Summer Salad

This is the kind of dish that feels light but still satisfying, especially when the days feel long and busy. A summer salad brings together fresh vegetables, simple add-ins, and a bright dressing that works for quick dinners or shared family meals. People love it because it doesn’t require much time, yet it always feels thoughtful and refreshing. It fits easily into warm evenings, relaxed lunches, or moments when cooking feels like too much. Everything stays crisp, colorful, and easy to adjust based on what’s on hand. I usually rinse and chop the vegetables while the kitchen is quiet, knowing it will all come together fast.

a crisp bright photo of a fresh

Why You Will Love This Recipe

This recipe is all about ease and flexibility. It’s cozy in a warm-weather way, light but filling, and friendly for busy routines. You can serve it as a main or a side, stretch it with protein, or keep it simple for smaller meals. It’s budget-friendly, uses everyday produce, and works well for leftovers without losing texture. It’s weeknight-friendly, crowd-pleasing, and easy to prep ahead for later. Summer-style salads like this one are often saved because they fit many moods and schedules. It feels fresh without being fussy, making it a reliable choice you’ll come back to again.

a crisp bright photo of a fresh 1

Ingredients

Tip: Choose crisp, fresh vegetables for the best texture and natural flavor.

  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup corn kernels
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
a crisp bright photo of the raw

Instructions

Step 1: Preparation
Wash and dry all vegetables well. Tear or chop greens into bite-sized pieces. Slice tomatoes, cucumber, and onion evenly so every forkful feels balanced and fresh.

Step 2: Main Cooking Process
Place all vegetables into a large bowl. As they sit together, the colors mix and the salad starts to look bright and inviting without needing any heat or cooking.

Step 3: Combining Ingredients
In a small bowl, whisk olive oil, lemon juice, salt, and pepper until smooth. Pour dressing over the vegetables and gently toss until everything looks lightly coated and glossy.

Step 4: Finishing & Final Simmer
Let the salad rest for a few minutes so flavors settle and soften slightly. Toss once more before serving to refresh the texture and evenly distribute the dressing.

Why This Recipe Works for Busy Days

There’s no stove time and very little cleanup. You can chop everything ahead and store it chilled until needed. It’s quick to assemble later, travels well, and fits easily into meal prep plans without stress.

Tips & Tricks

  • Dry your greens completely before mixing. Extra water can thin the dressing and make the salad soggy. A dry base keeps everything crisp and helps flavors stick better.
  • Slice vegetables evenly. Uneven cuts make some bites heavy and others bland. Keeping sizes similar creates a more balanced texture throughout the bowl.
  • Add dressing slowly. Pouring it all at once can overdress the salad. Start with less and add more only if needed.
  • Toss gently with clean hands or large spoons. Rough mixing bruises greens and dulls their fresh look and crunch.

Variations

Meaty Version
Add sliced grilled chicken or cooked beef strips on top. This turns the salad into a filling meal while keeping the fresh base intact and satisfying.

Vegetarian Option
Mix in chickpeas or cooked lentils for extra texture. They add heartiness without overpowering the fresh vegetables.

Ingredient Swap
Replace cucumber with zucchini or tomatoes with bell peppers. These swaps keep the salad flexible and seasonal.

Flavor or Herb Boost
Add chopped fresh herbs like parsley or mint. They brighten the salad and add a fresh aroma without extra effort.

Serving Suggestions

  • Family-Style Bowl
    Serve in a large bowl at the center of the table. Everyone can help themselves, making it feel relaxed and welcoming.
  • With Grilled Protein
    Pair with grilled meat or fish on the side. The fresh salad balances richer main dishes nicely.
  • Lunch Plate
    Serve with bread or wraps for an easy midday meal that feels light but filling.
  • Picnic Ready
    Pack into containers and keep chilled. It travels well and stays fresh for outdoor meals.

Storage Instructions

  • Fridge Storage
    Store undressed salad in an airtight container for up to 2 days. Keep dressing separate for best texture.
  • Reheating
    This dish is best served cold or at room temperature. Reheating is not recommended.
  • Freezing
    Freezing is not suitable, as fresh vegetables lose their texture when thawed.
  • Make-Ahead Tips
    Chop vegetables and mix dressing ahead of time. Combine just before serving for a fresh finish.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: Not needed
  • Rest Time: 5 minutes
  • Total Time: 20 minutes

Nutrition Information (Approximate)

Each serving contains approximately 180–250 calories with 3–5 grams of protein. It also provides fiber and vitamin C from fresh vegetables. Values are estimates and may vary by ingredients and portion sizes.

FAQs

Yes, keep dressing separate until serving.

Adding dressing too early.

Yes, mild vinegar works well.

Vegetables weren’t dried well.

Up to 2 days chilled.

Conclusion

This recipe is meant to feel flexible, fresh, and easy to repeat. You can change the vegetables, adjust the dressing, or add protein without much planning. A summer salad like this fits into busy days, relaxed evenings, and shared meals without effort. Save it for later and make it your own as the seasons shift. It’s a simple dish that quietly earns its place in regular meal rotation, offering comfort in its freshness and ease.

Summer Salad
Print

Summer Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes
Calories

220

kcal

A light, crisp salad made with fresh vegetables and a simple lemon dressing. Easy to prepare and perfect for warm days or quick meals.

Ingredients

  • 4 cups mixed greens

  • 1 cup cherry tomatoes, halved

  • 1 large cucumber, sliced

  • 1/2 red onion, sliced

  • 1/2 cup corn

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Directions

  • Wash and dry all vegetables.
  • Place greens, tomatoes, cucumber, onion, and corn in a bowl.
  • Whisk olive oil, lemon juice, salt, and pepper.
  • Pour dressing over vegetables.
  • Toss gently to combine.
  • Rest briefly, then serve fresh.

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