July is when the garden really starts to give back. The tomatoes are finally ripe, the cucumbers are coming in faster than I can eat them, the herbs are lush and fragrant, and the zucchini — well, if you grow zucchini, you know. July is zucchini season in a big way.

These are the salads I make on repeat all summer long. They're simple, they're fresh, and they let the garden do most of the work.

Classic Cucumber Tomato Salad

This is the salad of summer. I make it at least twice a week from July through September. Combine 2 large cucumbers (sliced), 2 cups cherry tomatoes (halved), ½ red onion (thinly sliced), and fresh torn basil. Dress with 3 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and pepper. Toss everything together and let it sit for at least 15 minutes before serving. The longer it sits, the better it gets.

Zucchini Ribbon Salad

When you have more zucchini than you know what to do with, this salad is your answer. Use a vegetable peeler to create long, thin ribbons from 3 medium zucchini — it transforms a humble zucchini into something elegant. Toss with the juice of one lemon and 3 tablespoons good olive oil, then top with ¼ cup shaved Parmesan, a handful of fresh mint, salt, pepper, and red pepper flakes. Light, bright, and absolutely delicious.

Corn and Black Bean Salad

This one is hearty enough to be a meal on its own. Combine 4 ears of grilled corn (cut off the cob), 1 can rinsed black beans, 1 diced red bell pepper, ½ cup diced red onion, 1 minced jalapeño (optional), and fresh cilantro. Dress with the juice of 2 limes, 2 tablespoons olive oil, cumin, salt, and pepper. Refrigerate for at least an hour. Serve with tortilla chips or alongside grilled chicken.

Simple Green Salad with Herb Vinaigrette

Sometimes the best salad is just fresh greens from the garden with a good homemade dressing. Whisk together 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, 6 tablespoons olive oil, 1 minced garlic clove, fresh herbs (thyme, chives, parsley), salt and pepper. Drizzle over whatever greens you have — lettuce, arugula, spinach, or a mix.

Tips for Better Garden Salads

Salt your tomatoes before adding them to a salad — it draws out the juice and concentrates the flavor. Use good olive oil — it makes a bigger difference than you'd think. Let dressed salads rest for 10–15 minutes before serving. Add fresh herbs generously — they're free from the garden and they make everything taste better. The garden gives us so much in July. These salads are my favorite way to honor that abundance.