Best Vegetable Chunk Salad Recipes

Vegetable Chunk Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Steps:

Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

Macho Gazpacho Vegetable Chunk Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount
Coarse salt and freshly ground black pepper

Steps:

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Sicilian Chunk Vegetable Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 to 1/3 pound fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English "seedless" cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper

Steps:

Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

Vegetable Chunk Salad image

Provided by @MakeItYours

Number Of Ingredients 11

1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Steps:

Watch how to make this recipe.
Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.