30-Minute Summer Salad

I love this vibrant, refreshing summer salad that’s loaded with crisp greens, juicy fruits, tangy cheese, and a zesty honey-lime vinaigrette. It comes together in just half an hour, making it perfect for light lunches or sunny gatherings.

Why You’ll Love This Recipe

I enjoy how this salad strikes the perfect balance between sweet and savory. The combination of strawberries, blueberries, and feta gives it a burst of flavor, while the toasted nuts add a satisfying crunch. It’s fresh, colorful, and incredibly simple to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups mixed salad greens (arugula, spinach, butter lettuce)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, sliced into half-moons

• 1 cup fresh strawberries, hulled and quartered

• ½ cup blueberries

• ½ cup crumbled feta or goat cheese

• ¼ cup red onion, thinly sliced

• ¼ cup toasted almonds or pecans, roughly chopped

• 2 tablespoons fresh basil, chiffonade

For the Honey-Lime Vinaigrette

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lime juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• Salt and black pepper, to taste

Directions

1. I whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until it’s well combined and set it aside.

2. In a large salad bowl, I mix the greens, cherry tomatoes, cucumber, strawberries, blueberries, and red onion.

3. I drizzle half the vinaigrette over the salad and toss gently to coat.

4. I top it with crumbled feta and toasted nuts, then sprinkle on the fresh basil.

5. I taste and adjust with more vinaigrette if needed, then give it one final light toss.

6. I serve the salad right away to enjoy its fresh, vibrant flavors.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Total Time: 15 minutes

• Calories: ~200 kcal per serving

Variations

• I sometimes swap strawberries for mango or peaches depending on the season.

• For protein, I add grilled chicken or chickpeas.

• I use walnuts or sunflower seeds when I want a nut-free version.

• A balsamic vinaigrette also works beautifully if I’m out of lime.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 1 day. If I plan to make ahead, I keep the dressing separate and toss it just before serving to maintain the crispness.

FAQs

Can I make this salad ahead of time?

Yes, I prepare all the components in advance and store them separately. I dress the salad just before serving.

What can I use instead of feta?

I like to use goat cheese or even blue cheese for a stronger flavor. For a dairy-free version, I skip the cheese or use a plant-based alternative.

How do I toast the nuts?

I toast them in a dry skillet over medium heat for 3–5 minutes, stirring often until golden and fragrant.

Is this salad vegan?

It can be—just use maple syrup instead of honey and skip the cheese or use a vegan substitute.

Can I use bottled dressing?

Sure, but I prefer homemade for the freshest taste. Still, a citrus-based vinaigrette works well if I need a shortcut.

Conclusion

This 30-minute summer salad is a staple for me when I want something light, fresh, and satisfying. Whether it’s for a quick lunch, picnic, or a colorful side at dinner, it never fails to impress. I hope you enjoy it as much as I do!

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