By Frank Lucasale 
Summer Evening Hearty Salad Bowl
A Nourishing, Refreshing Salad Perfect for Golden Hour Dinners
There’s nothing quite like sitting down to a beautiful, nourishing salad as the sun sets and the evening breeze rolls in. This recipe blends textures, flavors, and summer freshness — all in one bowl.
Ingredients (Serves 2–3)
For the Salad Base:
- 2 cups fresh romaine lettuce, chopped
- 1 cup arugula or baby spinach
- 1 ripe avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 grilled peach, sliced
- 1/2 cucumber, peeled into ribbons
- 1/2 cup roasted chickpeas
- 1/4 cup crumbled feta cheese
For the Lemon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the produce: Wash and dry all ingredients. Slice avocado, halve cherry tomatoes, and ribbon the cucumber.
- Grill the peach: Slice and grill until slightly charred for extra flavor.
- Roast chickpeas: Toss with olive oil and spices, then roast at 200°C (400°F) for 25–30 minutes.
- Make the vinaigrette: Whisk all dressing ingredients until smooth and well mixed.
- Assemble the salad: Layer lettuce, arugula, veggies, grilled peach, chickpeas, and feta.
- Dress and serve: Drizzle vinaigrette just before serving. Toss gently.
Serving Suggestions
Pair this salad with wooden cutlery and neutral tableware. Serve on a wooden table under fairy lights for the perfect Pinterest-style summer dinner scene.
Tip: Add quinoa, farro, or vegan feta for variation. Store dressing separately if prepping ahead.