Craving veggies? This crunchy chopped summer vegetable salad is a total crowd pleaser, healthy and satisfying, with a yummy garlic vinaigrette. Perfect BBQ side, or meal prep because it keeps well.
Some days, I just don’t want to fuss in the kitchen (like right now). We’re in the middle of a heat wave, so FORGET turning the oven on. All I really want is cool, refreshing salads – like my juicy berry spinach salad and this crunchy little number right here.
…and to stick my head in the freezer a few times a day. Don’t knock it ’til you’ve tried it.
This epic summer vegetable salad has a TON of different veggies (7 to be exact!), chopped up all cute like confetti and tossed with the loveliest garlic vinaigrette which is actually one of the most popular recipes on the blog. The whole shebang will take you less than 20 minutes to throw together, even if you’re a slow chopper, so you can spend more time lounging and eating.
Plus, it’s totally adaptable to whatever you have in the garden or fridge. No cucumber? Add extra zucchini. Dill growing out of control? Add some in. If your garden is overflowing with veg, this is the salad for you. My own garden is a slow starter because it was a cold spring, but my parsley is already out of control so I doubled down on this one. Stick with me, and you’ll never waste a parcel of herbs again.
And if you need even more help using up those herbs, my newest plant-based cookbook, Plant Magic, is jam-packed with yummy, nutrient-dense recipes that make the most of fresh herbs and spices to boost nutrition and make your meals even more craveable.
This veggie-packed zucchini and tomato summer salad is the perfect picnic or BBQ side, and it makes a great meal prep…just add a protein, like roasted chickpeas or grilled tofu! Believe me, there is no better feeling than opening the fridge on a hot day to find a delicious salad waiting for you.
How to make this easy summer vegetable salad
First, gather those ingredients! I’ve used zucchini, cucumber, cherry tomatoes (less soggy!), corn, red pepper, basil and parsley plus a batch of my epic garlic vinaigrette. Got something different on hand? No worries, it’s so versatile you can swap ingredients as necessary!
Step One: chop all those veggies. I like a smaller chop so everything is approximately 1 cm (⅓ inch) as it makes this salad crunchy, but not a chore to chew, and there is more surface area for the dressing to cling to.
Step Two: toss the veggies with the garlic vinaigrette in your serving bowl, and add a generous pinch of salt and freshly cracked pepper. Something briny, like olives or feta is great here. Wanna little heat? Some chopped pickled jalapenos are super good here!! I get the “tamed” ones from Mezetta and I love ‘em.
Psst…the full recipe, with measurements is at the bottom of the post!
Dietitian Corner: Don’t sleep on fresh herbs!
One of the things I love most about being a dietitian is nerding out on good food. Because food that tastes really good AND is also super good for you? That’s a real win in my book.
So, I use a LOT of fresh herbs in my recipes…this salad has 1 ½ cups of them! Why? Well, flavour, which is kinda obvious. A little less obvious? Herbs are so nutrient-dense that they’re essentially green leafy vegetables on overdrive. What gives herbs their flavour are powerful plant compounds packed with antioxidant and anti-inflammatory activity.
Plus, fresh herbs make it easy to up your plant points. Never heard of that? It’s the (evidence-backed) idea that eating a variety of plant foods – not just fruits and vegetables, but herbs, spices, grains, nuts, seeds, and beans – really helps to support overall nutrition but specifically gut health.
More incredible summer salads:
- 15 Minute Fresh Sliced Cucumber and Fennel Salad
- Fresh Peach and Arugula Salad with Spicy Vinaigrette
- Fresh Blueberry and Kale Salad with Almonds
- 20 Minute Cold Chopped Asparagus Salad
- Cold Soba Noodle Salad with Ginger Sesame Vinaigrette
Print
Chopped Summer Vegetable Salad with Zucchini
This crunchy chopped summer vegetable salad with zucchini, tomatoes and corn is a total crowd pleaser, with a yummy garlic vinaigrette. Perfect for picnics or BBQs.
Servings 6 side dish servings
Ingredients
- 2 cups diced zucchini about 1 small-ish zucchini
- 2 cups cherry tomatoes halved
- 1 cup diced English cucumber about ⅓ of a cucumber
- 1 cup corn kernels either thawed from frozen, or cut off the cob
- 1 red bell pepper diced
- 1 cup parsley finely chopped
- ½ cup basil leaves sliced into thin ribbons
- 1 batch garlic vinaigrette
- salt and pepper to taste
Optional, but yummy (choose one!)
- ¼ cup pickled jalapeños
- ¼ cup pitted kalamata olives
- ½ cup vegan feta
Imperial – Metric
Instructions
-
Toss the vegetables with the dressing in a serving bowl. Add a generous pinch of salt and freshly cracked pepper. If using, top with one of the add ons…and enjoy!
Notes
All the tips:
The garlic dressing is a smaller volume as the veggies will release a bit of water. Want to minimize this? I use cherry tomatoes instead of field tomatoes, plus smaller zucchini and English cucumbers as they are denser.
This salad keeps so well – even with the parsley and basil – for about 3 days. If you want to meal prep, I recommend storing the herbs in a separate container because this salad will easily keep for 5 days without them. Then just serve with a protein, like grilled tofu or chickpeas, for a light nutrient-dense meal.
Love a marinated vegetable salad? Prep and marinate – keep the parsley and basil separate so they’re fresher – a day in advance so all the flavours can settle in and get nice and cozy.
One of the things I love most about being a dietitian is nerding out on good food. Because food that tastes really good AND is also super good for you? That’s a real win in my book.
So, I use a LOT of fresh herbs in my recipes…this salad has 1 ½ cups of them! Why? Well, flavour, which is kinda obvious. A little less obvious? Herbs are so nutrient-dense that they’re essentially green leafy vegetables on overdrive. What gives herbs their flavour are powerful plant compounds packed with antioxidant and anti-inflammatory activity.
Plus, fresh herbs make it easy to up your plant points. Never heard of that? It’s the (evidence-backed) idea that eating a variety of plant foods – not just fruits and vegetables, but herbs, spices, grains, nuts, seeds, and beans – really helps to support overall nutrition but specifically gut health.
- 15 Minute Fresh Sliced Cucumber and Fennel Salad
- Fresh Peach and Arugula Salad with Spicy Vinaigrette
- Fresh Blueberry and Kale Salad with Almonds
- 20 Minute Cold Chopped Asparagus Salad
- Cold Soba Noodle Salad with Ginger Sesame Vinaigrette
Chopped Summer Vegetable Salad with Zucchini
This crunchy chopped summer vegetable salad with zucchini, tomatoes and corn is a total crowd pleaser, with a yummy garlic vinaigrette. Perfect for picnics or BBQs.
Servings 6 side dish servings
Ingredients
- 2 cups diced zucchini about 1 small-ish zucchini
- 2 cups cherry tomatoes halved
- 1 cup diced English cucumber about ⅓ of a cucumber
- 1 cup corn kernels either thawed from frozen, or cut off the cob
- 1 red bell pepper diced
- 1 cup parsley finely chopped
- ½ cup basil leaves sliced into thin ribbons
- 1 batch garlic vinaigrette
- salt and pepper to taste
Optional, but yummy (choose one!)
- ¼ cup pickled jalapeños
- ¼ cup pitted kalamata olives
- ½ cup vegan feta
Imperial – Metric
Instructions
-
Toss the vegetables with the dressing in a serving bowl. Add a generous pinch of salt and freshly cracked pepper. If using, top with one of the add ons…and enjoy!
Notes
All the tips:
The garlic dressing is a smaller volume as the veggies will release a bit of water. Want to minimize this? I use cherry tomatoes instead of field tomatoes, plus smaller zucchini and English cucumbers as they are denser.
This salad keeps so well – even with the parsley and basil – for about 3 days. If you want to meal prep, I recommend storing the herbs in a separate container because this salad will easily keep for 5 days without them. Then just serve with a protein, like grilled tofu or chickpeas, for a light nutrient-dense meal.
Love a marinated vegetable salad? Prep and marinate – keep the parsley and basil separate so they’re fresher – a day in advance so all the flavours can settle in and get nice and cozy.
Ingredients
- 2 cups diced zucchini about 1 small-ish zucchini
- 2 cups cherry tomatoes halved
- 1 cup diced English cucumber about ⅓ of a cucumber
- 1 cup corn kernels either thawed from frozen, or cut off the cob
- 1 red bell pepper diced
- 1 cup parsley finely chopped
- ½ cup basil leaves sliced into thin ribbons
- 1 batch garlic vinaigrette
- salt and pepper to taste
Optional, but yummy (choose one!)
- ¼ cup pickled jalapeños
- ¼ cup pitted kalamata olives
- ½ cup vegan feta
Instructions
-
Toss the vegetables with the dressing in a serving bowl. Add a generous pinch of salt and freshly cracked pepper. If using, top with one of the add ons…and enjoy!
Notes
The garlic dressing is a smaller volume as the veggies will release a bit of water. Want to minimize this? I use cherry tomatoes instead of field tomatoes, plus smaller zucchini and English cucumbers as they are denser.
This salad keeps so well – even with the parsley and basil – for about 3 days. If you want to meal prep, I recommend storing the herbs in a separate container because this salad will easily keep for 5 days without them. Then just serve with a protein, like grilled tofu or chickpeas, for a light nutrient-dense meal.
Love a marinated vegetable salad? Prep and marinate – keep the parsley and basil separate so they’re fresher – a day in advance so all the flavours can settle in and get nice and cozy.
The post Chopped Summer Vegetable Salad with Zucchini appeared first on Desiree Nielsen.
