Bookmark
To me, nothing says sunshine days like diving into a bowl filled with crunchy, colorful chopped veggies and a punchy lemony drizzle. This Summer Veggie Chopped Salad throws together the freshest delights—crisp corn, super sweet tomatoes, radish slices, melty mozzarella, and a shower of herbs. I whipped this up first for a potluck, because you can make it in advance and honestly, everyone wants more—especially the bacon. It always disappears first.
Once, I served it up at a backyard birthday bash and the crazy good team of corn, bacon, and mozzarella totally wowed the crowd—ended up becoming a must-have at family cookouts
Vibrant Ingredients
- Kosher salt and cracked black pepper: make everything taste its best in the end
- Basil (optional): fresher leaves bring more boldness and scent
- Extra virgin olive oil: helps everything mix together and brings out a nice, rich vibe—reach for the greenest, freshest oil you see
- Honey: cuts the tart lemon with just enough sweetness—local stuff is always a treat
- Dijon mustard: sharp punch and flavor depth—pick your usual favorite
- Chives: a pop of mild onion, makes the whole thing more earthy—use fresh for punch
- Lemons: heavy, juicy ones make the dressing really sing
- Baby arugula: brings a leafy, peppery twist—dark, perky greens work best
- Bacon: thick slice is best for crunch—salty, savory bites in every forkful
- Ciliegine mini mozzarella: soft, creamy hits—dice up regular fresh mozzarella if that's what you've got
- Radishes: spicy bite, pick ones that are bright and smooth
- Cherry or grape tomatoes: tart, juicy pops—make sure they're shiny and plump
- Fresh corn: sweet and crisp, look for ears with firm, golden kernels
Simple How-To Guide
- Combine Herbs and Greens:
- Grab the basil (if using) and tear it up with your hands. Toss these pieces with arugula, but do it in a separate bowl. That keeps your greens bright and stops them from getting squished.
- Mix Everything Together or Pack for Later:
- If you’re packing this ahead, split up the veggie-bacon-mozzarella goodness and the leafy greens into separate containers. Dressing gets its own little jar. Stash them all in the fridge. If you want it now, scoop corn, tomatoes, radish, mozzarella, and bacon in a bowl with greens, pour over the dressing, and toss. Taste and tweak the salt and pepper if you need to.
- Chop the Veggies and Cheese:
- Strip the corn off the cob and let the kernels drop in a bowl (save that sweet juice). Chop tomatoes into halves or quarters. Slice radishes into skinny circles—mandoline or sharp knife works. Cut mozzarella balls in half, or cube regular fresh mozzarella. Drop it all in a big bowl, add the cooled bacon, hit it with salt and pepper.
- Sizzle the Bacon:
- Chop bacon into rough pieces, toss in a big pan over medium heat, and stir so it gets crispy all over and the fat cooks out. Scoop bacon onto paper towels, so it cools down and keeps that crunch.
- Whip Up the Lemon Dressing:
- Squeeze lemon juice into a bowl, toss in minced garlic plus diced chives. Pour in honey, a squeeze of Dijon, then season with salt and pepper. Whisk while you slowly add in olive oil, so the sauce gets all creamy and blended. Taste as you go, and tweak till it’s just right.
Bookmark
Most of all, I dig that hit of fresh corn—nothing says warm weather like slicing up ears just picked. At the last family picnic, my little niece helped peel the husks off every cob, and her giggles made the meal somehow even sweeter.
Keeping It Fresh
Toss undressed salad into a closed container and it’ll stay good for up to four days. Herbs and arugula will stay happy if stored separately, then mix ‘em all together when you’re ready. Salad dressing can chill in the fridge for about four days too.
Swaps and Changes
No basil on hand? Grab some flat parsley or mint. Ciliegine is cute but a big mozzarella ball chopped up totally works. You can forget the bacon if you want it veggie, or try your go-to vegan bacon. Need it dairy free? Trade mozzarella for some chunky avocado instead.
Bookmark
How To Serve It Up
Chill and pile it high for lunch with a chewy slice of bread. Works awesome next to grilled steak, salmon, or chicken. Hungry? Toss in some cooked quinoa or farro. Making it for a group? Set out a big bowl and let folks pour on their own dressing.
Why This Combo? Where’s It From?
Corn, tomatoes, and basil love each other in American and Mediterranean summer dishes. The mix here is kind of like a twist on caprese, but bacon brings in picnic vibes. That tart, lemony drizzle is a nod to Provence, where everything is meant to taste bright and light.
Frequently Asked Questions About Recipes
- → How do I make the lemon-honey dressing?
Mix lemon juice, chopped garlic, snipped chives, honey, Dijon, a bit of salt, and black pepper in a bowl. Keep whisking as you pour in olive oil until it’s thickened up and combined.
- → Can I prepare this salad ahead of time?
Sure, chop everything and keep the greens and dressing apart until you’re ready to eat. They’ll be good in the fridge for about four days.
- → Is it possible to make this salad vegetarian?
Just leave out the bacon or use your go-to veggie swap, and you’re all set for a veggie-friendly meal.
- → What if I can't find ciliegine mozzarella?
If those mini mozz balls aren’t around, take an 8-ounce fresh mozzarella chunk and cube it up to about half an inch. Works great.
- → How can I store leftovers?
Keep any undressed salad in a tight container in the fridge for up to four days. Add the dressing only when you’re about to eat.
- → Can I pack this for lunch?
Absolutely, stack the salad and put the dressing in a jar on the side. Toss together when you’re ready to dig in so everything stays crunchy.