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.
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.