50+ Flavorful Easter Vegetable Salad Recipes for Your Holiday Feast

Easter is a time for family, celebration, and, of course, delicious food.

While the holiday often revolves around hearty meats and decadent desserts, it’s the fresh, vibrant vegetable salads that can truly brighten up the table.

If you’re looking for a healthy, refreshing, and flavorful addition to your Easter feast, look no further than these 50+ Easter vegetable salad recipes.

From crisp, green salads to colorful roasted vegetable combinations, these recipes are packed with seasonal ingredients and bursting with flavor.

Whether you’re a fan of creamy dressings, tangy vinaigrettes, or simple olive oil and lemon, these salads will pair perfectly with your Easter spread, offering both nutrition and taste.

Let’s explore these vibrant salads that will leave your guests reaching for more!

50+ Flavorful Easter Vegetable Salad Recipes for Your Holiday Feast

With so many incredible Easter vegetable salad recipes to choose from, you’re sure to find the perfect side dish for your holiday table.

These vibrant, nutritious salads are not only easy to prepare but also offer a wide range of flavors and textures, making them ideal for any Easter meal.

Whether you’re serving a traditional roast or something more contemporary, these salads provide the perfect balance to rich main dishes and decadent desserts.

So this Easter, embrace the bounty of spring with fresh, seasonal vegetables, and create a salad that will delight your family and guests alike.

Spring Garden Vegetable Salad with Lemon Dressing

This vibrant and fresh Spring Garden Vegetable Salad is perfect for Easter, featuring a colorful mix of crisp vegetables like asparagus, peas, and radishes, all topped with a tangy lemon vinaigrette. It’s a delightful, nutrient-packed dish that pairs well with your Easter feast and can even be enjoyed on its own as a light main.

Ingredients:

• 1 cup of fresh asparagus, trimmed and cut into bite-sized pieces
• 1 cup of sugar snap peas, sliced in half
• 1/2 cup of radishes, thinly sliced
• 1 cup of cherry tomatoes, halved
• 1/2 cup of cucumbers, diced
• 1/4 cup of red onions, thinly sliced
• 1/4 cup of fresh parsley, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Blanch the asparagus and peas by placing them in boiling water for 2-3 minutes. Drain and transfer to an ice bath to stop cooking.
2. In a large bowl, combine the asparagus, peas, radishes, tomatoes, cucumbers, onions, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing emulsifies.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with additional fresh herbs if desired.

This Spring Garden Vegetable Salad is a refreshing and colorful addition to your Easter spread. The lemon dressing adds a burst of citrus flavor that complements the fresh vegetables, making each bite light yet satisfying. Whether as a side dish or a main for a light meal, this salad offers a taste of the season and a healthy way to enjoy your vegetables.

Roasted Carrot and Beet Salad with Goat Cheese

Roasted carrots and beets come together in this earthy, savory Easter salad. The sweet, roasted vegetables are paired with tangy goat cheese and a balsamic glaze, creating a perfect harmony of flavors. This salad is as beautiful as it is delicious, making it a standout dish for any spring celebration.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1 tbsp balsamic glaze
• Mixed greens for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot sticks and beet wedges in olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
3. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and lightly caramelized, flipping halfway through.
4. Once roasted, let the vegetables cool slightly.
5. On a platter or individual plates, arrange a bed of mixed greens (optional). Top with the roasted carrots and beets, crumbled goat cheese, and fresh thyme leaves.
6. Drizzle the balsamic glaze over the top before serving.

This Roasted Carrot and Beet Salad is a perfect way to elevate your Easter meal. The roasted carrots and beets bring a rich, earthy flavor, while the goat cheese adds a creamy, tangy contrast. The balsamic glaze ties everything together, making this salad a sophisticated yet simple dish that’s sure to impress your guests.

Avocado and Sweet Potato Salad with Cilantro Lime Dressing

This Avocado and Sweet Potato Salad is a deliciously creamy and hearty option for Easter, with roasted sweet potatoes and creamy avocado slices balanced by a zesty cilantro lime dressing. It’s a flavorful and nutritious salad that brings together the sweetness of potatoes and the richness of avocado in a way that’s sure to become a family favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 ripe avocados, sliced
• 1/4 cup red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
4. In a large bowl, combine the roasted sweet potatoes, avocado slices, red onion, and cilantro.
5. In a small bowl, whisk together the remaining olive oil, lime juice, honey, salt, and pepper until well combined.
6. Drizzle the cilantro lime dressing over the salad and toss gently to combine.

This Avocado and Sweet Potato Salad with Cilantro Lime Dressing is a fantastic combination of flavors and textures. The sweetness of the roasted sweet potatoes is balanced perfectly by the creamy avocado and tangy cilantro lime dressing. It’s a nourishing and vibrant addition to your Easter table that will leave everyone wanting more. Whether served as a side or light main dish, this salad is both satisfying and refreshing.

Grilled Zucchini and Corn Salad with Basil Pesto

This Grilled Zucchini and Corn Salad brings the flavors of summer into your Easter meal with smoky grilled zucchini, sweet corn, and a fresh basil pesto dressing. The charred vegetables are balanced with the herbal and garlicky notes of pesto, making this salad a perfect complement to your Easter table. It’s simple yet full of flavor and great for any spring gathering.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 ears of corn, husked
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 2 tbsp olive oil (for pesto)
• Juice of half a lemon

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Brush the zucchini slices and corn with olive oil and season with salt and pepper.
3. Grill the zucchini for 3-4 minutes on each side until lightly charred. Grill the corn for about 8-10 minutes, rotating occasionally, until the kernels are tender and have a slight char.
4. Remove the vegetables from the grill and let them cool slightly. Cut the kernels off the cob and slice the zucchini into bite-sized pieces.
5. In a food processor, combine the basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice. Pulse until smooth. Add more olive oil if needed to reach a dressing consistency.
6. In a large bowl, toss together the grilled zucchini, corn, and pesto dressing. Serve warm or at room temperature.

This Grilled Zucchini and Corn Salad with Basil Pesto is a wonderful mix of smoky, sweet, and herbaceous flavors. The grilled vegetables bring depth and a slight char that complements the richness of the basil pesto. It’s an ideal side dish for Easter or any spring celebration, offering a unique and fresh take on classic salad ingredients.

Roasted Cauliflower and Chickpea Salad with Tahini Dressing

Roasted cauliflower and chickpeas come together in this hearty and satisfying salad. The combination of crispy roasted vegetables with the creamy tahini dressing makes this dish a rich and flavorful addition to your Easter spread. Packed with protein and fiber, this salad is not only filling but also nutritious, making it a great choice for anyone seeking a lighter, plant-based option.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp water (to thin dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 25-30 minutes, flipping halfway, until the cauliflower is golden and crispy and the chickpeas are crunchy.
4. While the vegetables roast, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, and water until smooth and creamy.
5. Once the vegetables are done, allow them to cool slightly before assembling the salad.
6. In a large bowl, toss the roasted cauliflower and chickpeas with the tahini dressing. Garnish with fresh parsley and serve.

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing offers a wonderful combination of textures and flavors. The crispy cauliflower and chickpeas provide satisfying crunch, while the creamy tahini dressing adds a nutty richness that ties everything together. It’s a hearty, plant-based salad that can be enjoyed as a main dish or as a side to complement other Easter dishes.

Cucumber, Radish, and Feta Salad with Dill Vinaigrette

This light and refreshing Cucumber, Radish, and Feta Salad is the perfect balance of crisp, crunchy vegetables, creamy feta, and a tangy dill vinaigrette. It’s a simple yet flavorful dish that’s easy to prepare and ideal for Easter brunch or dinner. The sharpness of the radishes and the coolness of the cucumbers are complemented beautifully by the salty feta and fresh dill, making this salad a crowd-pleaser.

Ingredients:

• 1 cucumber, thinly sliced
• 6-8 radishes, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, radish slices, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, fresh dill, salt, and pepper until the dressing emulsifies.
3. Pour the dressing over the cucumber and radish mixture, tossing gently to combine.
4. Serve immediately, or chill for 20-30 minutes to allow the flavors to meld.

This Cucumber, Radish, and Feta Salad with Dill Vinaigrette is a light and zesty addition to your Easter menu. The combination of crisp cucumbers and radishes with the creamy feta is a delightful contrast, while the dill vinaigrette provides a fresh, herby kick. It’s the perfect salad to balance out richer dishes and bring a burst of flavor to your holiday spread.

Roasted Sweet Potato and Kale Salad with Maple Balsamic Dressing

This Roasted Sweet Potato and Kale Salad is a wholesome, nutrient-packed option for Easter. The roasted sweet potatoes offer a hint of sweetness, while the kale provides a hearty base. Tossed in a maple balsamic dressing, this salad is both savory and sweet, with a balance of flavors that make it a perfect side dish for your holiday feast. It’s not only full of vibrant colors but also packed with fiber, vitamins, and antioxidants.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and leaves chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for dressing)
• 1/4 cup walnuts, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
3. While the sweet potatoes are roasting, prepare the kale. Massage the kale leaves with a bit of olive oil and salt to soften the leaves.
4. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and olive oil until the dressing is smooth and emulsified.
5. Once the sweet potatoes are roasted and slightly cooled, toss them with the massaged kale and the maple balsamic dressing.
6. Garnish with chopped walnuts for added crunch and serve.

This Roasted Sweet Potato and Kale Salad with Maple Balsamic Dressing is a sweet and savory combination that is perfect for Easter. The earthy kale pairs beautifully with the sweetness of the roasted sweet potatoes, and the maple balsamic dressing ties everything together with a hint of sweetness and tang. The walnuts add a nice crunch, making this salad both satisfying and delicious. It’s a perfect way to showcase seasonal vegetables in a fresh, flavorful way.

Asparagus and Cherry Tomato Salad with Parmesan and Lemon

This Asparagus and Cherry Tomato Salad is a light, fresh dish that is full of vibrant colors and flavors. The earthy asparagus and sweet cherry tomatoes are perfectly complemented by the richness of Parmesan cheese and the brightness of lemon. This salad makes an excellent addition to any Easter meal, offering a burst of freshness that balances out richer dishes.

Ingredients:

• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, shaved
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Bring a pot of salted water to a boil. Blanch the asparagus by cooking it for 2-3 minutes until tender but still crisp. Drain and transfer to an ice bath to stop the cooking process.
2. In a large bowl, combine the blanched asparagus, cherry tomatoes, and shaved Parmesan cheese.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
4. Drizzle the lemon dressing over the salad and toss gently to combine.
5. Garnish with fresh basil and serve immediately.

This Asparagus and Cherry Tomato Salad with Parmesan and Lemon is a simple yet elegant dish that brings out the best of spring vegetables. The blanched asparagus offers a mild, tender bite, which pairs wonderfully with the juicy cherry tomatoes and sharp Parmesan. The lemon dressing adds a refreshing zing, making it the perfect side to accompany your Easter feast. This salad is not only delicious but also light and healthy, making it a great addition to any spring gathering.

Mediterranean Chickpea Salad with Cucumber and Feta

This Mediterranean Chickpea Salad is a satisfying and flavorful option that combines the earthiness of chickpeas with the freshness of cucumber, tomatoes, and feta cheese. Tossed in a tangy lemon and olive oil dressing, this salad offers a delicious, Mediterranean-inspired twist perfect for your Easter meal. It’s rich in protein and fiber, making it a healthy and filling choice.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad for 20-30 minutes to allow the flavors to meld before serving.

This Mediterranean Chickpea Salad with Cucumber and Feta is a deliciously tangy and satisfying dish that brings together fresh vegetables, creamy feta, and briny olives. The lemon and olive oil dressing enhances the natural flavors of the ingredients, making it a light yet filling salad that’s perfect for Easter. With its blend of textures and bold Mediterranean flavors, this salad will be a hit at your holiday table. It’s a healthy and flavorful option that works well as a side dish or even a light main.

Avocado and Spinach Salad with Citrus Vinaigrette

This Avocado and Spinach Salad with Citrus Vinaigrette is a refreshing and nutrient-dense dish that’s perfect for Easter. The creamy avocado pairs beautifully with the crisp spinach leaves, while the citrus vinaigrette adds a zesty, tangy kick. Light yet satisfying, this salad is a great way to bring a burst of freshness to your holiday spread, providing a healthy balance to other heavier dishes.

Ingredients:

• 4 cups fresh spinach leaves
• 1 ripe avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup toasted almonds (optional)
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, avocado, and red onion.
2. In a small bowl or jar, whisk together the orange juice, olive oil, apple cider vinegar, honey, salt, and pepper to create the citrus vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to coat the ingredients evenly.
4. Garnish with toasted almonds for added texture and serve immediately.

This Avocado and Spinach Salad with Citrus Vinaigrette is a light and vibrant addition to any Easter meal. The creamy avocado balances the slightly peppery spinach, and the citrus dressing brightens the entire dish with its refreshing, tangy notes. The almonds add a nice crunch, enhancing the texture and flavor. This salad is perfect for those seeking a healthier option that’s still bursting with flavor and nutrients, making it an excellent choice for your spring celebrations.

Roasted Beetroot and Goat Cheese Salad with Walnuts

This Roasted Beetroot and Goat Cheese Salad is an elegant, earthy dish perfect for Easter. The sweetness of roasted beets contrasts with the tangy creaminess of goat cheese, and the walnuts add a delightful crunch. Tossed in a simple balsamic vinaigrette, this salad is both flavorful and visually stunning, making it a wonderful centerpiece for your holiday table.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beetroot cubes with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 25-30 minutes, or until tender, flipping halfway through.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove and chop coarsely.
4. In a large salad bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and toasted walnuts.
5. In a small bowl, whisk together the balsamic vinegar and olive oil, then drizzle over the salad.
6. Toss gently to combine and serve immediately.

This Roasted Beetroot and Goat Cheese Salad with Walnuts is a perfect combination of earthy, creamy, and crunchy textures. The roasted beets bring a natural sweetness, which is balanced beautifully by the tangy goat cheese. The walnuts add richness and crunch, while the balsamic vinaigrette ties everything together with a subtle, tangy finish. It’s an elegant and flavorful salad that will make a stunning addition to your Easter feast.

Broccoli and Almond Salad with Lemon Garlic Dressing

This Broccoli and Almond Salad with Lemon Garlic Dressing is a simple yet flavorful side dish that’s great for Easter. The crunchy broccoli florets and toasted almonds are paired with a tangy, garlicky lemon dressing that adds a burst of freshness. This salad is both crunchy and refreshing, offering a perfect contrast to heavier dishes, making it a wonderful addition to your holiday table.

Ingredients:

• 4 cups broccoli florets, steamed or blanched
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, shaved (optional)

Instructions:

1. Steam or blanch the broccoli florets until they are tender yet still crisp, about 2-3 minutes. Drain and set aside to cool.
2. In a small pan, toast the sliced almonds over medium heat until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
4. In a large bowl, combine the broccoli, toasted almonds, and Parmesan cheese (if using).
5. Drizzle the lemon garlic dressing over the salad and toss gently to coat the broccoli evenly.
6. Serve immediately or refrigerate for 10-15 minutes for a chilled salad.

This Broccoli and Almond Salad with Lemon Garlic Dressing is a light and crunchy dish that offers a refreshing contrast to richer dishes. The steamed broccoli has a satisfying texture, and the toasted almonds add a delightful crunch. The lemon garlic dressing is both tangy and savory, enhancing the natural flavors of the vegetables. This salad is an excellent, healthy side dish for your Easter meal, offering a burst of freshness while remaining simple and easy to prepare.

Green Bean and Almond Salad with Mustard Vinaigrette

This Green Bean and Almond Salad with Mustard Vinaigrette is a bright, vibrant dish that’s ideal for an Easter gathering. The crisp green beans provide a fresh, earthy base, while the almonds offer a crunchy texture and nutty flavor. Tossed in a zesty mustard vinaigrette, this salad is a perfect blend of tangy, savory, and slightly sweet, making it a refreshing side to complement heavier holiday dishes.

Ingredients:

• 4 cups fresh green beans, trimmed and blanched
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• 1/2 small red onion, thinly sliced (optional)

Instructions:

1. Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until tender-crisp. Drain and place in an ice bath to stop the cooking process.
2. In a small pan, toast the almonds over medium heat for 3-4 minutes until fragrant and golden. Set aside.
3. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
4. In a large bowl, combine the blanched green beans, toasted almonds, and red onion (if using).
5. Drizzle the mustard vinaigrette over the salad and toss gently to combine.
6. Serve immediately or refrigerate for 10-15 minutes for a chilled salad.

This Green Bean and Almond Salad with Mustard Vinaigrette is a fresh, crunchy side dish that pairs wonderfully with the rich and savory dishes typical of an Easter meal. The green beans are tender yet crisp, and the toasted almonds offer a satisfying crunch. The mustard vinaigrette adds a tangy, slightly sweet flavor, making this salad both refreshing and flavorful. It’s an easy-to-make, vibrant addition to your holiday spread that is sure to delight your guests.

Carrot and Raisin Salad with Honey Yogurt Dressing

This Carrot and Raisin Salad with Honey Yogurt Dressing is a naturally sweet and refreshing dish perfect for Easter. The shredded carrots add a crunchy texture, while the raisins bring a burst of sweetness. Tossed in a creamy honey yogurt dressing, this salad is both light and satisfying, offering a balance of flavors and textures that make it a wonderful side dish for your holiday table.

Ingredients:

• 4 large carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup chopped walnuts (optional)
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Salt to taste

Instructions:

1. In a large bowl, combine the grated carrots, raisins, and chopped walnuts (if using).
2. In a small bowl, whisk together the Greek yogurt, honey, lemon juice, cinnamon, and a pinch of salt until smooth.
3. Pour the dressing over the carrot mixture and toss gently to combine, ensuring the carrots and raisins are well-coated.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.

This Carrot and Raisin Salad with Honey Yogurt Dressing is a sweet and creamy side dish that’s perfect for Easter. The carrots provide a satisfying crunch, while the raisins offer bursts of sweetness. The creamy dressing made with Greek yogurt, honey, and a hint of cinnamon ties everything together with a smooth, slightly tangy flavor. It’s an easy-to-make, crowd-pleasing salad that adds a touch of sweetness to your holiday meal.

Cucumber and Tomato Salad with Dill and Feta

This Cucumber and Tomato Salad with Dill and Feta is a refreshing, light dish that’s perfect for Easter celebrations. The crisp cucumbers and juicy tomatoes combine with the tangy feta and fresh dill to create a bright, Mediterranean-inspired salad. It’s quick to prepare and provides a burst of flavor that pairs perfectly with the rich and hearty main courses of an Easter feast.

Ingredients:

• 2 large cucumbers, sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and red onion.
2. Sprinkle the crumbled feta cheese and fresh dill over the vegetables.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

This Cucumber and Tomato Salad with Dill and Feta is a cool and crisp side dish that adds a refreshing touch to your Easter table. The combination of juicy tomatoes, crisp cucumbers, and tangy feta creates a balanced flavor, while the dill adds a fresh, herby note. The simple olive oil and vinegar dressing enhances the natural flavors of the vegetables without overpowering them. This salad is a light, easy-to-make option that brings freshness and brightness to your holiday spread.

Note: More recipes are coming soon!