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5 from 2 votes
diced vegetable salad
Fresh diced vegetable salad recipe and sharing my diabetes diagnosis story.
Prep Time
15 mins

This recipe tastes amazing! If that doesn't make you want to try it, how about vitamin B, C, E, K, calcium, minerals, folate, potassium, fibre and antioxidants?

Course: Appetizer, Salad, Side Dish
Cuisine: American, Canadian, North American
Keyword: vegetable salad
Servings: 8 to 10 side servings
Salad vegetables
  • 2 small zucchini, diced
  • 1/2 cucumber, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, diced
  • 1 hot house tomato, diced
  • 1 cup cooked chickpeas, rinsed
  • 1/2 cup parsley, roughly chopped
  • 1 cup crumbled feta cheese
  • 1 clove garlic, minced
  • 1 1/2 tsp kosher salt (use less if using fine salt)
  • 1 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  1. In a large bowl, gently mix all the ingredients up the the cheese (including the cheese).

  2. In a smaller bowl, whisk together the remaining ingredients to make your dressing.

  3. Pour the dressing over the salad and mix gently to incorporate.

  4. Enjoy this salad with a favourite protein or on it's own. Enjoy!

Recipe Notes
  • We diced all the vegetables using our new the Breville Sous Chef® 16 Peel & Dice from our friends at Breville Canada. It took around 1 (yes one) minute to dice it all!
  • For the dressing, I through in all the ingredients into the food processor's smaller bowl and ran the processor for about 20 seconds.
  • Feel free to add other favourite veggies or maybe even switch the parsley to cilantro. This is a versatile recipe.