Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more. Filled with crunchy, healthy veggies, it’s ready in under 20 minutes!
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Why You’ll Love This Easy Vegetable Salad
We should all thank my cousin Maryann for graciously agreeing to share this irresistible vegetarian salad. After the first forkful hits your mouth you'll feel like you've died and gone to veggie heaven (And if you're looking for a salad that's a little sweet and savory, try my Cucumber Blueberry Salad)! This summer salad is filled with plump, juicy tomatoes, fresh cucumbers, cauliflower florets, carrots, celery, and onions in a zesty homemade marinade. Here’s why you’ve got to try it:
- Simple & healthy
- A potluck and picnic staple
- Packed with nutrients
- Perfect side for holidays
- Easily customized
- Bursting with vibrant fresh veggies
- Ready in just 20 minutes
- Best if made ahead
Ingredient Information And Substitutions:
- Vegetables- The original recipe uses the following vegetables sliced thin: onion, celery, carrots, cucumber and cauliflower. It also uses cherry tomatoes that are halved and minced garlic and chopped fresh parsley in the dressing. Honestly, I think any sturdy veggies would be delicious in this- some great options include Zucchini, Bell Peppers, Broccoli Florets, Mushrooms, Snow Peas and Radish.
- Dressing- This dressing is a simple mix of white wine vinegar and olive oil. In terms of substitutions, any neutral-flavored oil will work and red wine vinegar will also work.
- Seasonings- Kosher salt, ground white pepper, ground mustard powder are the seasonings of choice for this. If you don’t have white pepper, ground black pepper works just fine.
How To Make A Vegetable Salad
Step 1: Prep the vegetables
Slice, cut or dice the veggies and add them to a large bowl.
Step 2: Prepare the marinade
Combine all of the marinade ingredients in a small bowl and whisk.
Step 3: Toss and Chill
Toss the fresh vegetables in the homemade marinade. Cover and chill in the refrigerator for 2 hours or overnight.
Frequently Asked Questions
Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.
Yes, to get the ultimate results you must let it marinate for a minimum of 2 hours. This will help tenderize the vegetables and infuse the flavors of the marinade.
Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.
Yes, to get the ultimate results you must let it marinate for a minimum of 2 hours. This will help tenderize the vegetables and infuse the flavors of the marinade.
This will last for up to 5 days covered in the fridge. For best results, store the veggie salad in a glass container. Glass tends to keep the summer salad fresh longer. Mason jars work great, especially when you are eating it on the go.
This is pretty common in any dressing where oil is a large component. Simple remove from the fridge 10 minutes before serving and give it a good stir before serving and that will eliminate the problem.
Yes:
Cheese- add a sprinkle of your favorite shreds! Cheddar, mozzarella, and even pepper jack will taste great. Or add some goat cheese, feta, or parmesan!
Protein- grilled chicken, bacon, tuna, shrimp, or sirloin steak are great protein options. Diced eggs would also be great!
Herbs- chopped oregano, dill, or cilantro are refreshing and add a pop of color and vibrant flavor.
Tips For Making Marinated Vegetables
- Make it ahead - It needs to marinate for at least 2 hours, making this a great make ahead option.
- It makes a lot, so it’s great to feed a crowd!
- Pull out of the fridge 10 minutes before eating. This will help keep the oil from clumping when serving.
- Don't forget to stir- Be sure to give this a good stir before serving as the marinade tends to settle to the bottom of the bowl.
- Taste as you go- always season to your taste, the seasonings in this recipe are just recommendations.
- Ingredients to prep ahead- while this entire recipe is best made ahead, if you prefer to prep ingredients the day before, you can easily chop all the veggies a day in advance.
- Storage and leftovers- This will last up to 5 days covered in the refrigerator.
Make it a meal
Here are some great recipes to serve alongside your Vegetarian Salad:
Other Awesome Salad Recipes:
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Marinated Vegetable Salad
Ingredients
Vegetable Salad
- 2 cups cauliflower florets, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 cups carrots thinly sliced
- 2 cups celery thinly sliced
- 2 cups cucumbers, thinly sliced (you could also substitute zucchini for this if you prefer, or a combo of both)
- 1 medium onion, thinly sliced
Marinade
- ¾ cup olive oil
- ½ cup fresh parsley, chopped
- 3 Tablespoons white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon, ground mustard powder
- ⅛ teaspoon pepper (I used white pepper)
Instructions
- Combine all veggies in a large bowl.
- In a smaller bowl, whisk together marinade ingredients until well combined.
- Pour the marinade over the veggies and gently toss to fully coat.
- Cover and refrigerate for at least two hours (or better if overnight!).
Video
Notes
- Make it ahead - It needs to marinate for at least 2 hours, making this a great make ahead option.
- It makes a lot, so it’s great to feed a crowd!
- Pull out of the fridge 10 minutes before eating. This will help keep the oil from clumping when serving.
- Don't forget to stir- Be sure to give this a good stir before serving as the marinade tends to settle to the bottom of the bowl.
- Taste as you go- always season to your taste, the seasonings in this recipe are just recommendations.
- Ingredients to prep ahead- while this entire recipe is best made ahead, if you prefer to prep ingredients the day before, you can easily chop all the veggies a day in advance.
- Storage and leftovers- This will last up to 5 days covered in the refrigerator.
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