Shabbat in the summer means long, long Shabbat afternoons.

Since at this time of year Shabbat ends very late at night, by the time late afternoon rolls around, the troops get hungry. You’ll need to prepare a more substantial shalosh seudos menu than you do during the other seasons. The usual tuna and egg salad on challah might not do the trick to fill hungry bellies. We’ve got some ideas to help you out! We’ve included both parve and dairy recipes. They are all bright and summery and full of fresh seasonal fruits and vegetables, perfect for hot days.

Thanks to the long hours, you will likely be able to eat dairy by shalosh seudos time, so we’ve included both parve and dairy recipes. Enjoy, and Shabbat Shalom!

1. Pesto Pasta Salad with Slow-Roasted Tomatoes by Sarah and Yossi Goldstein

Whenever I smell basil I think of peak summer. Last year, my backyard basil withered up as soon as the first cold air settled in, while the parsley kept going strong well after the first frost. All the more reason to enjoy basil in the season! Sure, you can often find it year round, but it’s just not the same (and often pretty wilted by the time it gets to you)! This pasta should really be called “the best of summer” because we all know there is nothing like the classic combination of tomatoes and basil in the peak of their summer ripeness.

2. Summer Gems and Goat Cheese Salad by Rorie Weisberg

These delicious kisses of sunshine bring the flavors of summer to your salad bowl. Enjoy for breakfast, lunch, snack, or as a side to a dairy dinner. The optional add-ins provide fiber, protein, nutrients, and crunch. Double or triple for a crowd!

3. Edamame Salad by Sima Kazarnovsky

The secret to a satisfying homemade lunch is the ability to enjoy the food cold because that’s the way it is supposed to be eaten and not because it’s been six hours since you prepared it. Don’t get me wrong — there’s a special place in my heart for macaroni and congealed cheese. I ate it for 75% of my high school experience. That being said, I totally understand why a salad piled with filling, intentionally cold ingredients might be more successful and appetizing. With no lettuce, this salad has the extra bonus of being dressed in advance to escape the inevitability of opened dressing containers spilling in your bag. You’re welcome.

4. Farro, Corn, and Plum Salad by Ashira Mirsky

I’m always looking for new, interesting salad ideas that don’t involve lettuce. This salad is the perfect answer for shalosh seudot, Shabbat lunch, or weekday. It tastes great cold or room temperature and can be made in advance. Its vibrant fresh flavors will leave you craving it again and again.

5. Layered Salmon Salad by Amy Stopnicki

The perfect fish dish to serve on Shavuot. It’s super easy to make, has tons of flavor, and looks beautiful served!

6. Loaded Pasta Salad by Mirel Freylich

This salad is so full of goodness, I serve it as a whole meal. The secret is the abundance of feta cheese, which gives it its delicious flavor even more than the dressing.

7. Seared Tuna with Tomato-Olive Relish by Faigy Murray

Until recently, for me, tuna meant the stuff that you get from a can and eat with a toasted bagel. And then I discovered fresh tuna. I don’t know why they’re both called tuna, as the taste and flavor are so different. This recipe for fresh tuna makes the perfect light and fresh dish.

8. Mexican Style Tuna Tacos by Charnie Kohn

Every texture and flavor you can imagine is in these vibrant tacos. Sweet, spicy, crunchy, creamy. You name it, and these tacos got it!

9. Crisp Quinoa Salad by Elky Friedman

10. Fruity Euro Salad from the Nitra Cookbook

11. Corn Salad by Shaindy Ausch

A Sunday cookout is perhaps my favorite meal. It’s a great way to end a relaxing weekend and, for a change, it’s the men who have dinner duty. I tend to hover in the kitchen, away from the mosquitoes, trying to toss together something light to go with the meat and buns…like this salad, which I truly love. It’s colorful, nutritious, and is a yummy side dish to serve with a grilled meal of fish, chicken, or meat. If this is the only part of the meal my daughter will eat, at least I know she ate well!

12. Green Apple Boston Lettuce Salad by Rachel Ostroy

This simple salad is crisp and full of contrasting tastes and textures, just the way it should be, from tart green apple to fresh lettuce to tangy pickled onions. Perfectly paired with either the Red Onion Vinaigrette or Maple Dijon Dressing, you choose.

13. Rainbow Salad with Sweet Lemon Dressing by Faigy Grossman

This crispy, enticing salad offers a breathtaking palette of magnificent colors along with a tangy dressing. Use as a beautiful appetizer for your Yom Tov seudah as is, or add a small piece of simple grilled salmon or chicken, if you’d like.

14. Salmon and Orzo Salad from the Dining In Cookbook

This pasta-fish salad is beautiful for any occasion, and we especially love it for a buffet!

15. Creamy Avocado Salad + Dip by Chanie Nayman

I was shocked at how this dressing stayed bright green in the fridge for over a week!

16. Sweet Potato and Dried Cranberry Quinoa by Erin Grunstein

17. Bright and Fresh Slaw by Michal Frischman

This quick and easy slaw can be prepped and ready in a few minutes.

18. Sriracha Deviled Eggs by Sina Mizrahi

Here is a great way to elevate your standard hard-boiled eggs. You can add some sriracha to add a nice kick of heat!

19. Sesame-Lime Soba Noodles by Chanie Nayman

I’ve always noticed the textures of foods. When I was a kid, I’d even written off certain foods due to their texture. But thankfully I’ve matured since, and I love the texture of chewy noodles. I appreciate that the sauce in this recipe conceals the slight grittiness of the buckwheat in the soba noodles. Also, I love the cilantro in this recipe — it makes it so bright and fresh, so please don’t omit it. The bold flavors of this dish makes it a real crowd-pleaser, and it’s suitable for all ages!

20. Tricolor Pasta Salad from the Dining In Cookbook

Pretty on your table and an every-time favorite!

21. “Some Like it Hot” Smoked Salmon Salad by Sharon Lurie

It was one of those days when a quiet Shabbos lunch for four turned into a lebedike Shabbos lunch for 14. In a flash, we created this salad which has now become a family favourite! During the Nine Days it makes a wonderful light lunch salad.

22. Lox, Dill and Cream Cheese Spread by Brynie Greisman

23. Spinach and Feta-stuffed Salmon by Esty Wolbe

This elegant salmon stuffed with feta and fresh spinach couldn’t be simpler to prepare. Watch Easy Does It with Esty Wolbe for more super simple recipes.

24. Antipasti by Mighty Sesame Co.

25. Zaatar Rainbow Roasted Carrots by Erin Grunstein

A delicious twist on roasted carrots, a perfect side for any meal.

26. Tuna Rolls by Esther Ottensoser

27. Chickpea and Green Bean Salad by Sina Mizrahi

Salads are one of my favorite things to make. I enjoy finding different combinations of flavors and textures that complement each other. They are also healthy, colorful, and delicious. Feel free to experiment with your own variations; salads are infinitely versatile. The dressing makes this salad stand out. The creaminess of the dairy against the crunchy vegetables creates a pleasant contrast. This would be a perfect appetizer or side dish to any milchig meal.

Originally published July 2020. Updated and improved June 2023.