Summer Salad
This vibrant Summer Salad recipe is packed with fresh cucumbers, crunchy bell peppers, hard-boiled eggs, and tangy Italian dressing, making it the perfect light and refreshing dish for hot weather or your next BBQ. Easy to prepare and customizable, it’s a healthy, satisfying option for summer meals.
- Prep Time: 15 minutes
- Total Time: 45 minutes (including chill time)
- Yield: 4-6 servings
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cucumbers, peeled and diced
2 green bell peppers, diced
½ red onion, finely diced
4 hard-boiled eggs, peeled and chopped
¾ cup zesty Italian dressing
½ cup sliced pepperoncini peppers
¼ cup roasted sunflower kernels
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
Instructions
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Peel and dice the cucumbers. Add them to a large mixing bowl.
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Dice the green bell peppers and finely chop the red onion. Add to the mixing bowl.
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Peel and chop the hard-boiled eggs and add them to the mixture.
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Pour in the Italian dressing, followed by the sliced pepperoncini peppers and roasted sunflower kernels.
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Sprinkle in the garlic powder, paprika, and black pepper. Toss everything together until well combined.
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Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad serves 4 to 6 people and is best chilled for 30 minutes before serving.
For added protein, try grilled chicken, shrimp, or crumbled feta cheese.
Customize the heat level by adjusting the amount of pepperoncini peppers or adding red pepper flakes.
This dish is naturally gluten-free as long as the dressing is gluten-free.
Find it online: https://justsosavory.com/summer-salad/
