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    The Life Jolie » Sides » Marinated Vegetable Salad

    Marinated Vegetable Salad

    Published: Aug 11, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Jump to Video Print Recipe
    A wooden bowl of vegetable salad on a blue placemat with herbs around it.

    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!

    An overhead image of one side of a bowl of vegetable salad on a blue placemat.
    Jump to:
    • Why You’ll Love This Easy Vegetable Salad
    • Ingredient Information And Substitutions:
    • How To Make A Vegetable Salad
    • Frequently Asked Questions
    • Tips For Making Marinated Vegetables
    • Make it a meal
    • Other Awesome Salad Recipes:
    • Marinated Vegetable Salad

    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
    A close up image of the vegetables in this salad.

    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.
    An overhead image of the labeled ingredients for this salad in glass bowls.

    How To Make A Vegetable Salad

    Step 1: Prep the vegetables

    Slice, cut or dice the veggies and add them to a large bowl.

    A knife slicing an onion.

    Step 2: Prepare the marinade

    Combine all of the marinade ingredients in a small bowl and whisk.

    A hand whisking a vinaigrette in a measuring cup.

    Step 3: Toss and Chill

    Toss the fresh vegetables in the homemade marinade. Cover and chill in the refrigerator for 2 hours or overnight.

    Hands tossing the salad in a large glass bowl.

    Frequently Asked Questions

    Can this be made ahead?

    Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.

    Do I have to let the vegetarian salad marinade for 2 hours?

    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.

    Can this be made ahead?

    Yes and it should be! You want to give it at least 2 hours to marinate, but overnight is preferred.

    Do I have to let the vegetarian salad marinade for 2 hours?

    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.

    How long do leftovers last?

    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.

    Why does the oil clump up after being in the refrigerator?

    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.

    Are there any other ingredient variations for this salad?

    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.

    A wooden bowl of vegetable salad on a blue placemat with herbs around it.

    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.
    A close up image of marinated vegetables in a wooden bowl.

    Make it a meal

    Here are some great recipes to serve alongside your Vegetarian Salad:

    • Pineapple BBQ Chicken
    • Grilled Artichokes
    • Loaded Corn Fritters
    • Cream Cheese Strawberry Pie

    Other Awesome Salad Recipes:

    • A white bowl of red cabbage salad with a large glass bowl of it and a chunk of red onion in the background.
      Red Cabbage Salad
    • A spoon holding up a scoop of cucumber salad
      Asian Cucumber Salad
    • A square image of a bowl of beet salad topped with feta cheese in a teal bowl with fresh dill in the background.
      Beet Salad Recipe with Feta and Dill
    • This French Carrot Salad is a light and simple salad! It's so quick and easy to whip up and is sure to become your go-to salad for a busy weeknight!
      French Carrot Salad

    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!

    An overhead image of one side of a bowl of vegetable salad on a blue placemat.

    Marinated Vegetable Salad

    Jessy Freimann
    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!
    4.97 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Marinating time 2 hours hrs
    Total Time 10 minutes mins
    Course Salad
    Cuisine American
    Servings 12 ¾ cup servings
    Calories 140 kcal

    Equipment

    • cutting board
    • Chef Knife
    • mixing bowl
    • Salad servers
    • measuring cups
    • Whisk

    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.

    Nutrition

    Serving: 0.75cupCalories: 140kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 227mgPotassium: 213mgFiber: 1gSugar: 2gVitamin A: 3988IUVitamin C: 12mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!
     

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    Comments

    1. Tiffany says

      January 15, 2019 at 1:23 pm

      Omg! I was a little worried when I didn't see any comments (not good experiences with no comment pins 😵) but WOW! It hasn't even marinated for the two hours yet and I'm amazed at how wonderful this tastes! This recipe is my new favorite! Thanks so much! Ps- this is my first ever food review comment 🤦
      Reply
      • Jessy Freimann says

        January 15, 2019 at 5:52 pm

        Thanks Tiffany- that was my exact reaction when I tried it at a family picnic- I'm so glad you love it! I think people comment less on blogs now that they're more active on social media. But I'm so grateful for your feedback!
        Reply
    2. Bubbles says

      June 06, 2019 at 7:36 am

      Does the marinade soften the vegetables? I was thinking of blanching the cauliflower and carrots since I don’t like them super hard. What do you think?
      Reply
      • Jessy Freimann says

        June 07, 2019 at 3:02 pm

        Hi- They soften slightly but they're still pretty crispy. If you prefer them softer I'd encourage you to blanch them for a couple minutes and plunge them into an ice bath to stop the cooking and cool completely before marinating. enjoy :)
        Reply
        • Bubbles says

          June 30, 2019 at 3:59 pm

          I decided to try the recipe exactly as is and decided (for us) there is no need to blanch the veggies. They kept their crunch but because I chopped them thinly, as recommended, everything was perfect. Will be making this again.
          Reply
          • Jessy Freimann says

            July 06, 2019 at 2:01 pm

            I'm so glad it worked out so well!
            Reply
    3. Rachel says

      August 01, 2021 at 5:36 pm

      Do you add honey in the marinade ? I see it says honey in the description of the marinade before you get to the ingredients, but it’s not listed as an ingredient.
      Reply
      • Jessy Freimann says

        August 16, 2021 at 10:43 am

        Hi Rachel- Thanks for pointing that out- it was definitely a typo and I'm off to fix it now. Sorry for the confusion.
        Reply
        • Brenda says

          December 19, 2021 at 3:18 pm

          I don’t see anything about honey in this marinate. Saw it in a comment. You mentioned you fixed it. Does it have honey and if so how much?
          Reply
          • Jessy Freimann says

            December 23, 2021 at 4:01 pm

            Hi Brenda- that had been a previous typo but it's not part of the recipe. Enjoy!
            Reply
    4. Lacee says

      March 04, 2022 at 1:50 pm

      Hi! Weird question, Is the ground mustard in powder form (seasoning) or actual mustard? Thanks!
      Reply
      • Jessy Freimann says

        March 08, 2022 at 10:25 am

        Hi Lacee- Sorry, I should have been more clear- it's ground mustard powder. I'll go update the recipe now.
        Reply
    5. Paula says

      March 30, 2022 at 5:30 pm

      I made this the other day and it was good, however it makes a TON! Also, no recipe ever tells to use extra virgin olive oil or just olive oil. I used extra virgin and the oil is all clumped up! HELP!!
      Reply
      • Jessy Freimann says

        June 26, 2023 at 5:15 pm

        Hi! Anytime you put oil in the fridge it will harden and clump. Just pull it out 10 minutes before serving and give it a good stir. You can use either type of oil- that won't effect clumping.
        Reply

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