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Summer Salad Recipes — Fresh Easy Summer Salad on Rotation - Crisp, Juicy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salad:
  • 2 cups cherry or grape tomatoes, halved
  • 1 English cucumber, quartered lengthwise and sliced
  • 1 small red onion, thinly sliced
  • 2 ears fresh corn, kernels sliced off (or 1 1/2 cups thawed frozen corn)
  • 1 ripe avocado, diced
  • 4 cups mixed greens or chopped romaine
  • 3/4 cup feta cheese, crumbled (or fresh mozzarella pearls)
  • 1/2 cup fresh herbs, chopped (mix of basil, parsley, and mint)
  • 1/3 cup toasted nuts or seeds (almonds, pistachios, or pumpkin seeds)
  • For the Lemon-Herb Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Optional Add-Ins (choose one or two):
  • 1 cup cooked quinoa or farro, cooled
  • Grilled chicken, shrimp, or chickpeas for protein
  • Sliced peaches or nectarines for sweetness
  • Olives or capers for briny bite

Method
 

  1. Make the dressing. In a small jar, combine olive oil, lemon juice and zest, honey, Dijon, garlic, salt, and pepper. Shake until emulsified. Taste and adjust salt or lemon as needed.
  2. Prep the vegetables. Halve the tomatoes, slice the cucumber, and thinly slice the red onion. If using fresh corn, stand the ear upright and carefully slice off the kernels.
  3. Toast the nuts or seeds. In a dry skillet over medium heat, toast for 2–3 minutes until fragrant. Cool briefly. This adds crunch and a roasted flavor.
  4. Layer the salad. In a large bowl or platter, add the greens first. Top with tomatoes, cucumbers, corn, red onion, and half the herbs.
  5. Add the creamy elements. Gently fold in the avocado and feta. If using mozzarella, tear it into bite-size pieces.
  6. Dress and toss. Drizzle about two-thirds of the dressing over the salad. Toss lightly from the bottom up so the greens get coated without crushing delicate ingredients.
  7. Finish with texture. Sprinkle the toasted nuts or seeds and remaining herbs over the top. Add more dressing if needed and a final crack of pepper.
  8. Serve right away. This salad is best fresh, but see storage tips below if you’re prepping ahead.