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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
Servings 8 servings
Calories 207kcal
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


  • Whisk together ingredients for vinaigrette with the exception of basil leaves (do not cut and add until the very end). Set aside.
  • 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.
  • 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. 
  • 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.
  • Add corn on the cob to boiling water and cook for 5-6 mins. Remove form boiling water and add to ice bath. 
  • 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.
  • Meanwhile, while veggies are boiling, prepare and cut bell peppers. Add to vinaigrette. 
  • Once veggies are prepared and tossed in vinaigrette, add in grape tomatoes, blueberries, feta and basil.
    Toss well and refrigerate until served. 


*Please use as many organic ingredients as possible.*


Calories: 207kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 526mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1680IU | Vitamin C: 70mg | Calcium: 38mg | Iron: 1mg