Elevate your salad game with this refreshing Marinated Vegetable Salad! Packed with vibrant colors and flavors, this dish is a perfect addition to any meal. The combination of marinated vegetables creates a delightful medley that’s both healthy and delicious.
Ingredients:
- 2 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper (any color), diced
- 1 red onion, thinly sliced
- 1 cup broccoli florets
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled (optional)
For the Marinade:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- 1 teaspoon dried oregano
Directions:
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, broccoli, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, pepper, and dried oregano to create the marinade.
- Pour the marinade over the vegetables in the large bowl. Gently toss the vegetables to ensure they are evenly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it marinate for a few hours or overnight.
- Before serving, sprinkle crumbled feta cheese over the top if desired.
- Serve chilled and enjoy this flavorful Marinated Vegetable Salad as a side dish or a light, refreshing meal on its own.
Tips and Quick Process:
- Customize the vegetables based on your preferences or what’s in season.
- Experiment with different herbs or add fresh basil or parsley for an extra burst of flavor.
- If you’re short on time, you can speed up the marinating process by letting the salad sit at room temperature for 15-20 minutes before serving.
- This salad pairs well with grilled chicken, fish, or as a topping for bruschetta.
