Summer Salad Recipes for In Season Veggies

Summer is just around the corner! Now is the perfect time to stock up on all your favorites to enjoy all throughout the summer!

Here are some recipes ideas to help inspire your growing:

Cucumber Salad

This light salad incorporates fresh cucumber, red onion, and dill with a simple dressing. A perfect accompaniment for lunch or dinner on a hot summer day! 


  • 2 cucumbers
  • 1 small red onion
  • 1 ½ tablespoons salt
  • 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vingar
  • 1 teaspoon sugar
  • 2 tablespoons fresh dill (or 2 teaspoons dried)


  1. Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
  2. In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
  3. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill. 


Shaved Summer Vegetable Salad

Utilize those summer squashes and zucchini for a delicious salad. Light and filling and sure to be a crowd pleaser at your next summer BBQ!


For the dressing:

  • 1 tablespoon finely chopped shallot
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons honey
  • 3 tablespoons champagne vinegar
  • Kosher salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil

For the salad:

  • 1 zucchini, cut into 2-inch segments
  • 1 yellow squash, cut into 2-inch segments
  • 4 baby golden beets, peeled
  • 3 large white mushrooms
  • 1/3 cup chopped fresh chives, chervil and/or tarragon
  • Kosher salt and freshly ground pepper


  1. Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
  2. Thinly slice the zucchini and squash lengthwise (use a mandolin, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.


We’d love to hear your favorite summer salad recipes, share them in the comments!


We hope to see you this weekend at our Spring Market!