This beauty has been my dining obsession for the last several weeks. I change it as different veggies come in season but the formula stays the same. Summer Vegetable Chopped Salad AKA Spare Parts Summer Salad, uses a little of this and a little of that. But it’s brilliant and I love it. That’s all that matters~ Cook what you want….Eat what you love. Right?
As you can see I used exactly what I am either growing or what can be found in most grocery stores and farmers markets right now. Pictured clockwise from top: red and yellow grape tomatoes, green beans, red and green peppers, zucchini, bi-color sweet corn, feta cheese, and in center- Cannellini beans (this is great using dried OR canned beans!). Dusted with some torn fresh basil, drizzled with a simple lemon vinaigrette, and tossed. Healthy summer dining-made simple!
I blanched my green beans and corn but you can obviously cook them (just a bit-not too much) any way you please. Just don’t overcook it. You want to keep that crunch!
For this recipe I used my trusty knife, a sturdy cutting board, my favorite salad bowl and my small Waring commercial food processor. I use that thing for just about everything from back in the day baby food to salsa, dressings to chopped herbs. It’s in my top 5 must haves for every new homeowner!
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