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summertime confetti salad // cait's plate

easy summertime confetti salad

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 people 1x
  • Category: lunch


this easy summertime chopped salad comes together quickly and makes for a perfect summertime mid-day meal.



For the Croutons:

  • 1/2 loaf whole grain bread, cubed
  • Olive oil
  • Salt

For the Dressing:

  • 1/4 cup red wine vinegar
  • 1 clove garlic, peeled & minced
  • 1/4 cup olive oil

For the Salad:

  • 46 large handfuls leafy green lettuce, roughly torn
  • 1 English cucumber, washed and chopped (peeled if desired)
  • 1 pint cherry tomatoes, washed & quartered
  • 1 bell pepper, washed, de-seeded and chopped
  • 1/2 large red onion, peeled & chopped
  • 5 radishes, washed & thinly sliced
  • 12 tablespoons chopped fresh basil
  • 1/3 cup crumbled feta or fresh mozzarella cheese, torn
  • 24 eggs, hard boiled (see cooking instructions in the notes)
  • Salt & pepper to taste


For the Croutons:

  • Preheat oven to 425 degrees F
  • Line a baking sheet with parchment paper and place cubed bread in a single layer
  • Drizzle with olive oil & sprinkle with salt
  • Use your hands to toss so bread cubes are well coated
  • Bake for 10 minutes or until crispy

For the Dressing:

  • Combine everything in bowl and whisk well, then set aside

For the Salad:

  • Combine all ingredients (including croutons) together, top with salad dressing and enjoy


  • For the perfect hard boiled egg, place two eggs in a saucepan then fill with water until 3/4 of the egg is submerged.  Place over high heat and bring to a boil.  Once boiling, cook for 10 minutes, then remove.  Drain hot liquid and immediately run cold water over the eggs.  Peel immediately (being careful as the eggs will be hot)
  • If you want to bring as a packed lunch, pack croutons and dressing separately from the other vegetables, adding just before you’re about to eat.

Keywords: lunch, vegetarian, salad, easy

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