This is a fabulous way to use those fresh from the farmers market vegetables! I originally made this as a summer sweet corn salad every year when the sweet corn is in season.

It has since evolved into a vegetable salad. Just about any veg you have on hand can go into this one for a great addition to any summer plate.

Vegetable Summer Salad

Summer salad loaded with fresh vegetables and a little spice.
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: summer salad, vegetable salad
Servings: 8
Calories: 226kcal


  • 4 Ears Sweet Corn, cooked and cut from the cob Canned will do if corn is not in season
  • 1 Red Bell Pepper diced
  • ½ Yellow Sweet Onion diced
  • 1 Cup Carrots diced
  • 2 Cups Zucchini diced
  • 1 Cup Cherry Tomatoes Halved
  • 2 Garlic Cloves grated
  • 1 Can Rotel No Salt Added drained


  • ½ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • ¼ Cup Feta Cheese crumbled
  • 1 tsp Balsamic Vinegar
  • 1 tsp Sugar
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Greek or Italian Herb Season Blend


Serving: 0.5Cup | Calories: 226kcal | Carbohydrates: 25.9g | Protein: 5.7g | Fat: 12.4g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 24.2mg | Sodium: 117mg | Potassium: 542mg | Fiber: 5.2g | Sugar: 10.4g | Vitamin A: 51.9IU | Vitamin C: 138mg | Calcium: 12.6mg | Iron: 4.8mg
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