This is the Best Summer Salad recipe that I have evolved and used over the past several years. I bring this summer salad to pot lucks, outdoor events, and it’s is perfect for any summer party! It doesn’t have any mayonnaise and is delicious at room temperature. Make it the night before and the flavors really work well together the longer it sits. I prefer at least an hour. It’s so simple to prepare this side dish, I had my little sous chef Cameron help me with every step! Enjoy this refreshing, no-cook, and tasty salad this summer when produce is at its freshest!
BEST SUMMER SALAD RECIPE INGREDIENTS
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
8oz Crumbled Feta Cheese
2 1/2t cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
1 small diced shallot
1/4 cup chopped fresh dill
6 tablespoons fresh lemon juice
4 tablespoon balsamic vinegar (the thicker the better)
1 garlic clove finely minced
BEST SUMMER SALAD INSTRUCTIONS
Once all of the above is rinsed/cut and prepared add into your serving bowl
Sprinkle salt/pepper to taste
Drizzle with olive oil
Refrigerate for at least 1 hour – Optional make 1 day ahead
Serve cool or at room temperature (shouldn’t be super cold) it tastes better to me when it’s been sitting for an hour but you can eat it right away if you like!
