Summer and Spring Salad Recipe for Flexitarians and Vegetarians

You love Italian cuisine but also care about a conscious, plant-forward diet? Then this fresh summer and spring Salad recipe is just right for you. It combines crunchy vegetables, aromatic herbs, and rustic Tuscan bread into a light and healthy meal. Whether for lunch, a side dish, or a light dinner – this salad brings you real holiday vibes straight to your home. Perfect for everyone and flexitarian or vegetarian who appreciate quality and flavor. Get inspired and treat yourself to a taste of Tuscany.

---

Ingredients for Summer and Spring Salad Recipe

Salad 

• 200 g stale ciabatta or Tuscan bread  

• 3–4 ripe tomatoes  

• 1/2 red onion  

• 1/2 cucumber  

• A handful of fresh basil  

• 1 tbsp capers optional  

• A handful of black olives  

• 4–5 tbsp extra virgin olive oil  

• 1–2 tbsp white wine vinegar  

• Salt and freshly ground black pepper 

• 250 g green or white asparagus 

Dressing

• 4 tbsp extra virgin olive oil  

• 1–2 tbsp white wine vinegar  

• 1 tsp Dijon mustard  

• 1 small clove garlic finely chopped  

• 1 tsp honey or agave syrup  

• Optional some lemon juice  

• Salt and pepper  

Instructions for Summer and Spring Salad Recipe

1. Prepare the bread  

Cut the bread into cubes. Either toast lightly or soak briefly in water and squeeze well.

2. Chop the vegetables  

Dice the tomatoes, peel and slice the cucumber, finely slice the onion. Roughly tear the basil.

3. Mix the salad  

Combine all ingredients in a large bowl with olives, capers, and bread. Season with olive oil, vinegar, salt, and pepper.

4. Cook the asparagus  

Blanch the asparagus briefly in salted water or grill with a bit of olive oil. Enhance with lemon juice and pepper.

5. Bake the rosemary potatoes  

Halve the potatoes, mix with olive oil, rosemary, salt, and pepper. Bake at 200 degrees Celsius for about 25 minutes until golden brown.

6. Make the dressing  

Mix all dressing ingredients together or shake vigorously in a jar. Pour over the salad just before serving.

7. Plate it up  

Distribute the salad on plates, add the asparagus on top, and serve with rosemary potatoes.

Resumé  

Our Summer and Spring Salad is more than just a meal. It is a Mediterranean moment of pleasure for everyone who wants to eat consciously, flexibly, and plant-based. Fresh ingredients, simple preparation, and true Italian joy on your plate. Try it and let Tuscany inspire you.

Get inspired by food for flexitarians.