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This ultimate summer salad brings together the perfect balance of sweet, tangy, and savory flavors with a vibrant mix of seasonal ingredients. It's my go-to recipe when the weather warms up and fresh produce is abundant at the farmers market.
I first created this salad for a backyard gathering last July, and it's become the most requested dish whenever I host summer gatherings. Even my vegetable-skeptical nephew asks for seconds!
Ingredients
- Fresh limes: provide bright acidity and zest that wakes up all the other flavors. Look for heavy limes that yield slightly when pressed for maximum juice
- Red onion: adds pungent bite that gets tamed by quick pickling. Choose firm onions with tight, papery skin
- Butter lettuce: creates a delicate base with its tender leaves. Select heads that feel heavy for their size with no browning
- Persian cucumbers: offer refreshing crunch without bitterness. The smaller varieties need no peeling or seeding
- Cherry tomatoes: contribute sweet juiciness. Opt for a colorful mix at the peak of ripeness
- Fresh peaches: bring unexpected sweetness. They should yield slightly to pressure with a fragrant aroma
- Feta cheese: provides creamy saltiness that balances the sweet elements. Traditional Greek feta made from sheep's milk offers the best flavor
- Roasted pumpkin seeds: add essential crunch and nutty flavor. Toast your own for maximum freshness
- Fresh cilantro: brightens everything with herbaceous notes. Look for vibrant bunches with no yellowing
Step-by-Step Instructions
- Pickle the onions:
- Thinly slice red onion and combine with lime juice, zest, sugar and salt. This quick pickling process mellows the harsh bite while infusing the onions with bright citrus flavor. Allow them to sit for at least 15 minutes, tossing occasionally so all pieces get evenly pickled. The onions will turn slightly pink and soften just enough while retaining some crispness.
- Prepare the dressing:
- Combine fresh lime juice, finely chopped garlic, and cilantro with olive oil, sugar and salt. Whisk or shake vigorously until emulsified. The garlic adds depth while cilantro provides fresh herbaceous notes throughout the dressing. The small amount of sugar balances the acidity without making it sweet. Let the flavors meld while you prepare the vegetables.
- Assemble the base:
- Tear butter lettuce into bite-sized pieces rather than cutting to prevent browning along the edges. Layer in cucumber slices, halved cherry tomatoes, and sliced peaches. The peaches should be ripe but firm enough to hold their shape when sliced. Their natural sweetness creates a wonderful contrast to the tangy elements.
- Add toppings and dress:
- Crown your salad with crumbled feta, toasted pumpkin seeds, pickled onions, reserved lime zest and fresh cilantro. Season with salt and pepper, then drizzle with dressing. Gently toss to ensure everything gets lightly coated without bruising the delicate ingredients. Add remaining dressing as desired for individual servings.
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The pickled onions are perhaps my favorite element of this salad. My grandmother taught me this quick-pickling technique years ago, and it transforms harsh raw onions into something bright and complex. The lime juice works its magic in just minutes, making this technique perfect for last-minute preparations.
Make It Your Own
This salad welcomes adaptation based on what looks best at the market. Try nectarines or mangoes instead of peaches, or substitute goat cheese for the feta if you prefer a tangier flavor. The key is maintaining the balance between sweet, salty, crunchy and creamy elements. I sometimes add avocado for extra richness or corn kernels for sweet pops of flavor.
Storage Tips
For maximum freshness, store components separately until serving time. The dressed salad will become soggy after about an hour. If you need to prepare ahead, keep the lettuce wrapped in slightly damp paper towels in the refrigerator, store other vegetables separately, and combine just before serving. The dressing actually improves with time, developing more complex flavor after sitting for a few hours or overnight.
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Seasonal Variations
This recipe showcases summer produce, but you can adapt it year-round. In spring, try tender asparagus and strawberries. Fall brings opportunities for roasted squash and apples. Winter versions could include citrus segments and pomegranate seeds. The dressing and technique remain the same while the produce changes with the seasons.
Serving Suggestions
Serve this vibrant salad as a light main course or alongside grilled fish or chicken. For a complete meal, add some grilled shrimp or sliced grilled chicken breast. It pairs beautifully with crisp white wines like Sauvignon Blanc or a light rosé. I like to serve it family style in a large, shallow bowl that shows off all the colorful ingredients.
Recipe FAQs
- → Can I substitute the butter lettuce with another variety?
Yes, you can substitute butter lettuce with romaine for more crunch, arugula for a peppery flavor, or mixed spring greens. Choose varieties that can hold up to the dressing without wilting too quickly.
- → What can I use instead of peaches if they're not in season?
When peaches aren't available, try nectarines, plums, or mangoes for a similar sweet juicy element. In winter months, segmented citrus like oranges or grapefruit would also work beautifully.
- → How can I make this salad into a complete meal?
Add protein by including grilled chicken, shrimp, or salmon. For vegetarian options, add chickpeas, quinoa, or lentils. These additions will transform the salad into a satisfying main course.
- → Can this salad be prepared in advance?
You can prepare the dressing and pickle the onions up to 3 days ahead. Wash and dry the lettuce, and prep other ingredients the morning of serving. Assemble just before serving to maintain the fresh textures.
- → What can I substitute for feta cheese?
Goat cheese offers a similar tangy quality, while fresh mozzarella provides a milder option. For a dairy-free alternative, try avocado chunks or a sprinkle of nutritional yeast for umami flavor.
- → How do I store leftovers of this salad?
If you anticipate leftovers, serve the dressing on the side. Store undressed salad components in an airtight container with a paper towel to absorb moisture. Dressed salad will only keep for about a day before becoming soggy.