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Colorful summer salad in a white bowl with cucumber, tomatoes, and herbs

Easy Make-Ahead Summer Salad for July 4th BBQs


  • Author: Ava
  • Total Time: 15 minutes (+ chill time)
  • Yield: 46 servings 1x
  • Diet: Vegetarian

Description

A vibrant, make-ahead summer salad made with fresh vegetables, herbs, and a simple vinaigrette—perfect for 4th of July BBQs.


Ingredients

Scale
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • 1 English cucumber, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper (red, yellow, or orange), chopped
  • ½ small red onion, thinly sliced
  • ½ cup crumbled feta or cubed mozzarella (optional)
  • ¼ cup fresh parsley or basil, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar or lemon juice

Instructions

  1. Chop the cucumber, tomatoes, bell pepper, and onion.
  2. Add chopped vegetables, cheese (if using), and herbs to a large bowl.
  3. In a small bowl or jar, whisk together olive oil, vinegar/lemon juice, mustard, honey, salt, and pepper.
  4. Pour dressing over the salad and toss to coat evenly.
  5. Cover and refrigerate for 1–2 hours to let flavors blend.
  6. Toss again before serving and garnish with fresh herbs.

Notes

  • Add grilled corn, avocado, or black beans for variation.
  • Use maple syrup for a vegan version.
  • Best served chilled after at least an hour of resting time.
  • Can be stored for up to 2–3 days in the fridge.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 5g
  • Sodium: 260mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: summer salad, 4th of July BBQ, make-ahead side dish, vegetarian, cold salad