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Fresh Summer Veggie Salad

Fresh Summer Veggie Salad


1 cup
SourceFood Talk Farmer's Market
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes


Freshen up a hot summer's day with this vegetable-rich dish.


4 slices
whole grain bread, cubed
1 teaspoon
vegetable oil
1 cup
green beans
zucchini, sliced
yellow summer squash, sliced
tomatoes, chopped
1 cup
shredded mozzarella cheese
1 cup
Italian dressing, lite
1 dash
black pepper (optional)


  1. Pre-heat oven to 375F. Cut bread into cubes and place on baking sheet. Drizzle vegetable oil over bread and toss to spread evenly. Bake for about 8 minutes until bread is golden brown. 
  2. Rinse and dry green beans. Cut in half and place in a microwave safe bowl with 1/4 cup water. Microwave for 3 minutes then immediately put green beans in ice water to stop cooking. Set aside while prepping the other ingredients. 
  3. Cut zucchini and summer squash in half, then slice.
  4. Combine squash. zucchini, green beans, tomatoes, and mozzarella cheese. Pour Italian dressing over vegetables and toss to coat evenly. Add toasted bread cubes right before serving. 
Food Glossary Terms: 


  • Prep ahead: chop veggies up to 1 day ahead. Toast can be made earlier in the day.
  • You may find that a full cup of salad dressing is more than you need. Start by using half this amount and add more only as needed. 

Nutritional Information

200 calories, 8g fat, 10g protein, 19g carb, 4g fiber, 810mg sodium, 40% vitmain C, 25% vitmain A, 6% iron, 20% calcium.