Name: Summer Harvest Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-inspired
Ingredients: 1/2 cup grilled pepper; 1 cup grilled or pan-roasted zucchini; 2 tomatoes, chopped; 1 cup sweet green pepper, chopped; 1 garlic clove, minced; 1/2 red onion, chopped; 1 cup arugula, chopped; A handful of fresh basil; Salt and pepper, to taste; Olive oil, to taste; Optional: 1 tbsp feta, olives, or capers

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This Summer Harvest Salad is my go-to recipe during the warm months, especially when I have an abundance of fresh garden vegetables. It’s a quick, vibrant, and flavorful mix that comes together in just 15 minutes. Whether I’m serving it as a side dish or pairing it with protein, it always delivers freshness and crunch.

Summer Harvest Salad

Why You’ll Love This Recipe

I love this salad because it celebrates the very best of summer. It’s refreshing, colorful, and filled with homegrown vegetables. I make it several times a week—sometimes even daily—because it’s that good and incredibly versatile. I’ve enjoyed it with grilled fish, chicken, falafels, and even tucked into wraps. It’s a great way to use what’s in season and what’s in my garden.

Ingredients

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

1/2 cup grilled pepper
1 cup zucchini, pan-roasted or grilled
2 tomatoes, chopped
1 cup sweet green pepper, chopped
1 garlic clove, minced
1/2 red onion, chopped
1 cup arugula, chopped
a handful of basil
salt, pepper, olive oil
optional: 1 tbsp feta, olives, or capers

Directions

If I haven’t grilled the zucchini and peppers yet, I sear them in a pan with a little olive oil and salt for about 2–3 minutes per side.
I chop the tomatoes, arugula, green pepper, basil, and red onion. I mince the garlic finely.
Then I toss everything into a large bowl and drizzle it with olive oil. I season with salt and pepper and give it a taste.
Sometimes I add a squeeze of lemon juice, though I usually skip it because I find it competes with the tomatoes.
I finish it off with some feta, olives, or capers when I want a bit more flavor punch.

Servings and timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes (if vegetables are pre-cooked)
Total Time: 15 minutes

Variations

Add a cucumber or two if they’re available—I love the extra crunch.
Swap arugula for spinach or mixed greens.
Toss in some cooked quinoa or couscous for a more filling version.
Make it heartier with grilled chicken or chickpeas.
Drizzle with a balsamic glaze or tahini dressing for a twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. If the salad has cheese or olives, I try to consume it the same day for the freshest flavor. I don’t recommend reheating—it’s best enjoyed cold or at room temperature.

FAQs

How do I keep the salad fresh if making it ahead?

I like to keep the dressing separate and mix it in right before serving. That way, the greens stay crisp and fresh.

Can I grill the veggies in advance?

Yes, I often grill a batch of zucchini and peppers ahead of time and store them in the fridge. They keep well for 2–3 days.

Is this salad vegan?

It can be! I just skip the optional feta cheese or use a plant-based alternative.

What can I use instead of arugula?

Spinach, mixed greens, or even romaine work great. I use whatever greens I have on hand.

Can I add protein to this salad?

Absolutely. I’ve added grilled chicken, salmon, and chickpeas before. It turns the salad into a full meal.

Conclusion

This Summer Harvest Salad is a celebration of what’s fresh, seasonal, and delicious. I love how simple it is to throw together, and how it always complements whatever else I’m serving. Whether I’m harvesting straight from the garden or grabbing fresh produce at the market, this salad is on repeat all summer long.