Another reason this recipe is so loved is how fresh and clean it tastes. It’s a great way to enjoy raw vegetables in a way that feels exciting rather than routine. The dressing lightly coats everything without overpowering the natural flavors, letting the sweetness of the vegetables and the gentle acidity shine through. Served chilled, it’s especially refreshing on warm days, but it’s just as welcome year-round when you want something colorful and uplifting. Once you make it, this Confetti Salad is likely to become one of those dependable recipes you come back to again and again.
Ingredients
1 cup cherry tomatoes, finely chopped
1 cup cucumber, finely diced
1 cup red, yellow, and green bell peppers, finely chopped
½ cup red onion, finely diced
½ cup sweet corn (fresh, frozen and thawed, or canned and drained)
¼ cup fresh parsley or cilantro, finely chopped
For the dressing
3 tablespoons olive oil
2 tablespoons fresh lemon juice or apple cider vinegar
1 teaspoon honey or sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Add the chopped tomatoes, cucumber, bell peppers, red onion, corn, and parsley to a large bowl and toss gently to combine. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended. Pour the dressing over the vegetables and toss until everything is evenly coated. Cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld. Stir once more before serving and adjust seasoning if needed.
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