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 corn shucked, ears
- 1 orange red, or yellow bell pepper, cut into 1/2-inch wide strips, medium
- olive oil for brushing
- 1 pint cherry tomato halved, or grape tomatoes
- 1/2 cucumber cut into half moons, English variety
- 5 radish thinly sliced
- 1/4 cup feta cheese (or queso fresco, or shaved ricotta salata cheese)
- 1/2 cup cilantro chives, basil, or mint, coarsely chopped
- black pepper to taste
- kosher salt to taste
For the charred lime vinaigrette:
- 2 lime cut in half crosswise, large
- 3 tablespoons olive oil plus more for brushing
- 1 shallot finely chopped, small
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
Instructions
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
(12%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2232IU
(45%)
Vitamin C
70mg
(78%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
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.