If you are searching for a vibrant, flavorful, and refreshingly healthy dish, this Marinated Vegetable Salad Recipe is a must-try. Packed with crisp broccoli, cauliflower, colorful bell pepper, sweet cherry tomatoes, and a medley of other fresh veggies, this salad bursts with textures and flavors. Its tangy, herb-infused marinade elevates each bite, making it a perfect side or even a light main course for any occasion. Whether you’re hosting a summer gathering or need a quick nutritious meal, this salad is remarkably easy to prepare and impossible not to love.
Ingredients You’ll Need
Each ingredient in this Marinated Vegetable Salad Recipe plays an important role, bringing freshness, crunch, and a spectrum of delightful flavors to the bowl. From the crispness of broccoli and cauliflower to the sweet tang of honey and the zing of vinegar, these components work together beautifully.
- Broccoli florets: Adds crunch and a slightly bitter note that balances the sweet elements.
- Cauliflower florets: Provides a tender texture and subtle earthiness.
- Bell pepper: Brings vibrant color and a sweet, juicy crunch.
- Cherry tomatoes: Adds bursts of juiciness and acidity.
- Baby corn: Offers a mild sweetness and unique texture contrast.
- Carrot: Adds sweetness and a satisfying crunch.
- Celery: Gives a refreshing crispness and aromatic freshness.
- Olive oil: Creates a smooth base for the marinade and carries the flavors.
- White wine vinegar: Contributes a mild tanginess that brightens the salad.
- Red wine vinegar: Offers deeper acidity and complexity.
- Honey: Balances the acidity with gentle sweetness.
- Lemon juice: Adds a fresh citrus zing that livens up the flavors.
- Garlic clove: Provides a subtle pungent kick that enhances savory notes.
- Greek herb mix: Delivers aromatic Mediterranean flavors and a touch of saltiness.
- Jarred capers: Introduces salty, briny bursts that amplify the salad’s taste.
How to Make Marinated Vegetable Salad Recipe
Step 1: Prep the Vegetables
Start by chopping the broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery exactly as described—chopped or sliced to bite-sized pieces so every forkful has a perfect blend of textures and tastes. Combine all the vegetables in a large bowl or, if you have one, a Quick Marinator container to streamline the process.
Step 2: Mix the Marinade
In a jar, toss together olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and capers. Seal the jar tightly and shake vigorously until the dressing is well emulsified and shiny. For a smoother dressing, you can blitz it briefly with an immersion blender, but the rustic texture works wonders with the vegetables.
Step 3: Combine Veggies and Dressing
Pour the freshly made dressing over your chopped veggies. If you’re using a Quick Marinator, secure the lid and shake then gently toss to ensure every piece is evenly coated. Otherwise, toss well with a spoon or your hands if you like to get a little messy in the kitchen.
Step 4: Let It Marinate
Pop your salad into the fridge and let those flavors hang out together for at least an hour. This resting time allows the vegetables to soak up the marinade, creating a dish with depth and brightness in every bite. Don’t forget to toss once halfway through for uniform flavor distribution.
Step 5: Vacuum Seal for Enhanced Flavor
If you’re equipped with a FoodSaver or another vacuum-sealing device, use it according to your model’s instructions to marinate your salad more efficiently. This extra step can really help the veggies absorb that beautiful dressing even faster.
Step 6: Final Prep Before Serving
Give your salad one last gentle toss or stir right before serving. Transfer it to a beautiful serving dish and decide if you want it chilled immediately or stored for later. This salad shines when fresh but holds up nicely in the fridge for a day or two.
How to Serve Marinated Vegetable Salad Recipe
Garnishes
To add even more flair to this Marinated Vegetable Salad Recipe, consider sprinkling it with freshly chopped parsley or dill. A few crumbles of feta or a sprinkle of toasted nuts like almonds or pine nuts give extra texture and flavor depth. These simple garnishes elevate the visual appeal and add a little surprise in each forkful.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or a light pasta dish. Its crisp, tangy nature complements richer main courses perfectly, balancing your meal and adding freshness. For a vegetarian spread, serve with warm crusty bread or alongside hummus and other mezze-style dishes.
Creative Ways to Present
Serve this Marinated Vegetable Salad Recipe in mason jars for individual servings at a picnic or party—look how charming and portable that is! For a more elegant presentation, arrange the salad on a large platter, layering the vegetables and sprinkling the dressing with a drizzle right before serving to retain crispness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover marinated vegetable salad in an airtight container in the refrigerator. It stays fresh and tasty for up to 2 days, allowing you to enjoy the flavors as they deepen over time. Just give it a quick toss before serving again to redistribute the dressing.
Freezing
Because this salad is all about fresh, crisp vegetables, freezing is not recommended. Freezing would ruin the texture and make the veggies mushy upon thawing, so I advise you to enjoy it fresh.
Reheating
Since this is a cold salad, reheating is unnecessary. The magic is in the fresh, marinated bite, so keep it chilled and refreshing. If you prefer some warmth, try serving alongside warm dishes while keeping the salad itself cool.
FAQs
Can I use other vegetables for this Marinated Vegetable Salad Recipe?
Absolutely! Feel free to swap or add vegetables like zucchini, radishes, or cucumbers depending on what you have available. Just aim for a variety of colors and textures to keep the salad lively and interesting.
How long can I marinate the salad before serving?
The salad benefits from at least an hour of marinating, but you can let it sit overnight in the refrigerator for even more intense flavors. Just be aware that some of the crunchier veggies might soften slightly over longer marinating times.
Is this Marinated Vegetable Salad Recipe suitable for meal prep?
Definitely! It’s a fantastic option for meal prep because it tastes even better after sitting a while and can be kept handy in your fridge for quick lunches or dinners throughout the week.
Can I make this salad vegan?
Yes, this recipe is naturally vegan as it uses honey for sweetness; however, if you prefer, you can substitute honey with maple syrup or agave nectar to keep it strictly plant-based.
What is the best way to serve this salad at a party?
Serve it chilled in a large, attractive bowl with serving utensils so guests can help themselves. You can also portion it into individual cups or jars for easy grab-and-go servings. Don’t forget to provide some crunchy bread or crackers on the side!
Final Thoughts
This Marinated Vegetable Salad Recipe is a true celebration of fresh, wholesome ingredients coming together in perfect harmony. It’s so simple, so delicious, and wonderfully versatile that it will quickly become a favorite in your recipe rotation. I encourage you to try it out soon — your taste buds will thank you!
Print
Marinated Vegetable Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6 to 8
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful marinated vegetable salad featuring a medley of fresh broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery, all infused with a zesty Greek herb and caper dressing. Perfect as a refreshing side or a light, healthy snack.
Ingredients
Vegetables
- 1 heaping cup chopped broccoli florets
- 1 heaping cup chopped cauliflower florets
- 1 diced bell pepper
- 1 cup halved cherry tomatoes
- 1 cup chopped baby corn
- 1 cup diced carrot
- 1/2 cup sliced celery
Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup red wine vinegar
- 3 tablespoons honey
- Juice from 1/2 lemon
- 1 clove garlic, crushed
- 1 heaping tablespoon Greek herb mix (with salt)
- 1 tablespoon jarred capers
Instructions
- Prepare Vegetables: Chop the broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery as directed. Add all the vegetables into a large bowl or a Quick Marinator container.
- Make Dressing: In a jar, combine olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and capers. Close the lid tightly and shake vigorously until everything is well emulsified. Alternatively, use an immersion blender for a smoother consistency.
- Combine Vegetables and Dressing: Pour the prepared dressing over the vegetables. If using a Quick Marinator, close the lid tightly and shake to evenly coat all the vegetables. If using a regular bowl, toss well to combine.
- Marinate: Place the marinating vegetables in the fridge for at least 1 hour to let the flavors meld. Toss or shake once midway through marinating to ensure the dressing is evenly distributed.
- Vacuum Seal (Optional): Follow the specific instructions for your FoodSaver model to vacuum-seal and marinate the salad more efficiently. Once marinating is done, release the vacuum and open the container.
- Serve: Stir or toss the salad once more before serving. Transfer to a serving dish and serve chilled, or store in the fridge until ready to enjoy.
Notes
- For a smoother dressing, blend the ingredients with an immersion blender.
- Marinate for longer than 1 hour for a more intense flavor.
- Vacuum-sealing helps accelerate marination but is optional.
- Use fresh vegetables for best texture and flavor.
- Adjust honey quantity for desired sweetness.
