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
Scale
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.
