3 summer salad recipes perfect for warm weather

Published December 2025 | 5 min read

Fresh, light and easy, these summer salad recipes are just the thing for quick lunches, sides or sharing with friends on warm days.

There’s something about summer that calls for light, fresh meals made with the best of the season’s produce. When the days are warm, a colourful salad ticks all the boxes – cooling, nutritious, quick to prepare and with options to suit every taste.

The best part? Salads are versatile: you can serve them as a simple side, a satisfying main or dress them up for a show-stopping dish to share at a special celebration.

To inspire your summer table, we’ve gathered three delicious summer salad recipes for you to enjoy as the weather heats up.

Spicy berries salad 

A unique twist on the traditional fruit salad, this spicy berries salad from Shred Happens: So Easy, So Good by Arash Hashemi is a fun addition to any summer barbecue or picnic.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients

• 280g strawberries, cut in quarters
• 225g raspberries
• 200g blueberries
• 200g blackberries

For the dressing

• 2 tbsp finely chopped fresh mint, plus extra for garnish
• ¼ cup freshly squeezed lemon juice
• 1 tbsp freshly squeezed lime juice
• 2 tbsp monk fruit sweetener (a zero-calorie, high-intensity natural sweetener available at most supermarkets) or regular sugar
• 1 tbsp chilli lime seasoning (such as Tajín), plus extra for garnish
• ¼ tsp lemon zest
• ¼ tsp lime zest
• ½ tbsp minced jalapeño peppers
• ¼ tsp plain hot sauce (like Tapatío or Tabasco)

Method

1. To make the dressing, in a small bowl, combine the mint, lemon juice, lime juice, monk fruit sweetener or sugar, chilli lime seasoning, lemon zest and lime zest. Add the jalapeño peppers and hot sauce gradually, tasting until you find your preferred level of heat. (The measurements in this recipe should yield a medium level of heat, but spiciness varies depending on the peppers and hot sauce.)
2. In a large bowl, combine the berries with the dressing, folding gently until they’re evenly coated.
3. Garnish with some extra chopped mint and chilli lime seasoning.

Note: This salad can be served right away, but for an extra kick, store it in the fridge for 30 to 40 minutes to allow the berries to marinate with the dressing.

White bean and couscous salad with roasted red pepper dressing

This hearty recipe from Katrina Meynink’s Kitchen Keepers combines halloumi with roasted red peppers, couscous and your favourite fresh herbs.

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

• 225g (1½ cups) wholemeal pearl couscous
• 420g tin white beans (like butter or cannellini beans), drained and washed thoroughly
• 15g (¼ cup) spring onions (scallions), chopped
• 1 cup chopped mixed soft herbs like dill, coriander, parsley
• Juice of ½ lemon
• 2 tbsp olive oil, plus extra to serve
• 180g halloumi, cut into even slices

For the dressing

• 2 jars roasted red peppers, rinsed
• 60ml (¼ cup) olive oil (plus a little extra to season)
• 3 tbsp sherry vinegar
• 1 tbsp caster sugar
• 2 garlic cloves, chopped
• Sea salt flakes and freshly ground black pepper

Method

1. Cook the couscous according to the packet instructions. Strain and allow to cool slightly before placing in a bowl with the white beans, spring onions, herbs and lemon juice. Add 1 tablespoon of the oil and stir to prevent sticking.
2. Place a frying pan over a medium heat. Add the remaining olive oil and fry the halloumi slices until golden on both sides. Chop into bite-sized pieces and add to the bowl.
3. To make the dressing, place the red peppers, olive oil, sherry vinegar, caster sugar and garlic in a blender and blitz until combined and you have a dressing consistency. Season with some sea salt flakes and freshly ground black pepper.
4. Toss the salad with a splash of olive oil. Turn out onto a serving plate and drizzle over the red pepper dressing. Check for seasoning and add extra sea salt flakes and freshly ground black pepper if needed.

Herby potato salad

Try this fresh and flavoursome potato salad from Anastasia Zolotarev’s Sour Cherries and Sunflowers – and be sure to make it at least two hours ahead of serving.

Prep time: 15 minutes
Cooking time: 20 minutes (plus 1 hour for potatoes to cool)
Serves: 4 to 6 as a side

Ingredients

• 1kg small to medium potatoes, scrubbed clean
• ½ bunch spring onions (scallions)
• ½ bunch dill
• ½ bunch parsley
• 1 large cucumber

For the dressing

• 200ml sour cream
• 1 heaped tsp Dijon mustard
• Zest and juice of 1 lemon
• Salt and pepper
• Golden unrefined sunflower oil (available from specialty delis and health food stores) or olive oil

Method

1. Put the unpeeled potatoes in a large pan and fill with water. Add a generous amount of salt and cover with a lid. Bring to a simmer and cook for 12 to 15 minutes, depending on the type and size of potato. Check that they’re cooked by piercing one of the potatoes with a fork – it’s ready when the centre feels soft. Drain, and let the potatoes cool to room temperature. Peel and discard the skins and chop the potatoes into quarters. Transfer to a bowl, cover with a plate or plastic wrap and place in the refrigerator for at least 45 minutes.
2. Finely chop the spring onions, dill and parsley (removing any ends and stems). Halve the cucumber lengthways, then slice into half-moons, not too thin.
3. Make the dressing 15 minutes before you want to serve the salad. Mix together the sour cream, mustard, lemon zest and juice, some salt and pepper and a generous glug of oil in a small bowl. Taste and adjust the seasoning if needed.
4. In a large mixing bowl combine the potatoes with the dressing, spring onions, cucumber and chopped herbs. Mix well. Taste and add more seasoning, herbs, lemon or sour cream as you prefer.

Discover more recipes and nutrition advice

Searching for healthy meal inspiration? Eligible members can get free access or save on the evidence-based CSIRO Total Wellbeing Diet^*. Created by Australia’s national science agency, it combines a high-protein, low-GI eating plan with exercise and proven weight management tools to help improve habits and create lifelong positive behaviours.