Summertime Veggie Salad Recipe

Name: Summertime Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatoes; 2 medium cucumbers; 2 small yellow squash; 1 medium sweet onion; ¼ cup chopped fresh basil leaf; 2 tablespoons finely chopped fresh parsley; ½ cup olive oil or ½ cup vegetable oil; ¼ cup red wine vinegar; 2 tablespoons lemon juice; 1 garlic clove, finely minced; 1 cup cubed Italian bread; ¼ cup grated parmesan cheese; 1 cup small pitted black olives

Servings: persons

4 medium tomatoes
2 medium cucumbers
2 small yellow squash
1 medium sweet onion
¼ cup chopped fresh basil leaf
2 tablespoons finely chopped fresh parsley
½ cup olive oil or ½ cup vegetable oil
¼ cup red wine vinegar
2 tablespoons lemon juice
1 garlic clove, finely minced
1 cup cubed Italian bread
¼ cup grated parmesan cheese
1 cup small pitted black olives

1
Cut tomatoes, cukes, squash & onions into bite-sized pieces and place in large salad bowl.
2
In large jar with tight fitting lid, combine basil, parsley, oil, vinegar, lemon juice & garlic.
3
Shake well.
4
Pour dressing over veggie mixture.
5
Toss lightly.
6
Cover refrigerate at least 2 hours.
7
Top with bread cubes, sprinkle with parmesan.
8
Garnish with olives.
9
Serve immediately.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium tomatoes, 2 medium cucumbers, 2 small yellow squash, 1 medium sweet onion, and more.

Yes, Summertime Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summertime Veggie Salad

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