Summertime Salad

Summertime Salad Recipe

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Vickie Parks


This is a great salad for hot summer days, because it's served chilled. It doesn't require cooking, just some chopping. If you make it in the morning (before it's too miserable to work in a hot kitchen), it will be well chilled by lunch or dinnertime.

It a great picnic or potluck salad, too.


★★★★★ 1 vote

4 as an entrée salad
15 Min
No-Cook or Other



  • 3 cups
    cauliflower bites
  • 3 cups
    broccoli florets
  • 1 medium
    green bell pepper, seeded and julienned (sliced thinly)
  • 1 medium
    sweet red pepper, seeded and julienned
  • 1/2 small
    red onion, cut in half and sliced into thin half-rings
  • 1 cup
    sliced button mushrooms
  • 2 to 3 cup
    cooked chicken, shredded (optional)

  • 1/4 cup
    olive oil
  • 3 to 4 tsp
    red wine vinegar
  • 2 to 3 tsp
    lemon juice
  • 1 tsp
  • 1 tsp
    dried basil
  • 1/2 tsp
    granulated sugar
  • 1/8 tsp
    cayenne pepper

How to Make Summertime Salad


  1. In a large serving bowl, combine cauliflower, broccoli, both peppers, onion slices, mushrooms and shredded chicken.
  2. Combine dressing ingredients in a jar or salad cruet, and shake until well combined. Pour dressing over vegetables, and toss until well combined. Cover, and refrigerate until ready to serve.
  3. Serve chilled.

Printable Recipe Card

About Summertime Salad

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb

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