Go Back

Summer Salad

Summer salad with crisp mixed greens, juicy cherry tomatoes, and cool cucumber tossed in a honey-lemon olive oil dressing. Quick to assemble for a fresh, crunchy bite with feta and toasted sunflower seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Base salad
  • 4 cup mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 0.5 cup sweet corn kernels
  • 0.25 cup red onion, thinly sliced
Toppings
  • 0.5 cup feta cheese crumbles
  • 0.25 cup toasted sunflower seeds
Honey-lemon dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 0.25 salt and pepper to taste

Method
 

Assemble the salad
  1. Combine mixed greens, cherry tomatoes, cucumber, sweet corn kernels, and red onion in a large bowl.
  2. Toss the salad gently to distribute the ingredients evenly, keeping the greens crisp.
Make the honey-lemon dressing
  1. Whisk together olive oil, lemon juice, honey, salt, and pepper until the dressing looks smooth and slightly glossy.
Dress and serve
  1. Drizzle the dressing over the salad and toss gently so the greens are lightly coated.
  2. Top with feta cheese crumbles and toasted sunflower seeds, then serve immediately.

Notes

Pro tip: dress right before serving for the best crunch. Store leftovers covered in the refrigerator for up to 2 days; keep dressing separate if possible for less sogginess. Freezing is not recommended. For a dairy-light option, use a feta-style plant-based crumble with similar saltiness.