Summer Vegetable Salad
This isn’t your grandma’s soggy lettuce salad—this one’s got crunch, color, and cheese. Tomatoes, cucumbers, and red bell peppers team up with feta and a garlicky lemon-herb dressing to make a dish you’ll want to eat straight from the bowl.
EQUIPMENT (PAID LINKS)
Ingredients
- 1 cup diced fresh tomatoes like Roma or cherry
- 1 cup diced cucumber preferably English
- 1 cup diced red bell pepper
- ½ cup chopped red onion
- ½ cup diced feta cheese
- 2 tablespoons olive oil
- ¼ cup chopped fresh parsley
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- 1 clove garlic minced
- Pinch of salt and pepper
Instructions
- Chop the Veggies: Dice the tomatoes, cucumber, bell pepper, and red onion into small, even pieces. Place them all in a large mixing bowl.1 cup diced fresh tomatoes, 1 cup diced cucumber, 1 cup diced red bell pepper, ½ cup chopped red onion
- Add the Feta: Add the diced feta cheese to the bowl with the veggies.½ cup diced feta cheese
- Mix the Dressing: In a small bowl, whisk together the olive oil, chopped parsley, lemon juice, oregano, minced garlic, salt, and pepper until combined.2 tablespoons olive oil, ¼ cup chopped fresh parsley, 1 teaspoon lemon juice, ½ teaspoon dried oregano, 1 clove garlic, Pinch of salt and pepper
- Dress the Salad: Pour the dressing over the vegetable and cheese mixture. Toss everything together until evenly coated.
- Chill and Serve: For the best flavor, let the salad chill in the refrigerator for about 1 hour before serving. If you're short on time, it's great right away too.
