Salad
Oct 08, 2026
Spring Summer Salad
Highlighting the season’s delights, bright tomatoes, crisp radishes, sweet onions, and tender herbs. This salad is such a welcome change of pace after the muddled and muted flavors of winter. Feel free to ad-lib with whatever looks best at the farmer’s market—endive, pea shoots, and snaps peas would all work beautifully here.
Why You'll Love This
A true celebration of the season — Built entirely around peak spring and summer produce.
Endlessly adaptable — Swap in whatever looks best at the market without changing the technique.
Layers of texture — Crisp lettuce, juicy tomatoes, crunchy toas
Key Ingredients
Shallot and garlic — The aromatic base of the vinaigrette, giving it savory depth.
Vinegar and lemon — Provide the bright acidity that makes the dressing feel fresh rather than heavy.
Dijon mustard — Helps emulsify the vinaigrette into a smooth, cohesive dressing.
Piment d’Espelette — A pinch of mild, slightly smoky heat in the dressing.
Toasted garlic breadcrumbs — Add a crunchy element you don’t usually get in a salad.
Cherry tomatoes and radishes — Peak-season produce that brings sweetness and peppery crunch.
Pickled red onions — A tangy contrast to the richer elements in the bowl.
Parmigiano Reggiano — A generous, salty, umami finish.
Spring Summer Salad
Ingredients
Shallot Vinaigrette
1 large shallot, finely minced
1 clove garlic, finely minced
⅓ cup extra-virgin olive oil
¼ cup white wine vinegar, champagne vinegar, or aged sherry vinegar
1 lemon, zested and juiced
1 heaping teaspoon Dijon mustard
1 pinch Piment d’Espelette
Sea salt and freshly cracked black pepper
Breadcrumbs
1 tablespoon butter
¼ cup panko breadcrumbs
1 clove garlic, minced
Kosher salt
Salad
1 head green or butter lettuce, cleaned and roughly chopped
¼ cup fresh parsley, chopped
½ cup cherry tomatoes, quartered
4–5 radishes, thinly sliced
½ cup pickled red onions
½ cup freshly grated Parmigiano Reggiano
Instructions
Vinaigrette
In a small mixing bowl, whisk together the vinegar, lemon zest and juice, mustard, Piment d’Espelette, salt, and pepper to taste. Stir in the minced shallot and garlic.
Gradually whisk in the olive oil until smooth and emulsified. Use immediately, or store covered in the refrigerator for up to a week.
Breadcrumbs
In a medium skillet, melt the butter. Add the panko and garlic and toast until golden brown, about 5 minutes. Pour into a small bowl immediately so the residual heat in the pan does not burn them. Season with salt and set aside.
Salad
In a large serving bowl, add the lettuce, parsley, tomatoes, and radishes. Pour on the desired amount of vinaigrette and toss to coat.
Finish with the pickled onions, toasted breadcrumbs, and a generous mountain of Parmigiano Reggiano.
Tips for Success
Whisk the oil into the vinaigrette gradually to get a properly emulsified dressing rather than one that separates.
Make the vinaigrette ahead of time — it keeps for a week and the flavor only improves as the shallot mellows.
Dress the salad just before serving so the lettuce doesn’t wilt.
Add the breadcrumbs at the very last moment so they stay crunchy instead of softening under the dressing.
Don’t be afraid to ad-lib with whatever’s freshest at the market — endive, pea shoots, and sugar snap peas would all work well here.
Ways to Serve It
As a starter — A bright opener before a spring or summer dinner.
As a full meal — Add grilled chicken or fish to round it out.
At a shower or brunch — A pretty, seasonal addition to a spring gathering.
Scaled up for a crowd — Easy to multiply for a potluck or backyard party.
Components on their own — The vinaigrette and breadcrumbs are both worth keeping on hand to use on other salads throughout the week.
Storage
The vinaigrette keeps covered in the refrigerator for up to a week. The breadcrumbs keep in an airtight container at room temperature for a couple of days, though they’re best used fresh. The assembled salad doesn’t keep — dress and top it just before serving.
Swaps and Substitutions
Greens and add-ins: Endive, pea shoots, or sugar snap peas can all be added or swapped in, depending on what’s freshest.
Radishes: Thinly sliced cucumber makes a milder, crunchy substitute.
Cheese: Pecorino Romano works well in place of Parmigiano Reggiano.
Breadcrumbs: Gluten-free breadcrumbs can replace the panko.
Vinegar: White wine, champagne, or aged sherry vinegar all work, as noted — use whichever you have on hand.
