There is truly nothing like walking out to the garden on a warm morning and coming back inside with a handful of greens for your lunch. If you have been looking for simple, nourishing summer salads with fresh garden greens, you are in the right place. This time of year, my raised beds are overflowing, and I have been eating more salads than I ever thought possible. The best part? They barely feel like cooking.
My garden right now is bursting with little Caesar mini romaine, spinach, radicchio, spring mix, escarole, and arugula. Lettuces are a cool-season crop, which means they thrive in late spring and early summer before the heat gets intense. I planted a generous amount this year, so I have been finding every delicious way to serve them up before the summer really turns on.
One thing I have been doing more of is tucking fresh herbs right into my salads. Basil, parsley, chives, oregano, thyme. We tend to think of herbs as just garnishes, but they are genuinely powerful plants with their own flavors and nutritional gifts. A small handful of fresh herbs can take a bowl of greens from ordinary to something you actually look forward to eating.
Below are three of my current favorites. Each one has its own personality, and all three come together in under 20 minutes. I have also included my go-to dressings for each, though feel free to swap, simplify, or just use a squeeze of lemon and a good glug of olive oil. That is honestly my favorite most days.
Mixed Greens with Carrot Ribbons, Chickpeas, and Olives
This salad has become my go-to weekday lunch. It is filling, colorful, and comes together from pantry staples you likely already have. The carrot ribbons add a beautiful sweetness, the chickpeas bring staying power, and the olives give it that briny, savory depth that makes the whole thing feel complete.
What You Need
- 4 cups mixed spring greens or a combination of arugula and spinach
- 1 large carrot, peeled into ribbons with a vegetable peeler
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup pitted Kalamata olives, halved
- 2 tablespoons fresh parsley or chives, roughly chopped
- Optional: thinly sliced cucumber or radish
Lemon Herb Vinaigrette
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/3 cup extra-virgin olive oil
- 1 small garlic clove, grated or minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1/2 teaspoon fresh or dried thyme (optional but lovely)
How to Make It
Whisk together all dressing ingredients in a small bowl or shake in a mason jar until emulsified. Taste and adjust salt, lemon, or sweetener as needed. Arrange the greens in a wide salad bowl. Scatter the carrot ribbons, chickpeas, and olives over the top. Add fresh herbs. Drizzle with dressing and toss gently just before serving.
→ Glass Mason Jars (for dressing storage) — perfect for shake-and-store dressings
Little Caesar Salad with Fresh Parmesan Shavings
This one is for the Caesar lovers. I grow little Caesar mini romaine in my garden specifically for this salad, and they are just as satisfying as anything you would order at a restaurant. The homemade dressing comes together in minutes and is so much better than anything from a bottle. No anchovies here unless you want them, and no raw egg either. Just creamy, tangy, garlic-forward dressing that clings perfectly to those crisp little leaves.
What You Need
- 2 heads mini romaine lettuce, leaves separated (or 1 regular romaine, chopped)
- 1/4 cup freshly shaved or grated Parmesan cheese
- Whole-grain or sourdough croutons (optional)
- Freshly ground black pepper to finish
Homemade Caesar Dressing
- 1/2 cup good-quality mayonnaise
- 1 medium garlic clove, finely minced or grated
- 2 teaspoons fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce (use a vegan variety if needed)
- 1/8 teaspoon fine sea salt
- 1/3 cup (about 1 oz) finely grated Parmesan cheese
- 1 tablespoon water to thin
- Freshly ground black pepper to taste
How to Make It
Whisk together the mayonnaise, garlic, lemon juice, mustard, and Worcestershire sauce until smooth. Stir in the Parmesan, add water a little at a time to reach a creamy, pourable consistency. Season with salt and pepper, then taste. Add more lemon if you like it brighter. Toss the romaine leaves with just enough dressing to coat. Top with Parmesan shavings, croutons if using, and a generous crack of black pepper. Serve immediately.
Arugula with Tomatoes and Warm Farro
This is my personal favorite, and I find myself making it on repeat all summer. There is something about the peppery bite of arugula paired with warm, nutty farro and sweet summer tomatoes that feels both satisfying and light at the same time. It is the kind of salad that works as a side dish or a full meal depending on what else you have going on. A good balsamic vinaigrette ties it all together beautifully.
What You Need
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 cup cooked farro, still warm (see note)
- 2 tablespoons shaved Parmesan or crumbled goat cheese (optional)
- Fresh basil leaves for garnish
- Note: Cook farro according to package directions, usually about 30 minutes in salted water. Warm farro slightly wilts the arugula in the best way.
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- How to Make It
Whisk all vinaigrette ingredients together until emulsified. Taste and adjust sweetness or acidity as needed. Spread the arugula in a wide bowl. Spoon the warm farro over the arugula. Add the tomatoes, scatter any cheese, and top with fresh basil. Drizzle generously with balsamic vinaigrette and serve right away while the farro is still warm.
→ High-Quality Extra-Virgin Olive Oil — makes a real difference in simple dressings
→ Organic Balsamic Vinegar — worth keeping a good bottle on hand
A Few Final Notes on Growing and Eating Greens
If you are growing your own lettuces, harvest in the morning when they are most hydrated and crisp. Wash and dry them well, then store loosely wrapped in a clean towel in your refrigerator. A salad spinner is one of the most underrated kitchen tools I own, especially this time of year.
And please do not underestimate the herbs. That little cluster of chives or handful of basil sitting in your garden or windowsill? Tear it up and toss it in. Herbs bring so much more than flavor. They are medicine, they are beauty, and they are an easy way to make every bowl feel a little more intentional.
I hope you find yourself making at least one of these again and again this season. That is really all I ever want from a good summer salad.
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Disclaimer: The information in this post is for educational purposes only and is not intended to substitute professional medical advice, diagnosis, or treatment. Always consult your physician or qualified healthcare provider with any questions you may have regarding a medical condition or before beginning any new herbal regimen.
