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Easy and Refreshing Fresh Vegetable Salad Recipe

Easy and Refreshing Fresh Vegetable Salad

A colorful no-cook salad packed with crisp vegetables, sweet corn, fresh parsley, and a tangy olive oil dressing. It is ready in about 15 minutes and serves 4–6 people.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cups Cherry or grape tomatoes, halved
  • 1 cucumber English cucumber, diced
  • 1 pepper Medium bell pepper, diced
  • 1/2 small onion Small red onion, thinly sliced or diced
  • 1 cup Corn kernels, fresh, canned and drained, or thawed frozen
  • 1/4 cup Fresh parsley, chopped
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Red-wine vinegar
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Wash and dry all vegetables thoroughly. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice or dice the red onion.
  2. Add the tomatoes, cucumber, bell pepper, onion, corn, and chopped parsley to a large bowl.
  3. In a small bowl or jar, whisk together the olive oil, red-wine vinegar, lemon juice, Dijon mustard, kosher salt, and black pepper until combined.
  4. Pour the dressing over the vegetables and toss gently until every piece is lightly coated.
  5. Serve immediately, or refrigerate for 15–30 minutes to let the flavors blend. Toss again just before serving and add more salt if needed.

Notes

For a crisp salad, add the dressing shortly before serving. If preparing ahead, refrigerate the chopped vegetables and dressing separately. Seed especially watery tomatoes or cucumbers, or drain them briefly, to prevent a diluted salad.