Crisp Summer Vegetable Salad with Lemon Vinaigrette
A vibrant, refreshing salad featuring seasonal vegetables and a bright citrus dressing that highlights summer's freshest produce. This mediterranean-inspired salads (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Drizzle the vinaigrette over the vegetables and toss gently until evenly coated, ensuring each piece is lightly dressed without becoming soggy.
- Step 4: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Crisp Summer Vegetable Salad with Lemon Vinaigrette 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 Crisp Summer Vegetable Salad with Lemon Vinaigrette?
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 zucchini from drying out.
Can I substitute ingredients in Crisp Summer Vegetable Salad with Lemon Vinaigrette?
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 Crisp Summer Vegetable Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Crisp Summer Vegetable Salad with Lemon Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
