When you think of the perfect summer salad, what do you imagine? It’s gotta be fast to make, super-fresh, and full of crisp vegetables, right? What about greens? Spinach and arugula salads are great, but we’re here to tell you—the best summer salad might just be one without them.
Instead, we’re using couscous, one of the quickest-cooking pastas, as the base for a confetti of colored vegetables (cucumbers! bell peppers! red onion!), doused in a creamy lemon Dijon dressing. We’ve also added tangy feta and sun-dried tomatoes, crunchy toasted almonds, and nutty, earthy chickpeas to give it a little added oomph. It’s simple and light, but still special enough to make over and over again.
We think this salad is great as is, but feel free to switch it up—different beans, nuts, cheeses could all work here. Prepare this in advance (up to 24 hours) and serve it chilled at BBQs or picnics, or serve it warm as a side for an easy weeknight dinner. Leftovers are great reheated topped with chicken or salmon for lunch (or just eaten cold straight from the fridge). 😉
Made this? Let us know how it went in the comments below.
low-sodium chicken or vegetable broth
couscous
crushed red pepper flakes
Kosher salt
extra-virgin olive oil
finely grated lemon zest
fresh lemon juice
Dijon mustard
(15-oz.) can chickpeas, rinsed, drained
English cucumber, quartered lengthwise, finely chopped
large red bell pepper, stemmed, seeds and ribs removed, finely chopped
crumbled feta, plus more for serving
toasted sliced almonds
packed fresh mint leaves, coarsely chopped
sun-dried tomatoes in oil, drained, finely chopped
finely chopped red onion
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
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