There’s nothing that celebrates the season like a big, vibrant bowl of Yummy Summer Salad, overflowing with fresh greens, juicy strawberries, crisp cucumber, sweet cherry tomatoes, creamy avocado, and the irresistible pop of feta and nuts. This salad isn’t just a side—it’s the centerpiece of any warm-weather meal, made simply yet bursting with flavor, color, and texture. Whether you’re making it for a quick weekday lunch, bringing it to a cookout, or just treating yourself to a feel-good dish, this is the salad that truly lives up to its name!
Ingredients You’ll Need
The beauty of Yummy Summer Salad is in its effortless assembly and how every ingredient shines to create a bowl full of freshness. Each one adds its own splash of color, hit of flavor, or extra crunch, so don’t skip on the variety—it’s what makes every bite exciting!
- Mixed greens (4 cups): A blend of arugula, spinach, and romaine gives you layers of green, along with a mix of tender, peppery, and crisp textures.
- Strawberries (1 cup, sliced): These bring juicy sweetness and a beautiful burst of red, the ultimate sign of summer.
- Cucumber (1 cup, sliced or diced): Crisp and cooling, cucumber adds serious refreshment to every forkful.
- Cherry tomatoes (1/2 cup, halved): Little pops of tangy juiciness that brighten the whole salad.
- Red onion (1/4 cup, thinly sliced): Just enough bite and a touch of sharpness to balance the sweet and creamy flavors.
- Feta cheese (1/4 cup, crumbled): Salty, creamy, and tangy—feta simply makes everything better.
- Toasted sliced almonds or pecans (1/4 cup): A quick toasting deepens the flavor and adds irresistible crunch.
- Ripe avocado (1, sliced): Lusciously creamy, avocado ties all the flavors and textures together.
- Olive oil (3 tablespoons): Your base for the dressing; be sure to use a good-quality extra-virgin if possible.
- Balsamic vinegar (1 tablespoon): Adds tang, depth, and just enough sweetness to complement the fruit.
- Honey (1 tablespoon): Softens the acidity and enhances the salad’s summery sweetness.
- Dijon mustard (1 teaspoon): For a gentle kick and helping your dressing emulsify perfectly.
- Salt and pepper, to taste: Essential seasonings that make all the flavors pop.
How to Make Yummy Summer Salad
Step 1: Prep Your Ingredients
Start by giving all your produce a good wash and dry. Slice the strawberries, cucumber, and red onion. Halve the cherry tomatoes. Cube or slice the avocado just before adding to keep it from browning. Having everything ready makes assembling the Yummy Summer Salad a breeze.
Step 2: Make the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, honey, Dijon mustard, a pinch of salt, and a twist of fresh cracked pepper. Whisk vigorously, or shake the jar until the dressing is creamy and emulsified—so easy, and miles better than anything from a bottle!
Step 3: Assemble the Salad
Grab your largest bowl and layer in the mixed greens as a hearty base. Add the strawberries, cucumber, cherry tomatoes, red onion, crumbled feta, toasted nuts, and finally, the avocado. Don’t worry about making it perfect—just scatter everything in for that beautiful, rustic look.
Step 4: Dress and Toss
Right before serving, drizzle your freshly shaken dressing over the entire salad. Gently toss everything together, using your hands or broad salad tongs, so every morsel gets a kiss of flavor without bruising those delicate greens and fruits.
Step 5: Serve and Enjoy
Your Yummy Summer Salad is now ready to steal the show! Plate it up with a flourish and prepare for rave reviews. This dish truly needs very little embellishment—it’s delicious just as it is!
How to Serve Yummy Summer Salad
Garnishes
Sprinkle extra feta, a handful of fresh herbs (basil or mint are dreamy), or a light drizzle of good-quality olive oil right before serving. If you’re feeling fancy, a twist of lemon zest or a final grind of pepper makes this salad even more vibrant and inviting.
Side Dishes
Pair Yummy Summer Salad with simple grilled chicken, tofu, or seared shrimp for a complete meal. Freshly baked bread, herby focaccia, or a chilled glass of white wine always complement the bright, fresh flavors in the salad. For a heartier spread, add it alongside grain bowls or light pastas.
Creative Ways to Present
Turn this salad into adorable summer party cups, layer it in mason jars for easy picnicking, or artfully fan the avocado slices on top for a show-stopping look. You can even serve in a hollowed-out watermelon or as lettuce wraps for an interactive twist—they’ll all wow any crowd with the signature colors of Yummy Summer Salad.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Yummy Summer Salad, cover and keep it in the fridge in an airtight container. For the freshest results, store dressing separately and add just before serving to prevent the greens from becoming soggy. Most ingredients will stay crisp for 1–2 days.
Freezing
Unfortunately, this salad isn’t freezer-friendly. The fresh greens and juicy strawberries just don’t hold up to freezing and thawing; it’s best enjoyed fresh. However, you can freeze toasted nuts for later use, and even stock up on feta if you wish.
Reheating
Yummy Summer Salad is all about those fresh, raw textures, so reheating isn’t needed. If you want to revive last night’s leftovers, simply add a handful of fresh greens and a splash more dressing to perk everything up. Avoid the microwave—this salad loves being cool and crisp!
FAQs
Can I make the Yummy Summer Salad ahead of time?
Absolutely! You can prep all the ingredients (slice veggies, make the dressing, toast the nuts) and store them separately in the fridge. Bring everything together and toss with the dressing just before serving so the greens stay bright and perky.
What are the best substitutes for feta cheese?
Goat cheese and fresh mozzarella both work wonderfully, thanks to their creamy texture and mellow flavor. If you like a sharper bite, try blue cheese, or keep it dairy-free with a vegan cheese crumble.
How can I make this salad a complete meal?
Add some grilled chicken, shrimp, or chickpeas on top for satisfying, protein-packed power. It’s also delicious with quinoa or cooked farro stirred in, turning Yummy Summer Salad into a filling, nutritious bowl.
Which nuts taste best in this salad?
Toasted sliced almonds and pecans are both winners, offering that rich nutty crunch. Walnuts or pistachios are great alternatives, too—just be sure to toast them lightly for the best flavor!
Can I use other fruits or greens?
Definitely! This salad is endlessly customizable. Swap strawberries for blueberries, blackberries, or sliced peaches. Use baby kale or spring mix for the greens—don’t be afraid to play with what’s in season or what you have on hand to keep your Yummy Summer Salad exciting every time.
Final Thoughts
I can’t recommend Yummy Summer Salad enough—there’s just something so joyful about tossing together simple, fresh ingredients and ending up with a dish that looks (and tastes!) like pure sunshine. It’s a crowd-pleaser, a meal-prep hero, and the most delicious way to celebrate the best of summer. Let this become your new go-to and see how many happy faces it brings to your table!
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Yummy Summer Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the refreshing flavors of summer with this Yummy Summer Salad recipe. Packed with a variety of fresh ingredients and a tasty dressing, it’s perfect for a light and healthy meal.
Ingredients
Mixed Greens:
4 cups
Strawberries:
1 cup, sliced
Cucumber:
1 cup, sliced or diced
Cherry Tomatoes:
1/2 cup, halved
Red Onion:
1/4 cup, thinly sliced
Feta Cheese:
1/4 cup, crumbled
Toasted Sliced Almonds or Pecans:
1/4 cup
Avocado:
1 ripe, sliced
Dressing:
3 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 tablespoon Honey
1 teaspoon Dijon Mustard
Salt and Pepper to taste
Instructions
- Prepare Salad: In a large salad bowl, combine the mixed greens, strawberries, cucumber, cherry tomatoes, red onion, feta, nuts, and avocado.
- Make Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss and Serve: Drizzle the dressing over the salad just before serving and gently toss to coat. Serve immediately.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Swap the strawberries for blueberries or peaches, and use goat cheese or fresh mozzarella instead of feta if preferred.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 8g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
