Description
A vibrant and flavorful Marinated Vegetable Salad, perfect for summer barbecues and light lunches.
Ingredients
Scale
- 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