A crisp and fresh salad is the perfect way to showcase all those fresh summer veggies and vibrant beautiful colors of the season. This Summer Salad is sweet and sharp with berries and goat cheese – the best way to ring in the warm weather!
Summer Salad recipes are the perfect excuse to make a trip to the farmers market every week – and where I live, the farmer’s markets are finally started back up, so I can get all my sweet corn, my veggies, my fruits for fruit salad, my crepes, homemade lemonade, and wood fired pizza. And I can get everything I need for this perfect chopped salad that is so vibrant, so delicious, and so Instagram ready. Look at those colors!
It’s not quite summer yet, but I’m getting ready for all those summer salads – greek salad, bean salad, corn salad, cobb salad, caprese salad, and my personal favorite – caesar salad. I’ve been making this berry, goat cheese, and cucumber salad for years as my new summer go to and the best side dish for any dinner.
For another fun summer salad, try my Buffalo Chicken Pasta Salad!
What do I need to get started?
- A combo of spring mix and romaine lettuce.
- Cherry tomatoes.
- Strawberries and blueberries.
- Red grapes.
- Sunflower seeds.
- Crumbled goat cheese. This is my absolute favorite for this salad, but you can use feta as well.
- Pickled red onions. This is a strictly optional ingredient for topping and the beautiful pop of pink that makes this salad stand out. You can make it yourself or buy.
- And for the lemon vinaigrette: lemon juice, dijon mustard, honey, olive oil, salt and pepper.
How to make Lemon Vinaigrette
Lemon vinaigrette is a great complement to this salad – a bit of acidity to go with the sweet berries and sharp notes from the goat cheese. A perfect meld of all flavors!
For the lemon vinaigrette, add the honey, lemon juice, and mustard to a small bowl and vigorously whisk together until it is all fully incorporated. All the salt and pepper to taste.
Now whisk in the olive oil – I recommend doing this in a mason jar. Just take the mustard mixture and the olive oil and add to the jar. Securely close it, and shake it all up until it is salad dressing consistency.
How to make Summer Salad
This is a super easy recipe that is all prep and no cooking!
Complete all prep first – make the dressing, chop and rinse the lettuce, chop and rinse the strawberries, halve tomatoes, and rinse all other veggies.
Add the romaine and spring mix to a large serving bowl, then mix it all together. Top with cucumbers, berries, grapes, and tomatoes. Sprinkle on the crumbled cheese and sunflower seeds. Top with pickled red onions and drizzle with dressing.
Serve the salad as is and impress everyone with all the beautiful colors and amazing combo of flavor and texture!
What veggies are good for Summer Salad?
This recipe uses a combo of fruits and veggies, but any of these would be great additions to your summer salad!
- Fresh broccoli to make a tasty broccoli salad.
- Heirloom tomatoes if you’re craving a great juicy tomato salad.
- An all green salad with lettuce, cucumbers, mixed greens, spinach, kale, etc.
- For a totally different taste in your salad, try this with raspberry vinaigrette or balsamic dressing!
The lemon vinaigrette will keep in the fridge for up to 1 week in an airtight container. Shake well before using.
If storing the salad, it is best not to store with dressing on top, otherwise it will get soggy. Store the undressed salad in the fridge for up to 3 days in an airtight container.
- Juice of 2 lemons
- 1 tsp dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/3 cup olive oil
- 5oz spring mix, rinsed with cold water
- 2 heads romaine lettuce, chopped and rinsed with cold water
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced
- 4-6 strawberries, stems removed and quartered
- 1 cup blueberries
- 1 cup red grapes
- 1/4 cup sunflower seeds
- 3oz crumbled goat cheese or feta cheese
- Pickled red onions, for topping (optional)
- Begin by chopping the romaine lettuce and washing with cold water. Place in a bowl with paper towels to dry and set aside. Rinse all fruits and vegetables under cold water. Slice the cucumber, tomatoes and strawberries and set aside.
- In a small bowl whisk together the lemon juice, dijon mustard, honey, salt and pepper. Once fully incorporated, whisk in the olive oil or shake in a mason jar. Set aside.
- In a large salad serving bowl, mix together the romaine lettuce and the spring mix. Top the salad with the cherry tomatoes, cucumber slices, strawberry quarters, blueberries and grapes. Sprinkle on the sunflower seeds and the goat cheese or feta cheese. Top with the pickled red onions if using. Drizzle on the lemon vinaigrette and serve.
The lemon vinaigrette will keep in the refrigerator for up to 1 week in an airtight container. Mix or shake before using.
If storing the salad it is best not to put on the dressing before storing as it will get soggy. The salad will last up to 3 days in the refrigerator in an airtight container.
If you want to change up the dressing try it with raspberry vinaigrette or balsamic dressing.
Nutrition InformationYield 6 Serving Size 1 salad plate
Amount Per Serving Calories 318Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 11mgSodium 705mgCarbohydrates 32gFiber 8gSugar 19gProtein 9g