Blueberry Basil Chopped Veggie Salad

Blueberry Basil Chopped Veggie Salad

Blueberry Basil Chopped Veggie Salad recipe is a fresh and crisp summer side. Savory and slightly sweet, this salad is packed full of fresh veggies, blueberries and basil. Makes a perfect campion to grilled meats.
Course Salad
Keyword Chopped Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Heather


  • 12 oz fresh blueberries
  • 2-3 bell peppers (combination of red, orange or yellow) 1 1/2 cups chopped
  • 1/2 lb fresh green beans cut into 1/2- 3/4 inch pieces, 1 1/2 cups chopped
  • 1 large yellow squash cut into 1/2 pieces, about 1 1/4 cups chopped
  • 1 large zucchini cut into 1/2 pieces, about 1 1/4 cups chopped
  • 2 ears organic corn on the cob about 1 1/2 cups cut off the cob
  • 10-12 oz grape tomatoes
  • 7-8 feta cut into small cubes

For the Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice about 2 lemons
  • 3 large cloves garlic crushed about 1 heaping tbsp
  • 1/2 tsp sea salt
  • 12-16 large basil leaves about 1/2 cup julienned


  1. Whisk together ingredients for vinaigrette with the exception of basil leaves (do not cut and add until the very end). Set aside.

  2. Prepare and cut green beans keeping them in a separate bowl. Do the same with the squashes. Shuck and wash corn but leave on the cob.

  3. Bring a large pot of water to a rolling boil. When water is almost at the boiling point prepare a bowl with ice water to immediately stop the cooking process on the bean, squashes and corn once they are cooked. 

  4. Once water is boiling add cut green beans and boil for 1 1/2 mins and then add cut squash pieces to same pot. Continue to cook for another 2-3 mins or until desired tenderness.

    With a slotted spoon carefully and quickly transfer veggies to ice water.

  5. Add corn on the cob to boiling water and cook for 5-6 mins. Remove form boiling water and add to ice bath. 

  6. Drain cooked veggies from ice bath. 

    Using a sharpe knife carefully cut corn off of cobs. 

    Add corn, green beans and squashes to vinaigrette. Toss well.

  7. Meanwhile, while veggies are boiling, prepare and cut bell peppers. Add to vinaigrette. 

  8. Once veggies are prepared and tossed in vinaigrette, add in grape tomatoes, blueberries, feta and basil.

    Toss well and refrigerate until served. 

Recipe Notes

*Please use as many organic ingredients as possible.*