Summer Salad Recipes

Summer’s sweet arrival calls for a refreshing, light, and vibrant salad that’s as colorful as the season itself! This gorgeous salad is the perfect combination of fresh flavors, featuring a medley of textures from crunchy cucumbers to creamy feta, all tied together with a tangy vinaigrette.

Ingredients

• 1 pound mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber slices
• 1 cup Kalamata olives, pitted
• 1 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• 1/4 cup crumbled fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, Kalamata olives, crumbled feta cheese, and thinly sliced red onion. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the salad and toss gently to combine.

Sprinkle the crumbled fresh parsley over the top of the salad and toss again. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve cold and divided among 8 plates.

Notes

Use a variety of mixed greens for a more dynamic texture and flavor.

Don’t overdress the salad, as it can make the greens soggy.

If using a strong-tasting cheese like feta, start with a smaller amount and taste, adding more as needed.

For an extra burst of flavor, let the salad sit at room temperature for 30 minutes before refrigerating.

If you’re planning ahead, prep the veggies and dressing up to a day in advance, but assemble the salad just before serving.

Consider toasting pumpernickel bread for a crunchy crouton topping.

Nutrional Value

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 4.5g
• Cholesterol: 15mg
• Sodium: 250mg
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 10g