Summer Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the cucumber into thin rounds or half-moons. Slice the peach or nectarine into 1/4-inch wedges, then toss gently with a teaspoon of lemon juice (from the dressing ingredients) if you want to prevent browning. Dice the avocado and immediately toss with a light squeeze of lemon to slow browning. Very thinly slice the red onion and rinse briefly under cold water if you prefer a milder onion flavor, then drain well.

Assemble salad

In a large serving bowl or on an individual platter, place the mixed greens as the base. Arrange halved cherry tomatoes, cucumber slices, peach wedges, diced avocado and thinly sliced red onion over the greens. Scatter torn basil leaves across the top. Sprinkle crumbled feta or goat cheese and toasted nuts evenly over the salad. Keep the salad lightly tossed until ready to serve to avoid wilting.

Combine the dressing ingredients: in a small bowl or jar add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon finely grated lemon zest (if using). Whisk vigorously until emulsified, or seal the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add a pinch more salt or a touch more honey if you prefer sweeter; add a little more lemon or vinegar for brightness.

Dress and serve: Just before serving, drizzle about two-thirds of the dressing over the salad (reserve the remainder to offer at the table). Gently toss the salad with salad tongs or by lifting from the bottom to coat ingredients evenly without mashing the fruit or avocado. Transfer to serving bowls or plates, sprinkle any remaining dressing sparingly, and offer extra on the side. Serve immediately.