In Rio’s heat, salads become main dishes and show up on menus at Empório Jardim, Nido, Masi and Signatures with light, fresh options.
With strong sun and high temperatures, salads are no longer just side dishes in Rio de Janeiro. They take the spotlight as main courses focused on lightness and hydration. In addition, several local venues bet on fresh ingredients and tropical combinations.
From all-day café menus to lunchtime options, Rio’s dining scene features recipes made for lighter meals. In this way, restaurants combine pasta, leafy greens, fruit, and cheeses into more complete plates. Below are a few suggestions.
Empório Jardim
Empório Jardim, led by chef Paula Prandini, marks 12 years of operation. The venue is known for breakfast and, according to the text, has collected 14 “best breakfast” awards in Rio. At lunch, salads hold a clear place on the menu.
Highlights include the Sicilia pasta salad with farfalle, burrata, cherry tomatoes, crispy Parma ham, arugula, parsley pesto, and truffle olive oil (R$ 58.50). There is also the Dijon salad with arugula, grilled pear, Parmesan shavings, caramelized walnuts, and a honey-mustard dressing (R$ 41.50), plus the Athens salad with mixed greens, cherry tomatoes, olive tapenade, goat cheese, and house vinaigrette (R$ 41.50). In addition, guests who choose quiches can add Dijon, Athens, or Green salad as a side at no extra cost.
Nido Ristorante
Nido Ristorante celebrates eight years in 2026 and presents a Mediterranean high-dining approach. The kitchen is led by Venetian chef Rudy Bovo. For a lighter lunch, he highlights two salads on the menu.
The suggested options are an organic salad with fig, goat cheese, and truffled honey (R$ 105). Next, the restaurant offers a salad with marinated salmon, walnuts, and mango (R$ 95). In this way, the menu pairs freshness with more refined ingredients.
Masi
Masi, led by chef Nao Hara, positions itself beyond Japanese cuisine alone. The menu brings in references and techniques the chef developed throughout his career. In addition, the restaurant includes salad options centered on lighter eating.
One highlighted dish is a Caesar salad with extra-crispy shrimp (R$ 85). As a result, Masi delivers a classic recipe with a standout ingredient. The choice fits diners who want flavor without heavy plates.
Signatures
Signatures, Le Cordon Bleu Rio de Janeiro’s teaching restaurant, introduced a new menu for the 2026 season. The offering is led by the institution’s academic team and head chefs Yann Kamps and Philippe Brye, plus Moroccan chef Mbark Guerfi. In this way, the proposal blends French techniques with Brazilian flavors.
One menu pick is a fig and Boursin salad with balsamic reduction and nuts (R$ 85). In addition, the recipe reinforces fruit-and-cheese combinations as a base for lighter meals. The restaurant highlights freshness with a fine-dining touch.
Service
Empório Jardim: Rua Guilhermina Guinle, 211, Casa Firjan, Rio de Janeiro
Hours: Tue–Fri, 9 am–7 pm; Sat–Sun, 8 am–7 pm
Instagram: @emporiojardimrio
Nido Ristorante: Av. Gen. San Martin, 1.011, Leblon, Rio de Janeiro