Marinated Vegetable Salad

Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more!

Looking for some other awesome salad recipes? Try Cajun Black Bean and Corn SaladCrunchy Red Cabbage Salad and Green Bean Salad.

A close up of this Vegetable Salad recipe in a wood bowl.

Marinated Vegetable Salad Recipe

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We once went to a graduation party for one of my cousin’s daughters. It was a gorgeous day and we were thrilled to celebrate our cousin and her achievements! For the party they actually had a full spread of food which included a slew of fantastic salads. But one salad sticks out in particular.

It was made of fresh veggies in the most delicious marinade and we could not stop eating it! I literally had four helpings and have absolutely no regrets. And luckily for all of us, our cousin Maryann graciously agreed to share the recipe so we can all enjoy it!

In addition to the awesome taste, I love that this is super easy to make. You thinly slice a bunch of tasty veggies and stir together a few simple ingredients to make a marinade that will knock your socks off! You’ll feel like you’ve died and gone to veggie heaven! I also love that this is healthier option. So often healthy foods are not always the things we grab for. But make this salad and put it in the very front of your fridge and you’ll find yourself making your way back to the fridge to grab a little bit more all day long.

An overhead image showing half a wood bowl containing marinated veggies on a blue placemat.

Tips for making marinated veggie salad

  • This recipe can be easily doubled or tripled for a crowd!
  • Be sure to give it a good mix before serving because the marinade tends to settle to the bottom of the bowl.
  • This is a fantastically healthy option to make at the beginning of the week and serve for lunch with your protein of choice!
  • Give yourself enough time- you want to let it marinate for at least 2 hours, although overnight is better.

Helpful ingredient information for marinated vegetables:

  • Vegetables: the original recipe calls for cauliflower, cherry tomatoes, carrots, celery, cucumber and onion; all thinly sliced. You can totally substitute these for your others favorite vegetables if you prefer.
  • Vinaigrette: the marinade is a simple vinaigrette of olive oil, honey, white wine vinegar, garlic, fresh parsley, salt, pepper and ground mustard powder. I prefer to use white pepper for this recipe.

A close up overhead image zooming in on the veggies in the marinated vegetables salad including cauliflower, cherry tomatoes, carrots, celery, cucumbers and onion.

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.

How long do leftovers last?

This will last covered in the fridge for up to 5 days.

Helpful tools:

  1. Mixing bowl
  2. Wooden spoon
  3. Chef’s knife
  4. Cutting board
  5. Whisk
  6. Measuring cups
  7. Measuring spoons

A wood bowl of marinated vegetable salad on a blow placemat with parsley and spoon behind it.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

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4 from 1 vote
A square close up overhead image zooming in on the veggies in the marinated vegetables salad including cauliflower, cherry tomatoes, carrots, celery, cucumbers and onion.
Marinated Vegetable Salad
Prep Time
10 mins
Marinating time
2 hrs
Total Time
10 mins

Marinated Vegetable Salad is a seriously delicious make-ahead salad option that will have everyone coming back for more!

Course: Salad
Cuisine: American
Keyword: vegetable salad
Servings: 12 3/4 cup servings
Author: Maryann Manion
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
  • 3/4 cup olive oil
  • 1/2 cup fresh parsley, chopped
  • 3 Tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon, ground mustard
  • 1/8 teaspoon pepper (I used white pepper)
  1. Combine all veggies in a large bowl.

  2. In a smaller bowl, whisk together marinade ingredients until well combined.

  3. Pour the marinade over the veggies and gently toss to fully coat.

  4. Cover and refrigerate for at least two hours (or better if overnight!).

Recipe Notes

This lasts up to a week in the refrigerator.

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  • Reply
    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
      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
    June 6, 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
      June 7, 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
        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.

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