Chop Vegetable Salad Ingredients and Recipes


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Cold salads taste delicious in scorching hot summer. Here is a list of the best cold vegetable salad recipes you can try.

Cucumber Salad with Dill Vinaigrette

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Ingredients

  • 1 pint grape tomatoes, halved
  • 3 cucumbers – peeled, seeded, and chopped
  • 1 red onion, chopped
  • 2 yellow bell peppers, chopped
  • ¼ cup cider vinegar
  • ¼ cup olive oil
  • 1 (4 ounce) jar capers, drained
  • 2 teaspoons dried dill

Instructions

Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Easy Cherry Tomato Corn Recipe

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Ingredients

  • ¼ cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups frozen corn, thawed
  • 2 cups cherry tomatoes, halved
  • 1 cup peeled, seeded, and chopped cucumber
  • 1 jalapeno pepper, seeded and chopped
  • 2 shallots, minced

Instructions

  • Step 1

Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.

  • Step 2

Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Broccoli Cauliflower Pepita Salad

Ingredients

  • 3 cups coarsely diced broccoli
  • 3 cups coarsely diced cauliflower
  • 1 red bell pepper, diced
  • ½ cup diced onion
  • ½ cup shelled roasted pumpkin seeds (pepitas)
  • ½ cup light mayonnaise
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt

Instructions

  • Step 1

Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

  • Step 2

Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.

  • Step 3

Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.

Red Pepper, Asparagus and Artichoke Salad Recipe

Ingredients

  • 18 small red potatoes
  • 3 pounds fresh asparagus, trimmed
  • 2 (14 ounce) cans artichoke hearts, drained and quartered
  • 3 tablespoons Dijon mustard
  • ¼ cup fresh lemon juice
  • ¾ cup olive oil
  • salt and ground black pepper to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 5 tablespoons minced fresh chives

Instructions

  • Step 1

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl

  • Step 2

Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.

  • Step 3

Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

These are cold vegetable salad recipes to try.

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