Chopped Vegetable Salad with Lemon-Dill Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, crunchy salad featuring seasonal vegetables tossed in a bright, herbaceous dressing that highlights garden-fresh flavors. This international-inspired salads ready in about 15 minutes pairs cucumber, cherry tomatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 15 min Serves 2 International cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 medium diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
  2. Step 2: In a small jar, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and a pinch of black pepper. Shake vigorously to emulsify.
  3. Step 3: Pour dressing over vegetables and toss gently until evenly coated. Add 2 tbsp chopped fresh dill and toss again.
  4. Step 4: Chill for 15 minutes before serving to allow flavors to meld. Adjust seasoning with additional salt or pepper if needed.

Frequently asked questions

How long does Chopped Vegetable Salad with Lemon-Dill Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chopped Vegetable Salad with Lemon-Dill Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber from drying out.

Can I substitute ingredients in Chopped Vegetable Salad with Lemon-Dill Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chopped Vegetable Salad with Lemon-Dill Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chopped Vegetable Salad with Lemon-Dill Dressing?

International salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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