If the words “summer salad” make you think of limp lettuce and bottled dressing—think again. A great summer salad can be the centerpiece of your table when it’s built with texture, color, and flavor in mind.
Whether you're throwing together a casual backyard lunch or hosting a full spread, here’s how to make salads that get actual compliments (and no leftovers).
1. Start with a Strong Base
Skip the sad iceberg. Instead, try:
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Arugula for a peppery kick
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Butter lettuce for a soft texture
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Shaved cabbage or kale for crunch and structure
Mixing greens adds complexity and makes your salad feel intentional.
2. Add Seasonal Stars
Summer is the best time to toss in fruit, grilled veggies, or whatever’s freshest at the market:
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Grilled peaches, nectarines, or pineapple
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Cherry tomatoes or heirloom slices
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Corn straight off the cob
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Cucumbers, zucchini ribbons, or blanched green beans
3. Texture Is Everything
The “wow” factor comes from contrast:
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Crunch: toasted nuts, crispy chickpeas, croutons
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Creaminess: goat cheese, burrata, avocado
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Herbs: fresh basil, mint, or dill (don’t skip them!)
4. Dress It Right
Make your own dressing. It takes 2 minutes and tastes 10x better. Whisk together:
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Olive oil
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Something acidic (lemon juice, vinegar)
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Dijon mustard
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Salt, pepper, and maybe a drizzle of honey
5. Slice It Beautifully
Presentation matters, and so does the way you cut your ingredients. Mushy tomatoes or bruised peaches can ruin the vibe.
Dynasty Series Santoku
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This lightweight blade gives you clean, crisp cuts every time. It’s a slicing machine for soft fruits, delicate herbs, and perfectly even cucumbers.
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Blade Length: 7 inches
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Width: 2 inches
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Thickness: 0.1 inch
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Steel: AUS-10 San Mai
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Handle: Carbonized rosewood
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Best For: Fruit, herbs, greens, general salad prep
Nomad Series Petty Knife
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Need finesse? This compact knife is ideal for tasks like mincing fresh herbs, segmenting citrus, or cutting goat cheese without mess.
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Blade Length: 5 inches
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Width: 1.3 inches
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Thickness: 0.1 inch
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Handle: Stabilized burl wood & epoxy
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Best For: Fine slicing, garnish work, small fruits
Summer salads shouldn’t be an afterthought. With a little prep and the right blade, they can steal the whole show.
