Description
Enjoy this Marinated Vegetable Salad featuring fresh veggies and a tangy dressing. Easy to prepare, it’s perfect for a light meal or side dish!
Ingredients
Scale
- 2 cups zucchini, sliced
- 2 cups carrots, sliced
- 2 cups cucumber, sliced
- 2 cups red bell pepper, sliced
- 2 cups cauliflower florets, sliced
- 1 red onion, sliced
- 10 cherry tomatoes, halved (optional)
- 2–3 tablespoons chopped dill or basil
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar (or wine vinegar)
- 1½ teaspoons honey or maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil (omit if using fresh)
- 1 garlic clove, grated
- ½ teaspoon fine salt (to taste)
- ¼ teaspoon black pepper
- ½ to ¾ teaspoon harissa or chili flakes (optional)
Instructions
- Wash and slice the vegetables: carrots, zucchini, bell pepper, cucumber, and cauliflower. Use a mandoline for uniform thickness of about ⅓ inch. Cut cherry tomatoes into quarters or halves and add them to a large salad bowl.
- In a jar, combine all marinade ingredients, screw on the lid, and shake until emulsified.
- Pour the marinade over the salad and toss until everything is well combined. Taste and adjust the seasoning as necessary.
- Allow the salad to rest for at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
For added flavor, let the salad marinate longer than 1 hour if time permits.
Use fresh herbs for a more vibrant taste, especially if using basil.
This salad can be made a day ahead for even better flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg