Every summer, I find myself reminiscing about those sunny afternoons spent in my grandmother’s backyard. We’d gather around her picnic table, laughter filling the air as she proudly unveiled her famous “Ultimate Summer Salad.” Each bite was a burst of flavor, the vibrant colors reflecting the joy of the season. The aroma of fresh herbs and the tang of feta cheese always brought a smile to my face, grounding me in the warmth of delicious memories. Today, I want to share that treasured recipe with you! This dish is not just food but a celebration of summer that I hope will inspire your own warm memories.
Why You’ll Love This Recipe
- Quick Prep: You can have this salad ready in about 15 minutes, making it perfect for busy summer days.
- Family Favorite: Its light and refreshing flavors cater to everyone, from kids to grandparents!
- Comforting Flavors: The combination of feta, olives, and fresh veggies offers a symphony of delightful tastes that reflect the season’s charm.
- Make-Ahead Friendly: It’s an ideal dish to prepare in advance for those impromptu summer gatherings.
Ingredients
As you prepare for this delightful salad, here’s what you’ll need:
- Extra-virgin olive oil
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Dijon mustard
- English cucumber, sliced
- Green bell pepper, chopped
- Cherry tomatoes, halved
- Feta cheese, cubed
- Red onion, thinly sliced
- Kalamata olives, pitted
- Fresh mint leaves
- Sea salt and black pepper
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the wonderful world of salad making, shall we? Start by whisking together in a small bowl the olive oil, red wine vinegar, minced garlic, dried oregano, and Dijon mustard. Add in a sprinkle of sea salt and a few grinds of black pepper. Just imagine how good this dressing will smell!
Next, gather your colorful cast of ingredients. On a large platter, arrange the sliced cucumber, chopped bell pepper, halved cherry tomatoes, cubed feta cheese, thinly sliced red onion, and Kalamata olives. It’s a bit like painting a beautiful picture with food!
Drizzle the homemade dressing over your vibrant salad masterpiece and very gently toss everything together. Don’t worry about making it perfect; the best salads are meant to be rustic and inviting! Sprinkle a few generous pinches of dried oregano on top and finish off with fresh mint leaves. Your Ultimate Summer Salad is ready to shine!
Pro Tips for Making This Recipe
Here are some little nuggets of wisdom I’ve picked up along the way:
- For extra crunch, consider adding some radishes or jicama.
- Don’t skip the oil and vinegar dressing! It’s essential for flavor and moisture.
- If you want a little spice, throw in some sliced jalapeños or a sprinkle of chili flakes.
- Be sure to taste and adjust seasoning; sometimes a pinch more salt brings out all the wonderful flavors.
How to Serve
This salad is incredibly versatile! Pair it with grilled chicken or shrimp for a delightful dinner. For a brunch gathering, it complements a variety of quiches and egg dishes beautifully.
Planning a picnic or potluck? This Ultimate Summer Salad is a fantastic side dish that travels well. Consider serving the salad in a clear glass bowl to showcase its vibrant layers, or pair it with a refreshing lemonade or sparkling water for a thirst-quenching combo!
Make Ahead and Storage
If you’re looking to save time, you can prep this salad and store it in the fridge for about two days. Just wait to add the mint leaves until you’re ready to serve to keep them fresh and bright. The flavors of the salad actually deepen and get better as it rests, making it an even more delicious choice the next day!
As for leftovers, they’ll typically last about 2-3 days in the refrigerator. I wouldn’t recommend freezing this salad due to the textures of the vegetables; they’ll become mushy upon thawing.
FAQ
Can I make this gluten-free?
Absolutely! All the ingredients are naturally gluten-free, making it a safe and healthy choice for those who need to avoid gluten.
What if I don’t have Kalamata olives?
No problem! You can substitute them with green olives or skip them altogether. Feel free to tailor the recipe to your taste preferences.
Can I use an air fryer to roast some of the vegetables?
While this salad is best enjoyed fresh and raw, you could certainly roast some veggies in an air fryer if you prefer a warm spinach or zucchini variation!
I hope this dish brings as much joy to your table as it does to mine. The Ultimate Summer Salad is truly not just a recipe; it’s a harmonious celebration of all the flavors summer has to offer. Let me know how it turns out — I’d love to hear from you!
The Ultimate Summer Salad
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano more for sprinkling
- ¼ teaspoon Dijon mustard
- 1 number English cucumber, sliced cut lengthwise and seeded
- 1 number green bell pepper, chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 ounces feta cheese, cubed cut into 1/2 inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Whisk olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small bowl.
- On a large platter, arrange cucumber, green pepper, cherry tomatoes, feta, red onion, and olives. Drizzle with dressing and gently toss.
- Sprinkle with oregano and top with mint leaves. Season to taste and serve.