Description

This Marinated Vegetable Salad features a vibrant mix of fresh vegetables, all marinated in a delicious blend of olive oil and vinegar. It’s simple to prepare and perfect for a quick, healthy meal or side dish.

Ingredients

Scale

2 cups sliced zucchini (1 medium-sized)
2 cups sliced carrots (2 medium-sized)
2 cups sliced cucumber (½ long)
2 cups sliced red bell pepper (1 small)
2 cups sliced cauliflower (½ head)
1 sliced red onion (1 small)
10 cherry tomatoes, halved (optional)
2–3 tablespoons chopped dill or basil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 ½ teaspoons honey or maple syrup
2 teaspoons dijon mustard
1 teaspoon dried basil (skip if using fresh)
1 grated garlic clove
½ teaspoon fine salt
¼ teaspoon black pepper
½ to ¾ teaspoon harissa or chili flakes (optional)

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Instructions

Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower into uniform pieces, about ⅓ inch thick. Cut the cherry tomatoes into quarters or halves. Transfer all the veggies to a large salad bowl.
In a jam jar, combine the marinade ingredients. Secure the lid tightly and shake until the mixture is smooth and emulsified.
Pour the marinade over the salad and toss thoroughly to combine. Taste and adjust the seasoning as needed.
Allow the salad to rest for at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 2 days.

Notes

For extra flavor, let the vegetables marinate overnight.
Use a mix of fresh herbs to personalize the taste of the salad.
A mandoline helps achieve uniform cutting for a professional look.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 4g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg