Summer vegetable salad with greens
4 servings
30 minutes
Summer vegetable salad with greens is an ode to freshness and vibrant summer flavors. This recipe is inspired by Mediterranean cuisine, where fresh crunchy vegetables, aromatic herbs, and a light yet expressive dressing come together. The salad features tender endive leaves, juicy cucumber, sweet red bell pepper, and colorful cherry tomatoes that give the dish a bright appearance and rich taste. Adding cilantro, parsley, and mint provides freshness and subtle spiciness. The dressing made from raspberry vinegar, lemon juice, and olive oil enriches the salad with a light tanginess and fruity note. It’s the perfect dish for a summer table: refreshing without being heavy and pairs wonderfully with fish dishes, white meat or simply crispy bread.
1
Finely chop the endive and place it in a large bowl.
- Endive: 2 heads
2
Add thinly sliced cucumber, greens, halved cherry tomatoes, and julienned bell pepper.
- English (hothouse) cucumbers: 1 piece
- Cilantro (coriander leaves): 20 g
- Parsley leaves: 20 g
- Mint leaves: 20 g
- Red cherry tomatoes: 100 g
- Yellow cherry tomatoes: 100 g
- Red sweet pepper: 0.5 piece
3
In a small bowl, mix vinegar and lemon juice. Add salt and pepper, and whisk in olive oil.
- Raspberry vinegar: 1 tablespoon
- Lemon juice: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons
4
Sprinkle the salad with dressing and mix.