📖 Recipe


Marinated Vegetable Salad Recipe

Overhead view of the Marinated Vegetable Salad on a large plate, with a blue napkin, and wooden salad tongs.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Chopped red bell pepper, cherry tomatoes, zucchini, broccoli, cauliflower and carrots are mixed in a delicious sweet and tangy dressing to make a Marinated Vegetable Salad! This delicious vegetarian recipe is the perfect way to get in fresh raw vegetables when you aren't in the mood for a traditional salad. 



For the salad

  • 1 cup carrots - chopped
  • 1 cup red bell pepper - chopped
  • 2 cups cherry tomatoes - halved
  • 2 cups zucchini - chopped
  • 2 cups broccoli - chopped
  • 2 cups cauliflower - chopped

For the marinade

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley - diced
  • 2 tablespoons fresh basil - diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Make sure all of your vegetables are chopped into bite size pieces.  Add all of the chopped vegetables to a large mixing bowl. 
  2. Add all of the marinade ingredients to a small mixing bowl.  Use a whisk to mix the marinade ingredients together. 
  3. Pour the marinade over the raw chopped vegetables.   Mix the marinade and vegetables together so that all of the vegetables are thoroughly coated in the marinade. 
  4. Cover and refrigerate the marinated vegetable salad for 1 hour to let the flavors combine.  After 1 hour, remove the salad from the fridge, transfer the salad to a serving bowl using a slotted spoon so that excess marinade drains out.  Discard leftover marinade.  Serve the salad and enjoy!