This Summer Garden Salad is a refreshing, colorful dish that’s packed with seasonal vegetables. I layer tender spring greens with crisp corn, cool cucumber, earthy roasted beet, tangy sun-dried tomatoes, crunchy radishes, and mild hearts of palm. Everything gets tossed in a bright vinaigrette that adds the perfect finishing touch. It’s simple, fresh, and makes the most of summer produce.

Why You’ll Love This Recipe

I love how quick and flexible this salad is. It’s perfect for a light lunch, a colorful side, or even a main course if I add some protein. The textures and flavors are balanced—crisp and tender, sweet and tangy—and the vinaigrette ties it all together beautifully. I also like how easy it is to prepare in advance, which makes it a reliable option for gatherings or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 6 cups spring greens salad mix – a soft, leafy base that holds the toppings well

• 1 cup fresh corn kernels – I prefer raw for crunch, but grilled adds a smoky flavor

• 1 Persian cucumber, thinly sliced – adds crispness and mild flavor

• 1 medium roasted beet, peeled and chopped – brings earthy sweetness and bold color

• ½ cup sun-dried tomatoes, finely chopped – adds tangy, chewy texture

• 4 small watermelon or breakfast radishes, thinly sliced – peppery and crisp

• 2 hearts of palm, sliced into thin circles – mild and tender, a great contrast to crunchier vegetables

• Edible flowers (optional) – for a colorful, decorative garnish

For the Vinaigrette:

• 6 tablespoons olive oil – the base of the dressing, rich and smooth

• 2 tablespoons white wine vinegar or champagne vinegar – for acidity and brightness

• 1 tablespoon freshly squeezed lemon juice – adds freshness and a citrusy note

• 2 teaspoons Dijon mustard – helps emulsify the dressing and adds a mild tang

• 1 garlic clove, finely minced – for subtle sharpness

• ½ teaspoon dried basil – brings in a hint of herbal flavor

• ½ teaspoon dried oregano – adds depth and a Mediterranean feel

• ½ teaspoon kosher salt – enhances all the other flavors

Directions

To Prepare the Salad:

1. I start by placing the spring greens into a large serving bowl.

2. I arrange the corn, sliced cucumber, chopped roasted beet, sun-dried tomatoes, radishes, and hearts of palm on top of the greens.

3. If I’m using edible flowers, I gently place them over the salad just before serving for a beautiful presentation.

To Make the Dressing:

1. I combine the olive oil, vinegar, lemon juice, Dijon mustard, minced garlic, dried basil, oregano, and salt in a small bowl or a jar with a tight-fitting lid.

2. I shake or whisk it until the ingredients are fully blended and emulsified.

3. I taste the dressing and adjust seasoning if needed—sometimes a bit more vinegar or salt brings it to life.

4. I pour the dressing over the salad right before serving and toss gently to combine.

Servings And Timing

• Servings: 3 people

• Prep Time: 10 minutes

• Cook Time (for beet): 30 to 40 minutes (if not using pre-roasted)

• Total Time: 40 to 50 minutes (including beet roasting), or 10 minutes with pre-roasted beet

Variations

• I sometimes use grilled corn instead of raw for a smoky flavor that complements the sweetness of the beet.

• Cherry tomatoes or heirloom tomato slices work well if I don’t have sun-dried tomatoes.

• I like swapping hearts of palm for artichoke hearts or blanched asparagus if I want a change in texture.

• Fresh herbs like parsley, basil, or dill can be added to the dressing or tossed into the salad for extra brightness.

• For a more filling meal, I top the salad with grilled chicken, shrimp, or chickpeas.

Storage/Reheating

• I always store the salad and dressing separately to keep the greens crisp. The undressed salad can be kept in an airtight container in the refrigerator for up to 2 days.

• The vinaigrette keeps well for up to 9 days in the fridge. I shake or stir it before each use to recombine the ingredients.

• Since this is a cold salad, there’s no need for reheating.

FAQs

How Do I Roast The Beet For This Salad?

I scrub the beet, trim off the ends, and wrap it in foil. Then I roast it in a preheated oven at 400°F (200°C) for 30 to 40 minutes, until it’s tender when pierced with a knife. After it cools, I peel off the skin and chop it into bite-sized pieces.

Can I Prepare This Salad Ahead Of Time?

Yes, I often prep all the veggies a day in advance and store them separately in containers. I also make the dressing ahead and keep it chilled. Just before serving, I toss everything together for the freshest texture.

What Can I Use Instead Of Hearts Of Palm?

If I don’t have hearts of palm, I like using artichoke hearts, cooked asparagus tips, or even thinly sliced zucchini for a similar texture and mild flavor.

Can I Leave Out The Sun-Dried Tomatoes?

Absolutely. I sometimes swap them with chopped roasted red peppers, olives, or even a handful of dried cranberries if I want a touch of sweetness.

How Can I Make The Dressing Lighter?

To lighten the dressing, I reduce the olive oil slightly and increase the lemon juice or vinegar. This gives it more brightness with less richness.

Conclusion

This Summer Garden Salad is one of my favorite ways to celebrate fresh produce. It’s easy to throw together, colorful on the plate, and bursting with different textures and flavors. Whether I serve it as a side dish or turn it into a main meal with added protein, it never disappoints. It’s a staple in my summer kitchen and always a hit when I bring it to the table.