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The Ultimate Summer Salad Recipe

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★★★★★

4.5 from 148 reviews

A refreshing and vibrant summer salad combining crisp butter lettuce, juicy peaches, cherry tomatoes, cucumbers, and tangy pickled onions, all tossed with a zesty lime-cilantro dressing and topped with creamy feta and crunchy pumpkin seeds. Perfect for hot days as a light yet satisfying meal or side dish.

Ingredients

Scale

Pickled Onions

  • 2 large limes, divided
  • 1/2 small red onion (about 1/2 cup thinly sliced)
  • 1 1/4 teaspoons granulated sugar, divided
  • 3/4 teaspoon kosher salt, divided, plus more to taste

Dressing

  • 1 clove garlic, finely chopped
  • 1/4 cup packed finely chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • Juice of 1 1/2 limes (about 1/4 cup)
  • Remaining 1 teaspoon granulated sugar
  • Remaining 1/2 teaspoon kosher salt

Salad

  • 1 medium head butter lettuce (about 1 pound), torn into bite-sized pieces (about 10 packed cups)
  • 2 Persian cucumbers, thinly sliced (or 1 medium English cucumber, halved lengthwise then thinly sliced)
  • 6 ounces multi-colored cherry tomatoes (about 1 cup), halved
  • 2 large ripe peaches, halved, pitted, sliced 1/2 inch thick
  • 4 ounces feta cheese (about 1 cup), crumbled
  • 1/4 cup roasted, salted pumpkin seeds (pepitas)
  • Freshly ground black pepper
  • Additional kosher salt, to taste

Instructions

  1. Pickle the Onions: Finely grate the zest of 1 large lime, reserving most for topping. Juice 1 tablespoon lime juice into a small bowl along with 1/2 of the thinly sliced red onion (1/2 small onion) and add 1/4 teaspoon granulated sugar plus 1/4 teaspoon kosher salt. Toss to coat and set aside to pickle for at least 15 minutes, tossing once or twice to evenly coat.
  2. Prepare the Dressing: Juice the remaining 1 1/2 limes until you have 1/4 cup of juice. In a small bowl or jar, combine the lime juice with finely chopped garlic, 1/4 cup packed cilantro, olive oil, remaining 1 teaspoon sugar, and remaining 1/2 teaspoon kosher salt. Whisk or shake until fully combined.
  3. Assemble the Salad Base: Tear the butter lettuce into bite-sized pieces and place into a large salad bowl. Add the thinly sliced cucumbers, halved cherry tomatoes, peach slices, and crumbled feta cheese to the bowl.
  4. Top and Toss: Drain the pickled onions, discarding any liquid. Add the pickled onions on top of the salad along with pumpkin seeds, reserved lime zest, and a handful of torn cilantro leaves and tender stems. Season with kosher salt and freshly ground black pepper to taste.
  5. Dress the Salad: Drizzle half of the prepared dressing over the salad and gently toss to coat all ingredients evenly. Top with the remaining dressing for extra flavor and serve immediately for the best freshness.

Notes

  • Pickling the onions for at least 15 minutes softens their sharpness and adds a bright tang to the salad.
  • If using an English cucumber, halve it lengthwise before slicing to mimic the thinness of Persian cucumber slices.
  • Adjust dressing salt to taste depending on the saltiness of the feta and pumpkin seeds.
  • The salad is best served immediately but can be refrigerated for up to 2 hours; avoid tossing in dressing until just before serving to keep the lettuce crisp.
  • For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.

Keywords: summer salad, butter lettuce salad, peach salad, cherry tomato salad, lime dressing, cilantro dressing, fresh summer recipe, healthy salad

Find it online: https://servedbynora.com/the-ultimate-summer-salad-recipe/