Rainbow Harvest Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, color-coded salad with crisp seasonal vegetables and a citrus vinaigrette. This mediterranean-inspired salads ready in about 20 minutes pairs halved cherry tomatoes, fresh or frozen yellow corn kernels, thinly sliced red bell pepper 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 210 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 cup, halved cherry tomatoes
• 1/2 cup, fresh or frozen yellow corn kernels
• 1 medium, thinly sliced into half-moons zucchini
• 1/2 cup, thinly sliced red bell pepper
• 2 cups baby spinach
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1 tbsp, chopped fresh dill

Instructions

1. Step 1: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup fresh yellow corn kernels, and 1/2 cup thinly sliced red bell pepper; toss gently to mix.
2. Step 2: Add 1 medium thinly sliced zucchini and 2 cups baby spinach; drizzle with 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, and 1/2 tsp Dijon mustard, then sprinkle with 1/4 tsp sea salt and toss until all vegetables are evenly coated and glistening.
3. Step 3: Let the salad sit for 5 minutes to allow flavors to meld, then sprinkle with 1 tbsp chopped fresh dill just before serving to enhance the vibrant color contrast.