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–+ servings
Summer Salad

Easy Summer Salad

This refreshing summer salad features a colorful medley of seasonal veggies tossed in a light dressing, perfect for hot days when you crave something cool yet satisfying. Ready in just 15 minutes!
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Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Summer Salad, Easy Summer Recipe, Fresh Salad, Healthy Recipe, Quick Meal
Prep Time: 15 minutes
Cook Time: 0 minutes
Cooling Time (Optional): 30 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 220kcal

Equipment

  • Salad Spinner
  • Mixing Bowl
  • Whisk

Ingredients

Salad Base

  • 2 cups mixed salad greens baby spinach, arugula, or romaine
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 yellow bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 1 ripe avocado cubed
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons pine nuts or sliced almonds toasted

Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon fresh herbs basil, mint, or dill (optional)

Instructions

  • Wash all produce thoroughly under cold running water. Pat the greens dry with a clean kitchen towel or use a salad spinner.
  • Slice cherry tomatoes in half, dice the cucumber into bite-sized pieces, and thinly slice the bell pepper and red onion. For a less pungent onion flavor, soak sliced red onions in ice water for 10 minutes before adding to your salad.
  • In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, and Dijon mustard until emulsified. Season with salt and black pepper to taste. Add your choice of fresh herbs if using.
  • In a large bowl, gently toss the mixed greens with half the dressing. Layer on the prepared vegetables and avocado.
  • Drizzle the remaining dressing over the top. Sprinkle with feta cheese and toasted nuts just before serving.

Notes

For meal prep, store undressed salad components separately in airtight containers lined with paper towels for up to 4 days. Keep the dressing refrigerated in a sealed jar. Add avocado, cheese, and nuts just before serving for the best texture and freshness.
To make this a main meal, add grilled chicken, shrimp, tofu, or chickpeas for extra protein. You can also incorporate cooked quinoa or farro to make it more substantial.

Nutrition

Calories: 220kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 490mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3000IU | Vitamin C: 72mg | Calcium: 100mg | Iron: 1.5mg
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