Go Back

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


  • 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


  • 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.


  • 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!