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4.4 from 21 votes

Summer Vegetable Salad

This simple summer vegetable salad is full of flavor and a great side dish to any meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 198 kcal
Course: Salad
Cuisine: American

Ingredients

For the salad:
  • 2 ears corn, shucked
  • 1 medium orange, red, or yellow bell pepper, cut into 1/2-inch wide strips
  • Olive oil for brushing
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 English cucumber, cut into half moons
  • 5 radishes, thinly sliced
  • 1/4 cup feta cheese (or queso fresco, or shaved ricotta salata cheese)
  • 1/2 cup coarsely chopped herbs such as cilantro, chives, basil, or mint
  • Kosher salt and pepper, to taste
For the charred lime vinaigrette:
  • 2 large limes, cut in half crosswise
  • 3 tablespoons olive oil, plus more for brushing
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Prepare a grill or grill pan for medium-high heat. Brush the corn and bell pepper with oil and grill, turning occasionally, until charred and tender, 6 to 8 minutes for the pepper and 12 to 15 for the con. Transfer the grilled vegetables to a cutting board as they are finished and let cool slightly.
  2. Brush 3 of the lime halves with oil, you won't need the 4th half, save for another use. Grill the halves, cut side down, rotating occasionally, until charred, about 5 minutes. Transfer the limes to a plate.
  3. To make the vinaigrette, thinly slice the garlic, then mount the salt on top. Using both the blade and flat side of a chef's knife, chop and scrape the mixture into a paste. Transfer to a small bowl or jar. Juice the grilled limes and add the lime juice and shallot to the bowl with the garlic and whisk in the oil.
  4. Cut the corn kernels from the cobs and roughly chop the bell pepper. Arrange the grilled vegetables, tomatoes, cucumber, and radishes in a large bowl. Add the vinaigrette and a generous pinch of salt and pepper; gently toss to combine. Sprinkle with the cheese and herbs to serve.

Notes

  • You can keep the vinaigrette in the fridge for up to 1 week.
  • You can keep the vinaigrette in the fridge for up to 1 week.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 8mg (3%) Sodium 414mg (17%) Potassium 576mg (16%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 2232IU (45%) Vitamin C 70mg (78%) Calcium 75mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 414mg 17%
Potassium 576mg 12%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 2232IU 45%
Vitamin C 70mg 78%
Calcium 75mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.