Easy Vegetable Salad

If you need a bright, make-ahead dish for spring or summer, this Easy Vegetable Salad recipe is the one. It’s ready in about 30 minutes and makes a great side dish for summer cookouts, weeknight dinners and holiday gatherings.

Crisp-tender asparagus, hearty artichoke hearts and juicy tomatoes soak up the tangy homemade red wine vinaigrette. And the mushrooms and onion add a savory depth of flavor to this colorful dish.

It’s a flavorful summer salad and longtime family favorite (I’ve been making this recipe for over 25 years!). And you can prep this delicious side dish ahead, knowing the flavors and texture get better as it sits.

There’s no doubt this easy vegetable salad with dressing makes for a colorful and healthier side dish. And since it’s made without mayo, it’s sure to become a spring and summer staple.

If you’re looking for more easy salads, be sure to check out our Fiesta Salad (made with only six ingredients), Broccoli Salad with Bacon or our Favorite Pasta Salad.

Easy Vegetable Salad Ingredients Needed

• Fresh asparagus – You’ll want to trim the stalks by snapping off the woody ends before cooking.
• Fresh mushrooms – We really like baby Bella mushrooms in this recipe, but you can use your favorite.
• Fresh tomatoes – Try cherry or grape tomatoes – you’ll want to halve them, so their juices meld with the dressing.
• Artichoke hearts – Canned artichoke hearts are a timesaver and make this dish a snap to prepare. Choose artichoke hearts in water, not the marinated kind.
• Onion – Adds some bite to the salad. Chop finely for subtle sharpness that doesn’t overpower.
• Red wine vinegar – This is the base for the dressing, but if you don’t have any on hand I shared some swaps below.
• White sugar – Balances out the sharpness from the vinegar.
• Sunflower oil – You can substitute another oil if preferred.
• Salt and black pepper – Simple seasonings to round out the flavor.
• Fresh garlic – Feel free to add extra if you’re a garlic fan!

How to Make a Summer Vegetable Salad

Clean and prep all the vegetables, then place all but the asparagus in a large bowl. Cook your asparagus to crisp-tender and combine with the rest of the vegetables.

Prepare the dressing, add to the vegetables and toss to coat.

Recipe Substitutions & Variations

• Swap sunflower oil for vegetable, extra-virgin olive oil or canola oil.
• Out of red wine vinegar? Try white wine vinegar or sherry vinegar instead.
• Add sliced olives for a briny Mediterranean twist.
• Stir in crumbled feta just before serving for a creamy contrast.

Can I make this easy vegetable salad with dressing ahead of time?

Yes, this simple summer salad is a great choice for prepping in advance. Make it up to 24 hours ahead and store it covered in the refrigerator. The flavors intensify as it chills, making it even more tasty the next day.

What to Serve with Easy Vegetable Salad

Enjoy this light salad with some Air Fryer Focaccia Bread or pair it with a Filet Mignon and Baby Potatoes for a hearty meal. It’s also really good with Italian Grilled Chicken.

How to Store Leftover Vegetable Salad

Keep it covered and refrigerated and it should last for up to 3 days. I recommend you give it a gentle stir before serving, as the dressing will pool at the bottom of the container.

Vegetable Salad FAQs

What’s the best way to combine the dressing ingredients?
You have a choice! You can put everything in a mason jar and shake vigorously or use an immersion blender if you prefer (this is what I use). A third option is using a whisk.

Is this salad best served chilled or at room temperature?
That’s also up to you – it’s delicious both ways.

Do I have to blanch the asparagus?
I recommend that you blanch it for a couple of minutes. Blanching keeps the asparagus bright green and tender while preventing it from being too raw-tasting or fibrous.

This recipe was originally published 6/18/2020 and updated with new photos on 4/10/26.