Marinated Veggie Salad Recipe for Fresh, Flavorful Meals

Bright, crisp, and bursting with flavor, marinated veggie salad is one of those dishes that can instantly elevate any meal. Whether you’re looking for a refreshing side or a light main course, this salad offers a delightful combination of textures and tastes.

The secret lies in the marinade — a tangy, herb-infused dressing that not only enhances the natural sweetness of the vegetables but also tenderizes them, making every bite a burst of freshness and zest.

It’s perfect for meal prep, picnics, or to accompany your favorite vegetarian dishes.

In this detailed recipe, I’ll guide you through a simple yet delicious marinated veggie salad that’s versatile and easy to customize. From crunchy cucumbers and bell peppers to sweet cherry tomatoes and red onions, this salad shines with every ingredient soaking up that vibrant marinade.

Plus, you’ll find tips on how to vary the veggies and make it your own. Ready to dive into a bowl of wholesome goodness?

Let’s get started!

Why You’ll Love This Recipe

This marinated veggie salad combines fresh garden vegetables with a zesty marinade that transforms simple ingredients into a flavor-packed dish. It’s incredibly easy to prepare and can be made ahead, which makes it perfect for busy weeknights or entertaining guests.

The salad is naturally vegan and gluten-free, providing a nutrient-rich option loaded with vitamins and antioxidants. It’s also highly adaptable — you can swap veggies based on what’s in season or what you have on hand.

Plus, the marinade doubles as a dressing, so there’s no need for additional sauces or dips.

Finally, it pairs beautifully with a variety of dishes like grilled tofu, rice bowls, or even as a topping for crusty bread. For more fresh and vibrant vegetarian recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Ingredients

• 1 cup cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup carrot, julienned or shredded
• 1/2 cup black olives, pitted and sliced (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• For the marinade:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave nectar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Whisk or fork (for mixing marinade)
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Salad serving bowl or airtight container

Instructions

1. Prepare the vegetables: Wash and dry all fresh produce. Thinly slice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and julienne or shred the carrots.
2. Make the marinade: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, dried oregano, salt, and pepper until fully combined.
3. Combine veggies and marinade: Place all the sliced vegetables and herbs into a large mixing bowl. Pour the marinade over the vegetables.
4. Toss gently: Use salad tongs or two large spoons to toss the salad gently but thoroughly, ensuring every piece is coated with the marinade.
5. Marinate: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to meld and the veggies to soften slightly.
6. Serve: Before serving, toss the salad again to redistribute the marinade. Adjust salt and pepper if needed.

Tips & Variations

“Marinating the vegetables is key to unlocking deep, vibrant flavors—don’t rush this step!”

Here are some tips to perfect your marinated veggie salad and ideas to customize it:

• Change up the veggies: Try adding zucchini ribbons, radishes, or snap peas for extra crunch.
• Add protein: Toss in cooked chickpeas, white beans, or cubed tofu to make it a complete meal.
• Herb swaps: Dill, cilantro, or mint can add unique flavor profiles that complement the marinade.
• Use different vinegars: Balsamic or red wine vinegar can be used instead of apple cider vinegar for a richer taste.
• Make it spicy: Add a pinch of chilli powder or red pepper flakes for a kick.
• Storage: This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This marinated veggie salad is wonderfully versatile and can be served in various ways:

• As a vibrant side dish alongside grilled or roasted vegetables, tofu, or plant-based proteins.
• Mixed into cooked quinoa or couscous for a refreshing grain bowl.
• Served atop toasted pita bread or as a topping for sandwiches and wraps.
• Paired with a warm, hearty dish like Best Vegetarian Slow Cooker Recipes NZ For Easy Meals to add brightness to your plate.
• Enjoyed chilled on a summer day for a light, satisfying meal.

Conclusion

A marinated veggie salad is more than just a simple salad—it’s a celebration of fresh ingredients and bold flavors that come together effortlessly. The marinade elevates the vegetables, creating a dish that’s both healthy and delicious.

Whether you’re prepping for a family dinner or need a quick, nutritious lunch, this recipe is a go-to option that fits all occasions.

Experiment with different vegetables, herbs, and spices to truly make it your own. Once you’ve mastered this salad, you may want to explore other vibrant vegetarian recipes such as Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or try out a fresh take on spice with the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Happy cooking!

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