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Samantha Jones

Healthy Party Salad for Buffet and BBQ

A vibrant, zesty salad with seasonal veggies and a light yogurt dressing, perfect for any celebration. Light, refreshing, and mayo-free, it combines sweet-tangy cherry tomatoes, crisp cucumbers, and colorful peppers with a hint of herbs. Great for serving with grilled foods or as a standalone meal.
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Gesamtzeit 45 Minuten
Portionen: 8 servings
Gericht: Pinterest
Küche: Mediterranean
Kalorien: 160
Ingredients Method Notes

Zutaten
  

  • 2 cups cherry tomatoes, halved
  • 1 cup grated or finely chopped cucumber
  • 1 cup chopped bell peppers (red, yellow, green)
  • 1 cup natural plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh herbs (e.g., parsley, dill), finely chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Wash and thoroughly dry all vegetables.
  2. Hull and halve cherry tomatoes, thinly slice cucumber, and dice bell peppers into 1-inch pieces.
  3. In a bowl, mix yogurt, olive oil, lemon juice, and chopped herbs until smooth.
  4. Combine the vegetables in a large salad bowl.
  5. Gently fold the dressing into the vegetable mixture.
  6. Season with salt and pepper to taste.
  7. Cover the salad and refrigerate for at least 30 minutes before serving.

Notizen

For vegan version, substitute natural yogurt with plant-based yogurt.
Add feta cheese (use a vegan alternative if preferred) or hard-boiled eggs for extra protein.
Store in an airtight container for 2-3 days, but best served fresh.
Serve in a large glass bowl with a garnish of fresh herbs for a festive plating.
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