Summer Vegetable Salad

Summer Vegetable Salad

(Image credit: Apartment Therapy)

Raw Vegetable Salad with Creamy Italian Dressing

SERVES as many or as few as you’d like


For the dressing:

  • 1/4 cup red wine vinegar
  • 1 clove garlic, sliced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 2 heaping tablespoons finely chopped red bell pepper
  • Additional salt and pepper, to taste

For the salad:

  • Yellow squash and zucchini, thinly sliced
  • Sugar snap peas
  • Edamame and/or field peas
  • Red bell pepper, thinly sliced
  • Fresh salad greens


  1. For the dressing, combine the red wine vinegar, garlic, Dijon, sugar, and salt in a blender, and puree until the garlic is minced. With the blender running, very slowly add the oil in a thin stream and blend until creamy. Stir in chopped bell pepper and season with additional salt and pepper.
  2. For the salad, toss the vegetables (without the greens) in a desired amount of vinaigrette and marinate for about 15 minutes. Pile the vegetables onto the salad greens and season with salt and pepper. You could also wait to toss the salad at the table, but I would still marinate the squash and zucchini in dressing for 15 minutes beforehand.
(Image credit: Apartment Therapy)