This summer green salad recipe is the perfect way to celebrate the summer season!
My backyard garden is in full-bloom so it’s time to harvest all those veggies for a serious summer salad.
This salad is crispy and crunchy, and features a divine red wine oregano vinaigrette; you can make this recipe in a snap with whatever veggies you have on-hand.
What is there not to love about a summer salad!? There’s ample opportunity to use your very favourite veggies because the dressing that goes with this salad is very versatile. It’s always a good idea to have some go-to salad recipes in your back pocket for each season.
So, with summer coming to a close, I want to celebrate all of the beautiful produce of the season.
How to make a summer salad
Greens: Crispy, fresh salad greens are the best base; I’m using mixed greens from my garden but you could also use arugula, romaine or baby kale.
Radishes: Bringing a crunchy, sometimes mildly ‘spicy’ taste to this salad, radishes can be slices or if smaller, cut into quarters for a lovely presentation.
Beets: A delicious way to enjoy earthy beets is by shredding them for this salad because it’s a quick and efficient way to add this ingredient to the mix.
Cucumber: Crisp, fresh curls of cucumber go so well with all of the other ingredients.
Tomatoes: Fresh from the garden, tomatoes are so in-season right now and I love baby or cherry tomatoes sliced in half for an easy topping to this salad.
Feta: Bringing a bit of saltiness to the mix, feta cheese goes with all of these fresh ingredients really well.
Toasted Nuts: To add some crunch, try toasting chopped or sliced almonds as a salad topper.
Vinaigrette: We can’t forget, a summer salad needs a divine vinaigrette dressing to bring this entire dish together. Tangy red wine vinegar is added to this dressing along with oregano, olive oil and salt and pepper.
What I love about this summer salad is it satisfies many cravings; it’s crunchy, tangy and crispy with a variety of veggies. And, it doesn’t take a ton of time to make!
Quick Summer Green Salad Recipe
If you are looking for a new take on a great summer green salad recipe, check out this delicious summer garden greens salad.
Ingredients
- 8 cups mixed greens or other lettuce of choice
- 4 radishes, thinly sliced
- 2 small golden and/or red beets, shredded or 1 large beet
- 2 baby cucumbers, peeled into ribbons or sliced
- 1 cup baby or cherry tomatoes, sliced in half
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped almonds, toasted
Red Wine Oregano Vinaigrette Dressing
- 3 tbsp red wine vinegar
- 1/3 cup olive oil
- 1/2 tsp dijon or grainy mustard
- 1/2 tsp dried oregano or 1 tbsp fresh oregano, chopped
- 1/4 tsp coarse salt
- ground pepper a couple of turns from a pepper grinder
Instructions
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Prepare all of the produce ingredients: wash the salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.
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Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove from pan and set aside.
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In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.
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To assemble the salad, start with the lettuce and then add all of the toppings - dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you're making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.
This versatile salad recipe takes you beyond the classic greek salad or caesar salad recipes because it uses veggies that you may not think of putting together. But, once you try it out I think it may become a new favourite!
If you want to make this a full meal, add a protein option like grilled or baked chicken, salmon or chickpeas. Or, serve this quick summer green salad recipe as a side dish to your favourite chicken dish.
Looking to pack this for lunch? Just keep the dressing on the side until you’re ready to eat.
What other topping ideas you can use to make this summer salad
- Chopped or shredded carrots
- Avocado
- Bell peppers
- Parmesan cheese
- Pumpkin Seeds
- Chopped kale
- Arugula
- Mozzarella cheese
- Walnuts
This green salad is just so versatile! You can mix and match your favourite toppings and greens to make your our salad recipes.
Looking for more salad recipes throughout the year?! Try my Roasted Tomato Halloumi & Pesto Salad, Market Spring Vegetable Salad or Winter Citrus Chopped Salad.
Until the next cooking adventure,
Jess
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