15 Easy Salad Recipes for Lunch & Dinner

Fresh and easy salad recipes that work hard enough to be the whole meal.

Salads really do deserve a bigger spot at the table, don’t they? I’ve rounded up 15 easy salad recipes that are hearty enough to be the whole meal—perfect for lunch, dinner, or those nights when you just want something quick and fresh.

Want to keep your salad greens fresh? Check out this helpful guide on how to store salad greens so they last up to two weeks

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Here’s the best part: most of these easy salad recipes come together in 30 minutes or less. Whether you’re throwing together a quick weekday lunch or need a no-fuss dinner everyone will actually eat, you’ll find something here.

From hearty potato salads to a bright strawberry arugula with feta, these are the kinds of salads you’ll want to make again and again.

Time-saving tip: I’ve included homemade dressing recipes for every salad, but if you’re in a hurry, don’t stress—a good store-bought dressing works just fine too.

This post is part of my Meal Planning for Busy Families collection. I’ve got hundreds of recipe collections organised by meal type, plus a free printable meal planner .

Creamy Potato Salad with Spring Onions

Sometimes the classics earn their reputation. Small waxy potatoes are cooked skin-on until perfectly tender, then tossed warm with a mustardy mayo dressing, loads of spring onions, and fresh parsley and chives.

Want to add some extra protein? This creamy potato salad pairs beautifully with grilled chicken, burgers, or boiled eggs, and is equally good alongside baked salmon or a simple rotisserie chicken on busy nights.

Serves 4–6 | Prep: 10 minutes | Cook: 25 minutes

Ingredients

950g / 2 lbs small waxy potatoes, cut in half (skin on)
5 or 6 spring onions, chopped (all the white and some of the green)
200g / just under 1 cup full-fat mayonnaise
3 heaped teaspoons Dijon mustard
3 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon chives, finely chopped
1/2 teaspoon sea salt, plus more for cooking
1/4 teaspoon freshly ground black pepper

Instructions

Add potatoes to a large saucepan, cover with cold water, add a good pinch of salt, and bring to the boil. Reduce to a simmer and cook for 20–25 minutes until tender.
Drain the potatoes, return to the pot, and cook over low heat for 1–2 minutes to remove excess moisture. Leave to cool slightly.
Add potatoes to a large mixing or serving bowl. Add the mayonnaise and mustard and toss gently.
Add the spring onions and stir through.
Add the parsley and chives, season with salt and pepper, and toss gently one last time.
Serve warm, at room temperature, or chilled.

Easy salad recipes make-ahead tip: Can be made up to 3 days ahead. Add herbs a few hours before serving for the best color and flavor.

No Mayo Herb Potato Salad

Not a fan of mayo-based salads? This herb potato salad is the answer. Small baby potatoes are cooked until perfectly tender, then tossed in a bright, lemony olive oil vinaigrette with generous amounts of fresh parsley, mint, and dill.

Add extra protein to the salad with grilled chicken, salmon, or shrimp, or serve it alongside rotisserie chicken on nights when you need dinner on the table fast.

Serves 6 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

2 pounds (907g) small yellow or red potatoes
2 teaspoons Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
1/2 cup red onion, diced small
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper, to taste

Instructions

Add potatoes to a large pot, cover with water by 2 inches, and add 1 tablespoon of salt. Bring to a boil.
Reduce to a simmer and cook until fork-tender, 15–20 minutes. Drain and set aside to cool.
When cool enough to handle, cut into bite-sized chunks or thin rounds and place in a large salad bowl.
Whisk together mustard, lemon zest, lemon juice, vinegar, and olive oil until creamy and emulsified. Season with salt and pepper.
Pour the dressing over the potatoes and toss. Let it sit for 5 minutes to absorb.
Add red onion and fresh herbs. Toss gently. Add a splash more dressing if the salad looks dry.
Serve warm or refrigerate and serve cold.

Easy salad recipes make-ahead tip: Toss the potatoes with dressing and store in the fridge. Add fresh herbs and lemon zest just before serving to keep everything bright.

Smashed Potato Salad

This is one of those easy salad recipes that stands out. Baby Yukon gold potatoes are boiled until tender, then smashed flat and roasted until the edges turn golden and crispy.

Once they’ve cooled, they’re tossed in a creamy herb dressing made with Greek yogurt, dill, parsley, lemon, and Dijon, then mixed with crunchy cucumber, celery, dill pickles, and green onions.

Add extra protein by mixing in grilled chicken, crispy bacon, or hard-boiled eggs to make it a complete and satisfying meal.

Serves 6 | Prep: 15 minutes | Cook: 40 minutes

For the Smashed Potatoes

2 lbs baby Yukon gold potatoes
2 tablespoons olive oil
Kosher salt and black pepper, for seasoning

Creamy Herb Dressing

3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped dill
1/4 cup chopped parsley
1 shallot, finely chopped
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Kosher salt and black pepper, to taste

For the Salad

1 cup diced cucumber
1/2 cup diced celery
1/3 cup diced dill pickles
3 green onions, sliced
1/4 cup crumbled feta cheese, for garnish (optional)

Instructions

Preheat oven to 425°F. Grease a large baking sheet with olive oil.
Bring a large pot of salted water to a boil. Cook potatoes until fork-tender, about 15–20 minutes. Drain and cool for 5 minutes.
Place potatoes on the baking sheet. Use the bottom of a jar or a potato masher to gently press each potato until smashed but still in one piece (about 1/2-inch thick).
Drizzle evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25–30 minutes. Remove from oven and cool for 10 minutes.
Whisk together all dressing ingredients in a large bowl.
Add cooled potatoes, cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and adjust seasoning. Garnish with feta and serve.

Variation: Mix in crumbled cooked bacon or chopped hard-boiled eggs for an even heartier meal.

Strawberry Arugula Salad with Feta

When you need something on the table in five minutes, this is one of the fastest easy salad recipes. Peppery arugula is tossed in a light balsamic-honey dressing, then topped with juicy strawberries, toasted pine nuts, and crumbled feta.

Add extra protein with grilled chicken or shrimp to make this salad even more filling and satisfying.

Serves 4 | Total time: 10 minutes

Salad

4–5 cups arugula or baby spinach, rinsed and dried
1/4 cup pine nuts
1 1/2 cups strawberries, sliced or quartered
2–3 ounces feta cheese, crumbled
Lemon wedges for serving

Dressing

1 teaspoon lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup or honey
1 teaspoon balsamic vinegar

Instructions

Wash the arugula thoroughly and dry it well. A salad spinner works best. Set aside.
Toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Watch carefully — they burn quickly!
Combine all dressing ingredients in a small bowl and whisk together.
Toss the arugula with the dressing until lightly coated.
Transfer the dressed arugula to a serving plate. Top with strawberries, crumbled feta, and toasted pine nuts.
Drizzle fresh lemon juice over the salad just before serving.

Tip: Dress the salad just before serving. The acidity can wilt the arugula and soften the strawberries if it sits too long. The dressing keeps in the fridge for up to a week.

Wedge Salad with Blue Cheese Dressing

This steakhouse-style salad is a classic for a reason. A crisp wedge of iceberg lettuce topped with crumbled bacon, cherry tomatoes, fresh chives, and a creamy homemade blue cheese dressing. It’s one of those easy salad recipes that feels a little special without much effort at all.

Serve it as a starter before dinner or alongside grilled steak, burgers, or BBQ ribs. The dressing comes together in minutes — just chill it for 20 minutes, and the flavors really come alive.

Serves 8 | Prep: 10 minutes | Chill: 20 minutes

Blue Cheese Dressing

1 cup light sour cream
1/2 cup mayonnaise
3 tablespoons buttermilk
3 teaspoons red wine vinegar
1 1/2 teaspoons freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
4 ounces blue cheese (reserve a few chunks for garnish)
3 chives, minced (reserve a few for garnish)

For the Salad

1 head iceberg lettuce, cored with limp outer leaves removed
4 strips of bacon, cooked, cooled, and crumbled
2 cups cherry tomatoes, halved or cut into wedges
Kosher salt and freshly ground black pepper

Instructions

Add all dressing ingredients to a medium bowl and whisk well to combine. Refrigerate for at least 20 minutes.
Remove any limp outer leaves from the lettuce head. Cut in half, then cut each half into quartered wedges.
Place each wedge on a plate and drizzle generously with the blue cheese dressing.
Top with crumbled bacon, a sprinkling of chives, reserved blue cheese chunks, and cherry tomatoes. Finish with a sprinkle of freshly ground black pepper and serve.

The blue cheese dressing keeps in the fridge for 5–7 days — great for making ahead.

Roasted Beet and Goat Cheese Salad

Deep ruby roasted beet slices, creamy goat cheese, and crunchy toasted walnuts arranged over a bed of mixed greens with a simple red wine vinaigrette. The combination of earthy beets, tangy cheese, and nutty walnuts is hard to beat.

This is one of those easy salad recipes that is elegant enough to serve at a dinner party but easy enough to throw together on any weeknight. A great lunch option, too, especially with some crusty bread on the side.

The cheese and nuts both contain protein, but this salad also pairs well with grilled chicken, seared salmon, tenderloin, or flank steak.

Serves 4 | Prep: 10 minutes | Cook: 25 minutes

Ingredients

1 large beetroot, peeled and thinly sliced
4 cups mixed salad greens
1/2 cup crumbled goat cheese
1/4 cup walnuts, chopped
2 tablespoons red wine vinaigrette
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Place the beet slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20–25 minutes until tender.
In a large salad bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and chopped walnuts.
Drizzle the red wine vinaigrette over the salad and toss gently to combine and serve immediately.

Creamy Cucumber Salad

Cool, creamy, and refreshing, this cucumber salad is exactly what you want on a hot afternoon. Crisp cucumber half-moons and thinly sliced red onion are folded into a simple sour cream dressing with fresh dill, lemon juice, and garlic powder.

Add extra protein with grilled chicken, salmon, or shrimp to turn this refreshing salad into a complete lunch or dinner.

Serves 4 | Prep: 40 minutes | Chill: 1 hour

Ingredients

1 large English cucumber, sliced and halved into half-moons
1/4 of a red onion, thinly sliced
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1/4 teaspoon garlic powder
Salt and pepper to taste

Instructions

Cut the cucumber in half lengthwise, then slice into half-moons. Sprinkle with salt and let them drain in a colander for 30 minutes to release excess moisture.
Thinly slice the red onion and chop the fresh dill.
In a medium bowl, mix together the sour cream, lemon juice, dill, garlic powder, salt, and pepper.
Gently fold in the cucumber and onion until evenly coated.
Cover and refrigerate for about 1 hour. Serve cold.

Tip: Don’t let this salad sit for more than 1 hour before serving — even drained cucumbers continue to release moisture over time.

Colorful Garden Salad

This is my favourite easy salad recipes. It is what you make when you want something that looks as good as it tastes. Cherry tomatoes, crisp cucumber, sweet bell pepper, briny olives, and a handful of mixed greens come together with fresh chives and a homemade balsamic vinaigrette.

It’s light enough for lunch on its own, but pair it with crusty bread, grilled chicken, chickpeas, or sliced hard-boiled eggs, and it becomes a genuinely satisfying dinner.

Serves 4| Prep: 15minutes

Salad

1 cup cherry tomatoes, halved
1 cucumber, sliced into rounds
1 red bell pepper, sliced into strips
1/2 red onion, thinly sliced
1/2 cup green olives
3 cups mixed salad greens
2 tablespoons fresh chives, finely chopped

Dressing

1/2 cup vinegar (balsamic, red wine, or white wine)
1/2 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 small clove of garlic, minced
1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Instructions

Whisk together the olive oil, mustard, honey, garlic, salt, and pepper until well combined.
Arrange the greens, tomatoes, cucumber, bell pepper, red onion, and olives in a large bowl.
Drizzle the dressing over the salad and toss gently to coat.
Top with fresh chives and serve immediately. For extra flavor, let the dressed salad sit for 5 minutes before serving so the vegetables absorb the dressing.

Tip: Crumble some feta on top for a Mediterranean twist!

Green Bean Salad With Almonds

Simple, quick, and a little bit elegant — this green bean salad is ready in just 15 minutes. Fresh beans are lightly sautéed with garlic until just tender, finished with toasted almonds and a honey-mustard dressing.

Serve it warm for dinner or cold for lunch the next day. Add extra protein with grilled chicken, seared salmon, or toasted chickpeas to turn this simple salad into a satisfying lunch or dinner.

Serves 6 | Prep: 5 minutes | Cook: 10 minutes

Salad

1 pound fresh green beans, trimmed
1 tablespoon olive oil
2 cloves garlic, finely diced
1/4 cup water
1 teaspoon salt
1/4 cup almond slivers or diced almonds

Honey Mustard Dressing

1/4 cup olive oil
1/8 cup red wine or sherry vinegar
1 tablespoon yellow mustard
1 tablespoon honey
Pinch of sea salt, to taste

Instructions

Trim the bean stems and cut into 2–4-inch pieces, or leave whole if preferred.
Heat olive oil in a large pan over medium-high heat until shimmering. Add garlic and sauté for about 1 minute until fragrant.
Carefully pour in the water. When it boils, add the green beans, cover the pan, and steam for about 3 minutes.
Uncover and continue cooking for 2 more minutes. Season with salt, toss, and remove from heat.
Toast almonds in a dry non-stick pan for 2–3 minutes, stirring, until golden and fragrant.
Whisk together all dressing ingredients.
Add green beans to a serving dish, top with almonds and dressing, and toss to coat. Serve immediately.

Easy salad recipes make-ahead tip: Cook the beans and refrigerate. Add dressing and almonds just before serving for the best texture.

Simple Greek Salad with Feta

Bright, fresh, and packed with Mediterranean flavor — this Greek salad comes together in about 20 minutes and goes with almost everything. Crisp cucumber, juicy Campari tomatoes, kalamata olives, thin slices of red onion, and generous chunks of creamy feta are all tossed in a bright lemon-garlic vinaigrette.

It pairs beautifully with grilled meats, stuffed pitas, or served alongside hummus and pita for a vegetarian meal. Filling enough for lunch, easy enough for any night of the week.

Serves 4 | Prep: 20 minutes

Dressing

1/4 cup olive oil
1/8 cup red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon sea salt, or to taste
Freshly ground black pepper to taste

Salad

1 English cucumber, seeded and chopped
4 Campari tomatoes (or 1 pint cherry tomatoes), quartered or halved
1/2 medium red onion, thinly sliced
1/3 cup pitted Kalamata olives
1/2 cup feta cheese, cubed or crumbled

Instructions

Place all dressing ingredients into a medium mixing bowl and whisk well to incorporate.
Combine cucumber, tomatoes, red onion, and olives in a large bowl. Pour dressing over and toss well.
If using crumbled feta, sprinkle it on top after tossing. If using cubed feta, toss it in with the vegetables.
Serve immediately, or let sit at room temperature for up to 20 minutes to allow the flavors to meld.

Storage: Store in an airtight container in the fridge for up to 2 days once dressed.

Easy Greek Pasta Salad

This Greek pasta salad is built for making ahead. Tender rotini is tossed with juicy grape tomatoes, crisp cucumber, sliced olives, crumbled feta, and diced red onion, all coated in a quick Greek-style vinaigrette.

This is one of those easy salad recipes that gets better as it sits, which makes it ideal for prepping ahead during a busy week. Toss in some grilled chicken, and it becomes a filling, protein-packed lunch or dinner.

Serves 12 | Prep: 8 minutes | Cook: 8 minutes

Salad

16 ounces rotini (or other medium pasta)
3/4 English cucumber, diced
1 pint grape tomatoes, halved
1/2 cup sliced pitted olives
1/2 cup crumbled feta cheese
1/3 cup red onion, diced

Dressing

1/4 cup red wine vinegar
1/3 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Whisk together all dressing ingredients.
Cook pasta al dente according to package directions. Rinse under cold water.
Combine all salad ingredients in a large bowl. Add dressing and toss to combine.
Refrigerate for at least 2 hours before serving to allow the flavors to develop.

Tomato and Basil Salad

Tomatoes and basil are one of the great summer pairings. This fresh, juicy salad lets ripe cherry or grape tomatoes do the heavy lifting, mixed with sweet basil and a little thinly sliced red onion for brightness.

A Dijon-thickened vinaigrette coats everything perfectly. Use the ripest tomatoes you can find, and serve right away for the best flavor. Leftovers make wonderful marinated tomatoes the following day.

Add extra protein with fresh mozzarella, grilled chicken, shrimp, or white beans to make this simple salad a more filling meal.

Serves 4–5 | Prep: 10 minutes

Salad

750g / 1.5 lb cherry or grape tomatoes (or large tomatoes, cut into chunks)
1/2 red onion, finely sliced
1/2 cup fresh basil leaves, tightly packed and finely sliced

Dressing

1 tablespoon cider vinegar (or substitute with lemon juice, balsamic, or red/white wine vinegar)
2.5 tablespoons extra virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon each salt and pepper

Instructions

Shake all dressing ingredients together in a jar. Taste and adjust for salt, pepper, or oil.
Halve the cherry tomatoes (or cut large tomatoes into wedges, then bite-sized pieces).
Place tomatoes, onion, and basil in a serving bowl.
Pour dressing over and gently toss. Serve immediately.
Tip: For the basil, roll several leaves into a cigar shape and thinly slice them. You’ll get beautiful, delicate ribbons.

Classic Caesar Salad

A good Caesar salad never needs an excuse. Crisp romaine, freshly shaved parmesan, crunchy homemade croutons, and a tangy dressing. It’s one of those easy salad recipes that always delivers.

This works as a hearty lunch, a starter for dinner, or a satisfying side alongside grilled chicken, fish, or steak.

Serves 4 | Prep: 20 minutes | Cook: 10 minutes

For the Croutons

1/2 French baguette, cut in half lengthwise and thinly sliced (1/4 inch thick)
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic (about 2 small cloves)
2 tablespoons grated parmesan cheese

Caesar Dressing

2 small garlic cloves, minced (1 teaspoon)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt, or to taste
1/8 teaspoon black pepper, plus more to serve

For the Salad

1 large head romaine lettuce (or 2 small heads)
1/3 cup parmesan cheese, shredded or shaved

Instructions

Preheat oven to 350°F. Cut the baguette diagonally into 1/4-inch slices and place on a baking sheet.
Mix 3 tablespoons olive oil with 1 teaspoon minced garlic. Drizzle over the bread and sprinkle with 2 tablespoons of grated parmesan. Toss to coat and spread in a single layer.
Bake for 10–12 minutes until light golden and crisp.
For the dressing, whisk together garlic, Dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper.
Rinse, dry, and chop the romaine into bite-sized pieces. A salad spinner is ideal here!
Place romaine in a large serving bowl. Sprinkle with parmesan and cooled croutons, drizzle with dressing, and toss gently until evenly coated. Serve immediately.

Broccoli Salad With Bacon and Grapes

This one is a crowd-pleaser at any table. Fresh broccoli florets, crispy bacon, juicy grapes, toasted almonds, celery, and green onions are tossed in a creamy dressing that’s a little sweet and a little tangy.

Every bite brings together crunch, sweetness, and savory depth. It takes about 5 minutes to put together, making it one of the most practical recipes in this collection. It makes a large batch but scales down easily.

Add extra protein with grilled chicken or cubed cheddar cheese to make this already hearty salad an even more satisfying meal.

Serves 12 | Prep time: 5 minutes

Dressing

1 cup mayonnaise
1/3 cup granulated sugar
2 tablespoons red wine vinegar
1 teaspoon celery seed

Salad

2 heads broccoli, broken into small florets (about 5 cups)
12 ounces bacon, cooked and chopped
1/2 cup slivered almonds, toasted
2 green onions, thinly sliced
1 cup celery, chopped
1 1/2 cups red seedless grapes, halved

Instructions

Whisk together the mayonnaise, sugar, red wine vinegar, and celery seeds in a small bowl. Refrigerate for at least 30 minutes to chill.
To toast almonds, spread them on a baking sheet and bake at 350°F for 3–5 minutes, stirring once halfway through. Watch closely — they burn quickly! They’re ready when light golden and fragrant.
Combine broccoli, bacon, toasted almonds, green onions, celery, and grapes in a large serving dish.
Toss with the dressing until evenly distributed. Refrigerate until ready to serve.

Storage: Keep refrigerated for up to 4 days. The dressing can be made up to 3 days ahead.

Arugula Salad with Tomatoes and Feta

A beautiful way to round out this list of easy salad recipes. Peppery arugula, sweet grape tomatoes, creamy crumbled feta, and fresh chives are tossed in a simple champagne vinaigrette.

It’s light and bright, and it pairs well with practically everything — grilled chicken, pasta, fish, or just a good piece of bread. Tuck this recipe away for the evenings when you need dinner fast.

Serves 4 | Total time: 5 minutes

Salad

5 oz. arugula
1 cup grape tomatoes, sliced
2 oz. feta, crumbled
1 tablespoon fresh chives

Dressing

2 tablespoons olive oil
2 teaspoons champagne vinegar
1/2 teaspoon fresh lemon juice (optional)
Pinch of salt and pepper

Instructions

Add arugula, tomatoes, and chives to a large bowl and toss together. Sprinkle feta on top.
In a small bowl, whisk together olive oil, vinegar, lemon juice (if using), salt, and pepper.
Pour the dressing over the salad and mix until the arugula is evenly coated.
Transfer to bowls and serve right away.

And there you have it—15 fresh and easy salad recipes you can turn to for lunch, dinner, or anything in between. Whether you need something quick for a Tuesday night, a meal-prep option for busy days, or a dish to bring to a get-together, I hope you find a new favorite here.

Most of these salads are perfect with grilled chicken, a slice of crusty bread, or whatever else you’ve got going. Lots of them can be made ahead, which is a lifesaver on busy nights. Take a look, pick a few that sound good, grab some fresh produce, and dig in! I’d love to know—which one will you try first?