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California Summer Rainbow Salad

This sweet, juicy, crunchy, salty, briny, and tangy seasonal salad celebrates the very best of California’s summers fresh fruit and veggie bounty!
Prep Time30 mins
Course: Appetizer, Salad
Cuisine: Californian
Author: Daniela Gerson

Ingredients

  • 1- pound melon in assorted colors, diced
  • 1- pound mixed ripe tomatoes in assorted colors, diced
  • ½ pound other produce such as mango papaya, cucumbers and/or avocadoes diced
  • 8 oz feta cubed or crumbled
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 2 tsp honey
  • 1/2 cup freshly herbs such as mint, basil, chives, tarragon, and/or cilantro, large leaves torn, and small leaves left whole
  • 1 1/2 tsp za'atar
  • 1 1/2 tsp sumac
  • kosher salt to taste
  • black pepper to taste

Instructions

  • For the Salad, using a sharp chef's knife or serrated knife, cut fruit’s & veggies and into an assortment of slices, wedges, and/or bite-size pieces.
  • For the Dressing, in a small bowl, whisk together the lime juice and zest, honey, za'atar, sumac and salt while slowly pouring in the olive oil until emulsified.
  • To assemble, in a large bowl, plater or tray, arrange the melon, tomatoes, other fresh fruit and veggies you’re using and feta. Top with fresh basil and other herbs, season with salt & pepper and drizzle with vinaigrette. Serve immediately.

Notes

  • When possible, buy local and organic produce at the peak of its season.
  • The salad will only be as good as the quality of your ingredients.
  • Salad is best served immediately, or within the hour, of dressing.
  • The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!