Summer Veggie Chopped Salad Recipe

This is one of my favorite summer salads. It’s so easy to make and so fresh tasting. And it’s good for you, because there’s very little to it except healthy veggies! Yes, it’s vegan, too.

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This salad is very simple. It’s loosely based on one they used to have at a Wolfgang Puck restaurant on Sunset and Crescent Heights in West Hollywood many years ago. 

There was nothing fancy about it – just vegetables in a light dressing which was tossed so well that every bite of veggies had just the right taste of dressing with it. And that’s what I’ve tried to replicate here. It just works. 

Why You’ll Love This Veggie Salad

Like I mentioned, this salad is so easy to make, super tasty and even healthy. It’s also great for picnics and any outdoor eating event because the vinegar keeps it from spoiling. 

It’s a nice salad to make over and over all summer long, so you always have some on hand in the fridge. It’s a great side dish for weeknight dinners, but I’ve eaten a large portion of it as a whole meal many times, too.

The Veggies You’ll Need

You can actually use whatever veggies you like or have on hand, if you don’t have all these. For example, you can leave the onion out if you don’t like it. But my favorite list is:

• Corn
• Peas
• Carrots
• Cauliflower
• Zucchini
• Red Bell Pepper
• Onion
• Mini seedless cucumber

Most anything will work. I’ve made it many different ways over the years. I’ve sometimes added tomatoes, feta cheese, radishes, celery and/or chopped green beans, and every version was great.

The one thing I added that didn’t work was chickpeas. I love chickpeas, but they took over the flavor completely. 

Making the Salad

I start by pouring out the frozen peas and corn to thaw on a flour cloth, because it’s wonderfully absorbent. This can take a couple of hours.

Ideally, I get them out first thing in the morning to start them thawing, and then make the salad mid-morning.

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The flour cloth is also great for actually drying them at the end of the thawing process, which is important. 

Blanching

While they’re thawing, I start chopping. I do the carrots and cauliflower because they’ll need blanching to be nice and tender. Note that you can use bagged chopped cauliflower, but don’t use “riced” cauliflower. It’s chopped too small and changes the overall flavor and texture.

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Dry The Veggies Well

After thawing the peas and corn, and after draining the blanched veggies, it’s important to make sure everything’s pretty dry before mixing with the dressing. Extra water can dilute the flavor of the dressing and make the salad soggy.

Pat veggies dry with a clean towel or paper towels if needed. This is what I love the flour cloth for!

Don’t Overcook the Veggies

When you blanch the carrots and cauliflower, keep an eye on the clock. If they cook too long, they’ll get mushy and lose their crunch.

A good rule is to set a timer for 3 minutes and then drain them right away. You want them just barely tender – still bright in color and slightly crisp.

Chopping the Raw Veggies

Once that’s tone, it’s time to chop to the zucchini, red pepper, cucumber and onion. Now, the reason I prefer seedless mini cucumbers is flavor. Cucumber seeds have a bitter taste, and sometimes regular sized cucumbers don’t have a lot of flavor at all.

If you want to use regular, I suggest cutting out the middle where the seeds are and just dicing the rings around it. 

Try to chop all your vegetables into pieces about the same size. This helps each bite to have a mix of flavors and makes the salad easier to eat. It also helps the dressing coat everything evenly.

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Making the Dressing

And finally you’ll need to make the dressing. This couldn’t be easier. The base is EVOO olive oil and apple cider vinegar. You could use a different vinegar if you prefer, but I really like the flavor ACV adds.

For the olive oil, you don’t need to get anything fancy. For the herbs, you can use what you like. I have a blend of herbs I make that’s mainly dill, tarragon and parsley, but sometimes I change it up. I use it for all sorts of things, like adding to olive oil for dipping Italian bread, or adding to nearly any salad.

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And that’s what I use in this dressing. But you could use a simple Italian blend or anything you like. Be careful adding anything strong, like cayenne or even basil. I love them both dearly, but they can take over the flavor.

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You just add the ingredients together in a bowl and stir them vigorously to blend. It takes a surprisingly small amount of dressing to make this salad work. The trick is getting everything mixed really well.

Bringing It All Together

Assuming the peas and corn have thawed by now, now you you put everything together in a nice big mixing bowl that gives you plenty of room to stir. Pour the dressing over the chopped veggies.

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Then you stir and toss until you’re convince every piece of it has been touched by the dressing. That’s the hardest part of this whole recipe, and it’s not that hard.

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Serving Suggestions

This salad really goes with almost anything. Here are some ideas for how to serve it:

• As a Side: It pairs perfectly with grilled foods like burgers, hot dogs, chicken, or fish.
• For Lunch: Pile it onto a bed of greens or serve it in a lunchbox with crackers and hummus.
• Picnic or Potluck: Because there’s no mayo and the vinegar helps preserve it, this salad is ideal for outdoor events.
• Wraps: Spoon some into a tortilla with hummus or avocado for a crunchy veggie wrap.

Storing Leftovers

One of the best things about this salad is how well it keeps in the fridge. Here’s how to make sure it stays fresh:

• Store in an airtight container.
• Give it a quick stir every day to keep the dressing distributed.
• If you find it’s gotten a little watery after a few days, just pour off any extra liquid and maybe add another splash of vinegar for freshness.

This salad actually tastes better after it sits for a few hours because the flavors have more time to blend together.

Making It Ahead

If you’re planning for a party or just want to meal prep for the week, this salad is perfect. You can chop all your veggies and mix them up to two days ahead – just keep the dressing separate until about an hour before serving. This keeps everything crisp.

Nutritional Highlights

This salad isn’t just tasty – it’s packed with nutrition:

• Vitamins & Minerals: The mix of veggies brings vitamin C, potassium, fiber, and antioxidants.
• Low Calorie: There’s no heavy dressing or fillers.
• Healthy Fats: The olive oil gives you heart-healthy fats.
• Vegan-Friendly: No animal products, unless you add cheese.

It’s a great way to eat more vegetables without even trying!