When it comes to summer eating, there’s not a whole lot better than a fresh, seasonal salad packed with tons of summery goodness. But all too often, salads get a bit of a bad reputation. They sound boring, feel like a lot of work, and don’t seem like enough for dinner. If you’ve thought any of those things before, you’re definitely not alone. But salads don’t have to be any of those things, and that’s part of the beauty of them. Salads can be pretty much anything you want them to be and that’s what makes them so great.

One of my favorite things about salads is that they can be sort of a “one pot” meal. Everything goes into one bowl or onto one platter, gets tossed with dressing, finished with garnishes, and served. No need to make a separate vegetable, carb, and main dish. With a salad, everything comes together in just one recipe.

How to Meal Prep Your Salads

If you’re a regular salad-eater, you likely know all too well how poorly some salads hold up when prepped in advance. But the key to meal prepping salads (or just making them a little bit ahead of time—after all, you have to be strategic with the time you have!) is to get really smart and intentional with what you’re making and doing ahead of time and how you’re storing things.

If you want to make better meal-prepped salads, you’re going to need to think through how various ingredients (and combinations of ingredients) will hold up when sitting in the fridge.

What to Prep Ahead

First, make your dressings ahead of time and store them in an airtight container. If you have several different dressings going at once, it’s a good idea to label them. Painter’s tape or masking tape work just fine for this! That way, you’ll know what’s what and you won’t find yourself sorting through tons of similar-looking containers of dressing in your fridge, wondering what’s in them.

You can also prep heartier veggies like Brussels sprouts, cauliflower, broccoli, bell peppers, cucumber, carrots, cabbage, and onion. If you’re going to add tomato, fruit like apples or pears, avocado, or fresh herbs to your salad, it can be better to wait until you’re ready to assemble to keep them fresh.

Cook your protein in advance too. If you’re going to add chicken, tofu, lentils, salmon, or anything else like that to your salads, cooking them and storing them in an airtight container is a great way to make putting a salad together a bit quicker and easier. Grains are also fair-game for early prep. If you’re adding orzo, rice, farro, or quinoa, make it in advance, toss it with a little olive oil if you’d like, and store it in an airtight container in the fridge until you’re ready to make your salad. 

Want to add a little nutty crunch? Toast the nuts ahead of time so that all you have to do is sprinkle them over the top of your salad.

Ultimately, the key to making less boring, more delicious salads is making them as easy as possible to assemble. The less work you have to do in the moment, the lower the lift, even when the recipe is pretty involved.

Salad Recipes to Make All Summer Long

Whether you’re packing a lunch on the go or making a fresh, summery dinner, these are the salads you won’t be able to get enough of.

Peach and Burrata Salad from Danielle Moss

I make this salad on repeat all summer and always wonder why I don’t eat it year round. Fresh peaches and burrata are one of those combinations that just works. A sweet fruit, creamy cheese, a little salt, a little olive oil, and done. It looks like you tried much harder than you did which is my personal requirement for any recipe worth making.

Blackberry Chicken Salad with Grilled Apricots and Blackberry Balsamic Vinaigrette from Protein Snack Queen

A little bit sweet, a little bit tangy (thanks to that balsamic vinaigrette), and packed with plenty of protein—this salad contains nearly 40g per serving—this summery salad makes the most of the season’s fruit. It includes blackberries (which are also high in fiber) and grilled fresh apricots, plus creamy goat cheese and leafy greens for a satisfying salad you’re going to absolutely love.

Caribbean Chicken Salad with Mango Dressing from Well Plated

With a flavorful chicken marinade, red onion, bell pepper, and more fresh ingredients drizzled with a deliciously punchy dressing, this salad is one that you’ll never tire of. 

Buffalo Chicken Cobb Salad from Smitten Kitchen

Combining buffalo chicken and a Cobb salad? Genius. This mix of blue cheese, buffalo chicken, cherry tomatoes, and crisp romaine lettuce is packed with bold flavor. I also love that this recipe lets you pick and choose the veggies you add. It makes it easy to mix and match based on what you have, what you like, and what sounds good. Hate raw celery? Leave it out. Can’t get enough carrots? Add ‘em. It’s up to you.

The Best Pasta Salad from Pinch of Yum

Sometimes classics are classics for good reason. This pasta salad mixes rotini pasta with juicy tomatoes, salami, mozzarella cheese, and more and tosses it all with an easy Italian salad dressing. Pasta salad is one of the best make-ahead salads out there. It deserves a spot as a side dish at meals all summer long. Plus, you can add more or less pasta and veggies to make it fit your taste preferences and nutritional goals. 

Sesame Chicken Cabbage Crunch Salad by Ambitious Kitchen

Super savory sesame chicken gets mixed with a crunchy mix of cabbage, carrots, peppers, and more. It’s all drizzled with a gingery dressing and topped with cashews and almonds, fresh green onions, herbs, and spicy jalapeño slices for a salad you won’t want to stop eating.

La Scala Chopped Salad by Danielle Moss

I grew up in LA and this salad has been my favorite since high school. Iceberg lettuce, turkey or salami, mozzarella, chickpeas, and the most incredible pecorino vinaigrette. It’s all about the dressing. I recreated it so I could have it here in Chicago and honestly it tastes exactly like the real thing. Great for meal prep, easy to make your own, and the recipe I get asked about more than almost anything else.

Strawberry Brussels Sprouts Salad from Two Peas & Their Pod

This is the ultimate side salad for dinners featuring chicken, salmon, or even beef. Plus, you could make it a heartier vegetarian salad by adding beans. It’s drizzled with a super tasty poppy seed dressing and is studded with fresh, in-season strawberries, homemade candied pecans, and tangy feta cheese.

Simple Watermelon Feta Salad with Cucumber, Basil, and Mint from Salt & Lavender

It’s just not summer without a watermelon feta salad. This version includes basil, mint and plenty of refreshing cucumber for the perfect accompaniment to any summer meal.

Grilled Chicken Cherry Kale Salad with Rosé Vinaigrette from How Sweet Eats

This flavorful salad is ideal for a summer dinner party or date night. Combine fresh cherries with grilled balsamic chicken, some crumbled goat cheese, and plenty of kale. Top with chopped pistachios and thinly sliced red onion. Drizzle it with a slightly boozy vinaigrette for a grown-up summer dinner that you won’t be able to stop thinking about.

Eggplant Salad from Love + Lemons

This salad mixes grilled and fresh veggies with herbs, feta cheese, and a simple flavorful dressing. Swap the feta for grilled halloumi, add chunks of grilled bread, or serve alongside chicken, fish, or anything else you like.

BLT Salad from Two Peas & Their Pod

Who doesn’t love a summer BLT? When tomatoes are ripe and ready, lettuce is in season, and the bacon is perfectly crispy, it’s an ideal summer sandwich. But when you’re not in the mood for assembling a sandwich, this salad is the perfect way to switch things up. Scatter sliced cherry tomatoes, red onion, creamy avocado, crispy bacon, and toasted croutons over a bed of butter lettuce (or your favorite salad greens). Then, drizzle with an herby, creamy homemade buttermilk ranch to finish things off. You won’t be able to get enough.

Garlic Lime Steak and Noodle Salad from Smitten Kitchen

This is such a flavorful, fresh, bright salad and it’s perfect for the warmer months. Make the marinade for the steak and prep your veggies (tomatoes, cucumbers, green beans, and mixed herbs). Then, cook your rice noodles and marinated steak, and toss everything together. It doesn’t get a whole lot easier than that.

Tangy Lentil Salad with Dill & Pepperoncini from Cookie + Kate

This vegetarian and gluten-free salad is hearty, boldly flavorful, and packed with plenty of protein from the lentils. The combination of herby dill and tangy pepperoncini makes this salad anything but boring. Plus, because the base is lentils instead of tender greens, it holds up well in the fridge for several days. Top with chicken, a piece of fish, or fried or soft-boiled eggs for an even more substantial meal.