Looking for a fresh, healthy, and incredibly easy dish to add to your meal rotation? This easy vegetable salad recipe is perfect for anyone who wants to enjoy a vibrant mix of crisp, colorful vegetables tossed in a light and tangy dressing.
Whether you’re a seasoned cook or just starting out, this salad comes together quickly with simple ingredients you likely already have in your kitchen. It’s versatile enough to serve as a light lunch, a side dish for dinner, or even a wholesome snack.
Not only does this salad pack a flavorful punch, but it also delivers a nutritious boost filled with vitamins, fiber, and antioxidants. Plus, it’s a great way to use up any veggies in your fridge!
Keep reading to discover why this recipe might just become your go-to salad, along with tips, variations, and serving suggestions that make it truly shine.
Why You’ll Love This Recipe
This vegetable salad is all about simplicity and freshness. It’s a no-fuss recipe that combines crunchy vegetables with a zesty dressing, making it a refreshing choice any day of the week.
You don’t need to be a chef to whip this up, and the ingredients are budget-friendly and widely available.
The salad is naturally vegan, gluten-free, and adaptable to suit your taste preferences or dietary needs. You can easily swap ingredients or add your favorites to make it your own.
Plus, it pairs beautifully with a wide range of meals — from casual weeknight dinners to picnic spreads.
For those who love exploring plant-based dishes, be sure to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Veggie Quesadilla Recipe Indian Style Easy & Delicious for more wholesome ideas!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cucumber | 1 medium | Chopped or sliced |
| Cherry tomatoes | 1 cup | Halved |
| Bell pepper (red or yellow) | 1 medium | Diced |
| Carrot | 1 large | Grated or julienned |
| Red onion | 1/4 medium | Thinly sliced |
| Fresh parsley | 2 tbsp | Chopped |
| Olive oil | 3 tbsp | Extra virgin preferred |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Salt | 1/2 tsp | Or to taste |
| Black pepper | 1/4 tsp | Freshly ground |
| Optional: Feta cheese or olives | As desired | For added flavor and texture |
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Measuring spoons
- Citrus juicer (optional, for lemon juice)
- Salad serving utensils or tongs
Instructions
- Prepare the vegetables. Start by washing all your fresh produce thoroughly under running water. Peel the carrot, then grate or julienne it for a nice texture. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion. Place all the prepared vegetables in a large mixing bowl.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, salt, and black pepper until emulsified. You can add a pinch of dried herbs like oregano or basil if you like a bit more flavor.
- Toss the salad. Pour the dressing over the chopped vegetables. Add the chopped fresh parsley for a herbaceous touch. Gently toss everything together using salad utensils or clean hands, making sure all the veggies are evenly coated with the dressing.
- Add optional ingredients. If you’re including extras like feta cheese or olives, sprinkle them on top now. These add a nice salty contrast and make the salad more filling.
- Chill and serve. For the best flavor, cover the salad and refrigerate it for 15-20 minutes to let the dressing meld with the vegetables. Serve chilled or at room temperature.
Tips & Variations
“The key to a great vegetable salad is using the freshest ingredients and balancing textures and flavors.”
Feel free to customize this salad according to what you have on hand. Here are some ideas to make it your own:
- Switch up the veggies: Try adding shredded cabbage, radishes, or snap peas for different crunch levels and flavors.
- Boost the protein: Toss in cooked chickpeas or black beans to make this salad more filling and protein-rich.
- Dress it differently: Instead of lemon juice, use balsamic vinegar or apple cider vinegar for a sweeter or tangier dressing.
- Add nuts or seeds: Toasted sunflower seeds, walnuts, or pumpkin seeds add a satisfying crunch and nutritional benefits.
- Make it a meal: Serve this alongside our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or pair with Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a complete meal experience.
Nutrition Facts
| Nutrient | Amount per Serving | Percent Daily Value* |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 9 g | 14% |
| Saturated Fat | 1.5 g | 8% |
| Cholesterol | 0 mg | 0% |
| Sodium | 210 mg | 9% |
| Total Carbohydrates | 8 g | 3% |
| Dietary Fiber | 3 g | 12% |
| Sugars | 4 g | — |
| Protein | 2 g | 4% |
| Vitamin A | 90% DV | — |
| Vitamin C | 70% DV | — |
| Calcium | 6% DV | — |
| Iron | 8% DV | — |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This easy vegetable salad is perfect as a side dish to almost any meal. Try serving it alongside grilled tofu, roasted vegetables, or your favorite vegan protein to keep your meal balanced and colorful.
It also pairs wonderfully with lighter mains like soups or sandwiches. For example, it’s a crisp complement to a warm bowl of chili — check out our Gold Star Vegetarian Chili Recipe: Easy & Flavorful Meal for a delicious option.
If you’re hosting a picnic or potluck, this salad travels well and stays fresh when chilled. Add some warm, homemade bread like our Vegan Bread Maker Recipe for Soft and Delicious Loaves to round out the meal.
Conclusion
This easy vegetable salad recipe is a perfect example of how simple ingredients can come together to create something delicious, nutritious, and satisfying. It’s an excellent way to incorporate more fresh vegetables into your diet without spending hours in the kitchen.
The crisp textures, vibrant colors, and zesty dressing make it a crowd-pleaser for any occasion.
Whether you’re looking for a quick side dish, a light lunch, or a base to build more complex meals around, this salad fits the bill. Plus, with so many possible variations and add-ons, it’s a recipe you can revisit time and again without ever getting bored.
Don’t forget to explore more plant-based recipes like our Vegan Sisig Recipe: How to Make a Tasty Filipino Classic or Vegan Halloween Dessert Recipes That Will Wow Your Guests for inspiration that keeps your meals exciting and flavorful!
📖 Recipe Card: Easy Vegetable Salad
Description: A fresh and crunchy vegetable salad that's quick to prepare. Perfect for a healthy side or light meal.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red bell pepper, chopped
- 1/4 cup sliced red onion
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Wash and chop all vegetables as described.
- In a large bowl, combine lettuce, tomatoes, cucumber, bell pepper, onion, carrots, and parsley.
- Drizzle olive oil and lemon juice over the salad.
- Season with salt and black pepper to taste.
- Toss everything gently to mix well.
- Serve immediately or chill for 10 minutes before serving.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 7 g | Carbs: 12 g
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