Summer Vegetables and Salads: How to Season Them So They Aren't Boring

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How to Do It

The Basis: A Combination of Flavors and Textures

When it comes to summer salads, I've found that a simple formula works best: something fresh + something creamy + something crunchy + a bold dressing, for example:

• tomatoes + mozzarella + basil + olive oil
• cucumber + Greek yogurt + dill + lemon
• grilled zucchini + feta + chickpeas + herb dressing
• arugula + peaches + goat cheese + nuts
• roasted carrots + tahini + herbs + seeds

What to add to make the salad more filling:

• Protein: eggs , chicken, tuna, salmon, tofu, tempeh, chickpeas, lentils, feta, mozzarella, cottage cheese, Greek yogurt dip
• Filling ingredients: potatoes, bread, pasta, rice, quinoa, couscous, bulgur, legumes
• Fats for flavor: olive oil, avocado, nuts, seeds, tahini, pesto, cheese
• Flavor notes: herbs, lemon, lime, mustard, balsamic vinegar, chili, pickled onions, capers, or a high-quality fruit spread in a dressing

How to Season Salads

1. Acidity

Lemon juice, lime, balsamic vinegar, or apple cider vinegar can really liven up a salad. The acidity is especially important when pairing with creamier ingredients, such as feta, mozzarella, yogurt dip, or avocado.

2. Sweetness

Sweetness doesn't have to mean sugar. In the summer, fruit often provides that sweetness—peaches, nectarines, watermelon, blueberries, or raspberries. Fruit spreads in small amounts also work great, such as fig or raspberry, which can be mixed with olive oil, lemon, and mustard.

3. Crunchiness

That crunchy element is often what salads are missing. You can add:

• roasted nuts
• seeds
• croutons
• roasted chickpeas
• savory granola
• crispy pastries
• sliced cucumber or radishes

4. Herbs

Herbs are almost like another kind of vegetable in the summer. Don't be afraid to use more of them:

• basil with tomatoes, mozzarella, and peaches
• mint to go with cucumber, watermelon, and feta
• cilantro with corn, avocado, lime, and salsa
• dill to go with potatoes, cucumbers, yogurt, and eggs
• parsley to serve with legumes, roasted vegetables, and lemon-based dressings

5 Simple Dressings for Summer Salads

Lemon-Mustard Dressing (goes well with leafy greens, potatoes, chicken, tuna, and grilled vegetables):

• 3 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon of honey or maple syrup
• salt and pepper

Yogurt and Herb Dip (to serve with zucchini fritters, potatoes, vegetables, salmon, or as a creamy base for a salad):

• 150 g Greek yogurt
• lemon juice
• 1 teaspoon Dijon mustard
• fresh dill
• chives or parsley
• salt and pepper

Fig Balsamic Dressing (delicious with arugula, grilled vegetables, cheese, nuts, or a salad with peaches):

• 1 teaspoon of fig spread
• 2 tablespoons olive oil
• 1 tablespoon of balsamic vinegar
• 1 teaspoon Dijon mustard
• salt and pepper

Tahini-Lemon Dressing (goes well with roasted vegetables, chickpeas, lentils, couscous, or a bowl):

• 1 tablespoon tahini
• 1–2 tablespoons of lemon juice
• 1 teaspoon honey
• a little water to dilute it
• salt, pepper
• optional: garlic or cumin

Raspberry dressing (perfect for pairing with fruit, cheese, and something crunchy—it’s great with grilled peaches, feta, and walnuts, or a zucchini salad).

• 1 teaspoon of raspberry spread
• 2-3 tablespoons olive oil
• 1 tablespoon of lemon juice or apple cider vinegar
• 1 teaspoon of mustard
• salt and pepper