Description

This Marinated Vegetable Salad is a delightful blend of fresh veggies and zesty flavors. With vegetables like zucchini, carrots, and a tangy marinade, it’s ideal for a quick, nutritious meal or as a vibrant side dish. Easy to prepare and bursting with taste, it’s perfect for anyone seeking wholesome homemade recipes!

Ingredients

Scale

2 cups zucchini, sliced
2 cups carrots, sliced
2 cups cucumber, sliced
2 cups red bell pepper, sliced
2 cups cauliflower, sliced
1 red onion, sliced
10 cherry tomatoes, cut into halves (optional)
2–3 tablespoons chopped dill or basil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar (or wine vinegar)
1 ½ teaspoons honey or maple syrup
2 teaspoons dijon mustard
1 teaspoon dried basil (skip if using fresh basil)
1 garlic clove, grated
½ teaspoon fine salt (taste to season before serving)
¼ teaspoon black pepper
½ to ¾ teaspoon harissa or chili flakes (optional)

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Instructions

Wash and slice the peeled carrots, zucchini, bell pepper, cucumber, and cauliflower. Aim for a ⅓ inch thickness using a mandoline if possible. Cut the cherry tomatoes into quarters or halves and add all the veggies to a large salad bowl.
Combine the marinade ingredients in a jam jar. Secure the lid and shake until smooth and well mixed.
Pour the marinade over the salad and toss until everything is evenly coated. Taste and adjust seasoning as needed.
Allow the salad to rest for at least 1 hour before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Feel free to customize this salad with your favorite vegetables or herbs.
For a quicker assembly, you can buy pre-sliced vegetables at the store.
This salad is great for a light lunch or as a side for grilled meats.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg