Description
This Summer Harvest Salad is a vibrant, fresh medley of grilled and raw vegetables tossed in olive oil and herbs. It’s the perfect quick side or light meal, highlighting seasonal summer produce in just 15 minutes.
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
Instructions
- If not pre-cooked, sear zucchini and grilled peppers in olive oil for 2–3 minutes per side.
- Chop the tomatoes, arugula, green pepper, red onion, basil, and mince the garlic.
- Combine all vegetables in a large bowl.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Optional: Add feta, olives, or capers for extra flavor.
- Serve immediately or chilled.
Notes
- Add a squeeze of lemon juice for brightness, but avoid if tomatoes are very juicy.
- To keep greens crisp, store the dressing separately if prepping ahead.
- Great with added quinoa, grilled chicken, or chickpeas for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if pre-cooked)
- Category: Salad
- Method: No-cook / Pan-seared
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
