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