Marinated Veg Salad Recipe for Fresh and Flavorful Meals

Fresh, vibrant, and bursting with flavor — marinated vegetable salad is the perfect dish to brighten up your meal routine. Whether you’re looking for a light lunch, a side for your dinner, or a refreshing dish to take to a picnic, this salad has got you covered.

The secret lies in the marinade, a zesty blend of herbs, vinegar, and olive oil, which infuses every vegetable with a delicious tang and depth of flavor. Not only is this salad incredibly tasty, but it’s also packed with nutrients, making it an excellent choice for anyone wanting to eat healthily without sacrificing flavor.

In this post, you’ll find an easy-to-follow recipe that transforms everyday vegetables into a gourmet treat. Plus, we’ll share tips on how to customize the marinade and ingredients to suit your taste, making this salad truly versatile.

Ready to dive into a bowl of crisp, marinated goodness? Let’s get started!

Why You’ll Love This Recipe

This marinated vegetable salad recipe is a game-changer for several reasons. First, it’s incredibly easy to prepare — no complicated cooking techniques required, just simple chopping and mixing.

Second, the marinade enhances the natural flavors of the vegetables while adding a delightful tang and aroma.

It’s also highly versatile, allowing you to use whatever fresh veggies you have on hand or prefer. Whether you love crunchy cucumbers, sweet bell peppers, or tender zucchini, this salad adapts beautifully.

The longer you marinate, the more flavorful it becomes, making it a great dish to prepare in advance.

Finally, it’s a wonderful way to boost your vegetable intake while enjoying a refreshing, light, and nutrient-dense meal. Perfect for summer gatherings, potlucks, or a healthy everyday option!

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (mix of red, yellow, and orange), diced
• 1 cup zucchini, sliced thin
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 teaspoon red pepper flakes for a little heat

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Whisk or fork for mixing dressing
• Serving bowl or airtight container for marinating

Instructions

1. Prepare the vegetables: Wash all the vegetables thoroughly. Halve the cherry tomatoes, dice the cucumber and bell peppers, slice the zucchini thinly, and thinly slice the red onion. Chop the fresh parsley and basil.
2. Make the marinade: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper. If you like a spicy kick, add the red pepper flakes at this stage.
3. Combine veggies and marinade: Place all the chopped vegetables in the large mixing bowl. Pour the marinade over the vegetables and toss gently but thoroughly to ensure all pieces are coated.
4. Marinate: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour — ideally 3 to 4 hours — to let the flavors meld beautifully. You can even marinate overnight for an extra punch of flavor.
5. Serve: Before serving, give the salad a quick toss and adjust seasoning with more salt or pepper if needed. Garnish with additional fresh herbs if desired.

Tips & Variations

“Marinated salads improve with time, so don’t hesitate to prepare them in advance!”

• Customize your veggies: Feel free to swap or add vegetables like carrots, radishes, or asparagus for different textures and flavors.
• Add protein: For a more filling meal, add chickpeas, feta cheese (if not vegan), or toasted nuts like almonds or walnuts.
• Change up the herbs: Try fresh dill, cilantro, or mint instead of parsley and basil for a new flavor profile.
• Vinegar variations: Substitute apple cider vinegar with balsamic, red wine vinegar, or even rice vinegar to switch up the acidity.
• Make it a warm salad: Lightly sauté the zucchini and bell peppers before marinating for a softer texture and sweeter notes.

Nutrition Facts

Serving Suggestions

This marinated vegetable salad pairs wonderfully with a variety of dishes. Serve it alongside grilled chicken or fish for a light, healthy dinner.

It’s also fantastic as a side at BBQs or picnics, where its refreshing acidity can cut through rich, smoky flavors.

For a vegan or vegetarian meal, try serving it with warm quinoa, couscous, or your favorite whole grain for a satisfying bowl. It also makes a great topping for toasted bread or crackers as a fresh appetizer.

Want more veggie inspiration? Check out these delicious recipes:

• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Swiss Chard Recipes for Healthy Meals
• Vegetable Alfredo Recipes for Creamy, Healthy Dinners

Conclusion

The marinated vegetable salad is a refreshing, nutrient-packed dish that’s perfect for any occasion. Its simple preparation, combined with a vibrant marinade, brings out the best in fresh vegetables, making healthy eating both delicious and effortless.

Whether you’re looking for a quick lunch, a colorful side dish, or a make-ahead salad for entertaining, this recipe delivers on all fronts.

Experiment with different vegetable combinations and herbs to keep the salad exciting every time you make it. Plus, the flexibility of the marinade means you can easily tailor it to your preferred flavor profile, whether tangy, spicy, or herby.

Don’t forget to explore more vegetable-centric recipes to keep your meals fresh and inspiring!

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