Description

This Marinated Vegetable Salad brings irresistible flavor and freshness to your table. With a blend of seasonal veggies and a zesty marinade, it’s a simple and delicious option for a healthy meal or quick dinner. Perfect for those seeking homemade and vibrant recipes!

Ingredients

Scale

2 cups sliced medium-sized zucchini
2 cups sliced medium-sized carrots
2 cups sliced long cucumber (½ cucumber)
2 cups sliced small red bell pepper
2 cups sliced cauliflower (½ head)
1 sliced red onion
10 cherry tomatoes, halved (optional)
2–3 tablespoons chopped dill or basil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 ½ teaspoons honey or maple syrup
2 teaspoons dijon mustard
1 teaspoon dried basil
1 grated garlic clove
½ teaspoon fine salt
¼ teaspoon black pepper
½ to ¾ teaspoon harissa or chili flakes (optional)

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Instructions

Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower into uniform pieces of about ⅓ inch thickness. Cut the cherry tomatoes into halves or quarters and combine all the vegetables in a large salad bowl.
In a jam jar, combine the marinade ingredients, close the lid tightly, and shake until smooth and emulsified.
Pour the marinade over the salad and toss everything together to ensure an even coating. Taste and adjust seasoning as needed.
Let the salad rest for at least 1 hour before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

For added flavor, consider using fresh herbs like dill or basil instead of dried.
This salad can be prepared a few hours in advance for enhanced marination.
Feel free to customize your vegetable choices based on seasonality and preference.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 4g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg