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Whether you need a light summer salad for lunch, a quick side dish for dinner, or something refreshing to bring to a barbecue, this recipe is an easy choice. Everything is chopped into bite sized pieces, tossed together, and ready to enjoy in about five minutes.

The combination of fresh vegetables, creamy cheese, and a simple dressing creates a salad that is crisp, refreshing, and full of flavor. Because it is made with light mozzarella and light feta, it is also naturally high in protein while staying lighter than many traditional summer salads.

If you are looking for an easy summer salad recipe that fits busy weekdays, meal prep, picnics, or warm evenings, this recipe is one you will come back to again and again.

Why You’ll Love This Summer Salad Recipe

• Ready in just 5 minutes with simple everyday ingredients.
• Fresh, crunchy, and refreshing for warm summer days.
• High in protein thanks to the light feta and light mozzarella.
• Perfect for meal prep because it stays fresh in the refrigerator.
• A delicious side dish for barbecues, grilled vegetables, or simple dinners.
• Easy to customize with your favorite vegetables or herbs.
• Naturally vegetarian and made with wholesome ingredients.

Ingredient Notes

Cucumber: Fresh cucumber gives this salad its crisp texture and refreshing taste. It adds plenty of crunch while keeping the salad light.

Tomatoes: Juicy tomatoes bring sweetness and freshness. Ripe tomatoes make the salad especially flavorful.

Bell pepper: Bell pepper adds extra crunch and a naturally sweet flavor. Any color works well.

Olives: Olives give the salad a slightly salty, Mediterranean flavor that pairs perfectly with the vegetables and cheese.

Light mozzarella: Light mozzarella makes the salad creamy without feeling heavy. It also adds extra protein.

Light feta: Crumbled light feta adds a tangy flavor that balances the fresh vegetables beautifully.

Herb vinegar: Herb vinegar keeps the dressing simple while adding plenty of fresh flavor.

Pepper: Freshly ground pepper finishes the salad with a little extra spice.

Olive oil (optional): A small drizzle makes the dressing slightly richer, but the salad is just as delicious without it.

Variations

This easy summer salad is simple to adapt depending on what you already have at home.

• Greek inspired: Add red onion, oregano, and a few extra olives.
• Extra protein: Add grilled chicken, chickpeas, or white beans.
• Garden salad: Mix in lettuce, spinach, or arugula.
• Creamier version: Add diced avocado just before serving.
• Extra fresh: Finish with chopped parsley, basil, or dill.

Summer Salad Recipe

This fresh summer salad comes together in just a few easy steps. Simply chop the vegetables into bite sized pieces, add the olives, light mozzarella, and light feta, then finish everything with herb vinegar, pepper, and optional olive oil. Toss gently until everything is evenly coated and enjoy immediately.

The recipe card below includes all ingredient amounts, step by step instructions, nutrition information, and helpful preparation tips.

Print

Easy Summer Salad Recipe

This easy summer salad recipe is fresh, crunchy, and ready in just 5 minutes. Made with cucumber, tomatoes, bell pepper, olives, light feta, and light mozzarella, it is a healthy, high protein salad that is perfect for lunch, dinner, meal prep, or as a refreshing side dish on warm summer days.

Course Salad

Prep Time 5 minutes minutes

Servings 2 servings

Calories 335kcal

Equipment

• Large mixing bowl
• Cutting board
• Sharp knife
• Measuring spoons

Ingredients

Salad

• 1/2 medium bell pepper 100 g
• 1/2 medium cucumber 180 g
• 4 medium tomatoes 240 g
• 3 tbsp olives 45 g
• 1 1/3 cups light mozzarella diced (200 g)
• 2/3 cup light feta crumbled (100 g)

Dressing

• 3 tbsp herb vinegar 45 ml
• Freshly ground black pepper to taste
• 1 tbsp olive oil optional (15 ml)

Instructions

• Wash the cucumber, tomatoes, and bell pepper.
• Dice the cucumber, tomatoes, bell pepper, light mozzarella, and light feta into bite sized pieces.
• Add everything to a large salad bowl.
• Pour the herb vinegar over the salad.
• Season with black pepper and add the olive oil if using.
• Toss gently until everything is evenly coated.
• Serve immediately, or chill for 15 to 30 minutes before serving for an even fresher flavor.

Notes

Use ripe tomatoes for the best flavor.
Fresh parsley, basil, or dill make a great addition.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
If making the salad ahead, add the dressing just before serving to keep the vegetables crisp.

Nutrition (per serving)

• Calories: 335 kcal
• Carbohydrates: 15 g
• Protein: 34 g
• Fat: 19 g

Nutrition values do not include the optional olive oil.

Preparation Tips

This easy summer salad comes together in just a few minutes, but a few simple tips make it even better.

Use fresh, ripe vegetables. Crisp cucumber, juicy tomatoes, and sweet bell pepper give this salad its refreshing flavor and crunchy texture.

Cut everything into similar sized pieces. This makes every bite balanced and helps the dressing coat the ingredients evenly.

A large cutting board gives you enough space to chop all the vegetables without overcrowding your work surface.

Add the dressing just before serving. This keeps the vegetables crisp and prevents the tomatoes from releasing too much liquid.

Storage Tips

This summer salad is best enjoyed fresh while the vegetables are crisp and the cheese is creamy.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

If you are making the salad ahead of time, keep the dressing separate in a salad dressing shaker and mix everything together shortly before serving. This helps the vegetables stay fresh and crunchy.

This salad is not suitable for freezing because the fresh vegetables lose their texture after thawing.

How to Use This Recipe

This fresh summer salad is incredibly versatile. Enjoy it as a light lunch, a quick dinner, or serve it alongside grilled vegetables, bread, or your favorite barbecue dishes.

It is also a great choice for meal prep, picnics, garden parties, or potlucks because it comes together quickly with simple ingredients and is easy to transport.

If you enjoy easy healthy recipes packed with fresh vegetables, you may also like these:

• Simple Greek Salad Recipe
• Healthy Bean Feta Salad
• How to Eat More Vegetables
• 11 Healthy Meals to Eat Out
• Best Vegetarian Lasagna
• Leftover Pasta Recipe

Frequently Asked Questions

What is the best summer salad recipe?

A great summer salad is made with fresh seasonal vegetables, a simple dressing, and ingredients that add both flavor and texture. This recipe combines crisp vegetables with light mozzarella and light feta for a refreshing meal.

Can I make this summer salad ahead of time?

Yes. Chop the vegetables and store them in the refrigerator. Add the dressing shortly before serving to keep everything fresh and crunchy.

How long does summer salad last in the refrigerator?

This salad stays fresh for up to 2 days when stored in an airtight container in the refrigerator.

Can I add more protein?

Absolutely. Grilled chicken, chickpeas, white beans, or extra mozzarella all work well if you would like an even more filling meal.

What goes well with this summer salad?

This salad pairs well with fresh bread, grilled vegetables, barbecue dishes, pasta, or as a light lunch on its own.

Final Thoughts

This easy summer salad recipe proves that simple ingredients can create something fresh, colorful, and satisfying. Crisp vegetables, creamy light mozzarella, tangy light feta, and a simple herb vinegar dressing come together in just a few minutes, making this a recipe that is easy to enjoy throughout the summer.

Whether you prepare it for a quick lunch, an easy dinner, meal prep, or your next barbecue, this refreshing salad is one of those recipes that fits almost every occasion. Hope you enjoy!

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If you are looking for an easy high protein bean salad that is filling without feeling heavy, this recipe is a great choice. It combines simple everyday ingredients into a fresh Mediterranean inspired salad that is both satisfying and full of flavor. The combination of kidney beans, mozzarella, and feta adds plenty of protein while the fresh vegetables keep every bite crisp and refreshing.

This bean feta salad is perfect for busy weekdays because it requires almost no cooking. Simply chop, mix, and enjoy. It also travels well, making it an excellent healthy lunch recipe for work, school, or a picnic. Whether you are trying to eat more protein, looking for a quick vegetarian meal, or simply want an easy bean salad recipe, this one never disappoints.

Fresh vegetables, creamy cheese, hearty beans, and a light homemade dressing come together in just one bowl. It is the kind of recipe that tastes delicious all year round and is easy enough to make whenever you need a quick meal. Because it is naturally rich in protein and fiber, it will keep you satisfied much longer than a simple green salad.

Why You’ll Love This High Protein Bean Feta Salad

• Ready in only 10 minutes with almost no preparation.
• High in protein thanks to kidney beans, mozzarella, and feta cheese.
• Fresh, crunchy, and creamy with the perfect combination of textures.
• Perfect for meal prep because it stores well in the refrigerator.
• Made with simple everyday ingredients that are easy to find.
• Great for lunch, dinner, or work whenever you need a healthy meal.
• Naturally vegetarian and easy to customize with your favorite vegetables.
• Healthy and satisfying without spending much time in the kitchen.

Print

High Protein Bean Feta Salad

A simple everyday salad with beans, feta and fresh vegetables, ready in just 10 minutes.

Course Salad

Cuisine Mediterranean

Keyword high protein, lunch, Quick & Easy Recipes, salad

Prep Time 10 minutes minutes

Servings 1

Calories 390kcal

Ingredients

• 1 1/2 cups chopped iceberg lettuce or leaf lettuce 75 g
• 1/2 cup cherry tomatoes halved (75 g)
• 1/2 cup kidney beans drained and rinsed (85 g)
• 1/4 cup corn 40 g
• 3 tablespoons red onion finely chopped (25 g)
• 1/4 cup light mozzarella diced (45 g)
• 1/4 cup low fat feta cheese crumbled (40 g)

Dressing

• 1 teaspoon olive oil 5 ml
• 1 1/2 teaspoons apple cider vinegar 7 ml
• 1/4 teaspoon herb salt

Instructions

• Wash and chop the iceberg lettuce and place it in a bowl.
• Add the halved cherry tomatoes.
• Add the drained kidney beans and corn.
• Add the finely chopped red onion.
• Dice the light mozzarella and crumble the feta cheese over the salad.
• Drizzle olive oil and apple cider vinegar over the salad.
• Season with herb salt and toss gently until everything is combined.

Notes

• This healthy bean feta salad is perfect for a quick lunch, light dinner, or meal prep.
• For extra protein, add chickpeas, edamame, or a sliced boiled egg.
• You can prepare all ingredients in advance and store the dressing separately until ready to serve.
• The salad keeps well in an airtight container in the refrigerator for up to 2 days.

 

Nutrition

 Serving Size: 1 serving
 Calories 390 kcal
 Protein 24 g
 Fat 13 g
 Carbohydrates 34 g

Ingredient Notes

Kidney beans: Kidney beans are the star of this high protein bean feta salad. They are naturally rich in plant based protein and fiber, making the salad much more filling while adding a soft, creamy texture. Be sure to rinse and drain canned beans well before using them.

Iceberg lettuce: Iceberg lettuce keeps the salad fresh, crisp, and light. Romaine or leaf lettuce also work well if you prefer a different texture.

Cherry tomatoes: Sweet cherry tomatoes add freshness, color, and a juicy bite that perfectly balances the creamy cheese.

Corn: Corn adds a touch of natural sweetness and another layer of texture that pairs beautifully with the beans and feta.

Red onion: Red onion gives the salad a slightly sharp but mild flavor. If you prefer a softer taste, soak the chopped onion in cold water for about 10 minutes before adding it to the salad.

Light mozzarella: Mozzarella makes the salad extra creamy while adding additional protein without overpowering the fresh vegetables.

Low fat feta cheese: Feta adds the classic salty Mediterranean flavor that makes this bean salad with feta so delicious.

Olive oil: A small amount of olive oil creates a light dressing while bringing all the ingredients together.

Apple cider vinegar: Apple cider vinegar gives the dressing a fresh, slightly tangy flavor that balances the creamy cheese perfectly.

Why This High Protein Bean Salad Is So Filling

This high protein bean salad combines protein, fiber, and healthy fats to create a meal that keeps you satisfied for hours. The kidney beans provide slow digesting carbohydrates and plant based protein, while the mozzarella and feta cheese add even more protein and a creamy texture.

Fresh lettuce, tomatoes, and corn keep the salad light and refreshing, making it perfect for warm days or whenever you want a healthy meal that doesn’t feel heavy. It is one of those easy recipes that tastes just as good for lunch as it does for dinner.

Easy Variations

• Add cucumber for even more freshness.
• Use chickpeas, white beans, or black beans instead of kidney beans.
• Add avocado for extra creaminess and healthy fats.
• Mix in fresh parsley or basil for additional flavor.
• Add cooked quinoa to make the salad even more filling.
• Top with sunflower seeds or pumpkin seeds for extra crunch.
• Add diced bell peppers for more color and sweetness.

Serving Suggestions

This healthy bean feta salad is delicious on its own as a quick lunch or light dinner. It also pairs well with whole wheat bread, wraps, baked potatoes, grilled vegetables, or homemade garlic bread.

Because it is easy to prepare ahead of time, it is also a great meal prep salad for work, school, road trips, or picnics. Don’t forget to pack a reusable cutlery set when bringing your meal prep.

Storage Tips

Store leftover bean feta salad in an airtight container in the refrigerator for up to 2 days. The flavors develop even more as the salad rests.

If you plan to make it ahead, store the dressing separately and combine everything just before serving to keep the lettuce nice and crisp.

Frequently Asked Questions

Can I make this bean feta salad ahead of time?

Yes. This high protein bean feta salad is perfect for meal prep. Prepare all the ingredients in advance and store the dressing separately. Toss everything together just before serving for the freshest texture.

What beans work best for bean salad?

Kidney beans are my favorite because they have a creamy texture and plenty of protein. However, chickpeas, black beans, cannellini beans, or white beans are also delicious in this recipe.

Is this high protein bean salad healthy?

Yes. This healthy bean salad is packed with protein, fiber, fresh vegetables, and healthy fats. It is a balanced meal that works well for lunch, dinner, or meal prep.

How can I add even more protein?

You can easily increase the protein by adding chickpeas, edamame, cottage cheese, grilled tofu, or a sliced boiled egg.

Can I use another dressing?

Absolutely. Lemon juice, balsamic vinegar, or a simple Greek yogurt dressing all taste great with this bean feta salad.

Final Thoughts

This High Protein Bean Feta Salad is proof that healthy meals do not have to be complicated. With crisp lettuce, juicy tomatoes, creamy mozzarella, salty feta, hearty kidney beans, and a simple homemade dressing, you can create a delicious meal in just 10 minutes.

Whether you are looking for a quick lunch, an easy dinner, or a healthy meal prep recipe, this easy bean salad is a recipe you’ll want to make again and again. It is fresh, satisfying, packed with protein, and perfect for busy weekdays. Hope you enjoy 🙂

If you enjoyed this High Protein Bean Feta Salad, you might also like these recipes:

• Easy Summer Salad Recipe
• Easy Tortellini Bake Recipe
• Whole Wheat Banana Pancakes That Actually Keep You Full
• Easy Banana Protein Shake Recipe – Creamy & Without Ice Cream
• Apple Cranberry Cake with Greek Yogurt (High Protein Recipe)
• Homemade Protein Bars (No Bake Chocolate Style Recipe)

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