Simple Summer Salad with Mango, Tomatoes, and Cucumbers

by Kaitlynn Fenley

If you are looking for a light and refreshing summer salad recipe this is it! This gluten-free, vegan salad comes together in just 15 minutes for an easy side dish. Add any protein for a light and fresh summer meal.

Easy Summer Salad with Tomatoes, Cucumbers, and Mango

Okay, we all know it’s super hot this summer. Especially here in Louisiana. Jon and I have a saying about how hot and humid it feels here: “the air is hot mayonnaise.” I like to call this time of year “salad season”. After we take long evening walks with the dog, all I want for dinner is a big juicy salad.

After long hot days, it’s so refreshing to have a huge bowl of crisp cool veggies for dinner. Something I’ve been enjoying this summer is adding fruit to my salad. I’m not sure why it took me so long to try out fresh mango in a salad, but I LOVE IT. Having mango in this salad adds a depth of flavor that’s slightly sweet and a little tart.

As most of you have read here, I’m not 100% vegan all the time. Occasionally, I enjoy some gulf coast seafood. It’s not very often, and I only eat seafood a few times a year. Some of my favorite things to pair this salad with are snow crab legs or Louisiana boiled shrimp.

The Best Summer Salad Ingredients

We used cucumbers and tomatoes from my uncle’s garden and the farmer’s market for this recipe. We’re really lucky to live in a place where fresh produce is available at the local farmers market year-round.

Here’s everything you will need for this delicious salad:

  • olive oil
  • lemon juice
  • salt
  • pepper
  • fresh corn, sliced off the cob
  • cucumber
  • tomatoes
  • mango
  • cilantro
  • red onion

Other Summer Recipes to Try

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Simple Summer Salad with Mango, Tomatoes, and Cucumbers

If you are looking for a light and refreshing summer salad recipe this is it! This gluten-free, vegan salad comes together in just 15 minutes for an easy side dish. Add any protein for a light and fresh summer meal.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Entreé
  • Method: Salad
  • Cuisine: American

Ingredients

Scale
  • 1/2 cup fresh corn
  • 2 cups cherry tomatoes, sliced in half
  • 2 cups cucumber, chopped
  • 1 cup diced mango
  • 3 tablespoons fresh cilantro
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt added to taste
  • Fresh ground black pepper, added to taste

Instructions

  1. Measure and prepare all of the ingredients. 
  2. Add everything to a large mixing bowl.
  3. Toss until evenly combined. 
  4. Add salt and pepper to taste and serve. 

Keywords: salad, fermented peppers, summer salad, tomato salad, cucumber salad, salad with kimchi

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