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–+ servings
A bowl of raw vegetables with croutons.

Raw Veggie Salad

5 from 1 vote
A cold and crispy raw veggie salad tossed in a spicy pepper vinaigrette with savory croutons on top makes an excellent summer side dish for grilled chicken, fish, or pork. This travel-friendly recipe is perfect for bringing to a potluck party since nothing will spoil in the heat.
PREP TIME 10 minutes
CHILL TIME 2 hours
TOTAL TIME 2 hours 10 minutes
YIELD 4 servings

Ingredients
  

  • 1 pint cherry tomatoes
  • 4 mini seedless cucumbers peeled and sliced, or 1/2 large seedless cucumber
  • 1 cup fresh green beans cut into 1-inch pieces
  • 1 tablespoon minced onion
  • 1 tsp minced garlic
  • 1/4 cup fresh basil torn
  • 2 tbsp olive oil
  • 2 tbsp peppered vinegar see notes
  • 2 cups croutons homemade or store bought
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • Add all the fresh veggies, minced onion, minced garlic, fresh basil, and olive oil to a large bowl and toss together. Chill for 2 hours before serving.
  • Just before serving, top the veggies with the croutons and drizzle everything with the vinegar. Sprinkle the salt and pepper over the top and toss to coat. Serve immediately.

Recipe Notes

Peppered Vinegar

  • 1 cup cider vinegar
  • 1 tbsp crushed red pepper
  • 1 jalapeño, stem and seeds removed
Add everything to a mason jar and shake. Refrigerate for 1 week before using.

Homemade Croutons

  • 1 baguette, cut into 1-inch cubes
  • 2 - 3 tablespoons of olive oil
  • 1 tablespoon seasoning
Preheat the oven to 400°F. Toss the bread chunks and olive oil together on a large baking sheet. Sprinkle them with the seasoning. Bake for 5 minutes. Toss with a spatula. Bake for another 5 minutes. Cool completely before serving.
COURSESalads
CUISINEAmerican
AUTHORTiffany Dahle