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.