Mediterranean Garden Vegetable Salad

Mediterranean Garden Vegetable Salad

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This Mediterranean Garden Vegetable Salad is a delicious recipe to make when you want more than a lettuce salad with your dinner, but still desire something light and refreshing. I love that it uses bunches of garden vegetables and that it is so easy to prepare.

I recently made this dish when we had my folks over for dinner. We have been experiencing near 100 degree days here in Kansas this month, and the last thing I wanted to do was to heat my kitchen by cooking on the stove. So, instead, I turned to this light salad.

Serving Garden Vegetable Salad in a Vintage Bowl

This dish is full of bright colors that will make your plates pop with color, which is always nice on your table, whether you’re serving one or twelve! Plus, it’s a great way to use up some of your garden zucchini, tomatoes, or bell peppers.

Serve this garden vegetable salad with your favorite grilled chicken or pork. Or double this recipe for a perfect Potluck Dinner item.

 

Ingredients to Make Mediterranean Garden Vegetable Salad

  • red tomatoes
  • bell peppers (green, yellow, and/or red)
  • red onion
  • zucchini
  • creamy Italian dressing
  • minced garlic
  • fresh basil
  • fresh Mozzarella cheese

 

Instructions for Making This Recipe

Begin by gathering all your ingredients so that you have everything on the counter or table.

 

Prepare your Ingredients

Gathering the Items Needed for this Salad

Using a sharp Chef’s knife and cutting board, chop the tomatoes. For this salad, I like to chose fresh, bright red tomatoes, preferably with few seeds, such as Roma.

Next, slice a medium red onion. Red onions give the dish a lovely color. But a sweet onion would also work.

Cut one zucchini in half lengthwise, and then slice both halves.

Chop one bell pepper into bite-sized pieces. You may use green, yellow, or red bell pepper. Whatever you have on hand will work!

Chop the fresh basil.

Slice the fresh Mozzarella into bite-size pieces.

I love adding fresh mozzarella to a summer salad. It gives this dish the perfect taste and texture that everyone will enjoy.

 

Preparing the Salad

Place all of the prepared veggies into a large bowl and pour the Creamy Italian Dressing over them.

When selecting the Italian dressing, I like to use Olive Garden’s Signature Italian Dressing, which is sort of a cross between regular and creamy. If you don’t have this on hand, I would opt for a creamy version, with regular Italian as a third option.

Mixing the Salad Ingredients

Add to the bowl the minced garlic and chopped fresh basil.

I tend to prefer using refrigerated minced garlic that I buy in a large container for my fresh salads or dips. Fresh garlic can be overly strong at times and rather than risk ruining a fresh salad, I will use minced garlic instead. Trust me, I’ve ruined a few dips with strong garlic. And I learned my lesson.

If you don’t have any fresh basil, you may substitute 2 teaspoons of dried basil. The basic conversion for fresh vs dried is a tablespoon of fresh herbs for one teaspoon of dried.

Gently toss everything together. Then add in your sliced Mozzarella cheese.  Cover and refrigerated at least 1 hour to marinate.

Serving the Salad

This salad will serve 6 people. Leftovers are good the next day, but it tends to become overly juicy after two days.

Recipe for Grilled Pork Loin Chops

It goes especially well with grilled foods, such as Grilled Pork Loin Chops, Grilled Chicken with Chili Sauce, or perhaps Honey-Glazed Grilled Chicken Thighs.

See more Salad Ideas Here.

 

Recipe for Mediterranean Garden Vegetable Salad

Mediterranean Garden Vegetable Salad

This garden vegetable salad is a delicious recipe to make when you want more than a lettuce salad with your dinner, but still desire something light and refreshing. I love that it uses bunches of garden vegetables and that it is so easy to prepare.
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Course: Salad
Cuisine: Italian, Mediterranean
Keyword: Creamy Italian Dressing, Fresh Herbs, Fresh Mozzarella, Garden Tomatoes, Garden Vegetables, Garden Zucchini, Summer Dinners
Prep Time: 20 minutes
Refrigerate: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Equipment

Cutting Board
Santoku Knife
Stainless Bowls
Measuring Tools

Ingredients

  • 4 medium Roma tomatoes chopped
  • 1 medium red onions sliced
  • 1 medium zucchini cut lengthwise in half, sliced
  • 1 large green bell pepper chopped
  • 1/2 cup Creamy Italian Dressing
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons garlic minced
  • 1 cup fresh Mozzarella Cheese

Instructions

  • Begin by gathering all your ingredients so that you have everything on the counter or table.

Prepare the Ingredients

  • Using a sharp Chef or Santoku knife and cutting board, chop the Roma tomatoes.
  • Next, slice a medium red onion. Red onions give the dish a lovely color. But a sweet onion would also work.
  • Cut one zucchini in half lengthwise, and then slice both halves.
  • Chop one bell pepper into bite-sized pieces. You may use green, yellow, or red bell pepper. Whatever you have on hand will work!
  • Chop the fresh basil.
    Slice the fresh Mozzarella into bite-size pieces.

Prepare the Salad

  • Place all of the prepared veggies into a large bowl and pour the Creamy Italian Dressing over them.
    Add to the bowl the minced garlic and chopped fresh basil.
    If you don’t have any fresh basil, you may substitute 2 teaspoons of dried basil. The basic conversion for fresh vs dried is a tablespoon of fresh herbs for one teaspoon of dried.
  • Gently toss everything together. Then add in your sliced Mozzarella cheese.  Cover and refrigerated at least 1 hour to marinate. Serves 6.
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