Crisp Summer Vegetable Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, refreshing salad featuring seasonal vegetables and a bright citrus dressing that highlights summer's freshest produce. This Mediterranean-inspired salad recipe (vegan), ready in about 15 minutes, pairs zucchini, yellow bell pepper, cherry tomatoes 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 180 calories and feeds 4, 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.

Ingredients

• 1 medium, thinly sliced zucchini
• 1, thinly sliced yellow bell pepper
• 1 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp, chopped fresh dill
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Arrange 1 medium thinly sliced zucchini, 1 thinly sliced yellow bell pepper, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion on a large serving platter.
2. Step 2: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dijon mustard, 1/4 tsp sea salt, 1/8 tsp black pepper, and 2 tbsp chopped fresh dill in a small bowl until emulsified.
3. Step 3: Drizzle the vinaigrette over the vegetables and toss gently until evenly coated, ensuring each piece is lightly dressed without becoming soggy.
4. Step 4: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.