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.
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
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.