I know it’s not officially summer yet, but this bright, healthy summer salad with grilled vegetables, fresh greens, tomatoes and feta is already winning my heart. It’s easy to make, full of flavor and refreshing on warm days — perfect for lunch, a light dinner, or a colorful side that the whole family will enjoy.
With vacation coming up I’ve been making small changes — more time outside, short morning runs, and simpler, healthier meals. One of the best outcomes is that I’ve been enjoying salads again, and this grilled-vegetable salad is a favorite. It’s satisfying without feeling heavy and layers complementary textures and Mediterranean flavors.
I’ve also been practicing my food photography, which makes serving this salad even more fun. But more importantly: the ingredients and simple method make it an everyday, adaptable recipe you’ll want to make all summer long.
Summer Salad Ingredients
The best summer salads balance fresh produce with one or two bolder elements, like grilled vegetables, olives or a salty cheese. This combination keeps the salad interesting and filling while remaining light and bright.
Tomatoes. Use ripe, juicy tomatoes for the sweetest flavor. If you can’t find good slicing tomatoes, cherry or grape tomatoes are excellent.
Arugula (and/or spinach). I like a spicy bite from arugula, but a mix of arugula and spinach makes the texture softer while keeping fresh green flavor.
Hot pepper or bell pepper. A single mild hot pepper adds depth; a small bell pepper works if you prefer no heat.
Zucchini & carrot. These are quick to grill, roast or sauté. I often cook them briefly in a pan with olive oil, garlic and herbs so they keep some bite and develop caramelized flavor.
Feta cheese. Feta provides a salty, creamy contrast. Use a quality feta or omit it for a vegan option.
Olives. Kalamata or any briny olive is a nice complement; pitted and chopped olives are easiest to eat in a salad.
Garlic. A small clove, mashed or finely chopped, lifts the whole salad and pairs especially well with grilled vegetables.
Cucumbers (optional). I didn’t have great cucumbers when I made this version, but a crisp cucumber adds refreshing crunch in mid-summer.
Optional additions: chickpeas, beans, seeds, nuts, quinoa, grilled chicken or fish — any of these will make the salad more filling for a main-course lunch.
How to Make This Summer Salad
- Chop all fresh vegetables and herbs.
- Grill, roast or sauté the zucchini and carrot until tender and lightly browned; let them cool slightly.
- Add fresh greens, tomatoes, olives, hot pepper and scallions to a large bowl.
- Toss in the grilled vegetables and crumbled feta.
- Dress with good olive oil, a splash of vinegar or lemon juice, and the mashed garlic.
- Season with salt and freshly ground black pepper to taste and toss gently. Serve immediately.
Simple, fast and adaptable — this method highlights seasonal produce while giving you room to customize the salad to your tastes.
What Vegetables to Eat During Summer
Summer brings a wide variety of vegetables and herbs that are perfect for salads, grilling and quick sautés. Popular summer choices include:
- Tomatoes
- Cucumbers
- Zucchini
- Bell peppers
- Eggplant
- Leafy greens (arugula, spinach, lettuce)
- Fresh herbs (basil, parsley)
- Carrots
- Green beans
Whether you’re using produce from a garden, farmer’s market, or grocery store, aim for ripe, in-season ingredients for the best flavor. And don’t forget the summer fruits — berries, peaches, plums and watermelon can round out a seasonal meal or become a simple dessert.
You’ve rewarded yourself with a healthy, colorful meal — enjoy, and take a moment to appreciate that you didn’t choose pizza this time.
Summer Salad With Grilled Vegetables And Feta
Fresh tomatoes, arugula, feta and grilled vegetables make this easy Mediterranean-style summer salad bright, satisfying and ideal for warm weather.
Ingredients
- 2 tomatoes, chopped
- 1 cup arugula, chopped
- 1 cup spinach, chopped
- Handful basil, chopped
- 1 small zucchini
- 1 carrot
- Olives, handful
- 1 hot pepper or small bell pepper, chopped
- 2 scallions, chopped
- 1 garlic clove, mashed
- 1 Tbsp olive oil
- 1 tsp vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Cut carrots and zucchini into rounds — not too thin, not too thick.
- Grill, roast or sauté the zucchini and carrot in a pan with olive oil, garlic and dried basil; add broccoli if you like. Let cool slightly.
- Chop tomatoes, spinach, arugula, basil, hot pepper and scallion.
- Combine the garlic, fresh and cooked vegetables, olives and feta in a bowl.
- Drizzle olive oil and vinegar or lemon juice, then toss gently.
- Add salt and black pepper to taste and enjoy.
Nutrition Information (per serving):
Calories: 199 • Total Fat: 11g • Saturated Fat: 2g • Carbohydrates: 23g • Fiber: 8g • Protein: 8g • Sodium: 452mg • Sugar: 9g