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Summer veggie salad on a platter.
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4.83 from 35 ratings

10-Minute Summer Veggie Salad

This summer veggie salad is a celebration of seasonal vegetables! This top-rated recipe is perfect for bringing to BBQs or serving as a quick summer side dish.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizers, Salads, Side Dishes, Snacks
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Low Salt, Vegetarian
Keyword: easy vegetable salad, sumemr salad, summer vegetable salad
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: 4th of July, Game Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Salad

  • 2 tomatoes 1 cup diced
  • ½ cucumber 1 cup diced
  • 1 red bell pepper 1 cup diced
  • ½ red onion ½ cup chopped
  • ½ cup diced feta 125 g

Dressing

  • 2 Tbsp olive oil 30 mL
  • ¼ cup fresh parsley 15 g
  • 1 tsp lemon juice 5 mL
  • ½ tsp oregano
  • 1 clove garlic minced
  • Pinch of salt and pepper

Instructions

  • Salad: Chop all salad ingredients into equal-sized blocks. Toss together in a large bowl.
    Mixing veggie salad ingredients together.
  • Dressing: Whisk together the dressing ingredients.
    Mixing parsley dressing together.
  • Assemble: Add the dressing to the salad, tossing to evenly coat. For tastiest results, let chill in the refrigerator for 1 hour prior to serving.
    Summer veggie salad on a platter.

Video

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 9.4g | Protein: 4.1g | Fat: 11.3g | Saturated Fat: 3.9g | Cholesterol: 17mg | Sodium: 256mg | Potassium: 318mg | Fiber: 1.9g | Sugar: 5.9g | Calcium: 120mg | Iron: 1mg
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