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We both found this marinated vegetable salad to be truly the best. It’s absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.

This recipe make a pretty big batch of salad so you’ll have a lot to feed a crowd. It’s the perfect dish for a family get-together or picnic. It’s super easy to make and travels well.

A Truly Fantastic Salad

You don’t have to be real picky as to which vegetables you add to make this the best marinated vegetable salad. It’s very flexible. You can pretty much walk down the produce aisle in your grocery store and grab whatever’s in season and you’ll be soon enjoying a fantastic dish.

I used quality vinegars when making this salad. It makes a difference, I think. So grab a good red and a good white and get to making and enjoying!

Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce

Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.

If fresh produce is out-of-season, try my marinated vegetable salad recipe that uses frozen veggies instead. And for an out-of-this-world great vegetable soup, try my best recipe.

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5 from 1 vote

Best Marinated Vegetable Salad

We both found this marinated vegetable salad to be absolutely incredible. We could not stop eating it. The dressing has the right balance of sweet and tart. The veggies have the right balance of crunch and tenderness. The seasoning is perfect.

Course Salad

Cuisine American

Keyword salad, vegetable

Prep Time 2

Total Time 2

Servings

Calories 49kcal

Ingredients

½ cup olive oil
¼ cup white wine vinegar
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
1 tablespoon garlic minced
¾ teaspoon kosher salt
½ teaspoon sugar
½ teaspoon freshly ground black pepper
3 cups cauliflower cut into florets
2 cups cherry tomatoes
1 cup cherry peppers bottled, halved
3 medium zucchini cut into bite-size pieces
3 carrots peeled and cut into bite-size pieces
1 small onion thinly sliced

Instructions

Whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper in a small bowl.
In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
Add the dressing to the vegetables and toss gently to coat.
Cover and refrigerate for 2-24 hours. Stir every hour.