint is the perfect light summer strawberry salad.

I don’t know about you, but the unstructured and unscheduled summer days absolutely destroy my dinner routine so recipes that are quick and easy are musts! This simple salad recipe comes together in just a few minutes and makes the perfect side dish for any meal. I’m going to include a section below with some of our favorite main dishes to eat with this salad. Keep scrolling for some ideas!

What You Need to Make Strawberry Cucumber Salad?

You won’t find an easier salad than this one! The homemade dressing has only 2 ingredients and just 3 ingredients are needed for the salad. Here is everything you will need:

• Balsamic Vinegar: Adds acidity.
• Honey: Adds natural sweetness.
• Strawberries: Wash and hull the stems.
• English Cucumber: These have thin skins and almost no seeds so no need to peel or remove the seeds. Persian cucumbers would also be a great option.
• Mint: Adds freshness.

The measurements for each ingredient can be found at the end of this post in the recipe card.

How to Make Cucumber Strawberry Salad

This salad can be tossed together while the chicken is on the grill! You could even prep and chop the cucumber and strawberries ahead of time to make this even faster. Here are the quick and easy steps:

1. Make the Dressing: Combine the balsamic vinegar and honey and whisk together in a small bowl.
   • OPTION: You can also add both ingredients to a mason jar and then shake to combine. Then extra dressing can be stored in the jar in the fridge.
2. Assemble the Salad: Add the strawberries, cucumbers and julienned mint leaves to a large bowl and drizzle the dressing over the top. Toss to combine.

The dressing perfectly glazes the fruit with a balance of sweet and tangy goodness. Keep scrolling to the end of the post for the complete recipe card.

How to Keep Cucumbers Crunchy in a Salad

My best suggestion for keeping cucumbers crunchy is to eat them quickly. The longer cucumbers sit, the more they will lose their texture. Cucumbers contain a lot of water. If you know you aren’t going to be eating the cucumbers for a while, place them in a colander and sprinkle salt over them and let them sit for 10-15 minutes. Salt draws the water out of the cucumbers. Then you can turn them out onto a paper towel and pat them dry before adding them to a salad.

Variations

I’m working on a spin off of this recipe that includes feta cheese and a few other ingredients, but in the meantime, here are a few ideas for some variations on this simple salad.

You can add some greens to the salad like spinach or arugula or a mix of both. If you aren’t a balsamic vinegar fan, swap it for some fresh lime juice mixed with the honey. Some toasted nuts would also make a great addition like toasted almonds or pecans. Fresh basil would be a great addition or a substitute for the fresh mint.

Can Cucumbers Be Eaten With the Skin On?

You can eat cucumbers with the skin on. The cucumber should be washed thoroughly, using a brush, to remove the little stickers on the skin. Cucumber peel is a good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.

Healthy Summer Salad

There are only 16 calories in a cup of cucumbers but they will provide you with about 4 percent of your daily potassium, 3 percent of your daily fiber and 4 percent of your daily vitamin C. Cucumbers also provide small amounts of vitamin K, magnesium, potassium, manganese and vitamin A.

Strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants. They are a good low calorie food.

Overall, this salad is gluten free, low in sodium and high in nutrients and bold fresh flavor!

What to Eat with Strawberry Cucumber Salad

This salad can be made year round if you can find good, ripe strawberries, but I often find myself turning to this salad during the spring and summer. We eat it with some of our favorite grilled recipes like grilled flank steak, grilled chicken breasts, or just a classic cheeseburger! It also pairs well with anything from the smoker like our smoked beef brisket, marinated smoked chicken thighs, or the smoked salmon we just posted!

Storage Tips

Once this salad has been assembled it will only keep for about 1 days in an airtight container in the fridge. If you want it to last a few more days than that, then store everything separately and combine just before serving.

This refreshing salad combines juicy strawberries, crisp cucumbers, and a sweet honey balsamic dressing for a delicious and healthy summer dish. Perfect for picnics, BBQs, or as a side for any meal!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Elote Grilled Mexican Corn Salad
• Easy Greek Pasta Salad
• Southern English Pea Salad
• Italian Pasta Salad

Watch How to Make Strawberry Cucumber Salad…

Broccoli slaw that is so simple and so tasty, it will blow your mind! A simple creamy homemade dressing and some veggies is all you need!

I’ve never been a big fan of slaw. It always looks like it’s drowning in mayo. I would skip the coleslaw every time at summer BBQs. I don’t know…it just never looked appealing to me. Then someone mentioned broccoli stems instead of cabbage. I had to try it! It has changed my mind on slaw forever!

So bust out the grill for some BBQ chicken or the Traeger for some smoked pulled pork! This is a great slaw to add to a pulled pork sandwich! It’s time for some summer BBQing and this broccoli slaw recipe is on the menu!

What Ingredients are Needed for Broccoli Slaw?

I said that this was simple, so now I’m going to prove it. You can go with the store bought broccoli slaw to make it super duper easy, or go totally from scratch. Either way, it’s going to be a hit at the BBQ. Here is your ingredients list:

• Broccoli Stalks (or a bag of broccoli slaw mix)
  • Left over from using the broccoli florets in our delicious chicken stir fry.
• Carrots (shredded)
• Mayonnaise (light)
• Apple Cider Vinegar
• Sugar
• Raisins (or craisins/dried cranberries)
• Ground Mustard
• Salt Pepper
• Sliced Almonds

The measurements for each ingredient is listed in the recipe card below.

How to Make Broccoli Slaw

Here are the steps for making this yummy colorful veggie side dish:

1. Peel the carrots and set them aside.
2. Slice off the outer skin of the broccoli stems.
3. Grate the carrots and broccoli stems (use a food processor or electric shredder, or buy a bag of broccoli slaw) and add to a large bowl.
4. Combine the sugar and vinegar in a small bowl and stir to dissolve the sugar.
5. Add the rest of the broccoli slaw dressing ingredients and whisk to combine.
6. Add the shredded vegetables and raisins and toss to combine. Then chill. Letting it sit in the fridge for at least an hour or so will really amplify the flavors.
7. Top with sliced almonds before serving if desired. I love the crunch it adds!
   • If you have an almond allergy, crunchy sunflower seeds or pistachios would be great substitutes.

The detailed instructions can also be found in the recipe card at the end of the post.

Is Broccoli Slaw Healthier Than Cabbage Slaw?

Broccoli slaw is packed with many antioxidants and other nutrients that cabbage does not offer. It has similar flavors but more crunch and texture than traditional coleslaw. I’m obsessed!

What Are the Health Benefits Of Broccoli?

Just one cup of broccoli provides over 100 percent of your daily need for vitamin C and vitamin K.

Broccoli is also high in vitamin A, folate, and potassium.

How Long Will Slaw Keep?

Cole slaw will keep for up to 5 days in the fridge.

Slaw should be kept in an airtight container and refrigerated within 2 hours.

What to Eat with Slaw?

I’ve talked about this being a BBQ side, but it could really go great with just about any main dish. Here are a few of our favorites:

• Asian Sticky Ribs
• Pulled Pork
• Smoked Chicken Thighs
• Meatloaf
• Smoked Brisket
• Huli Huli Chicken
• Smash Burgers

Which main dish are you going to make with it first?

It is time for broccoli slaw to be a part of your life! The perfect amount of sweet tangy dressing on shredded broccoli and carrots with pops of raisin and the crunch of sliced almonds. Who is coming to my BBQ?

More BBQ Side Dishes:

• Macaroni Salad
• Baked Beans
• Grilled Corn
• Marinated Tomatoes Salad
• Potato Salad
• Grilled Vegetables
• Pea Salad
• All SIDE DISHES here!

Watch This Video to See How It’s Made…