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Summer Salad Recipes: A Fresh Go-To Dish for Every Occasion
Emily

Summery Go-To Tomato Cucumber Salad

A vibrant summer salad combining cherry tomatoes, cucumber, and tangy goat cheese with a zesty vinaigrette. Featuring roasted sunflower seeds, snap peas, and bell pepper, this dish balances crunch, creaminess, and brightness in every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Modern American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 pint cherry tomatoes (1¾ cups, halved)
  • 1 medium cucumber (1½ cups, grated or sliced)
  • 1 cup bell pepper (green or colorful mix, chopped)
  • 1 cup snap peas (frozen/thawed or fresh)
  • ¾ cup crumbled goat cheese (or feta/ricotta substitute)
  • ½ cup sunflower seeds (roasted, optional)
  • 3 tbsp olive oil (or avocado oil)
  • 3 tbsp red wine vinegar (substitute apple cider vinegar if avoiding alcohol)
  • 1 clove garlic (or ½ tsp garlic powder)
  • ½ tsp salt (add to vinaigrette)
  • Optional: fresh herbs for garnish

Method
 

  1. Trim cucumber and halve tomatoes
  2. Chop bell pepper into bite-sized cubes
  3. Mince garlic and slice red onion thinly
  4. Toss snap peas in a bowl
  5. Grind sunflower seeds with a spice grinder
  6. Whisk oil, vinegar, and garlic (or garlic powder) to make vinaigrette
  7. Add salt and optional pepper flakes (to taste) to the vinaigrette
  8. Combine all salad ingredients in a bowl
  9. Drizzle with dressing and toss until evenly coated
  10. Chill for 10-15 minutes before serving

Notes

Leave tomatoes whole for toddlers
Use frozen snap peas if fresh aren’t available
Store tossed salad in an airtight container for up to 24 hours
Omit red onion if desired
Replace goat cheese with feta or ricotta for alternative tastes