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Summer Veggie Chopped Salad

Category: Fresh & Vibrant Salads

An explosion of summer produce comes together in this hearty chopped salad featuring sweet corn, crisp radishes, juicy tomatoes, and tender mozzarella. Crispy bacon adds a savory touch, while fresh basil and baby arugula provide depth and peppery bite. Tossed in a bright lemon-honey vinaigrette, this colorful mix is ideal for a light meal or a picnic. You can assemble in advance and pack for lunches, dressing right before serving. Vegetarian and make-ahead options keep it flexible for all occasions.

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Last updated on Fri, 16 May 2025 17:49:31 GMT
Une salade de légumes frais et colorés, avec des tomates, des avocats, des cornichons, des cucumbers, des poivrons et des épinards. Pin
Une salade de légumes frais et colorés, avec des tomates, des avocats, des cornichons, des cucumbers, des poivrons et des épinards. | savorieswithtyla.com

Nothing tastes more like summer than a big bowl of crisp veggie salad tossed in a zesty lemon dressing. This Summer Veggie Chopped Salad packs in all the season’s best produce with sweet corn, juicy tomatoes, crunchy radishes, creamy mozzarella, and plenty of herbs. I started making this for picnics and potlucks because it can be prepped ahead and everyone comes back for seconds the bacon always disappears first

I remember serving this salad at a backyard birthday and my guests raved about the unexpected combo of corn and bacon with mozzarella it truly became a new family favorite

Ingredients

  • Fresh corn: brings a naturally sweet burst and crisp texture look for firm golden kernels with fresh husks
  • Cherry or grape tomatoes: add juicy tang choose plump vibrant fruit for best flavor
  • Radishes: offer peppery snap find ones that are smooth and bright with fresh green tops
  • Ciliegine mini mozzarella: gives creamy bites if unavailable use cubed fresh mozzarella
  • Bacon: provides rich savory crunch thick cut bacon holds up best in salads
  • Baby arugula: adds a peppery leafy bite reach for bright green leaves not wilted
  • Lemons: create the zippy base for the dressing pick ones that are heavy for their size
  • Chives: contribute earthiness and mild onion flavor fresh is key here
  • Dijon mustard: adds sharpness and depth use your favorite brand
  • Honey: provides subtle sweetness balancing the acid in the dressing a local honey is always lovely
  • Extra virgin olive oil: gives richness and body reach for a grassy green unfiltered oil if possible
  • Basil (optional): brightens everything with its herbal note fresher leaves carry more aroma
  • Kosher salt and cracked black pepper: season the whole salad to perfection

Step-by-Step Instructions

Make the Lemon Dressing:
Combine fresh lemon juice minced garlic and chopped chives in a bowl then whisk in honey Dijon mustard kosher salt and black pepper Slowly whisk in olive oil until everything emulsifies into a slightly thick and fragrant dressing Every ingredient should marry together so taste as you go until perfectly balanced
Cook the Bacon:
Cut bacon into bite size pieces and cook in a large skillet over medium heat Stir often so all the fat renders out and each bit becomes browned and crispy Use a slotted spoon to lift bacon out onto a paper towel lined plate so it stays crunchy
Prepare Fresh Vegetables and Cheese:
Shuck the corn and slice kernels from the cob Make sure to catch all the sweet juice Halve or quarter the cherry tomatoes for easy eating Remove greens from radishes and slice into delicate rounds using a mandoline or sharp knife that way every bite gets a bit of crunch Halve the ciliegine or cube mozzarella if needed Toss all these in a big mixing bowl with the cooled bacon season lightly with salt and pepper
Mix Herbs and Greens:
Pick and tear the basil if using Combine with baby arugula in a separate bowl This helps the leafy herbs stay fresh and perk up the finished salad
Assemble or Pack the Salad:
If prepping ahead divide corn mixture and arugula mixture among four containers with dressing in separate small jars Store in the fridge until ready for lunch If eating right away combine corn tomato radish mozzarella bacon and toss with herby greens Drizzle over dressing toss again and taste for final salt and pepper
Une salade de légumes frais, avec des tomates, des poivrons, des avocats, des cucumbers et des herbes. Pin
Une salade de légumes frais, avec des tomates, des poivrons, des avocats, des cucumbers et des herbes. | savorieswithtyla.com

I love the burst of sweet corn most nothing signals summer more than fresh corn cut straight off the cob At our last picnic my niece helped shuck every ear and her laughter honestly made the whole meal taste brighter

Storage Tips

Store undressed salad in a sealed container for up to four days To keep herbs and arugula crisp pack them separately and only mix before serving Dressing can be refrigerated up to four days in advance

Ingredient Substitutions

If you do not have fresh basil try flat leaf parsley or mint instead Ciliegine is wonderful but a whole ball of mozzarella cubed works just as well You can leave out bacon entirely for a vegetarian version or use a vegan bacon if you like For a dairy free take swap in avocado chunks for mozzarella

Une salade de légumes frais, avec des tomates, des avocats, des cornichons, des céleris et des herbes. Pin
Une salade de légumes frais, avec des tomates, des avocats, des cornichons, des céleris et des herbes. | savorieswithtyla.com

Serving Suggestions

Serve chilled as a main lunch salad with crusty bread or alongside grilled chicken salmon or steak For a heartier meal add cooked farro or quinoa For potlucks assemble in a big bowl and let guests dress their own

Cultural and Historical Context

Corn tomato and basil are classic companions in Mediterranean American summer cooking This salad’s combination nods to Italian caprese while bacon brings a touch of American picnic tradition The lemon dressing is inspired by Provençal vinaigrettes which keep things light and bright

Recipe FAQs

→ How do I make the lemon-honey dressing?

Whisk together fresh lemon juice, minced garlic, chopped chives, honey, Dijon mustard, kosher salt, and black pepper. Drizzle in olive oil while whisking until emulsified.

→ Can I prepare this salad ahead of time?

Yes, you can prep the salad and dressing separately up to four days ahead. Dress right before eating to keep the greens crisp.

→ Is it possible to make this salad vegetarian?

Simply omit the bacon or replace with a plant-based alternative to enjoy a vegetarian version.

→ What if I can't find ciliegine mozzarella?

Cut an 8-ounce ball of fresh mozzarella into 1/2-inch cubes as a substitute for the mini cheese balls.

→ How can I store leftovers?

Store the undressed salad in airtight containers for up to four days in the refrigerator. Add dressing right before serving.

→ Can I pack this for lunch?

Yes, layer the undressed salad and keep the dressing separate until mealtime for freshness and crispness.

Summer Veggie Chopped Salad

Chopped salad features summer veggies, mozzarella, bacon and a lemon-honey dressing for a crisp, fresh dish.

Preparation Time
20 min
Cooking Time
13 min
Total Time
33 min
By: Tyla

Category: Salads

Skill Level: Moderate

Cuisine Origin: American

Output: 4 Servings

Dietary Preferences: Gluten-Free

Ingredients

→ Dressing

01 2 medium lemons, juiced (yielding approximately 80 ml juice)
02 2 cloves garlic, minced (approx. 1 teaspoon)
03 15 g fresh chives, finely chopped (approx. 3 tablespoons)
04 30 ml honey (2 tablespoons)
05 15 ml Dijon mustard (1 tablespoon)
06 0.5 teaspoon kosher salt, plus more as needed
07 0.5 teaspoon freshly ground black pepper, plus more as needed
08 60 ml extra-virgin olive oil (1/4 cup)

→ Salad

09 340 g sliced bacon (about 9 regular or 6 thick-cut slices)
10 4 ears fresh corn, shucked and kernels removed (approx. 490 g kernels)
11 310 g cherry or grape tomatoes, halved or quartered (1 pint or approx. 11 ounces)
12 1 bunch radishes, greens trimmed, thinly sliced (approx. 130 g)
13 225 g ciliegine (mini mozzarella balls), halved
14 1 large bunch fresh basil, leaves picked and torn (optional, approx. 35 g or 1.5 packed cups)
15 60 g baby arugula (2 packed cups)

Steps

Step 01

Juice the lemons to yield 80 ml. Mince the garlic and finely chop fresh chives. Combine lemon juice, garlic, chives, honey, Dijon mustard, salt, and black pepper in a medium bowl. While whisking, slowly drizzle in the olive oil until the dressing emulsifies.

Step 02

Slice bacon crosswise into 1.25 cm pieces. Cook in a large skillet over medium heat, stirring often, until crisp and browned, about 11–13 minutes. Transfer to a plate lined with paper towels to drain.

Step 03

Cut corn kernels from the cobs. Halve or quarter the cherry tomatoes. Trim and thinly slice the radishes. Halve the ciliegine mozzarella.

Step 04

In a large mixing bowl, combine corn kernels, tomatoes, radishes, and mozzarella. Add the cooled bacon and toss gently. Season with additional salt and pepper to taste.

Step 05

Pick and tear basil leaves, if using. In a separate bowl, gently toss basil with arugula.

Step 06

For each salad, layer approximately 440 ml of the corn mixture and top with 180 ml of the arugula-basil mixture. Portion dressing separately. Refrigerate until ready to serve or assemble in bowls for immediate consumption.

Step 07

Before serving, shake or stir the dressing. Drizzle over the salad, tear basil if needed, and toss to coat. Adjust seasoning to taste.

Notes

  1. For a vegetarian option, omit the bacon. Substitute fresh mozzarella ball cut into cubes if ciliegine is unavailable. Salad can be stored undressed in airtight containers for up to 4 days.
  2. Dressing may be prepared up to 4 days in advance and refrigerated in an airtight container.

Required Tools

  • Large skillet
  • Sharp chef's knife
  • Mandoline slicer (optional)
  • Mixing bowls
  • Whisk
  • Slotted spoon
  • Measuring cups and spoons

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains dairy (mozzarella cheese)

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 801
  • Fats: 61.9 g
  • Carbohydrates: 38.3 g
  • Proteins: 28.8 g