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4.67 from 3 votes

Summer Vegetable Salad

Recipe from Two Peas and Their Pod

This simple summer vegetable salad is full of flavor and a great side dish to any meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 198kcal


For the salad:

  • 2 ears corn, shucked
  • 1 medium orange, red, or yellow bell pepper, cut into 1/2-inch wide strips
  • Olive oil for brushing
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 English cucumber, cut into half moons
  • 5 radishes, thinly sliced
  • 1/4 cup feta cheese (or queso fresco, or shaved ricotta salata cheese)
  • 1/2 cup coarsely chopped herbs such as cilantro, chives, basil, or mint
  • Kosher salt and pepper, to taste

For the charred lime vinaigrette:

  • 2 large limes, cut in half crosswise
  • 3 tablespoons olive oil, plus more for brushing
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt


  • Prepare a grill or grill pan for medium-high heat. Brush the corn and bell pepper with oil and grill, turning occasionally, until charred and tender, 6 to 8 minutes for the pepper and 12 to 15 for the con. Transfer the grilled vegetables to a cutting board as they are finished and let cool slightly.
  • Brush 3 of the lime halves with oil, you won't need the 4th half, save for another use. Grill the halves, cut side down, rotating occasionally, until charred, about 5 minutes. Transfer the limes to a plate.
  • To make the vinaigrette, thinly slice the garlic, then mount the salt on top. Using both the blade and flat side of a chef's knife, chop and scrape the mixture into a paste. Transfer to a small bowl or jar. Juice the grilled limes and add the lime juice and shallot to the bowl with the garlic and whisk in the oil.
  • Cut the corn kernels from the cobs and roughly chop the bell pepper. Arrange the grilled vegetables, tomatoes, cucumber, and radishes in a large bowl. Add the vinaigrette and a generous pinch of salt and pepper; gently toss to combine. Sprinkle with the cheese and herbs to serve.


You can keep the vinaigrette in the fridge for up to 1 week.


Calories: 198kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 414mg | Potassium: 576mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2232IU | Vitamin C: 70mg | Calcium: 75mg | Iron: 1mg