I absolutely love summer and the foods it produces. Who doesn’t? The colours and flavours are to die for. I love making this garden Summer Salad – It has everything in it and can be a great addition to any meal or on its own. It’s also great if you’re watching your waist line!


  • ½ Red Capsicum
  • ½ Yellow Capsicum
  • Handful of Green Beans
  • 2 Tomatoes
  • Lettuce – I used about ½ of a big Iceberg lettuce
  • 2 Sticks of celery
  • ½ Red Onion
  • 1/3 Cup Kalamata Olives – optional


  • 1 Tablespoon of Parsley chopped – or more if you wish
  • 1 Clove of Garlic, minced
  • 2 Tablespoons Olive Oil
  • 2 Cap fulls of white vinegar
  • Pepper



  1. Wash and trim the ends of the beans and chop in half. Place them in a saucepan of boiling water. Boil them for 5 minutes or until just soft but still firm. You still want a bit of crunch.
  2. Once they’ve boiled, place them in to a bowl of cold water. This helps not only keep their colour but more importantly stops the cooking process. Remove after about 1 minute.
  3. In the meantime, chop the rest of the vegetables up and place them in a bowl.
  4. For the dressing, in a bowl combine the finely chopped parsley, minced garlic, oil and vinegar and using a fork, mix together.
  5. Once the dressing is mixed pour over the salad and toss through.

Arrange on a plate and enjoy. Serves 4 – 6


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