Description
Summer sizzles with this Hot Girl Summer Salad, combining crisp greens, juicy watermelon, and zesty feta for a refreshing Mediterranean-inspired dish. Chilled ingredients and bold flavors make this light meal perfect for poolside lounging or backyard gatherings.
Ingredients
Scale
Main Vegetables:
- 1 English cucumber, diced
- 1 green bell pepper, diced
- ½ small red onion, finely chopped
- ½ cup banana pepper rings, chopped
Protein:
- 2 hard-boiled eggs, chopped
- ¼ cup feta cheese, crumbled
Dressing and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) white vinegar or apple cider vinegar
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, for heat
Instructions
- Prepare a clean cutting board and sharp knife for precise chopping of fresh vegetables and eggs.
- Carefully dice cucumber into uniform small cubes, ensuring even texture and consistent size for balanced flavor distribution.
- Slice green bell pepper into neat, bite-sized pieces, removing seeds and white membrane for a crisp vegetable base.
- If incorporating onion, mince into delicate, translucent fragments to prevent overpowering the salad’s subtle taste profile.
- Roughly chop banana peppers to add a tangy, zesty element that complements the other ingredients.
- Peel and segment hard-boiled eggs, cutting them into clean, appetizing quarters or smaller pieces.
- Transfer all chopped components into a spacious mixing vessel, creating a vibrant, colorful foundation.
- Generously sprinkle crumbled feta cheese across the vegetable medley, allowing the creamy, salty cheese to enhance overall taste.
- In a separate mixing container, craft the dynamic dressing by whisking together robust olive oil, sharp vinegar, aromatic oregano, and seasoning.
- Incorporate red pepper flakes into the dressing for an unexpected, subtle heat that elevates the salad’s complexity.
- Drizzle the freshly prepared dressing over the vegetable mixture, gently tossing to ensure every ingredient is thoroughly coated.
- Allow the salad to rest briefly, enabling flavors to meld and intensify before serving chilled or at room temperature.
Notes
- Customize the heat level by adjusting red pepper flakes for those who love spice or prefer a milder taste.
- Swap feta with vegan cheese alternatives like nutritional yeast or cashew crumbles to make the salad dairy-free and plant-based.
- Prep ingredients ahead of time and store separately to maintain crispness, ensuring the salad stays fresh and crunchy for quick assembly.
- Experiment with protein additions like grilled chicken, chickpeas, or tofu to transform this side dish into a hearty main course meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 370 mg