My Favorite Summer Salad Recipe | Cooking at Home with Stretching a Buck

by Marcy on April 5, 2013 · 1 comment

favorite summer salad recipe

On Tuesday I shared on my Facebook Page that I caved to the peer pressure (ha!) and joined Costco. While there I purchased a 6 pack of bell peppers (red, yellow and orange) and a huge package of organic spring mix greens. Because I don’t want these ginormous amounts of produce to go to waste, I sliced 3 of the peppers and threw them in the freezer for fajitas and diced the remaining 3 peppers to keep in the fridge for salads this week.

I love eating salad for lunch, but I have learned that if I don’t have the veggies already diced I’m not likely to pull out my cutting board and knife in the middle of the day to prepare them. That’s why having diced veggies on hand is so convenient. It’s satisfying to dice once and know that you’ll get several meals out of your work.

I like all kinds of salad, but through trial and error I have come up with a recipe for what I’m calling my “Favorite Summer Salad” – because I’m all original like that. ;-)  It’s a nice salad to have on the side, or to eat as an entree by adding chicken, turkey burgers, steak or fish. To me, this salad is the perfect combination of flavors….heaven is getting a little bit of all of the veggies in one bite! It is a super colorful and pretty salad to serve to guests as well.

It’s early in the salad eating season around these parts, so I didn’t have any unexpired salad dressing on hand when I made this on Wednesday night. I pulled out my handy dandy Good Seasons Cruet that tells me how much oil, vinegar and water to add, and I concocted a yummy lemon vinaigrette on the fly. I used champagne vinegar, water, canola oil, salt, fresh ground black pepper, a little bit of lemon juice and a pinch of sugar and was pleasantly surprised with the result! I’m looking forward to experimenting even more this summer.

Here is my recipe for my favorite summer salad. Please accept my apologies for the vague measurements that I am giving you – it’s more about WHAT is in the salad vs. how much. It’s up to you how little or how much you want to add to it.

I would love to hear what kinds of salads you like to create and eat! I’m always looking for new ideas.

My Favorite Summer Salad Recipe | Cooking at Home with Stretching a Buck
  • Mixed Salad Greens (I like organic spring mix)
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Orange Bell Pepper
  • Red Onion
  • Cucumber
  • Dried Cranberries
  • Feta Cheese
  • Note: Eyeball the amount of veggies that you chop based on the number of salads you are making. For 2 people I typically chop ½ of each pepper, ¼ of a large red onion and ¼ cucumber. Expect leftovers.
  1. Rinse salad greens, set aside.
  2. Rinse and dice peppers.
  3. Finely dice red onion.
  4. Peel cucumber and dice.
  5. Layer salad greens in a large bowl or on individual plates. Sprinkle on peppers and cucumber. Top with red onion, dried cranberries and feta cheese. Serve with your favorite salad dressing.
  6. To eat as an entree, add protein of your choice. I love this salad with grilled chicken, steak and turkey burgers.
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{ 1 comment… read it below or add one }

1 Kelli at 3 Boys and a Dog March 6, 2014 at 2:30 PM

This looks and sounds so yummy! So yummy that I featured it in my round-up!


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