Big Beautiful Summer Salad Recipe

There's something about a big, vibrant bowl of summer salad that instantly lifts your spirits. Bursting with color, crunch, and freshness, this Big Beautiful Summer Salad is the kind of dish that steals the show at any backyard BBQ, picnic, or potluck.

I started making this salad one summer when my garden was overflowing with tomatoes and cucumbers. After a bit of experimenting (and more than a few taste tests), I landed on a combination that's now become our seasonal staple. It’s not just easy to toss together—it’s beautiful, satisfying, and endlessly customizable.

Whether you’re looking for a light main course, a fresh side dish, or just an excuse to eat more veggies, this is the salad you’ll want to make on repeat all summer long.

Let’s dive into what makes this summer salad truly special.

Why You’ll Love This Big Beautiful Summer Sala

Get ready to fall head over heels for the prettiest and tastiest salad of the season. This Big Beautiful Summer Salad checks all the boxes—healthy, easy, budget-friendly, and totally crowd-pleasing.

First, it's a feast for the eyes. With its rainbow of crisp veggies, juicy fruits, and scattered herbs, this salad is as stunning on the table as it is on your fork. It’s perfect for entertaining, but simple enough for a weeknight meal.

It’s also incredibly quick to prepare. You can chop and toss everything in under 20 minutes, making it ideal when you need something fresh and fast. No stove or oven required—just a cutting board, knife, and a big bowl.

And let’s not forget: this salad is budget-friendly and makes the most of seasonal produce. Whether you’re picking from your own garden or hitting the farmers market, it’s a great way to use up what’s ripe and ready.

Finally, it’s versatile beyond belief. Add grilled chicken or chickpeas for protein, swap out vegetables based on what you love, or drizzle with your favorite vinaigrette. You really can’t go wrong here.

Ready to gather your ingredients? Let’s take a closer look.

Ingredient Notes

The beauty of this salad lies in the fresh, vibrant ingredients that work together to create a perfect summer bite. There’s no cooking involved—just chopping, layering, and mixing to your heart’s content.

Romaine lettuce forms the crisp, refreshing base of this salad. I love using a mix of romaine hearts and green leaf lettuce for texture and color. The leaves stay sturdy enough to hold up under dressing without getting soggy.

Cherry tomatoes add sweetness and a juicy pop to every forkful. I like using a mix of red, yellow, and orange varieties for a colorful presentation. Slice them in half to help them soak up the dressing and distribute more evenly.

Cucumbers bring a cooling crunch that pairs perfectly with the other bold flavors. English cucumbers work great here because they’re less watery and don’t need peeling. Slice them into half-moons for just the right texture.

Red onions give the salad a subtle sharpness and a hint of bite. If you're not a fan of their raw intensity, soak the slices in cold water for 10 minutes before adding—they’ll mellow out beautifully.

Feta cheese brings a salty, creamy element that ties everything together. Crumble it generously over the top just before serving. You could also use goat cheese or shaved parmesan if you prefer.

You’ll also need a large mixing bowl, a sharp chef’s knife, and a small mason jar or bowl to shake or whisk together your dressing.

How To Make This Big Beautiful Summer Salad

Making this Big Beautiful Summer Salad couldn’t be easier—but a few simple tips will help you nail it every time.

Start by washing and drying your greens thoroughly. This step is key: dry leaves mean the dressing will cling better instead of sliding right off. Chop your romaine and other lettuces into bite-sized pieces, then layer them into a large bowl or serving platter.

Next, prep your veggies. Halve your cherry tomatoes, slice your cucumbers, and thinly slice your red onion. Arrange them over the greens in vibrant rows or scatter them for a more rustic look—both are gorgeous!

Now it’s time for some creamy, salty goodness. Crumble the feta cheese over the top of the salad. Don’t mix it in just yet—keeping it on top adds visual appeal and allows each bite to have a little surprise of flavor.

Whisk together your dressing in a small bowl. I like a simple mix of olive oil, lemon juice, Dijon mustard, and honey for brightness and balance. Season with salt and pepper to taste, then drizzle it lightly over the salad just before serving.

Finally, garnish with a handful of fresh herbs—like chopped parsley, basil, or mint—for a burst of flavor and fragrance. If you want a little crunch, add toasted almonds, sunflower seeds, or homemade croutons.

From start to finish, this salad takes about 20 minutes. It’s quick, fresh, and the perfect centerpiece for your summer table.

Storage Options

This salad is best enjoyed immediately after dressing, when the greens are still crisp and the ingredients shine. However, with a few tweaks, you can make it ahead or store leftovers.

If you’re prepping ahead, keep the chopped vegetables, lettuce, and cheese stored separately in airtight containers in the fridge. Assemble the salad just before serving to preserve freshness.

Leftover salad that’s already been dressed can be stored in the fridge for up to 24 hours, but the lettuce may wilt. It's still great for lunch the next day—just give it a gentle toss and maybe add a few fresh greens to revive it.

To store extra dressing, keep it in a sealed jar in the fridge for up to one week. Just give it a good shake before using again.

When reheating isn’t an option (as with salads), your best bet is to eat leftovers cold or incorporate them into a wrap or grain bowl the next day.

Variations and Substitutions

One of the best things about this Big Beautiful Summer Salad is how endlessly adaptable it is. No two bowls need to be the same!

If you're craving protein, top your salad with grilled chicken, shrimp, or even hard-boiled eggs. It instantly turns this from a side dish into a satisfying main course.

For a vegetarian twist with added heartiness, try adding chickpeas, black beans, or quinoa. These ingredients blend seamlessly and give you an extra boost of fiber and protein.

Looking for a dairy-free version? Skip the feta or sub in avocado slices for creaminess without the cheese. A sprinkle of nutritional yeast can add that cheesy flavor without the dairy.

Don’t have fresh herbs? No problem. A dash of dried oregano or basil will still add plenty of Mediterranean flair.

You can even swap out the dressing depending on your mood. Balsamic vinaigrette, ranch, or even a tahini-lemon dressing all pair beautifully with these flavors.

Let your fridge and your taste buds be your guide—this salad welcomes creativity with open arms.

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