Grab your tomatoes, cucumbers, onions, peppers, and feta for a refreshing Summer Veggie Salad. Sure to satiate your appetite and leave you feeling cooled off, this is the perfect post-sunshine meal!
While this is seriously so delicious (crunchy, creamy, herby perfection), it’s got a pretty lame title.
Summer Vegetable Salad. It’s summertime. These are vegetables. You make them into a salad. That’s the amount of creativity I’m working with right now, fam. 🤷🏼♀️
But you know how sometimes eating salad feels like a chore? Where you’re just working to get to the last bite so you can feel “accomplished” for successfully finishing your oh so healthy meal?
This summer veggie salad is not that. And I actually get disappointed when the Final Bite arrives. More, please!
It’s filled to the brim with refreshing veggies and topped with a tangy, savory olive oil and lemon juice dressing combo. The best part? It’s easy to make!
Reader rating
“I’m all about eating light for lunch in the hot Texas heat. I really liked this. Don’t feel so groggy after eating it as compared to a burger or sandwich. Plus I’m kinda of a veggie person anyway.” —Kevin
Here’s what you’ll need
For the salad you’ll need a handful of crunchy veggies!
- Tomatoes: Fresh tomatoes will serve as part of the base, adding consistency and flavor! While roma tomatoes are great here (more meaty, less juicy), you can use whatever tomatoes you have on hand.
- Cucumber: I love English cucumber here for the lack of seeds, but again, use what you have on hand!
- Red Bell Pepper: When it comes to the pepper, I like to use red for the flavor, though any color pepper will do the job.
- Red Onion: Finally, add about ½ cup of chopped red onion. You can use more or less depending on your love (or lack thereof) for raw onions!
- Feta: For a much-needed creamy component, we’ll be using ½ cup of diced feta.
The dressing is a quick mixture of mostly pantry staples that ties together all the veggies.
- Olive Oil: Extra virgin olive oil will serve as the base of the dressing.
- Parsley: Fresh parsley adds flavor and texture. Italian and flat parsley both work well here.
- Lemon Juice: Tangy lemon juice brightens up the salad more than you’d think. Fresh juice is best!
- Oregano: A dash of oregano for seasoning.
- Honey: I know it may sound weird, but just a drizzle of honey helps the flavors to pop!
- Garlic: Garlic? Please and thanks. 1 clove minced will be perfect for this dressing.
- Salt & Pepper: Finally, add a pinch (each) of salt and pepper. You can of course add more or less to taste!
How to make tomato and cucumber summer salad
Nothing’s better than a quick-to-make summer dish. Come inside to escape from the hot sun and whip this together in less than 10 minutes! Simply chop the veggies, whisk the dressing, and combine.
- Chop the vegetables: First, chop all of the salad ingredients into equal-sized blocks. Toss them together in a large bowl. (👉 here’s how to dice tomatoes easily!)
- Make the dressing: Whisk together all of the dressing ingredients.
- Assemble the salad: Add the dressing to the salad, tossing evenly to coat. For tastiest results, let the salad chill in the refrigerator for 1 hour prior to serving.
When storing leftovers, keep them in an airtight container in the refrigerator. Eat within 3-5 days.
Customize your summer salad with optional add-ons
As to be proven by your first bite, this salad is nothing short of delicious. But that doesn’t mean that it can’t be further customized to fit your palate! Here are some ways that you can switch up this salad depending on your mood.
Add crunch
Why not add some crunch and healthy fat with a handful of almonds or pistachios?! Crush ‘em up and toss them in for an easy and filling add-on. You can also take it up a notch by using glazed nuts. Too delicious!
Switch up the veggies
You can switch up the ingredients however you like. An easy way is by using a white or sweet onion, or green or orange bell peppers. Take your favorites and run with them!
Substitute feta for your favorite
Not a big fan of feta? Use a cheese you do like! Bleu cheese would be downright delicious in this salad.
More refreshing summer eats
From refreshing ingredients to grilled fruit, there’s a reason why these dishes are perfect for summer!
- Avocado Mango Salad
- Mediterranean Quinoa Salad
- Grilled Watermelon Salad
- Tomato Gazpacho
- Creamy Cucumber Salad
- Tomato Pesto Caprese Panini
Ingredients
Salad
- 2 tomatoes 1 cup diced
- ½ cucumber 1 cup diced
- 1 red bell pepper 1 cup diced
- ½ red onion ½ cup chopped
- ½ cup diced feta 125 g
Dressing
- 2 Tbsp olive oil 30 mL
- ¼ cup fresh parsley 15 g
- 1 tsp lemon juice 5 mL
- ½ tsp oregano
- ½ tsp honey
- 1 clove garlic minced
- Pinch of salt and pepper
Instructions
- Salad: Chop all salad ingredients into equal-sized blocks. Toss together in a large bowl.
- Dressing: Whisk together the dressing ingredients.
- Assemble: Add the dressing to the salad, tossing to evenly coat. For tastiest results, let chill in the refrigerator for 1 hour prior to serving.
Tips & Tricks
Nutrition Information
Looking for more summer recipe inspiration?
Ashley says
How about “VeggieQuik” Meals?
Sarah says
Oh I like it!! 😀
Karen Thomas says
Nicely done. The dressing was delish. I didn’t use red pepper only because I don’t digest them well at 71.
kevin says
I’m all about eating light for lunch in the hot Texas heat. I really liked this. Don’t feel so groggy after eating it as compared to a burger or sandwich. Plus I’m kinda of a veggie person anyway. Keep up the good work girl.
Sarah Bond says
So happy to hear it, Kevin! Enjoy! 😀
Yolanda O'Fair says
No flavor need something more won’t make this again
Kari ward says
This is so goodbye itself or pears nicely with the roasted chickpea gyros. Yum yum yum❤️
Great job live eat learn team keep it up!
Shaheen says
It was a burst of flavors on my taste buds.
Thanks for the healthy recipe!
Art Dilger says
I make a very similar salad with a vegetable base of English cucumbers, cherry tomatoes, carrots, onions, and a few peppers (green and/or colored with red being my favorite). In reality you should use whatever veggies you prefer, about 1 cup each! But my dressing is very calorie conscious. Separately I mix 1/4 cup red wine vinegar, 1/4 cup apple cider vinegar, 1/8 cup white vinegar, and 1 packet of dry Italian seasoning, NO water, then after mixing the dressing I add 1-2 Tbl extra virgin olive oil and about 1/5 cup Splenda. You can make your own Italian dressing packet if so inclined. Sometimes I’ll add shredded 5 cheese Italian blend and/or some grated Parmesan cheese to change it up a bit.