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Summertime Chopped Veggie Salad with Creamy Shallot Vinaigrette

This fresh crunchy sweet corn salad is loaded with crisp, at their peak summer veggies, like zucchini, bell peppers, ripe tomatoes and tender peas. The shallot vinaigrette is creamy and lush.

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Calories: 231 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

FOR CREAMY SHALLOT VINAIGRETTE
  • ½ cup shallot confit recipe on this site
  • 3 tablespoons red wine vinegar or champagne vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped parsley
FOR CHOPPED SALAD
  • 2 ears corn on the cob
  • 1 medium zucchini finely diced (to about the same size as corn kernels)
  • 1 Sweet Bell Pepper finely diced (to about the same size as corn kernels)
  • 2 plum tomatoes finely diced (to about the same size as corn kernels)
  • 1 stalk celery finely diced (to about the same size as corn kernels)
  • 1 cup frozen peas thawed
  • 3 scallions white and light green parts, thinly sliced
  • 2 tablespoons red onion minced

Instructions

MAKE THE CREAMY SHALLOT VINAIGRETTE
    Cup of Yum
  1. In the work bowl of a mini food processor or blender, combine the shallots and oil, red wine vinegar, dijon mustard, honey and kosher salt. Pulse or blend until smooth and creamy. Transfer to a bowl and stir in the black pepper and parsley. Set aside.
ASSEMBLE THE SALAD:
  1. Remove the husks from the corn kernels and cut the kernels off the cob. To do this, use a corn stripper (pictured) or hold a corn cob upright in a large bowl and use a chef's knife or santoku to cut the kernels off and into the bowl to catch them.
  2. Combine the corn, zucchini, bell peppers, tomatoes, celery, peas, scallions and red onion. Toss to combine.
  3. Add about ? cup of the shallot dressing to the salad and toss to coat. Taste the salad. If it needs more dressing, add it about 1-2 tablespoons at a time, but don't overdress it. Any leftovers can be used to dress other vegetables or on poached fish, chicken or steamed vegetables.
  4. Serve chilled or at room temperature.

Notes

  • Store leftovers in an airtight container in the refrigerator.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 11g (55%) Sodium 624mg (26%) Potassium 546mg (16%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 2100IU (42%) Vitamin C 76mg (84%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 11g 55%
Sodium 624mg 26%
Potassium 546mg 12%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 2100IU 42%
Vitamin C 76mg 84%
Calcium 36mg 4%
Iron 2mg 11%

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