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Fresh Easy Summer Salad Recipe Perfect for Light Healthy Meals

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A vibrant and refreshing summer salad featuring crisp veggies, fresh herbs, and a zesty lemon-honey dressing. Perfect for light, healthy meals that come together in under 15 minutes.

Ingredients

Scale
  • 4 cups (120g) mixed salad greens (baby spinach, arugula, or spring mix), fresh and washed
  • 1 medium cucumber (about 200g), thinly sliced or chopped, peeled if preferred
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red bell pepper (120g), diced
  • ¼ small red onion (about 30g), thinly sliced, optional
  • 2 tablespoons fresh herbs (parsley or basil), chopped
  • ½ cup (75g) feta cheese, crumbled, optional
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice, freshly squeezed
  • 1 teaspoon (5ml) honey or maple syrup
  • Salt and freshly ground black pepper to taste (start with ½ teaspoon salt)
  • Optional: toasted sunflower seeds or sliced almonds for crunch

Instructions

  1. Prepare the vegetables: Wash and dry the mixed salad greens thoroughly (about 4 cups or 120g). Slice the cucumber thinly (1 medium cucumber, peeled if you prefer), halve the cherry tomatoes (1 cup or 150g), dice the red bell pepper (1 small), and thinly slice the red onion (¼ small). Chop the fresh herbs (2 tablespoons) finely. Set aside.
  2. Make the dressing: In a small bowl, whisk together 3 tablespoons (45ml) extra virgin olive oil, 2 tablespoons (30ml) fresh lemon juice, 1 teaspoon (5ml) honey or maple syrup, and salt and freshly ground black pepper to taste (start with ½ teaspoon salt). Whisk until fully combined and slightly emulsified.
  3. Toss the salad: In the large mixing bowl, combine the salad greens, cucumber, cherry tomatoes, red bell pepper, red onion, and chopped herbs. Drizzle the dressing over the top and gently toss with salad tongs or large spoons until everything is evenly coated.
  4. Add the finishing touch: Sprinkle crumbled feta cheese (½ cup or 75g) over the salad just before serving for a creamy, tangy contrast.
  5. Serve immediately: This salad is best enjoyed fresh and cool. Serve in chilled bowls or plates if you want to keep it extra refreshing on hot days.

Notes

[‘Use a salad spinner to dry greens well to prevent soggy salad.’, ‘Adjust sweetness or acidity of dressing to taste.’, ‘Toss salad gently to avoid bruising delicate greens.’, ‘Add dressing just before serving to keep salad crisp.’, ‘Store undressed salad in airtight containers in the fridge for up to 2 days; dressing keeps for about a week.’, ‘Optional additions: toasted sunflower seeds or sliced almonds for crunch; grilled chicken, chickpeas, or boiled eggs for protein boost.’, ‘For vegan option, omit feta or substitute with vegan cheese or toasted nuts.’, ‘Seasonal fruit like sliced peaches or nectarines can be added for sweetness.’]

Nutrition

Keywords: summer salad, easy salad recipe, healthy salad, light meal, fresh salad, lemon dressing, quick salad

Find it online: https://lucydishes.com/fresh-easy-summer-salad-recipe-perfect-for-light-healthy-meals/