Go Back

Southern Summer Vegetable Salad

A bright, crisp salad full of fresh vegetables and a sweet-and-tangy dressing, perfect for hot summer days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 1 cup cherry tomatoes, halved Use ripe cherry tomatoes for the best flavor.
  • 1 medium cucumber, diced Dice vegetables to similar sizes for balanced bites.
  • 1 medium bell pepper, diced
  • 1 medium red onion, thinly sliced
  • 1 cup corn (fresh or canned) If using frozen corn, thaw and drain well before adding.
  • 1/4 cup fresh basil, chopped Swap with cilantro for a different herb note.
Dressing
  • 1/4 cup olive oil For a smoother dressing, whisk well or shake in a jar.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey Omit or use a sugar substitute for less sweetness.
  • to taste Salt and pepper Taste and adjust before chilling.

Method
 

Preparation
  1. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, corn, and basil.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
  3. Pour the dressing over the vegetable mixture and toss until well combined.
  4. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve chilled or slightly cold. This salad is great on its own or served with grilled chicken, fish, or sandwiches. For a picnic, pack the dressing separately and toss just before eating. Refrigerate in an airtight container for up to 3 days.