21 Fourth of July Salads That Will Keep the Guests Coming Back

When the grill’s going and the drinks are cold, you need salads that actually hold attention. These 4th of July picks bring texture, flavor, and just the right amount of contrast to whatever else is on the table. Some are crisp, some are creamy, but all of them are built for seconds. If you’re feeding a crowd, don’t plan on leftovers.

A bowl of Mediterranean-style salad with orzo, cucumber, cherry tomatoes, olives, red peppers, tuna, and a lemon wedge, garnished with basil. — Mediterranean Tuna Orzo Salad. Photo credit: xoxoBella.

Rubbed Kale Salad with Parmesan

Rubbed Kale Salad with Parmesan takes about 15 minutes and blends hearty greens with lemon juice and shredded cheese. The kale softens slightly while still holding a satisfying bite, and the Parmesan adds a nutty, salty finish. The flavor is bold without needing dressing. It holds up well and doesn’t wilt fast.
Get the Recipe: Rubbed Kale Salad with Parmesan

Tomato Burrata Salad

Tomato Burrata Salad comes together in 10 minutes and combines ripe tomatoes, creamy burrata, and a drizzle of balsamic. The burrata adds richness while the tomatoes stay bright and juicy. Each bite hits fresh, tangy, and smooth notes. It’s fast to serve and holds its place on any summer spread.
Get the Recipe: Tomato Burrata Salad

Zucchini Noodle Salad

Zucchini Noodle Salad is ready in under 20 minutes with spiralized zucchini, fresh herbs, and a light vinaigrette. The texture stays crisp and refreshing, especially when paired with citrus or garlic. It’s light but holds flavor well without needing heavy ingredients. Great for hot days or balancing out grilled mains.
Get the Recipe: Zucchini Noodle Salad

Veggie Couscous Salad

Veggie Couscous Salad takes about 25 minutes and mixes fluffy couscous with cucumbers, tomatoes, herbs, and a lemony dressing. The vegetables add crunch while the couscous gives it substance without feeling heavy. The flavor stays bright and fresh, even when made ahead. It’s a solid option that travels well.
Get the Recipe: Veggie Couscous Salad

Summer Orzo Salad

Summer orzo pasta salad in a while serving bowl on a whitewashed background next to a bowl of green beans. — Summer Orzo Salad. Photo credit: Renee Nicole’s Kitchen.

Summer Orzo Salad is ready in 30 minutes and combines orzo pasta, cucumbers, tomatoes, and fresh herbs with a light vinaigrette. The pasta adds body while the vegetables keep it cool and crisp. The flavor leans tangy and herbal with clean texture throughout. It plates well and disappears fast.
Get the Recipe: Summer Orzo Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad comes together in about 20 minutes with thinly sliced sprouts, toasted nuts, and a tangy dressing. The texture is crunchy with just enough chew, and the flavor leans savory with a little bite. It stays firm and doesn’t wilt quickly. Best served cold or room temp.
Get the Recipe: Shaved Brussels Sprouts Salad

Asian Cucumber Salad

A bowl featuring pickled cucumbers and chopsticks. — Asian Cucumber Salad. Photo credit: Food Plus Words.

Asian Cucumber Salad is ready in 10 minutes and uses cucumbers, soy sauce, vinegar, and sesame for a salty, tangy finish. The cucumbers stay crisp, and the dressing soaks in without making them soggy. The flavor hits sweet, sour, and umami notes in balance. It’s fast, light, and easy to make in batches.
Get the Recipe: Asian Cucumber Salad

Mexican Street Corn Salad

Mexican Street Corn Salad takes about 25 minutes and blends grilled corn, lime, cotija cheese, and a creamy dressing. The flavor is smoky, tangy, and a little spicy with bits of crunch in every bite. It holds up well chilled or at room temperature. It’s often the first empty bowl at the table.
Get the Recipe: Mexican Street Corn Salad

Quinoa Cucumber Salad

A white plate with a serving of quinoa salad mixed with diced cucumbers, chopped herbs, red onions, nuts, and feta cheese. A gold fork is resting on the plate. The background is a light, textured surface. — Quinoa Cucumber Salad. Photo credit: At The Immigrants Table.

Quinoa Cucumber Salad takes 30 minutes and brings together cooked quinoa, diced cucumber, and herbs in a lemon-forward dressing. The texture is light and slightly chewy, with refreshing contrast from the vegetables. The flavor is simple but layered. It works well as a side or light main dish.
Get the Recipe: Quinoa Cucumber Salad

Ukrainian Cucumber Salad

Overhead view of cucumber salad. — Ukrainian Cucumber Salad. Photo credit: At the Immigrant’s Table.

Ukrainian Cucumber Salad comes together in 10 minutes with thin cucumbers, dill, and a sour cream-based dressing. The cucumbers stay crisp and mild while the dressing adds a creamy tang. It’s cooling, quick to assemble, and pairs well with grilled meats. It holds texture well for hours.
Get the Recipe: Ukrainian Cucumber Salad

Russian Potato Salad (Olivier Salad)

Overhead view of olivier salad with two egg halves. — Russian Potato Salad (Olivier Salad). Photo credit: At the Immigrant’s Table.

Russian Potato Salad takes about 45 minutes and combines potatoes, carrots, peas, and pickles in a creamy mayo-based mix. The flavor is savory with just enough acidity from the pickles to balance it out. It’s dense, cold, and filling. Often served chilled, it travels well and tastes better after sitting.
Get the Recipe: Russian Potato Salad (Olivier Salad)

Pizza Salad

Pizza Salad takes about 20 minutes and combines crisp lettuce, tomatoes, mozzarella, pepperoni, and a herby vinaigrette. The flavor is bold and salty with enough freshness to keep it light. Each bite brings a little crunch and richness. It’s a fun twist that feels familiar but still works for summer.
Get the Recipe: Pizza Salad

Moroccan Pearl Couscous Salad

Moroccan Pearl Couscous Salad takes 30 minutes and mixes couscous with roasted vegetables, dried fruit, and a warm spiced vinaigrette. The couscous is chewy, the vegetables add body, and the dressing brings depth. The sweet-savory balance makes it stand out. It holds up well without losing texture.
Get the Recipe: Moroccan Pearl Couscous Salad

Cucumber Crispy Rice Salad

A close-up of a dish featuring rice, sliced cucumbers, herbs, and pieces of a pink ingredient, possibly grapefruit. A spoon is lifting a portion from the plate. The background shows a small bowl with a yellow interior. — Cucumber Crispy Rice Salad. Photo credit: At The Immigrants Table.

Cucumber Crispy Rice Salad is ready in about 25 minutes and combines crunchy rice bits with sliced cucumber, herbs, and a citrus-soy dressing. The rice gives it bite while the cucumber keeps it cool and juicy. The dressing adds brightness and a savory kick. It’s layered, fast, and built for repeat servings.
Get the Recipe: Cucumber Crispy Rice Salad

Air Fryer Hash Browns

A plate with hash browns, eggs and avocado on a table. — Air Fryer Hash Browns. Photo credit: Splash of Taste.

Air Fryer Hash Browns crisp up in about 25 minutes and serve golden brown potato bites that stay light but satisfying. The texture is firm and crunchy outside, soft inside. Each piece is salty, warm, and perfect for dipping or eating plain. They work well as a casual salad add-on or a standalone plate.
Get the Recipe: Air Fryer Hash Browns

Baked Feta and Egg Salad

Two slices of bread topped with egg salad and garnished with fresh herbs are placed on a gray plate. A small dish with lemon slices is partially visible in the background on the left. The surface below is light-colored. — Baked Feta and Egg Salad. Photo credit: At The Immigrants Table.

Baked Feta and Egg Salad comes together in 35 minutes with soft roasted eggs, creamy feta, and a sharp lemon dressing. The flavor is rich but balanced with acidity, and the eggs bring texture that sticks. It holds up chilled and doesn’t get watery. Great for serving in big batches.
Get the Recipe: Baked Feta and Egg Salad

Spicy Korean Cucumber Salad

Slices of cucumber tossed in spicy Korean dressing. — Spicy Korean Cucumber Salad. Photo credit: Splash of Taste.

Spicy Korean Cucumber Salad is ready in 10 minutes with cucumbers, garlic, gochugaru, and vinegar for a bold, crunchy side. The heat builds slowly while the vinegar cuts through the richness. The cucumbers stay crisp and punchy. It’s quick to prep and wakes up anything else on the table.
Get the Recipe: Spicy Korean Cucumber Salad

Little Gem Salad with Herbs, Maple, Lime, and Sesame

A bowl of salad containing leafy greens, fresh herbs, sliced onions, and black sesame seeds on a light surface. Another dish with similar contents is partially visible to the side. There are scattered herbs around the bowl. — Little Gem Salad with Herbs, Maple, Lime, and Sesame. Photo credit: At The Immigrants Table.

Little Gem Salad takes 15 minutes and mixes crisp greens with a sweet-tart maple lime vinaigrette and toasted sesame seeds. The flavor is sharp, sweet, and a little nutty, with lots of texture. The greens hold their structure well without wilting quickly. It works well alongside spicy or grilled dishes.
Get the Recipe: Little Gem Salad with Herbs, Maple, Lime, and Sesame

Easy Shrimp Salad Stuffed Avocados

A black plate with a halved avocado filled with a shrimp salad, garnished with lime. A fork rests beside it. A wooden board holds more avocado halves in the background. A wooden bowl with mixed salad ingredients is partially visible. — Easy Shrimp Salad Stuffed Avocados. Photo credit: My Mocktail Forest.

Easy Shrimp Salad Stuffed Avocados are ready in 20 minutes and bring a creamy, chilled shrimp mix served inside halved avocados. The shrimp is lightly seasoned and refreshing, while the avocado keeps things rich. It’s balanced and filling in just a few bites. Best served cold and plated fresh.
Get the Recipe: Easy Shrimp Salad Stuffed Avocados

Kale White Bean Salad

A square white bowl filled with kale salad, featuring beans and avocado pieces, placed on a table with a spoon beside it. — Kale White Bean Salad. Photo credit: Mama’s on a Budget.

Kale White Bean Salad takes about 20 minutes and combines leafy kale with creamy white beans, lemon, and garlic for a savory bite. The kale softens slightly and holds up well next to the beans. The texture is dense and chewy, with a clean, sharp flavor. It serves as a side or main.
Get the Recipe: Kale White Bean Salad

Mediterranean Tuna Orzo Salad

Mediterranean Tuna Orzo Salad takes 30 minutes and mixes cooked orzo with flaky tuna, cherry tomatoes, olives, and herbs. The texture is soft with just enough chew, and the flavor hits savory, briny, and fresh notes. It’s a full-flavor salad that doesn’t feel too heavy. Works well cold and made ahead.
Get the Recipe: Mediterranean Tuna Orzo Salad