Description
This Marinated Vegetable Salad is bursting with flavors and is simple to make. With fresh ingredients like zucchini and bell peppers, it’s a perfect side for any meal or a light lunch that’s both healthy and satisfying.
Ingredients
Scale
- 2 cups sliced medium-sized zucchini
- 2 cups sliced medium-sized carrots
- 2 cups sliced long cucumber
- 2 cups sliced small red bell pepper
- 2 cups sliced half cauliflower 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)
Instructions
- Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower. Aim for ⅓ inch uniform thickness. Cut cherry tomatoes into quarters or halves and transfer all vegetables to a large salad bowl.
- Combine the marinade ingredients in a jam jar. Seal tightly and shake until smooth and emulsified.
- Pour the marinade over the salad, tossing everything well. Taste and adjust seasoning as needed.
- Allow the salad to rest for at least 1 hour before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
For the best flavor, let the salad sit for at least an hour before serving.
Feel free to substitute fresh herbs based on your preference.
This salad can be made a day in advance for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg