Summer Vegetable Salad
Summer Vegetable Salad has a deliciously tangy basil vinaigrette. This vegetarian salad recipe is perfect for a summer side or potluck dish!
Ingredients
- 1 pint grape tomatoes halved
- 2 cucumbers quartered lengthwise
- 1 red onion halved and thinly sliced
- 2 ears Corn on the cob steamed (see Notes) and removed from cob
For the Dressing
- 2 tablespoons fresh basil chopped
- 2 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
- In a large salad bowl, add the tomatoes, cucumbers, onion and corn.
- In a separate small bowl, add the vinegar, oil, mustard and basil. Season with salt and pepper, then whisk to combine until emulsified.
- Pour the dressing over the vegetables and gently toss to evenly coat the vegetables.
Notes
- I like to microwave corn on the cob (fastest way to make it), but you could also grill it or cook it on the stovetop. Or, use canned or thawed from frozen, whichever you prefer.
Nutrition
Serving: 1 | Calories: 102cal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 21mg | Sugar: 6g | Fiber: 3g | Calcium: 29mg | Iron: 1mg