Summer Vegetable Salad with Fresh Tomato Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A refreshing salad combining summer vegetables tossed in a vibrant fresh tomato vinaigrette, perfect for warm-weather meals. This Italian-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cherry tomatoes, cucumber, yellow 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 110 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 1/2 cups cherry tomatoes
• 1 medium cucumber
• 1 medium yellow bell pepper
• 1/4 medium red onion
• 1/4 cup fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1 garlic clove

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Instructions

1. Step 1: Halve 1 1/2 cups cherry tomatoes, peel and dice 1 medium cucumber, dice 1 medium yellow bell pepper, and thinly slice 1/4 medium red onion; combine all in a large salad bowl.
2. Step 2: Chop 1/4 cup fresh basil leaves and add to the vegetables.
3. Step 3: In a small blender, combine 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp honey, and 1 minced garlic clove; blend until smooth to make the tomato vinaigrette.
4. Step 4: Pour the vinaigrette over the salad and toss gently to coat all vegetables evenly.
5. Step 5: Refrigerate for 15 minutes before serving for flavors to meld.