Chilled Vegetable Salad

Chilled Vegetable Salad


"This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.



Easily a five star recipe! This is healthy, crisp, refreshing and it's packed with flavors of goodness. The only thing I changed was making the zucchini and squash into zoodles and sqoodles. Per...

This was OK. Not sure I would make again. I was in search of a dish to take to 4th of July BBQ that wouldn't melt or contain mayo to spoil and this fit the bill, but was not a favorite. I did...

Great! Made the night before and left out the water.