Summer Salad

Summer’s warmth calls for a salad that’s as refreshing as it is nutritious! This quinoa-based beauty combines the sweetness of cherry tomatoes, the crunch of fresh veggies, and the tang of feta cheese, all tied together with a zesty dressing. It’s the perfect side dish or light lunch for those sun-kissed days.

Ready Time

20 mins

Yields

7 servings

Ingredients

1 cup cooked quinoa
1 1/2 cups mixed greens (arugula, spinach, lettuce)
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, sliced
1 cup carrots, peeled and grated
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons apple cider vinegar or white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

In a large bowl, combine quinoa, mixed greens, cherry tomatoes, cucumber, and carrots. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the quinoa mixture and toss to combine.

Sprinkle crumbled feta cheese over the top of the salad and toss gently. Stir in chopped fresh parsley and mint.

Taste and adjust the seasoning as needed.

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, dividing the salad among 7 plates or bowls.

Notes

You can customize this salad to your taste by using different herbs or adding other veggies like bell peppers, avocado, or grilled chicken. Feel free to use whatever type of vinegar you prefer or have on hand – it’s all good! Quinoa can be cooked ahead of time and refrigerated overnight if needed, just be sure to give it a good fluff before using.

If you want a lighter dressing, you can reduce the amount of oil or vinegar to your taste.

This salad is perfect for a quick lunch or dinner, and it’s also a great side dish for a barbecue or potluck. You can easily double or triple the recipe for a crowd, just adjust the ingredients accordingly.