Marinated Vegetable Salad Recipe
A vibrant and tangy marinated vegetable salad that delivers on both flavor and crunch. Ready in less than an hour with only a handful of fresh ingredients!
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Why I Love This Marinated Vegetable Salad
When it comes to side dishes that really brighten up a table, this zesty marinated vegetable salad is at the top of my list. I enjoy not only the pop of colors it brings but also that satisfying crunch and the tangy punch from the marinade.
There’s something almost therapeutic about chopping up fresh produce and tossing it all together. The marinade does most of the work, infusing the vegetables with bold flavor without needing much effort on my part.
Here’s what makes this salad a go-to in my kitchen:
- Easy to customize with any seasonal veggies
- Great for meal prep – it actually gets better after a night in the fridge
- Pairs well with almost any main – grilled fare, sandwiches, or just some hearty bread
It’s my answer to quick, healthy eating that doesn’t skimp on flavor. If you want a salad that holds up for a picnic or a barbecue, this one ticks all the boxes.
Zesty Marinated Vegetable Salad
A colorful marinated vegetable salad tossed in a zesty vinaigrette, perfect for summer meals or picnics.
Ingredients
Instructions
- 1
Wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper.
- 3
Add the prepared vegetables to a large bowl and pour the marinade over them. Toss gently to coat.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- 5
Toss the salad before serving and garnish with fresh parsley if desired.
Notes
Salad can be made ahead and tastes even better the next day.
Try adding feta cheese, olives, or avocado for variations.
Best served chilled.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 120
Frequently Asked Questions About This Recipe
For best flavor, marinate the salad for at least 30 minutes. You can marinate it for up to 24 hours for deeper flavor.
This salad keeps well for up to 3 days when stored in an airtight container in the refrigerator.
Absolutely. You can swap in or add vegetables like zucchini, carrots, or radishes. Extras like feta cheese or olives are great additions too.
Yes, this recipe is vegan and gluten-free as written.
