Summery Garden Salad
Garden salads get a bad rap for being boring and uninspired, but it doesn't have to be that way. A variety of crispy veggies, a simple, lemony pesto vinaigrette, herbs, and tangy feta to round things out. Fresh and fab!
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil, More If Needed

- 1 whole1 whole1 whole Lemon, juice

- 1 clove1 clove1 clove Garlic, crushed & minced

- 1 tsp1 tsp1 tsp Peperoncinis, packed in chili oil
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt, More To Taste

- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To taste

- 1 cup1 cup1 cup Snap Peas, chopped
- 1 pint1 pint1 pint Tomato, Grape, halved
- .5 whole.5 whole.5 whole Red Onion, thinly sliced
- .5 bunch.5 bunch.5 bunch Green Onion (Scallion), chopped

- 1 whole1 whole1 whole Red Bell Pepper, chopped
- .25 whole.25 whole.25 whole English Cucumber, sliced in to half moons
- .25 cup.25 cup.25 cup Parsley, roughly chopped

- 1 whole1 whole1 whole Feta Cheese, Crumbled On Top
- 1 whole1 whole1 whole Red Pepper Flakes, Sprinkled On Top

Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whisk together the EVOO, pepperoncini, pesto, garlic, salt, a few cracks of pepper, and the juice of the lemon until combined.
- Add the cukes, toms, pepper, green & red onion, snap peas, and parsley, to a good sized mixing bowl. Pour the vinaigrette over the veggies and toss until everything is nice and coated. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to come together.
- Remove the salad from the fridge about 10 minutes prior to when you're serving. Toss the salad and transfer to a serving bowl. Taste and add additional salt, pepper, or lemon juice if needed / desired. Garnish with as much crumbled feta as your heart desires, a good sprinkling of pepper flakes, and additional parsley. Serve and ENJOY!
- I found this salad ate its best on day one. With that being said, it can be stored in an airtight container for 3 days. When serving, I'd suggest a good drizzle of EVOO and another squeeze of lemon to give it some life!
Notes
- My Perfect Pesto - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- Pre Time Includes 30 Min Chill Time
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Keto Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 166 |
| Fat: | 12 g |
| Carbohydrates: | 19 g |
| Protein: | 4 g |
| Cholesterol: | 4 g |
| Sodium: | 227 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




Leave a Reply
You must be logged in to post a comment.