21 Salads that Made You Forget the Hot Stuff

When the grill’s still hot but your appetite isn’t, cold salads like these do the heavy lifting. These 21 bowls were bright, crisp, and cool enough to quiet down any craving for something cooked. They didn’t need heat to feel full or satisfying. Every bite hit with flavor and freshness that made the hot stuff wait.

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.

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 takes 20 minutes and combines orzo pasta with cucumber, cherry tomatoes, feta, and fresh dill. The lemony dressing brings out a bright, tangy finish that pairs well with the tender pasta and crisp vegetables. It’s light but still satisfying enough to hold its own. Every bite tastes fresh and clean with a little zing.
Get the Recipe: Summer Orzo Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad is ready in 15 minutes and blends raw shredded sprouts with cranberries, apples, and toasted nuts. It’s tossed with a light vinaigrette that keeps things balanced and slightly sweet. The crunch holds up well even after sitting. It tastes sharp, nutty, and refreshing all at once.
Get the Recipe: Shaved Brussels Sprouts Salad

Tomato Burrata Salad

Tomato Burrata Salad takes 10 minutes and layers ripe tomatoes with creamy burrata cheese and a drizzle of balsamic glaze. Basil and olive oil finish the plate with a clean, peppery kick. The contrast between soft cheese and juicy tomatoes keeps it from feeling too rich. It’s fresh, simple, and surprisingly filling.
Get the Recipe: Tomato Burrata Salad

Zucchini Noodle Salad

Zucchini Noodle Salad comes together in about 20 minutes with spiralized zucchini, cherry tomatoes, corn, and a zesty vinaigrette. The noodles stay crisp while the vegetables bring sweetness and texture. It’s a no-cook dish that still feels full of life. The flavor leans light and summery with a slight tang.
Get the Recipe: Zucchini Noodle Salad

Faux Potato Salad

A white bowl of potato salad with mayonnaise. — Faux Potato Salad. Photo credit: Low Carb – No Carb.

Faux Potato Salad takes about 25 minutes and swaps cauliflower for potatoes while keeping the creamy texture and familiar flavor. Made with mayo, mustard, celery, and pickles, it mimics the classic version surprisingly well. It’s tangy, rich, and cool with a hint of crunch. A solid choice when you want comfort without the starch.
Get the Recipe: Faux Potato Salad

Hot And Sour Shredded Napa Cabbage Salad

Hot and Sour Shredded Napa Cabbage Salad is ready in 15 minutes and delivers a bold mix of vinegar, soy, and chili heat. Crunchy cabbage and carrots soak up the dressing without going soggy. It’s bright, sharp, and has a little bite that lingers. The flavor leans toward tangy and punchy more than sweet.
Get the Recipe: Hot And Sour Shredded Napa Cabbage Salad

Broccoli Slaw Salad

A plate of broccoli slaw with a dressing on it. — Broccoli Slaw Salad. Photo credit: Little Bit Recipes.

Broccoli Slaw Salad takes 10 minutes and mixes shredded broccoli stems, carrots, and purple cabbage with a creamy dressing. It’s crunchy, cool, and lightly sweet from raisins or apples depending on the version. The texture stays firm and satisfying even after chilling. Each forkful feels fresh with just enough richness.
Get the Recipe: Broccoli Slaw Salad

Kale Apple Salad With Creamy Poppy Seed Dressing

A bowl of kale salad on a wooden table. — Kale Apple Salad With Creamy Poppy Seed Dressing. Photo credit: At the Immigrant’s Table.

Kale Apple Salad with Creamy Poppy Seed Dressing takes 20 minutes and combines chopped kale, sliced apples, and dried cranberries under a creamy, sweet-tart dressing. The kale is rubbed to soften, and the fruit adds balance to the slight bitterness. Toasted nuts give it crunch. It tastes hearty but still clean and crisp.
Get the Recipe: Kale Apple Salad With Creamy Poppy Seed Dressing

Fennel And Mango Slaw

Overhead of fennel mango slaw in bowl. — Fennel And Mango Slaw. Photo credit: At the Immigrant’s Table.

Fennel and Mango Slaw takes about 15 minutes and combines thinly sliced fennel with sweet mango and a lime-based dressing. The texture is crisp and juicy with every bite. A little chili or cilantro adds brightness and heat. It’s refreshing with a subtle sweetness that makes it easy to keep eating.
Get the Recipe: Fennel And Mango Slaw

Veggie Couscous Salad

Veggie Couscous Salad is ready in 20 minutes and blends fluffy couscous with cucumbers, tomatoes, red onion, and herbs. A lemon vinaigrette keeps it light and zippy. It works warm or chilled and holds up well for leftovers. The texture stays soft with a little crunch, and the flavor stays clean.
Get the Recipe: Veggie Couscous Salad

Rubbed Kale Salad with Parmesan

A white dish filled with kale leaves topped with slices of cheese. A glass of water, a fork, and a napkin are in the background on a dark wooden table. — Rubbed Kale Salad with Parmesan. Photo credit: Renee Nicole’s Kitchen.

Rubbed Kale Salad with Parmesan takes 15 minutes and tosses tender kale with lemon juice, garlic, olive oil, and shaved parmesan. The cheese adds a salty bite while the lemon softens the bitterness. Toasted breadcrumbs or seeds bring crunch. It’s savory and earthy with a light finish.
Get the Recipe: Rubbed Kale Salad with Parmesan

Red Skin Potato Salad

Red potato salad in bowl with bacon and parsley garnish. — Red Skin Potato Salad. Photo credit: Little Bit Recipes.

Red Skin Potato Salad takes about 30 minutes and keeps the skin on for texture while blending in mayo, mustard, onions, and celery. The potatoes hold their shape but turn soft enough to absorb flavor. It’s creamy, tangy, and a little peppery. A chilled bite of this feels familiar but better.
Get the Recipe: Red Skin Potato Salad

Moroccan Pearl Couscous Salad

Moroccan Pearl Couscous Salad comes together in 25 minutes with pearl couscous, chickpeas, cucumbers, and fresh herbs tossed in a spiced lemon dressing. Cinnamon and cumin add warmth without heat, while mint and parsley brighten things up. The texture is chewy and crisp in each bite. It’s colorful, bold, and holds up well at room temp.
Get the Recipe: Moroccan Pearl Couscous Salad

Pickled Beet Cucumber Salad

Close up on beet cucumber salad with dill. — Pickled Beet Cucumber Salad. Photo credit: At the Immigrant’s Table.

Pickled Beet Cucumber Salad takes about 10 minutes to toss together and combines tangy beets with crisp cucumbers and a light vinaigrette. Dill and vinegar give it a sharp, herbal edge. The textures bounce between crunchy and tender. It’s simple, cooling, and tastes better the longer it sits.
Get the Recipe: Pickled Beet Cucumber Salad

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Greek Quinoa Salad takes about 25 minutes and mixes cooked quinoa with cherry tomatoes, olives, cucumbers, and feta cheese. Lemon juice and olive oil tie everything together with a tart finish. It’s filling without feeling heavy. Each bite brings briny, creamy, and crunchy notes in one forkful.
Get the Recipe: Greek Quinoa Salad

Pizza Salad

Pizza Salad takes 15 minutes and piles lettuce with pepperoni, mozzarella, olives, and tomato, all coated in an Italian-style dressing. The flavors mimic a slice without the crust. The meat and cheese give it richness while the veggies keep it light. It’s a fun, cold way to skip the oven.
Get the Recipe: Pizza Salad

Asian Cucumber Salad

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

Asian Cucumber Salad takes under 10 minutes and tosses sliced cucumbers with rice vinegar, sesame oil, garlic, and chili flakes. The cucumbers stay crisp and soak in the tangy, spicy dressing. It’s quick, bright, and finishes with a little heat. Perfect when you want something cold but flavorful.
Get the Recipe: Asian Cucumber Salad

Easy Salmon Pasta Salad

A bowl of salmon pasta salad with a creamy dressing, garnished with a sprig of dill. — Easy Salmon Pasta Salad. Photo credit: Dinner by Six.

Easy Salmon Pasta Salad takes about 30 minutes and combines flaked salmon, pasta, celery, dill, and lemon dressing. It’s creamy, fresh, and holds up well in the fridge. The salmon gives it protein while the pasta keeps it filling. It’s cool, clean, and works for meals or sides.
Get the Recipe: Easy Salmon Pasta Salad

Beet Cucumber Salad with Feta and Dill

beet cucumber salad is shown on a pink plate with a wood cutting board and dill. — Beet Cucumber Salad with Feta and Dill. Photo credit: Two Cloves Kitchen.

Beet Cucumber Salad with Feta and Dill takes 15 minutes and layers earthy beets with crisp cucumbers, crumbly feta, and fresh dill. Olive oil and lemon juice brighten everything up. The textures stay distinct and the flavor leans tangy and cool. It’s simple but balanced in every bite.
Get the Recipe: Beet Cucumber Salad with Feta and Dill

Spring Onion Potato Salad

Spring Onion Potato Salad comes together in about 30 minutes with boiled potatoes, chopped spring onions, and a mustard-based dressing. The flavor is sharp but creamy, and the green onions add freshness. It’s hearty but still clean enough for warm days. Every forkful feels cold and comforting at once.
Get the Recipe: Spring Onion Potato Salad

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

Little Gem Salad with Herbs, Maple, Lime, and Sesame takes just 10 minutes and layers crisp lettuce with a dressing that’s sweet, sour, and nutty. Lime juice and maple syrup create contrast while sesame oil adds depth. Fresh herbs lift the whole dish. It’s light but hits every part of your palate.
Get the Recipe: Little Gem Salad with Herbs, Maple, Lime, and Sesame

21 Salads That Made You Forget the Hot Stuff