marinated vegetable salad recipe

Written ByJenny Smyth Posted on
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The Best marinated vegetable salad recipe

I’ve always been fascinated by the marinated vegetable salad recipe, and I’m excited to share it with you. This dish has its roots in Mediterranean cuisine, where vegetables are marinated in olive oil, herbs, and spices to create a flavorful and refreshing salad.

The key to this recipe is the marinade, which is a mixture of olive oil, lemon juice, garlic, and herbs like oregano and thyme. The vegetables are typically left to marinate for several hours or even overnight, allowing them to absorb all the flavors of the marinade.

This technique is called ‘lacto-fermentation,’ where the natural bacteria on the vegetables break down the sugars and create lactic acid, giving the salad a tangy taste. I love this recipe because it’s easy to make and can be customized with any combination of vegetables you like.

My kids also enjoy helping me prepare the salad by selecting their favorite vegetables from our garden or farmers’ market. This recipe is perfect for a quick lunch or dinner, and it’s also great for special occasions like picnics or barbecues.

Not only does it taste amazing, but it’s also incredibly healthy thanks to the abundance of vitamins and antioxidants from the vegetables.

Marinated Vegetable Salad

4.9 from 841 votes

A vibrant and refreshing salad featuring a variety of marinated vegetables, perfect as a side dish or light meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetable Marinade

1/4 cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried basil
1 clove garlic minced
Salt and pepper to taste

For the Salad

1 zucchini sliced
1 yellow bell pepper sliced
1 red onion sliced
1 cup cherry tomatoes halved
1 cucumber sliced
1/2 cup pitted Kalamata olives

👨‍🍳Directions

1Preheat the oven to 400°F.
2Prepare a baking sheet lined with parchment paper.
3In a large bowl, whisk together olive oil, lemon juice, oregano, basil, minced garlic, salt, and pepper to create the marinade.
4The mixture should be well combined and fragrant.
5Add zucchini, bell pepper, red onion, cherry tomatoes, and cucumber to the bowl with the marinade.
6Toss until all vegetables are evenly coated.
7Ensure the vegetables are well mixed and fully covered in the marinade.
8Spread the marinated vegetables evenly on the prepared baking sheet.
9Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
10Stir the vegetables halfway through cooking to ensure even roasting.
11Remove the vegetables from the oven and let them cool for 5-10 minutes.
12This allows the vegetables to retain their shape and makes them easier to handle.
13Add the pitted Kalamata olives to the vegetables and toss gently to combine.
14Serve the marinated vegetable salad warm or at room temperature.
15This salad can be enjoyed immediately or stored in the refrigerator for up to 3 days, allowing the flavors to meld together over time.

🔧Equipment

Bowl
Cutting board
Knife
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 4g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For added protein, you can serve this salad with grilled chicken or tofu. Adjust the marinade ingredients to suit your taste preferences.

This marinated vegetable salad recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special occasion like a holiday party. You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating leftovers, simply serve them chilled or at room temperature – no cooking required! For serving ideas, consider adding some crusty bread or pita chips on the side for dipping into the flavorful marinade.

❓ Frequently Asked Questions About Marinated Vegetable Salad

Q: What type of vegetables can I use in this recipe?

You can use a variety of vegetables in this recipe, such as cucumbers, bell peppers, carrots, cherry tomatoes, onions, and more. Feel free to get creative and use whatever combination you like!

Q: Can I use store-bought marinade instead of making my own?

While store-bought marinades can be convenient, I highly recommend making your own marinade from scratch using olive oil, lemon juice, garlic, and herbs. It’s easy to make and will give your salad a more authentic flavor.

Q: How long should I marinate the vegetables?

The longer you marinate the vegetables, the more flavorful they’ll become. Aim for at least 2 hours or overnight for best results.

Q: Can I serve this salad as a main course or side dish?

This salad makes an excellent main course or side dish for any occasion. You can serve it as a light lunch or as a side dish for dinner.

Q: Is this recipe suitable for vegans?

Yes, this recipe is vegan-friendly as long as you use vegan-friendly ingredients like olive oil instead of butter.

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