If vibrant, crunchy vegetables bathed in a tangy, sweet, and herbaceous dressing sound like your kind of dish, you’re going to adore this Marinated Vegetable Salad Recipe. It’s a symphony of fresh broccoli, crisp cauliflower, sweet bell peppers, and more, all marinated to perfection with a lively blend of vinegars, honey, lemon, and aromatic herbs. Whether you want a refreshing side for a summer barbecue or a colorful salad to brighten up any meal, this recipe brings together flavor, texture, and freshness in one irresistible bowl.
Ingredients You’ll Need
Gathering the right ingredients for this salad is straightforward, yet each one plays a critical role in creating a delicious balance of flavors and textures. From the crunch of fresh vegetables to the complexity of the Greek herb mix and capers, every element shines through.
- Broccoli florets (1 heaping cup): Provides a satisfying crunch and a mild, fresh taste that holds up well in the marinade.
- Cauliflower florets (1 heaping cup): Adds a slightly nutty flavor and a delicate texture contrast to the broccoli.
- Bell pepper (1 diced): Brings vibrant color and a hint of sweetness to the mix.
- Cherry tomatoes (1 cup, halved): Bursting with juice, they offer a bright pop of acidity and freshness.
- Baby corn (1 cup, chopped): Adds an unexpected tender crunch that’s delightfully sweet.
- Carrot (1 cup, diced): Contributes natural sweetness and crispness that complements the other vegetables.
- Celery (1/2 cup, sliced): Delivers a refreshing crunch and subtle bitterness to balance the flavors.
- Olive oil (1/2 cup): The base for the dressing, it brings richness and helps meld the flavors together.
- White wine vinegar (1/4 cup): Adds bright acidity that wakes up the veggies.
- Red wine vinegar (1/4 cup): Gives a deeper, slightly fruity tartness to the dressing.
- Honey (3 tablespoons): Balances the vinegar with gentle sweetness.
- Lemon juice (from 1/2 lemon): Injects freshness and a crisp citrus zing.
- Garlic (1 clove, crushed): Infuses a warm, savory note throughout the salad.
- Greek herb mix (1 heaping tablespoon): A fragrant blend of herbs with salt that lifts the overall flavor profile.
- Jarred capers (1 tablespoon): Adds bursts of briny, sharp flavor that surprise the palate.
How to Make Marinated Vegetable Salad Recipe
Step 1: Prep Your Vegetables
Start by chopping all your fresh vegetables into bite-sized pieces, ensuring even marination and easy eating. Combine the broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery into a large bowl or a Quick Marinator container—whichever you prefer for convenience.
Step 2: Whip Up the Dressing
Next, make your dressing by combining olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and jarred capers in a jar with a tight lid. Shake vigorously to emulsify everything or use an immersion blender if you want a smoother texture. This dressing is the heart and soul of the salad, melding sweet, tangy, and savory notes beautifully.
Step 3: Combine and Coat the Veggies
Pour the dressing over the vegetables, then either seal and shake your Quick Marinator or toss the veggies thoroughly in a regular bowl. Ensuring every piece is evenly coated guarantees each bite is bursting with flavor.
Step 4: Let the Flavors Marinate
Place your marinated vegetables in the refrigerator for at least one hour. This resting time is when the magic happens—the flavors meld and intensify, turning crisp raw veggies into a harmonious salad. Remember to toss or shake once halfway through to redistribute the dressing evenly.
Step 5: (Optional) Vacuum Seal for Enhanced Marination
If you have a FoodSaver or similar vacuum-sealing device, use it to marinate the salad more efficiently. Follow your model’s specific instructions to vacuum-seal the container, locking in freshness and accelerating the infusion of flavors.
Step 6: Final Toss and Serve
Once marinated, give the salad one last stir or toss, then transfer it to a serving dish. Serve chilled immediately, or store it in the fridge to enjoy later. It’s a versatile, eye-catching salad that stays fresh and delicious over time.
How to Serve Marinated Vegetable Salad Recipe
Garnishes
Adding garnishes like fresh herbs such as parsley or dill can elevate the salad’s appearance and flavor. Toasted pine nuts or slivered almonds introduce a delightful textural contrast and a hint of nuttiness that pairs wonderfully with the vegetable medley.
Side Dishes
This Marinated Vegetable Salad Recipe pairs beautifully with grilled meats, roasted chicken, or alongside a simple grain like quinoa or couscous for a complete meal. It’s especially great as a refreshing palate cleanser during heavier meals.
Creative Ways to Present
For an impressive presentation, serve the salad in individual glass jars or small cups, layering it with crumbled feta or goat cheese. Alternatively, turn it into a vibrant sandwich filling or a topping for flatbreads, making the flavors even more interactive and fun to enjoy.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator, preferably glass, to keep the flavors bright and the textures crisp. It should stay fresh for up to 3 days, but the vegetables might soften slightly over time.
Freezing
This salad is best enjoyed fresh or chilled and does not freeze well because the vegetables will lose their crisp texture upon thawing. Freezing is not recommended if you want to keep the vibrant crunch intact.
Reheating
Since this is a marinated vegetable salad best served cold or at room temperature, reheating is unnecessary. If you prefer a warmed version, gently reheat only a small portion while leaving the rest chilled for maximum freshness and crunch.
FAQs
Can I use other vegetables in this Marinated Vegetable Salad Recipe?
Absolutely! Feel free to experiment with your favorite fresh vegetables like zucchini, radishes, or green beans. Just keep in mind the texture and marinating time needed—denser vegetables may require slightly longer marination.
How long can I marinate the salad?
For the best flavor, marinate for at least one hour. However, you can leave it overnight in the fridge to deepen the taste even more. Just be aware that longer marination might soften the veggies a bit.
Is this salad vegan-friendly?
Yes! The recipe as it stands is vegan-friendly, with no animal products included. Just make sure your honey matches your dietary preferences, or substitute it with maple syrup for a vegan alternative.
Can I make this salad ahead for a party?
Definitely. This Marinated Vegetable Salad Recipe is a fantastic make-ahead dish because the flavors improve with time. Prepare it the day before your event and keep it chilled until serving for a fresh, flavorful crowd-pleaser.
What if I don’t have a Quick Marinator?
No worries! A large mixing bowl works just as well. Toss the vegetables with the dressing thoroughly and refrigerate covered. Shaking or tossing halfway through ensures even marination without any special equipment.
Final Thoughts
Trust me, once you try this Marinated Vegetable Salad Recipe, it will quickly become one of your go-to dishes for any occasion. It’s vibrant, flavorful, easy to make, and endlessly adaptable. So grab your freshest veggies, whip up that zesty dressing, and treat yourself to a salad that sings with every bite—you won’t regret it!
Print
Marinated Vegetable Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-8
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant marinated vegetable salad features a colorful mix of broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery, all tossed in a tangy, aromatic dressing made with olive oil, white and red wine vinegars, honey, lemon juice, garlic, Greek herbs, and capers. The salad is chilled to allow the flavors to meld, making it a refreshing and healthy dish perfect for a light lunch, side, or picnic.
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.
- Dress Vegetables: 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
- The salad can be marinated up to 24 hours ahead to enhance flavor.
- For a smoother dressing texture, use an immersion blender.
- If you don’t have a Quick Marinator or vacuum sealer, tossing the salad in a bowl works perfectly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled or at room temperature.
