I’m sure you’ve noticed that I’m becoming a wee-bit obsessed with salads. Chopped salads. No lettuce, just healthy veggies.
Maybe a little cheese, too. With a light, tasty dressing.
For this chopped veggie salad I used just four vegetables: asparagus, fresh corn, chopped cherry tomatoes and cucumbers. We were heading down to my sister’s for a barbecue and I had the side dish job. This was easy and I knew it would keep well (keep the dressing and salad separate until ready to serve). It has a nice crunch to it and makes a nice light pairing to burgers & ribs.
Although…I made it a second time the next day and have been eating it for lunch every day this week. It stands on its own.
You could certainly add some lettuce to this and just double the dressing, too. Some salty bacon wouldn’t hurt anything, either. I added feta this go-round but goat cheese would be fantastic.
The point is…make this one your own. Add chicken, steak, croutons, cheese or nothing at all…lots of flexibility here. Just don’t sub canned or frozen corn for the fresh!! It’s summertime, folks, save the cans for your winter soups :)
- 1 pound asparagus, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 3 ears corn, kernels removed
- 1 pint cherry tomatoes, quartered or halved, depending on their size
- 4 mini-cucumbers ("cuties"), chopped (or 1-2 large, seeds removed)
- 1/2 cup feta, crumbled
- 1 clove garlic, minced
- juice of a lemon
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- kosher salt & freshly ground black pepper, to taste
- Preheat oven to 400F.
- Place asparagus on a baking sheet. Drizzle with oil and toss to coat. Season well with salt & pepper. Roast for 3 minutes or until crisp-tender.
- Meanwhile, whisk together garlic, lemon juice, mustard and olive oil. Season to taste with salt & pepper.
- Place all vegetables in a serving bowl. When ready to serve, pour dressing over and toss well. Top with feta and serve.