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No more boring iceberg lettuce! Mom’s marinated vegetable salad is a simple, flavorful, and healthy side dish to take advantage of fresh produce. Make it in advance and for a cool, crisp, and refreshing addition to just about any potluck, picnic, or weeknight dinner.

Close overhead image of a bowl of overnight marinated vegetable salad.
Table of Contents
  1. Why You’ll Love this Overnight Marinated Vegetable Salad
  2. Ingredients
  3. How to Make this Vegetable Salad
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Marinated Vegetable Salad Recipe
  8. Marinated Vegetable Salad Recipe

If you’re looking for even more salad recipes, be sure to try this English pea salad, a cucumber dill salad, this simple green salad with red wine vinaigrette, and our favorite house salad, too!

My mom was recently cleaning out her files in the kitchen and she came across her old collection of recipe cards. Since Mom isn’t one to typically cook from recipes (she’s the “improvising type” if you catch my drift), she didn’t really have much use for the old handwritten notecards anymore. So guess who scooped them up?

I have had so much fun sifting through these old recipes, so many of which bring back childhood memories — starting with this raw vegetable salad recipe!

Square overhead image of the best marinated vegetable salad recipe on a white table.

Why You’ll Love this Overnight Marinated Vegetable Salad

  • Easy. There’s no need to boil the veggies or turn on the stove. Instead, all you need to do is chop some veggies and shake together a dressing. Let everything sit and marinate together for the perfect easy side dish!
  • Make-Ahead. This salad is ideal for hosting guests, for taking to a potluck, or for busy weeknight dinners since it can be tossed together in advance. No last-minute prep work necessary.
  • Healthy. This light and fresh salad is loaded with nourishing vegetables and healthy fats. It’s satisfying, flavorful, and won’t weigh you down!
  • Versatile. Feel free to mix and match the veggies based on what you love and what’s available. Just about any raw vegetables will work, so take advantage of in-season produce or use up whatever is languishing in your fridge.
Horizontal side shot of a bowl of marinated vegetable salad.

Ingredients

This is a quick overview of the ingredients that you’ll need for our favorite marinated vegetable salad recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Sweet bell peppers, broccoli florets, tomatoes, cucumbers, and carrots: fresh vegetables that make up the salad. Feel free to sub with other veggies, such as asparagus, cauliflower, or zucchini.
  • Black olives: add a salty, briny flavor to the mix. Omit the olives if you don’t care for them and replace them with a vegetable of your choice.
  • Vinaigrette: you’ll shake together a homemade red wine vinaigrette to coat and marinate the salad. In a pinch, you can even use a store-bought vinaigrette. This homemade version includes olive oil, red wine vinegar, lemon juice, Dijon mustard, fresh chives, sugar, garlic, salt, and pepper.
Process shot showing how to make a marinated vegetable salad.

How to Make this Vegetable Salad

This overnight marinated vegetable salad recipe is about as simple as it gets! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  • Combine the veggies in a large bowl.
  • Shake together the dressing in a jar.
  • Pour the dressing over the vegetables and toss to coat.
  • Cover and refrigerate for at least 2 hours or overnight.
Overhead shot of a bowl of marinated vegetable salad.

Serving Suggestions

This healthy marinated vegetable salad is a versatile side dish that goes well with almost any entree. Here are some ideas to get you started:

Square overhead shot of a bowl of marinated vegetable salad on a white table.

Preparation and Storage Tips

  • Prepare the salad at least 2 hours before you plan to serve it. This allows the vegetables time to marinate in the dressing, softening and absorbing more flavor.
  • The salad is best if enjoyed within 24 hours; however, it will stay fresh in an airtight container in the refrigerator for 3-4 days.
  • I do not recommend freezing this salad, as the vegetables will have a mushy, watery texture when thawed.
Overnight marinated vegetable salad in a white bowl with lemons and fresh herbs nearby.

Recipe Variations

  • Use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. For instance, try celery, cauliflower, sliced mushrooms, chopped green beans, sliced red onion, diced pimentos, corn, zucchini, or yellow squash. Just make sure that the total vegetables in your salad is equal to about 5 cups.
  • Don’t want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
  • This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling or tripling all of the ingredients.
  • Give the dish even more Mediterranean flavor by stirring in some crumbled feta cheese.
  • Swap out the red wine vinegar and use apple cider vinegar (or another vinegar of choice) instead.
  • Add crunch to the salad by garnishing with toasted nuts such as slivered almonds, pine nuts, or chopped pecans just before serving.
Side shot of a bowl of marinated vegetable salad on a white table.

Tips for the Best Marinated Vegetable Salad Recipe

  • For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store’s salad bar. You may actually save money, because you only have to buy exactly what you need — and no more.
  • Allow time for the salad to marinate in the fridge (at least 2 hours). The dressing acts as a marinade and infuses, flavors, and tenderizes the raw vegetables.
  • Adjust the seasoning to suit your taste. For instance, add extra salt and pepper if necessary. Make it spicy with crushed red pepper flakes, or add extra fresh herbs such as fresh parsley, fresh basil, or fresh dill.
  • This is a great option for parties, picnics, holiday gatherings, and potlucks, since it’s best assembled in advance and can be enjoyed cold or at room temperature.
Overhead shot of the best marinated vegetable salad recipe on a white table.

More Vegetable Salad Recipes to Try

Square overhead shot of a bowl of marinated vegetable salad on a white table.

Marinated Vegetable Salad

5 from 3 votes
Prep: 15 minutes
Cook: 0 minutes
Marinating Time 2 hours
Total: 2 hours 15 minutes
Servings 5 cups total
Calories 84 kcal
A fresh, flavorful, and healthy marinated vegetable salad is the perfect make-ahead side dish!

Ingredients
  

FOR THE SALAD

  • 1 cup sliced sweet bell peppers (I like the mini bell peppers, but any color/variety is fine)
  • 1 cup fresh broccoli florets, cut into small bite-size pieces
  • ¾ cup pitted black olives
  • ¾ cup cherry tomatoes or grape tomatoes, halved if large
  • ¾ cup sliced mini cucumbers
  • ¾ cup peeled, chopped carrots

FOR THE DRESSING

Instructions

  • Place all of the vegetables in a large bowl.
    Stirring together raw vegetables in a mixing bowl.
  • Whisk or shake together all of the dressing ingredients until completely combined.
    Homemade vinaigrette in a glass jar.
  • Pour the dressing over the vegetables; stir gently to combine.
    Process shot showing how to make a marinated vegetable salad.
  • Cover and refrigerate for at least 2 hours or overnight.
    Close overhead image of a bowl of overnight marinated vegetable salad.

Notes

  • Use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. For instance, try celery, cauliflower, sliced mushrooms, chopped green beans, sliced red onion, diced pimentos, corn, zucchini, or yellow squash. Just make sure that the total vegetables in your salad is equal to about 5 cups.
  • Don’t want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
  • This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling or tripling all of the ingredients.
  • Give the dish even more Mediterranean flavor by stirring in some crumbled feta cheese.
  • Swap out the red wine vinegar and use apple cider vinegar (or another vinegar of choice) instead.
  • Add crunch to the salad by garnishing with toasted nuts such as slivered almonds, pine nuts, or chopped pecans just before serving.

Nutrition

Serving: 1cupCalories: 84kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 583mgPotassium: 260mgFiber: 3gSugar: 3gVitamin A: 3632IUVitamin C: 47mgCalcium: 35mgIron: 1mg
Keyword: marinated vegetable salad, overnight marinated vegetable salad, vegetable salad
Course: Salad, Side Dish
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in April, 2015. It was updated in January, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Ooh this looks like good stuff. Thanks for posting. Hello from Monday Funday.

  2. Yum! This looks so bright and crisp! I have been known to eat an entire container of cherry tomatoes on my own. Thank you for sharing this yummy recipe with us on the Merry Monday link party!

  3. Oh YUM!! This looks absolutely amazing!! I’m a freak, I know, but raw vegetables are a major obsession of mine! I bet I could even convince my husband to love them too, with your yummy dressing! 🙂 Looks delish!

  4. I am soooo not a vegetable person, but these look fabulous! I can really get on board with veggies prepared like this! Love it.

  5. 5 stars
    Yum! This salad looks so fresh and perfect for this time of year. And the dressing is exactly how I like them– light and using fresh ingredients.

    Visiting from Sits!

  6. I love recipes like this! I’m so excited to start getting into the growing season so I can have my fresh from the farm veggies again…will definitely be trying this, Blair! Have a fabulous weekend!

    1. If you’re a veggie lover then you will adore this fresh salad, Michelle! Happy gardening. 🙂

  7. Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can’t wait to party with you! Lou Lou Girls

  8. Thanks! Bringing this to Easter family get-together. Was fretting over what I could bring that I could serve room temperature and make the night before!

  9. I just made this to bring to an outdoor cookout tomorrow. What a great healthy summer side dish! I snuck a few bites and it already tastes amazing- I can’t imagine how delicious it will be tomorrow! Thanks for the recipe.

  10. This looks so yumm! Cherry tomatoes have always been my favorite no matter what. Will definitely give it a go this weekend.