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Square overhead shot of a bowl of marinated vegetable salad on a white table.
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5 from 3 votes

Marinated Vegetable Salad

A fresh, flavorful, and healthy marinated vegetable salad is the perfect make-ahead side dish!
Course Salad, Side Dish
Cuisine American
Keyword marinated vegetable salad, overnight marinated vegetable salad, vegetable salad
Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 2 hours
Total Time 2 hours 15 minutes
Servings 5 cups total
Calories 84kcal
Author Blair Lonergan

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.
    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: 1cup | Calories: 84kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 583mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3632IU | Vitamin C: 47mg | Calcium: 35mg | Iron: 1mg