8 Summer Salad Recipes that Taste just like a Restaurant

Salads are one of my favorite meals, but making them at home doesn’t always make me happy. The extra effort of chopping and preparing salad components can be tedious but it’s worth the effort to take advantage of the beautiful summer fruits and vegetables. I gathered some of my favorite salads from restaurants and took inspiration from a few different menus to come up with a delicious salad list for you. Hopefully this will come in handy next time you are tasked with bringing the salad to your next hang out.

Starting off with the perfect steakhouse style Caesar salad (my personal favorite). I highly recommend making it from scratch, you won’t regret it.

Steakhouse Caesar Salad

Serves 4-6

Ingredients

For the Caesar Dressing

• 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)

• 2 cloves garlic, minced into a paste

• 2 large egg yolks*

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ cup avocado oil or light olive oil

• ¼ cup freshly grated Parmesan cheese

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

For the Garlic Croutons

• 4 cups day-old artisan bread, torn into rustic pieces

• 3 tablespoons olive oil

• 2 tablespoons melted butter

• 2 cloves garlic, finely minced

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For the Salad

• 2 large heads romaine lettuce, washed and thoroughly dried

• 1 cup shaved Parmesan cheese

• Fresh cracked black pepper

• Lemon wedges, for serving

Instructions

Step 1: Make the Croutons

1. Preheat oven to 375°F.

2. Toss bread with olive oil, butter, garlic, salt, and pepper.

3. Spread on a baking sheet and bake for 12-15 minutes, stirring halfway through, until deeply golden and crisp.

4. Cool completely.

Step 2: Make the Dressing

1. In a medium bowl, whisk together anchovies, garlic, egg yolks, lemon juice, Dijon, and Worcestershire.

2. While whisking constantly, slowly drizzle in the oil until emulsified and creamy.

3. Stir in Parmesan, salt, and pepper.

4. Taste and adjust seasoning. The dressing should be bold, tangy, and slightly salty.

Step 3: Assemble

1. Tear romaine into large pieces.

2. Place in a large chilled bowl.

3. Add enough dressing to lightly coat the leaves and toss thoroughly.

4. Add half the grated Parmesan and half the croutons and toss again.

5. Transfer to a serving platter.

6. Top with remaining Parmesan, croutons, and plenty of freshly cracked black pepper.

For a truly restaurant-quality Caesar:

• Grill the romaine hearts for 1 minute per side before chopping.

• Use Parmigiano-Reggiano shaved with a vegetable peeler.

• Serve on a chilled platter with extra dressing on the side.

2. Mediterranean Chickpea Salad with Lemon Herb Vinaigrette

Ingredients

• 1 can chickpeas, drained

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thin sliced

• 1/3 cup feta cheese

• 1/4 cup kalamata olives

Dressing:

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 tsp dried oregano

• 1 garlic clove, minced

• Salt + pepper

Instructions

Combine chickpeas, vegetables, olives, and feta in a bowl. Whisk dressing and pour over. Toss gently and let sit 10–15 minutes so flavors absorb. Serve chilled or room temperature.

3. Strawberry Burrata Salad with Balsamic Glaze

Ingredients

• 2 cups arugula

• 1 cup strawberries, sliced

• 1 ball burrata cheese

• 1/4 cup toasted pistachios

• Balsamic glaze

Instructions

Layer arugula on a platter. Scatter strawberries and pistachios. Tear burrata over the top. Drizzle generously with balsamic glaze. Finish with sea salt flakes and cracked pepper for a fine-dining finish.

4. Grilled Chicken Cobb Salad with Avocado Ranch

Ingredients

• 2 grilled chicken breasts, sliced

• 4 cups chopped romaine

• 2 hard-boiled eggs, halved

• 1 avocado, diced

• 1/2 cup cherry tomatoes

• 1/2 cup crispy bacon

• 1/4 cup blue cheese

Avocado Ranch:

• 1 avocado

• 1/3 cup Greek yogurt

• 1 tbsp lime juice

• 1 garlic clove

• Salt + water to thin

Instructions

Arrange romaine as a base. Place ingredients in neat rows for restaurant-style presentation. Blend dressing until creamy. Drizzle or serve on the side.

Grilling the chicken perfectly every time: My best method for grilling chicken is to first turn your grill pan up to high heat. Drizzle in some high smoke point oil and sprinkle salt on both sides of the meat. No pepper! Once the pan is very hot, lay the chicken breast on and sear for 1-2 minutes depending on how thick it is. You’ll see nice dark grill marks by 1 minute. Do the same to the other side and then turn the heat all the way down to low. Cover with a glass lid or tin foil and let it cook for about 8-10 minutes. Temperature test the middle. It should be no less than 160 degrees. Pull them off the heat and allow them to rest for about 10 minutes before slicing.

5. Asian Sesame Crunch Salad with Ginger Soy Dressing

Ingredients

• 4 cups shredded cabbage mix

• 1 cup shredded carrots

• 1/2 cup edamame

• 1/3 cup sliced green onion

• 1/2 cup crispy wonton strips

• 1/4 cup almonds

Dressing:

• 3 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp sesame oil

• 1 tsp grated ginger

Instructions

Whisk dressing until emulsified. Toss vegetables together and coat lightly. Top with crunchy noodles and almonds just before serving to preserve texture.

6. Grilled Summer Vegetable Salad with Lemon Herb Vinaigrette

Serves: 6

Prep Time:15 minutes

Cook Time:12 minutes

Ingredients

For the Salad

• 2 zucchini, sliced lengthwise into ¼-inch planks

• 2 yellow squash, sliced lengthwise into ¼-inch planks

• 1 red bell pepper, seeded and quartered

• 1 orange bell pepper, seeded and quartered

• 1 red onion, cut into thick rounds

• 1 bunch asparagus, trimmed

• 2 ears corn, husks removed

• 3 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

For Serving

• 4 cups baby arugula

• ½ cup crumbled feta cheese

• ¼ cup toasted pine nuts or sliced almonds

• Fresh basil leaves

Lemon Herb Vinaigrette

• ⅓ cup extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 tablespoon honey

• 1 garlic clove, finely grated

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh parsley

• ½ teaspoon Dijon mustard

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Vegetables

Preheat a grill or grill pan to medium-high heat.

Brush all vegetables with olive oil and season with salt and pepper.

Step 2: Grill

Place vegetables on the grill:

• Corn: 8–10 minutes, turning occasionally

• Asparagus: 4–5 minutes

• Bell peppers: 5–6 minutes

• Zucchini and squash: 3–4 minutes per side

• Red onion: 4–5 minutes per side

Cook until tender with beautiful grill marks.

Remove from grill and allow to cool slightly.

Step 3: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, honey, garlic, herbs, Dijon, salt, and pepper until emulsified.

Step 4: Assemble

Cut grilled vegetables into bite-sized pieces. Slice kernels from the corn cobs.

Arrange arugula on a large serving platter. Top with grilled vegetables, feta, toasted nuts, and fresh basil.

Drizzle generously with the lemon herb vinaigrette just before serving.

7. Southwest Steak Salad with Chipotle Lime Dressing

Ingredients

• 1 lb flank steak, grilled and sliced

• 4 cups romaine

• 1 cup black beans

• 1 cup corn

• 1 avocado, sliced

• 1/2 cup cherry tomatoes

• 1/4 cup tortilla strips

Chipotle Dressing:

• 1/3 cup Greek yogurt

• 1 tbsp lime juice

• 1 tsp chipotle powder or sauce

• 1 tbsp olive oil

• Salt

Instructions

Grill steak to desired doneness and rest before slicing. Assemble salad base and top with steak and toppings. Whisk dressing and drizzle generously.

8. Peach Prosciutto Arugula Salad with Honey Lemon Vinaigrette

Ingredients

• 4 cups arugula

• 2 ripe peaches, sliced

• 6–8 slices prosciutto

• 1/4 cup shaved Parmesan

• 1/4 cup toasted pine nuts

Dressing:

• 3 tbsp olive oil

• 1 tbsp honey

• 1 tbsp lemon juice

• Salt + pepper

Instructions

Arrange arugula on a platter. Layer peaches and prosciutto ribbons. Sprinkle cheese and pine nuts. Whisk dressing and drizzle just before serving for a glossy restaurant finish.