Summer Vegetable Salad

Crisp corn, zucchini, cherry tomatoes, bell pepper, and diced red onion tossed together in a sweet sauce of honey and olive oil. This is a summer must make with all the fresh vegetables! 

SUMMER VEGETABLE SALAD- corn, zucchini, tomato, and bell pepper covered in a sweet olive oil/honey dressing |

We had a family picnic/BBQ on the 4th of July. My FAVORITE part about these things, or any gathering for that matter, are all the dishes that people bring. I always love trying different versions of potato salad, pasta salad, and all the fun desserts. The part I love even more than that is planning what dish(es) I am going to bring to these gatherings. I saw THIS recipe over at ‘The Seasoned Mom’ and knew I had to make it.

Once my kids are in bed I love to browse on Pinterest (follow us!) and make a list of all the things I want to make. I’m all about trying to new recipes and finding new favorites.

This, my friends, shot right up to the top of my “most favorites list.” Aside from spending a few minutes chopping up some veggies, it literally takes minutes to throw together this salad and then top it with a olive oil/honey sauce.

SUMMER VEGETABLE SALAD- so easy, so fresh., perfect way to use up garden veggies |

It’s so beautiful. All the colors.

This salad was gone after the BBQ. Which kind of made me sad because I wanted leftovers of it so bad. But, to me, nothing makes me happier than making food that people love. So I was ok with an empty bowl 🙂

SUMMER VEGETABLE SALAD- full of flavor, fresh veggies, and it's really simple! |

Use up your fresh garden vegetables and make this salad. If you don’t have a garden just go buy some or sneak some from your neighbor …… It’s been awhile since we’ve had a successful garden so I know fairly well about buying those summertime garden veggies at the store 😉 This year our garden is doing better so I was able to use a zucchini from it to make this.

Summer Vegetable Salad


  • 1 pint cherry or grape tomatoes, cut in half
  • 1 bag (16 oz) frozen corn, thawed
  • 1/4 cup red onion, finely chopped
  • 1 orange bell pepper, chopped small
  • 1 medium zucchini, chopped (about 1 1/2 - 2 cups)
  • dressing
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 teaspoon kosher salt


  1. Combine all chopped vegetables into a large bowl.
  2. Combine dressing ingredients in a small mixing bowl and whisk together well. Pour over the vegetables and stir to combine.
  3. Can be eaten right away or put in the fridge for 2-3 hours before serving.


** You will want to serve this salad with a slotted serving spoon

** Leftovers will keep in fridge for a couple of days

** I prefer the frozen gold n' white corn in this salad


Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge