Summer Garden Herb Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant mix of seasonal vegetables tossed in a zesty lemon vinaigrette, elevated by a generous sprinkle of fresh herbs for a light and satisfying meal. This salads ready in about 20 minutes pairs halved cherry tomatoes, peeled and diced cucumber, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, halved cherry tomatoes
• 1, peeled and diced cucumber
• 1/2 cup, diced red bell pepper
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh basil
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 2 tbsp, fresh lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, and 1/4 cup thinly sliced red onion; add 1/4 cup chopped fresh basil and 2 tbsp chopped fresh dill, tossing gently to combine.
2. Step 2: In a small bowl, whisk 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified; pour over vegetable mixture and toss until evenly coated.
3. Step 3: Let salad sit 10 minutes to allow flavors to meld, then serve chilled for optimal freshness.