Marinated Vegetable Salad is a sensational way to enjoy fresh, vibrant vegetables that are bursting with flavor. Perfect for summer barbecues or as a light lunch, this salad offers a delightful blend of colors and tastes. The marination process elevates ordinary veggies into a flavor-infused dish that pleases the palate and looks stunning on the table. Let’s dive into how to create this delicious salad that will leave your guests asking for seconds!
Why You’ll Love This Marinated Vegetable Salad
This marinated veggie salad is not just a treat for your taste buds; it’s also incredibly versatile and healthy. Here are some reasons to love it:
- Easy to prepare with quick marinated vegetable salad preparation.
- Perfect for meal prep and great for busy weekdays.
- Can be enjoyed as a side or a main dish.
- Rich in vitamins and antioxidants, making it a healthy marinated vegetable salad option.
- Offers a delightful combination of textures and flavors.
- Can be customized with your favorite seasonal vegetables.
- Ideal for all diets, including vegan marinated vegetable salad recipe.
- Pairs wonderfully with grilled meats or as part of a Mediterranean-style meal.
Ingredients for Marinated Vegetable Salad
Gather these items:
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) apple cider vinegar
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) dried oregano
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces (113g) feta cheese, crumbled
How to Make Marinated Vegetable Salad Step-by-Step
- Step 1: In a large bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, dried oregano, salt, and pepper.
- Step 2: Add the red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, red onion, and Kalamata olives to the bowl.
- Step 3: Toss to coat the vegetables evenly with the dressing.
- Step 4: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.
- Step 5: Before serving, gently toss the salad again.
- Step 6: Sprinkle the feta cheese over the top of the salad.
- Step 7: Serve chilled.
Pro Tips for the Best Marinated Vegetable Salad
Keep these in mind:
- Use fresh, high-quality ingredients for the best flavor.
- Let the salad marinate for longer if possible to enhance flavor.
- Feel free to experiment with different vegetables for a seasoned vegetable salad.
- This salad can be served as a pickled vegetable salad if you prefer a tangier taste.
- For a herb-marinated vegetable salad, add fresh herbs like basil or parsley.
Best Ways to Serve Marinated Vegetable Salad
This salad shines in various settings:
- As a side dish for grilled meats or fish.
- As part of a Mediterranean-style feast.
- It can be a main dish for a light lunch.
How to Store and Reheat Marinated Vegetable Salad
To store, keep the salad in an airtight container in the refrigerator. It can last for up to 3 days. The flavors will continue to develop, making it even tastier. Remember, it’s best enjoyed cold and doesn’t require reheating, making it a great option for meal prep.
Frequently Asked Questions About Marinated Vegetable Salad
What’s the secret to perfect Marinated Vegetable Salad?
The key is to let the salad marinate for at least 30 minutes, allowing the dressing to soak into the vegetables, creating a flavor-infused vegetable salad that’s irresistible.
Can I make Marinated Vegetable Salad ahead of time?
Absolutely! This salad can be made up to 24 hours in advance, making it a perfect addition to your meal prep routine. The longer it sits, the better the flavors meld together.
How do I avoid common mistakes with Marinated Vegetable Salad?
To prevent soggy veggies, make sure to drain excess liquid before serving. Using fresh vegetables also ensures a crunchy texture. Always taste and adjust seasoning as necessary!
Variations of Marinated Vegetable Salad You Can Try
Feel free to mix things up with these variations:
- For a Mediterranean-style marinated vegetable salad, add artichokes and capers.
- Try a vegan marinated vegetable salad recipe by omitting feta or substituting with tofu.
- Mix in grains like quinoa for a heartier dish.
- Incorporate seasonal vegetables for a fresh twist.
Marinated Vegetable Salad: 7 Flavorful Ways to Enjoy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Marinated Vegetable Salad, perfect for summer barbecues and light lunches.
Ingredients
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) apple cider vinegar
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) dried oregano
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces (113g) feta cheese, crumbled
Instructions
- In a large bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, oregano, salt, and pepper.
- Add the red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, red onion, and Kalamata olives to the bowl.
- Toss to coat the vegetables evenly with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld.
- Before serving, gently toss the salad again.
- Sprinkle the feta cheese over the top of the salad.
- Serve chilled.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
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