Summer Salad Recipe

This fresh and simple salad recipe will instantly transport you to the rolling fields of Tuscany

This colourful and tasty Summer Salad recipe is bursting with colour and flavour. It is easy to prepare and is delicious as a light summer dinner or a side dish to accompany any meal. When I serve this salad, I feel like we have been transported to a small Italian village, seated at an out-door Taverna sipping good red wine and enjoying the food and scenery.

The secret to the Summer Salad recipe is freshness – fresh vegetables, fresh herbs and good quality mozzarella cheese.

20 cherry tomatoes
1 red pepper
1 yellow pepper
1 green pepper
2 carrots
1 medium bunch fresh parsley*
3 tbsp. capers**
20 black or green olives
1 package mini-mozzarella balls or 1 piece mozzarella cheese torn into chunks
1 cup olive oil
1/4 cup balsamic vinegar
Juice of 1 lemon
Salt, pepper
1/2 tsp. sugar
Day old bread

Let's start with the croutons. Rip or cut the bread into chunks and spread the pieces on a baking dish. Place the tray in the oven at 150C (300F). We want the bread to be dry, not toasted – about 30-45 minutes in the oven.

Mix all the dressing ingredients together well.

Slice the cherry tomatoes in half. Slice the carrots into medium-sized rounds. Cut the peppers into bite-size chunks.

Soak the capers in cold water for 10 minutes and drain well. Spread the capers on paper towel to dry.

Remove the leaves from the parley – we are only using the leaves and not the stems. Chop the leaves roughly.

Now we are going to assemble the salad -
On individual serving dishes, (4 or 5), divide the vegetables evenly.
Sprinkle the capers on each plate
Divide the olives among the pates
Divide the cheese among the plates

Remove the bread croutons from the oven and divide them among the salad plates.

Mix the dressing well and spoon it over each plate, ensuring that each piece of bread and all the vegetables get their fair share of dressing. The bread croutons will soak up the vinegar-lemon flavours and the vegetable flavours will be enhanced by the tart freshness of the dressing.

*1 medium bunch of parsley – well, I grow my herbs in the garden. That way I know they are always fresh and easily available. For this recipe I take a fist-full bunch and that's what I mean here.

**Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian and southern Italian cooking. They are commonly used in salads, pasta salads and pizzas. They are small pickled buds and can be found in most supermarkets.

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Welcome to where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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