Looking for a light and refreshing dish to enjoy on warm days? This Garden Fresh Summer Salad is packed with crisp vegetables, vibrant colors, and a flavorful herbed vinaigrette that ties everything together.
It’s healthy, quick to prepare, and works beautifully as a side dish, lunch, or a light dinner when topped with your favorite protein like grilled chicken, tofu, or shrimp.
Ingredients
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup mixed greens or arugula
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese (optional)
- 1/4 cup sunflower seeds or sliced almonds
For the Herbed Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- 1 tablespoon chopped fresh herbs (such as parsley, basil, or dill)
- Salt and black pepper to taste
Instructions
- Prep the vegetables: Wash and chop all vegetables. Add them to a large salad bowl along with the greens.
- Make the vinaigrette: In a small bowl or jar, mix olive oil, vinegar or lemon juice, Dijon mustard, garlic, honey, and herbs. Whisk or shake until well combined.
- Toss the salad: Pour the dressing over the salad and toss gently to coat.
- Serve: Sprinkle with feta cheese and seeds or nuts if using. Serve immediately or refrigerate briefly for a chilled version.
Why This Salad Works
- Uses fresh, seasonal ingredients
- Easy to customize with proteins or grains
- Ready in under 15 minutes
- Naturally gluten-free and nutrient-rich
Tips and Variations
- Add avocado slices or cooked quinoa for extra nutrition
- Swap feta for goat cheese or leave it out for a dairy-free version
- Use store-bought dressing if you’re short on time
- Best enjoyed fresh, but you can store leftovers (undressed) for up to two days