Chopped Vegetable Salad + Garlic Dressing

Light, healthy, and delicious this Chopped Vegetable Salad with fresh summer vegetables and zesty, lip smacking lemon-garlic dressing is simple, quick, and easily customizable!

This chunky summer vegetable salad is a lighter fare and a nice change from some of the heavier meals. Full on freshness is always welcome around here!

For this recipe we’ll be chopping up a few colorful veggies and tossing them with a zesty garlic dressing for a simple and delicious light salad.

Made as is it’s perfect as a side, lunch or dinner. You can easily customize it by tossing in cooked pasta or grain for a heartier salad.

The garlic dressing is what takes this chopped vegetable salad over the top. With its combination of citrus, dijon, pepper and garlic, it’s lip smacking good!

So without further ado, let’s get chopping and whisking!

Vegetable Salad Ingredients

In this recipe, summer vegetables are chopped and tossed with a delicious zesty lemon garlic dressing for a light and healthy salad.

Here is everything you will need, including substitutions:

• Cucumber – Use English, regular, or 2 – 3 Persian cucumbers.
• Bell peppers – Use 2 of your favorite colored bell peppers.
• Tomatoes – Use small tomatoes such as cherry or grape.
• Onion – Red onion adds a pop of color. Sub with 2 – 3 thinly sliced scallions.
• Garlic – I used fresh garlic, but for convenience minced jarred garlic works just as well.
• Lemon – Freshly squeezed is best and adds brightness to the dressing.
• Dijon – Switch it up with whole grain or yellow mustard if preferred.
• Oil – Use extra virgin olive oil or your preferred neutral oil.
• Salt + pepper – If you have lemon pepper, it will add a nice touch of flavor.

How To Make Chopped Vegetable Salad

Here’s a quick look at the steps with a few photos for guidance. (Note, the full printable recipe card is below.)

• In a small bowl, whisk together the oil, water and dijon. Mix until emulsified and combined. Stir in the lemon, garlic, salt and pepper. Taste for flavor.

• Chop, dice and slice your produce.
• In a large mixing bowl, combine the vegetables and dressing, tossing to combine.

Serve chilled or at room temperature.

Now you’re ready to enjoy this light and healthy fare!

Storing + Make Ahead

• Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days in airtight containers.
• Make ahead: Chopped vegetable salad can be made a day in advance and stored in the refrigerator until ready to use. For the best presentation, I don’t recommend making more than 24 hours in advance.
• Meal prep: It’s also great for meal prep using a few of the suggestions below and storing in these multi-use glass containers (affiliate link).

Serving Suggestions

Here are a few ideas for changing this vegetable salad to be more of a complete salad for a hearty meal.

• Leafy greens: Toss with arugula, baby kale, or spinach.
• Protein: Toss in 1 cup of chickpeas or edamame for protein.
• Vegan Feta: Add a small handful of crumbled vegan feta, such as Violife.
• Grain: Serve with a grain such as quinoa or farro, or make this similar Garden Quinoa Salad.
• Pasta: Add in small pasta such as elbow, macaroni, bow ties, or orzo, or make this similar Chickpea + Vegetable Pasta Salad.

More Healthy Salads!

• Thai Crunch Salad
• Quick + Healthy Rainbow Salad
• Mediterranean Chopped Salad
• Classic House Salad

If you try this vegetable salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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