Ultimate Summer Salad (Printable Version)
Fresh butter lettuce with cucumbers, tomatoes, peaches and feta, dressed with lime and topped with crunchy pumpkin seeds.
# Ingredients:
→ Dressing
01 -
1 large lime, zest and juice divided
02 -
1/2 small red onion, thinly sliced
03 -
1 1/4 teaspoons granulated sugar, divided
04 -
3/4 teaspoon kosher salt, divided
05 -
1 clove garlic, finely chopped
06 -
1/4 cup packed finely chopped fresh cilantro leaves
07 -
1/4 cup olive oil
→ Salad
08 -
1 medium head butter lettuce (about 1 pound), torn into bite-sized pieces
09 -
2 Persian cucumbers, thinly sliced (or 1 medium English cucumber, halved and sliced)
10 -
6 ounces multi-colored cherry tomatoes, halved
11 -
2 large ripe peaches, halved, pitted, and sliced into 1/2-inch thick slices
12 -
4 ounces feta cheese, crumbled (about 1 cup)
13 -
1/4 cup roasted, salted pumpkin seeds (pepitas)
14 -
Freshly ground black pepper
# Steps:
01 -
Finely grate the zest of 1 large lime. Add 1 teaspoon to a small bowl and reserve the rest for later. Juice 1 tablespoon of lime juice into the bowl. Add the sliced red onion, 1/4 teaspoon granulated sugar, and 1/4 teaspoon kosher salt. Toss to coat the onion and let it pickle for at least 15 minutes, tossing occasionally.
02 -
Juice the remaining 1 1/2 limes until you have 1/4 cup. Combine the lime juice with the chopped garlic, finely chopped cilantro, olive oil, remaining 1 teaspoon granulated sugar, and remaining 1/2 teaspoon kosher salt in a small bowl or jar. Shake or whisk until well combined.
03 -
Tear the butter lettuce into bite-sized pieces and add to a large salad bowl. Thinly slice the Persian cucumbers (or English cucumber). Halve the cherry tomatoes. Slice the peaches into 1/2-inch pieces. Add all to the bowl along with the crumbled feta cheese.
04 -
Top the salad with pumpkin seeds, pickled onions (discard pickling liquid), the reserved lime zest, and torn cilantro leaves. Drizzle half the dressing over the salad, toss gently, and top with the remaining dressing. Season with kosher salt and freshly ground black pepper to taste.
05 -
Toasting raw pumpkin seeds: Heat 1 teaspoon olive oil in a skillet. Add 1/4 cup pumpkin seeds and a pinch of kosher salt. Cook, stirring occasionally, until golden (about 4 minutes).
# Notes:
01 -
The dressing and pickled onions can be made up to 3 days in advance and stored in the fridge. Rewhisk the dressing before use.
02 -
For a creamier dressing, blend the ingredients in a blender.