Marinated Vegetable Salad

Marinated Vegetable Salad takes fresh raw veggies, tossed in a simple marinade of oil, vinegar, lemon juice, garlic, and simple pantry seasonings. It’s vibrant and flavorful, and makes the perfect side dish or healthy snack option when you want something light and refreshing.

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What You’ll Love About Marinated Vegetable Salad

Marinated Vegetable Salad is like a jar of giardiniera (which are an Italian relish of pickled vegetables) only a million times better. These veggies are crisp tender and not overly saturated with dressing–think simple and refreshing.

The dressing is tangy with a subtle bite of vinegar and fresh lemon juice, which enhances the already delicious taste of the raw veggies. My mouth is watering just talking about it!

This makes an awesome side dish or condiment to just about any meal. I love to grab a fork and eat these veggies right out of the container when I’m craving a snack but don’t want something heavy.

You can also customize with lots of different vegetables, legumes, herbs, seasonings, and so much more. I feel like this recipe has a lot of room for tweaking and finding flavors and textures that fit your taste.

If you enjoy fresh salads as much as I do, try my refreshing Avocado Corn and Tomato Salad or for a creamier, fresh salad, this classic Broccoli Salad is always a hit.

Key Ingredients

• Vegetables- Bell peppers, broccoli, carrots, zucchini, cauliflower, celery, and red onion.
• Dressing- Olive oil, red wine vinegar, honey, lemon juice, Dijon mustard, garlic, fresh parsley, dill, Italian seasoning, salt and pepper.

Substitutions and Additions

Highlighted Tip

• This raw vegetable salad works best with heartier veggies like carrots, cauliflower, and broccoli. If using softer vegetables like mushrooms, cucumber, and tomatoes (a fruit actually) leave them whole or cut in larger pieces so they don’t become mushy.

How To Make Marinated Vegetable Salad

See full instructions in recipe card below

Step One. Make the dressing in a small bowl or mason jar, then add all the prepared vegetables to a large mixing bowl.

Step Two. Use a spoon to combine the dressing with the veggies until well coated. Place in the refrigerator for at least 5-hours or overnight for best flavor.

Enjoy Vegetable Salad For Several Days

The best part about this veggie salad recipe is it will last several days in the refrigerator–assuming you don’t devour it like I do in just a couple days. The flavors also get better each day.

Tips

Common Questions

What To Serve With Marinated Vegetable Salad

Not only is this salad a great snack, but it also pairs well with Italian cuisine, Mexican dishes, chicken, fish, pork–here are a few options.

• Hot Honey Cilantro Lime Baked Salmon
• Mom’s Lazy Lasagna
• One-Pan Lemony Chicken and Rice
• Vegetarian Sheet Pan Quesadillas
• Mexican Lasagna
• Skillet Ravioli with Meat Sauce

Marinated Vegetable Salad

Marinated Vegetable Salad takes fresh raw veggies, tossed in a simple marinade of oil, vinegar, lemon juice, garlic, and simple pantry seasonings. It's vibrant and flavorful, and makes the perfect side dish or healthy snack option when you want something light and refreshing.

Print Pin Rate

Course: Side Dish

Cuisine: American, Italian

Prep Time: 20 minutes minutes

Marinate time: 5 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 6 servings

Calories: 109kcal

Equipment

• 1 large bowl
• 1 small bowl

Ingredients

Marinade:

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 medium lemon, juiced
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 smashed garlic clove
• 1/2 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• salt and pepper to taste

Vegetables:

• 1 cup cauliflower florets
• 1 cup mini peppers sliced thin any color
• 1 cup carrots, sliced in 1/4 inch rounds
• 1 cup celery, sliced in 1/4 inch pieces
• 1 cup zucchini, sliced 1/4 inch thick
• 1 cup broccoli florets
• 1/2 cup sliced red onion

Instructions

• Add all the dressing ingredients to a small bowl or mason jar with fitted lid and combine well. Season to taste with salt and pepper.

  3 tbsp olive oil

  3 tbsp red wine vinegar

  1 medium lemon, juiced

  1 tsp Dijon

  1 tsp honey

  1 garlic clove, smashed

  1/2 tsp Italian seasoning

  2 tbsp fresh chopped parsley

  1 tbsp fresh chopped dill

  salt and pepper to taste
• Meanwhile add all the veggies to a large bowl. Pour on the dressing and use a large spoon to combine until the veggies are well coated. Check for seasonings then cover and place in the refrigerator for at least 5 hours or 24 hours for best flavor and texture.

  1 cup each- cauliflower, mini peppers, carrots, celery, zucchini, broccoli

  1/2 cup red onion slices

Notes

Tips:

• For slightly softer veggies- If you prefer your vegetables a little on the softer side you can blanch them first in boiling water for 1-2 minutes. Make sure to immediately place them in an ice bath after boiling to stop the cooking process so they don’t become too soft.
• Give the vegetables time to marinate- For best flavor and texture make sure to marinate the veggies at least 5 hours but 24 hours is best. This will not only infuse flavor into the veggies but will also tenderize them.

 

Substitutions and Additions:

• Vegetables- More fresh veggie options include green beans, asparagus, snap peas, whole mushrooms, whole cherry tomatoes, and cucumbers.
• Cheese– Add a sturdier cheese like cheddar or parmesan for a salty, rich flavor. Feta cheese would be a nice addition only I would suggest adding it to individual servings.
• Herbs and seasonings- Other fresh herbs and seasonings- oregano, thyme, rosemary, mint, Herbs de Provence, garlic and onion powder.
• Olives & pickles- This is a great salad to add in your favorite olives or pickles. Kalamata, green olives, or an assortment of deli olives offer a briny flavor to the veggies, as well as smaller pickles like cornichons.
• Other ingredients to consider- Canned baby corn on the cob, radishes, fennel, chickpeas, red kidney beans, Cannellini beans, sundried tomatoes, capers, or small mozzarella balls.

 

Common Questions:

How long can I leave this salad at room temperature?

This salad will last several hours at room temperature as it does not have any mayo or dairy products, making this the perfect potluck or grill out dish.

What if I don’t like raw vegetables?

This salad is meant to be enjoyed raw but I’ve also offered a solution for softer veggies in the tips above.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 52mg | Potassium: 375mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4673IU | Vitamin C: 71mg | Calcium: 43mg | Iron: 1mg

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