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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.
Table of Contents
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!
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.
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.
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.
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:
- Crispy Fried Chicken, Oven-Fried Chicken Breast, Cornflake Chicken, or Pecan-Crusted Chicken
- Grilled Pork Tenderloin, Oven-Baked Pork Tenderloin, Cider Braised Pulled Pork, or BBQ Pork
- Grilled Hamburgers or Chili Dogs
- Grilled Salmon
- Oven BBQ Chicken Breast, Grilled BBQ Chicken Breast, or Baked BBQ Chicken Thighs
- Egg Salad or Chicken Salad
- Shrimp and Grits
- Crock Pot Ribs or Baked Baby Back Ribs
- Crab Cakes or Crab Imperial
- Shrimp Creole
- Dutch Oven Beef BBQ, Cast Iron Skillet Filet Mignon, Grilled New York Strip Steak, Steak Salad or Bourbon-Glazed Beef Tenderloin
- Classic Beef Chili, Crock Pot White Chicken Chili, Buffalo Chicken Chili, “Good Luck” Southern Chili, Easy White Bean Chicken Chili, Crock Pot Chili, Ground Turkey Chili, or Texas Chili
- Beef Stew, Chicken Stew, or Brunswick Stew
- Southern Fried Catfish
- Frogmore Stew
- Grandmother’s Hamburger Soup, Corn Chowder, Tomato Soup or Split Pea Soup
- Rosemary Oven Roasted Chicken
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.
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.
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.
More Vegetable Salad Recipes to Try
Three Bean Salad
1 hour hr 10 minutes mins
Carrot Salad
1 hour hr 15 minutes mins
Cucumber Salad with Vinegar
1 hour hr 10 minutes mins
Marinated Vegetable Salad
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
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh chives (or ½ teaspoon dried chives)
- ½ teaspoon sugar
- ½ teaspoon minced or pressed garlic (about 1 small clove)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place all of the vegetables in a large bowl.
- Whisk or shake together all of the dressing ingredients until completely combined.
- Pour the dressing over the vegetables; stir gently to combine.
- Cover and refrigerate for at least 2 hours or overnight.
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
This recipe was originally published in April, 2015. It was updated in January, 2024.
Ooh this looks like good stuff. Thanks for posting. Hello from Monday Funday.
Thanks for stopping by, Melissa!!
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!
Thanks for visiting, Ash!!
This looks so fresh and perfect during the summer! My family is going to love this!
Thanks so much, Derek!!
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!
Not a freak at all, Anna! I’m a total raw veggie lover, too! You will adore this salad. 🙂
I am soooo not a vegetable person, but these look fabulous! I can really get on board with veggies prepared like this! Love it.
Thanks, Sarah! Even non-veggie-lovers like you will enjoy this one. 🙂
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!
Thanks, Michelle!
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!
If you’re a veggie lover then you will adore this fresh salad, Michelle! Happy gardening. 🙂
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
Thanks so much for stopping by and for sharing!!
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!
Hey, Hannah! It will be perfect! Enjoy the salad and have a happy Easter!
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.
Awesome! So glad that you like it, Caitlin! 🙂
This looks so yumm! Cherry tomatoes have always been my favorite no matter what. Will definitely give it a go this weekend.
Thanks, Kristina! I hope you’ll give it a try!
This is soooooo delicious! It’s like having pasta salad without the pasta. Perfect for my weight loss journey!
Thank you, Janet! We’re so glad you enjoyed it.