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One of my fondest summer memories involves my overflowing vegetable garden, a picnic blanket tossed on the grass, and this colorful Vegetable Salad piled high on a big ceramic platter. I’d just pulled bell peppers ripe and shiny from the vines, and the cucumbers were so crisp they practically sang when I sliced into them. Between chasing after my curious toddler and refereeing an impromptu sibling dance-off (don’t ask), I threw this salad together in about 15 minutes flat—and everyone dug in before I could even snap a photo. True story.
Fast forward to today, and I’m still obsessed. Whether it’s a solo lunch on the porch with a good book or a crowd-pleasing side at a weekend barbecue, this salad has my back. It’s light enough to feel virtuous but satisfying enough that you won’t be raiding the cookie jar five minutes later. Plus, it’s vegetarian, low-calorie, and endlessly adaptable—so if you’ve got odds and ends lurking in your crisper drawer, this recipe welcomes them with open arms.
Why You’ll Love This Recipe
- No stovetop or oven required—just good old chopping and tossing (hallelujah!).
- Ready in under 20 minutes, making it perfect for busy weeknights or last-minute guests.
- Low-calorie but fiber-rich, so it feels light and fresh without leaving you hungry.
- Explodes with color—your Instagram feed (and tastebuds) will thank you.
- Vegetarian and easily tweaked for vegan, gluten-free, or even keto diets.
- Homemade dressing has zero weird preservatives, and you control the sugar (or skip it entirely!).
- Crunchy texture keeps every bite interesting—you’ll never get bored.
- Seasonal produce optional: swap peppers in summer for fennel in spring, or toss in shredded Brussels sprouts come fall.
Ingredient Notes
Here’s the starting lineup for this feel-good salad. Feel free to mix ‘n’ match based on what’s hanging out in your fridge:
- 4 cups mixed greens (I love spring mix or baby spinach—so tender and mild.)
- 1 cup cherry tomatoes, halved (grape tomatoes work, too.)
- 1 large cucumber, diced (an English cucumber gives you fewer seeds, but regular works just fine.)
- 1 red bell pepper, thinly sliced (adds sweetness).
- ½ yellow bell pepper, chopped for that sunny pop of color.
- ½ small red onion, finely chopped
(tip: soak in cold water for 5 minutes to take away the bite—no tears required!) - 1 medium carrot, julienned or shredded for extra snap.
- ½ cup radishes, thinly sliced (they bring a fun peppery zing).
- ¼ cup fresh parsley, roughly chopped (swap in basil or cilantro for a different vibe.)
Light Homemade Dressing:
- 3 tablespoons extra-virgin olive oil
(cold-pressed if you can snag it; your tastebuds will notice!) - 1½ tablespoons apple cider vinegar (or swap with fresh lemon juice for a brighter tang).
- 1 teaspoon Dijon mustard (hello, creamy tang!).
- 1 garlic clove, minced—go ahead, crush it good.
- ½ teaspoon honey or maple syrup (optional but balances the acid beautifully).
- Sea salt and freshly cracked black pepper, to taste.
Optional toppings: Toasted sunflower seeds, crumbled feta, chickpeas for protein, or even crunchy pumpkin seeds. The sky’s the limit here (yes, really!).
Step-by-Step Directions
-
Prep your veggies:
Wash and pat dry the mixed greens (a salad spinner is your best friend). Then halve the tomatoes, dice the cucumber, slice the peppers, chop the onion, shred the carrot, and slice the radishes.
(Pro tip: a sharp chef’s knife—or a mandoline if you’re feeling fancy—makes everything uniform and prettier.) -
Whisk the dressing:
In a small bowl, combine olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, and honey. Season with a pinch of salt and a few twists of black pepper. Give it a vigorous stir—this is where the magic happens.
(If you’re craving extra creaminess, stir in a spoonful of Greek yogurt—no judgments here.) -
Toss the greens and veggies:
In your biggest salad bowl, add the mixed greens first, then layer on all those gorgeous chopped veggies. Use your hands (or salad tongs) to gently fold everything together so the colors swirl. -
Dress it up:
Drizzle the dressing over the salad. Don’t dump it all at once—start with half, toss lightly, then add more if you want extra zing.
(Think gentle folding motions so nothing gets bruised or soggy.) -
Top and taste:
Sprinkle on your chosen toppings—sunflower seeds for nutty crunch, feta for a creamy pop, or chickpeas for extra staying power. Then give it a quick taste and adjust: maybe a pinch more salt or a squeeze of lemon.
(Mom always said it needs that last-minute tweak to be just right.) -
Serve or chill:
Dig in immediately for maximum crispness, or pop it in the fridge for 10 minutes if you like things extra cold and crunchy.
(Both ways are winners, trust me.)
Variations & Flavor Twists
Ready for a flavor passport? Mix and match these ideas to keep things interesting:
- Mexican-Style: Swap parsley for cilantro, toss in black beans and corn, and finish with a squeeze of fresh lime. Add a pinch of chili powder to the dressing for warmth.
- Mediterranean Twist: Stir in olives, chopped sun-dried tomatoes, and crumble on some soft goat cheese (or feta, if you prefer). A sprinkle of oregano is dreamy.
- Crunchy Asian: Replace the dressing with a sesame-ginger blend: sesame oil, rice vinegar, grated ginger, and a dash of soy sauce. Toss in shredded cabbage and edamame.
- Grain Bowl Upgrade: Stir in ½ cup cooked quinoa, farro, or bulgur to turn this into a heartier main dish (protein + fiber = bliss).
- Spicy Kick: Add thinly sliced jalapeños to the salad and a dash of red pepper flakes in the dressing. Not for the faint of heart, but so dang good.
- Sweet & Savory: Toss in diced mango, strawberries, or apple for a hint of fruitiness. Drizzle a tiny bit of balsamic reduction on top if you’re feeling fancy.
Storage & Reheating Tips
Got leftovers? I won’t judge (I always do). Store any uneaten salad in an airtight container in the fridge for up to 2 days—although I’ll be honest, it’s best the day you make it. If you want to meal-prep, chop all the veggies ahead of time and store them separately, then whisk up the dressing and keep that in its own jar for 3–4 days. Just dress and toss when you’re ready to eat to keep everything as crisp as a morning zucchini.
Let’s Chat!
There you have it—my go-to Vegetable Salad that’s bright, fresh, and endlessly forgiving (kind of like your best friend!). Whether you stick to the original or riff on one of the variations, I hope this recipe brings a little extra joy—and crunch—to your table. Got questions? Swap ideas? Drop a comment below and let’s swap notes—nothing makes me happier than hearing your kitchen wins (or funny veggie fails!). Until next time, happy tossing and happy eating!
Vegetable Salad
Ingredients
- 4 cups mixed greens (spring mix or baby spinach)
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced (English cucumber for fewer seeds)
- 1 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, chopped adds a sunny pop
- 1/2 small red onion, finely chopped soak in cold water for 5 minutes to mellow sharpness
- 1 medium carrot, julienned or shredded for extra crunch
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh parsley, roughly chopped (or fresh basil)
- 3 tablespoons extra-virgin olive oil (look for cold-pressed brands)
- 1 1/2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard makes it creamy and tangy
- 1 clove garlic clove, minced
- 1/2 teaspoon honey or maple syrup optional, balances acidity
- Sea salt and freshly cracked black pepper to taste
Instructions
- Wash and pat dry mixed greens. Halve tomatoes, dice cucumber, slice peppers, chop onion, carrot, and radishes.
- In a small bowl, stir together olive oil, vinegar (or lemon juice), Dijon mustard, minced garlic, and honey. Season with salt and pepper.
- Gently toss greens with all chopped vegetables, making sure the colors mingle beautifully.
- Drizzle dressing over the salad. Toss lightly—think gentle folding so nothing wilts too much.
- Scatter sunflower seeds, feta, or chickpeas on top for nutty crunch or protein boost.
- Give it a quick taste—add a pinch more salt or a splash of vinegar if it needs a bit more zing. Serve immediately, or chill for 10 minutes for extra crispness.
