Marinated Vegetable Salad – Fresh and Healthy Recipe


For the Salad:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 large cucumber, peeled, seeded, and diced
  • 1 bell pepper (any color), seeded and diced
  • 2 carrots, peeled and sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup thinly sliced red onion

For the Marinade:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (or white wine vinegar)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste


  • Prep the Veggies: Wash and chop all the vegetables into bite-sized pieces.
  • Make the Marinade: In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, Italian seasoning, garlic, salt, and pepper.
  • Combine and Marinate: In a large bowl, combine all the chopped vegetables with the marinade. Toss well to coat everything evenly. Cover and refrigerate for at least 4 hours, or preferably overnight, for the flavors to meld.
  • Serve and Enjoy: Before serving, give the salad a good stir. Taste and adjust salt and pepper if needed. Serve chilled as a refreshing side dish or light lunch.

Tips & Variations:

  • Get creative with the vegetables: Add zucchini, celery, radishes, or your favorite veggies.
  • Experiment with herbs: Add chopped fresh herbs like parsley, basil, or dill.
  • Boost the protein: Toss in cooked chickpeas, lentils, or beans for extra protein.
  • Add cheese: Crumbled feta or shredded Parmesan make a delicious addition.
  • Storage: The marinated salad will keep well in the refrigerator for up to 5 days.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *