Chopped Summer Vegetable Salad with Zucchini

Some days, I just don’t want to fuss in the kitchen (like right now). We’re in the middle of a heat wave, so FORGET turning the oven on. All I really want is cool, refreshing salads – like my juicy berry spinach salad and this crunchy little number right here.

…and to stick my head in the freezer a few times a day. Don’t knock it ’til you’ve tried it.

This epic summer vegetable salad has a TON of different veggies (7 to be exact!), chopped up all cute like confetti and tossed with the loveliest garlic vinaigrette which is actually one of the most popular recipes on the blog. The whole shebang will take you less than 20 minutes to throw together, even if you’re a slow chopper, so you can spend more time lounging and eating.

Plus, it’s totally adaptable to whatever you have in the garden or fridge. No cucumber? Add extra zucchini. Dill growing out of control? Add some in. If your garden is overflowing with veg, this is the salad for you. My own garden is a slow starter because it was a cold spring, but my parsley is already out of control so I doubled down on this one. Stick with me, and you’ll never waste a parcel of herbs again.  

And if you need even more help using up those herbs, my newest plant-based cookbook, Plant Magic, is jam-packed with yummy, nutrient-dense recipes that make the most of fresh herbs and spices to boost nutrition and make your meals even more craveable.

This veggie-packed zucchini and tomato summer salad is the perfect picnic or BBQ side, and it makes a great meal prep…just add a protein, like roasted chickpeas or grilled tofu! Believe me, there is no better feeling than opening the fridge on a hot day to find a delicious salad waiting for you.

Step One: chop all those veggies. I like a smaller chop so everything is approximately 1 cm (⅓ inch) as it makes this salad crunchy, but not a chore to chew, and there is more surface area for the dressing to cling to.

Step Two: toss the veggies with the garlic vinaigrette in your serving bowl, and add a generous pinch of salt and freshly cracked pepper. Something briny, like olives or feta is great here. Wanna little heat? Some chopped pickled jalapenos are super good here!! I get the “tamed” ones from Mezetta and I love ‘em.

One of the things I love most about being a dietitian is nerding out on good food. Because food that tastes really good AND is also super good for you? That’s a real win in my book. 

So, I use a LOT of fresh herbs in my recipes…this salad has 1 ½ cups of them! Why? Well, flavour, which is kinda obvious. A little less obvious? Herbs are so nutrient-dense that they’re essentially green leafy vegetables on overdrive. What gives herbs their flavour are powerful plant compounds packed with antioxidant and anti-inflammatory activity. 

Plus, fresh herbs make it easy to up your plant points. Never heard of that? It’s the (evidence-backed) idea that eating a variety of plant foods – not just fruits and vegetables, but herbs, spices, grains, nuts, seeds, and beans – really helps to support overall nutrition but specifically gut health.