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Summer Vegetable Chopped Salad
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!
Ingredients
- 2 C zucchini, washed and cut into 1 inch pieces (about 2 small or 1 medium)
- 2 C grape tomatoes, washed and sliced
- 2 C of fresh green beans, blanched and cut into 1 inch pieces
- 1 can of Cannellini beans, or other white bean, rinsed and drained OR 1 1/2 C of dried beans that have been soaked and cooked.
- 2 C of chopped peppers, I used a red and green combination
- 2 ears of sweet corn, blanched and kernels removed
- 4 oz of Feta cheese, crumbled
- 1 lemon, juiced
- zest of 1 lemon
- 1/2 tsp kosher salt (or to taste)
- Fresh black pepper (to taste)
- 8-10 fresh basil leaves, torn
- 1/2 C good olive oil, extra virgin
- 1 TB red wine vinegar
- 1 heaping TB of a grainy deli-mustard (I use Best Boy & Co)
Instructions
- Layer vegetables, beans and cheese in a serving bowl.
- In a small food processor add the Lemon juice, zest, salt, pepper, mustard, olive oil, and vinegar.
- Pulse to emulsify.
- Taste and season if needed.
- Pour over salad ingredients.
- Toss to combine.
- Sprinkle with torn basil.
- Eat immediately, store in refrigerator 2-3 days.
There are affiliate links used in this post. Like everything I share on Basilmomma.com all opinions are my own.
