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Summer Vegetable Salad

 Summer Vegetable Salad
THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
4-6 ServingsPrep: 15 min. + chilling


  • 1/2 cup red wine vinegar
  • 1/3 cup canola oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sugar, optional
  • 1/2 pint cherry tomatoes, halved
  • 1 small cucumber, peeled and thinly sliced
  • 1 small green pepper, julienned
  • 1 small red onion, sliced into rings
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil


  • In a large bowl, combine the vinegar, oil, garlic, salt, pepper and
  • sugar if desired. Add remaining ingredients and toss gently. Cover
  • and chill for at least 1 hour. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 131 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 200 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.