Ultimate Summer Salad (Printable Version)
Vibrant butter lettuce salad with peaches, cucumber, tomatoes, pickled onions and feta cheese in a zesty lime-cilantro dressing.
# Everything You’ll Need:
→ Salad Base
01 -
1 medium head butter lettuce (about 1 pound), such as Boston or Bibb
02 -
2 Persian cucumbers, or 1 medium English cucumber
03 -
6 ounces multi-colored cherry tomatoes (about 1 cup)
04 -
2 large ripe peaches
05 -
4 ounces feta cheese (about 1 cup)
→ Dressing and Toppings
06 -
2 large limes, divided
07 -
1/2 small red onion
08 -
1 1/4 teaspoons granulated sugar, divided
09 -
3/4 teaspoon kosher salt, divided, plus more to taste
10 -
1 clove garlic
11 -
1/4 cup packed finely chopped fresh cilantro leaves, plus whole leaves and tender stems for garnish
12 -
1/4 cup olive oil
13 -
1/4 cup roasted, salted pumpkin seeds (pepitas)
14 -
Freshly ground black pepper
# Steps to Cook:
01 -
Finely grate the zest of 1 large lime. Add 1 teaspoon to a small bowl, reserving the rest for topping. Juice 1 tablespoon of lime into the bowl. Thinly slice 1/2 small red onion and add to the bowl. Add 1/4 teaspoon granulated sugar and 1/4 teaspoon kosher salt. Toss to coat and let sit for at least 15 minutes, tossing occasionally.
02 -
Juice the remaining 1 1/2 limes to yield 1/4 cup. Finely chop 1 clove of garlic and 1/4 cup packed cilantro leaves. Combine lime juice, garlic, cilantro, 1/4 cup olive oil, remaining 1 teaspoon granulated sugar, and remaining 1/2 teaspoon kosher salt in a small bowl or jar. Shake or whisk until well combined.
03 -
Tear 1 head of butter lettuce into bite-sized pieces (about 10 cups) and add to a large bowl. Thinly slice 2 Persian cucumbers or halve and slice 1 English cucumber. Halve 6 ounces of cherry tomatoes, and slice 2 peaches into 1/2-inch thick wedges. Add everything to the salad bowl.
04 -
Crumble 4 ounces of feta cheese into the salad. Top with 1/4 cup pumpkin seeds, the pickled red onion (discard liquid), reserved lime zest, and a handful of torn cilantro leaves and tender stems. Season with kosher salt and freshly-ground black pepper.
05 -
Drizzle half the dressing over the salad and gently toss to combine. Top with the remaining dressing before serving.
# Extra Suggestions:
01 -
The dressing and pickled onions can be made up to 3 days in advance and stored refrigerated. Let the dressing come to room temperature and whisk before use.
02 -
To toast raw pumpkin seeds, heat 1 teaspoon olive oil in a skillet over medium heat until shimmering. Add 1/4 cup pumpkin seeds and a pinch of kosher salt. Stir occasionally until golden, about 4 minutes.
03 -
For a creamier dressing, blend the ingredients in a blender.