Summer Bounty Mediterranean Salad

The bounty of summer produce is to die for. The combination of different tastes, textures and colors is intoxicating. People see my salads and think they seem too complicated for a regular home cook because the rainbow of colors is so breathtaking. I am here to tell you that composing gorgeous, show stopping salads is not mutually exclusive to being a pro chef. All you need is a bevy of the most colorful and seasonal produce items you can find at the market and about 20 minutes to love them up. Although I like to think of myself as the Salad Queen, the true Belle of the ball is Mother Nature with her her perfectly designed gown of exquiste and vibrant offerings available to us.

Chopping, roasting and food combining are not brain surgery. Just a little now how will go a long way towards executing a masterful salad that will mystify your friends and family with it’s beauty. I am here to impart my knowledge so that you too can eat food that not only looks incredible and is a taste sensation but also floods your body with the vitamins, nutrients and fiber that you need to feel your best.

In this recipe, I utilize my method for easy, oven roasted peppers. Although a chargrill would produce more impressive results, the oven can be utilized year round and is a hands off approach which makes eating well more accessible to home cooks. Sheet pan roasted veggies is one of the best hacks that I use regularly to eat well while also being busy working Mom.

Simply dressed is always best when it comes to a salad with many layers of flavors like this one. Extra virgin olive oil, squeezed lemon, salt, fresh ground pepper and herbs are quick, tasty, and really make the ingredients pop. There is no need to drown this flavor bomb in a calorie and preservative laden commercial dressing. The peaches and roasted peppers lend sweetness much more delicately than any added sugars plus they are so perfect at this time of year. Garden to fork has never tasted better.

Summer Bounty Mediterranean Salad

relish the bounty of summer produce
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: california, Italian, Mediterranean
Keyword: Easy, fresh, garden, quick, seasonal, simple, vegan
Servings: 5


  • oven


  • 2 heads romaine
  • 2 ea peaches
  • 1 can hearts of palm
  • 1 pint cherry tomatoes
  • 1/2 head red cabbage
  • 6 ea sweet baby bell peppers
  • 10 ea calamata olives
  • 1/4 ea red onion
  • 3 tsp extra virgin olive oil
  • 2 ea lemons
  • 1 ea avocado
  • 1/4 tsp sea salt
  • 1 ea black pepper to taste
  • 3 Tbsp mixed fresh herbs of choice


  • 1.Preheat oven to 424 and place baby bells on a sheet pan and roast for 15 mins turning once halfway then put aside to cool while preparing other ingredients
  • 2. Wash and drain romaine hearts then chop into bite sized pieces and put in large mixing bowl with peaches cut in wedges, hearts of palm cut in small rings, cherry tomatoes in half, red cabbage shredded, halved calamatas and red onion slivered
  • 3. When peppers are cooled remove stems and large seeds and slice lengthwise and add to bowl then drizzle with 3 tsp olive oil, squeeze 2 large lemons, sprinkle with ¼ tsp sea salt and copious ground black pepper. Mix with hands until all is distributed and dressed well.
  • 4. Garnish with fresh mint, fresh oregano, avocado slices, salt and black pepper

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