Summer Vegetable Salad with a tangy basil vinaigrette is very easy to make and bursting with summer flavor!
Garden overflowing? Go a little crazy at the farmer’s market? Use up summer’s bounty to create this fresh, crunchy summer salad in no time at all!
One of the best things about summer is the prolific amount of fresh produce that is everywhere.
Whether you hit up your own garden, your local farmer’s market, or even your favorite grocery store, you’re bound to be enraptured with the bright colors of fresh summer vegetables.
I am the queen of overbuying produce, and I also despise throwing away food.
I ran into this situation this week and rather than eventually throw everything out because my wallet is apparently bigger than my stomach.
I remembered this amazing summer vegetable salad that my favorite Italian deli makes in the summer.
Its a very simple salad, but completely full of fresh summer flavor.
While I was never sure what they used in their dressing, I opted to make a light, tangy dressing of basil, vinegar and a touch of dijon mustard.
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Helpful Tips to make Summer Vegetable Salad:
- This recipe is good for almost anything you have around. In this version, I used grape tomatoes, corn, red onion and cucumber, but yellow squash, zucchini, etc also work.
- To make the corn, my favorite trick is to microwave the ears still in the husk for six minutes. Use a sharp kitchen knife to slice off the end of the cob- close to the base. Carefully slide the corn out of the husk- no shucking required and NO stray corn silk!
What you will need to make Summer Vegetable Salad:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite summer salad recipes:
summer salad, vegetable salad
Side Dish
American
Yield: 6
Summer Vegetable Salad
Garden overflowing? Go a little crazy at the farmer’s market? Use up summer’s bounty to create this fresh, crunchy summer salad in no time at all!
Ingredients
- 1 pint grape tomatoes, halved
- 2 cucumbers, quartered lengthwise
- 1 red onion, halved and thinly sliced
- 2 ears sweet corn, steamed (see note above) and removed from cob
- 2 tablespoons fresh basil, chopped
- 2 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- Salt and pepper
Instructions
- In a large bowl, add the tomatoes, cucumbers, onion and corn.
- In a separate small bowl, add the vinegar, oil, mustard and basil. Season with salt and pepper, then whisk together with a fork until emulsified.
- Pour the dressing over the vegetables and gently toss until evenly coated.
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