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+ servings

Red and Green Summer Salad

Grilled red peppers, red onions, and fresh tomatoes are tossed with leafy red lettuce, mint, and cucumber and sprinkled with toasted pistachios. This is a light, bright, fresh salad perfect for accompanying grilled food. Grilling red onion to a nice soft char tones down its strong flavor and brings out its natural sweetness. 
Servings 6



  • 1 red onion, cut into quarters
  • 2 red peppers, sliced into quarters or sixths and seeded (keeping pieces long so they won’t fall into the grill)
  • Olive oil for brushing or spraying
  • 1 cup tomatoes, sliced (I like cherry tomatoes, but can use any ripe, red tomatoes)
  • 6 cups red lettuce, washed well and torn into bite-size pieces (or other leafy green lettuce) (about 5 ounces, or a large head of lettuce)
  • 1 bunch fresh mint, washed well, stems removed, and chopped (about a cup)
  • 1 cucumber, peeled, chopped into small pieces
  • 1/4 cup roasted unsalted pistachios


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 finely chopped garlic clove
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)



  1. Heat grill to medium high.

    Lightly brush or spray the peppers and red onions with olive oil.

    Using tongs, set the onion quarters and red peppers slices cross-wise on the grill bars (so they don’t fall in. Another option is to use a grill pan, in which case you can chop the onion and red pepper as small as you like.)

    Grill, flipping once, until well-browned or charred, per your preference.

    Remove from heat and allow to cool.

    Place all ingredients into a large attractive bowl and toss with dressing, below.

    Sprinkle with pistachios. 


  1. Mix all ingredients in a small bowl and toss with salad when ready.