Chopped Vegetable Salad

Chopped Vegetable Salad Recipe

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Judy Martin


This is a wonderful, colorful salad recipe that a friend, Jackie, made for us at a luncheon at her house. I cook for my church and tried it on them, and they, too, loved the fresh flavors and the crunchy, sweet flavors. You can make as much or as little as you need, and it is good for days!


★★★★★ 2 votes

No-Cook or Other


  • 1 medium
    green, red, yellow, and orange pepper, chopped
  • medium
    red onion, chopped
  • 2 medium
    zucchinis, sliced
  • 3 medium
    yellow squash, sliced
  • 1 large
    english cucumber, sliced
  • 1 c
    baby carrots, sliced
  • 2 c
    fresh broccoli florets
  • 2 c
    fresh cauliflower, broken into bite size pieces
  • 1/2 c
    vidalia onion vinegarette
  • 3-4 c
    grape tomatoes, cut into halves
  • ·
    salt and pepper to taste
  • ·
    light sprinkle of sugar, if needed

How to Make Chopped Vegetable Salad


  1. Wash and cut up veggies into bite size pieces. Mix well with the vinegarette. Add the grape tomatoes, salt, pepper, and sugar. Mix carefully and just let chill and marinate for a while before serving.

Printable Recipe Card

About Chopped Vegetable Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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