Italian Marinated Vegetable Salad
Bright, colorful, and bursting with vibrant Mediterranean flavors, this Italian Marinated Vegetable Salad is the perfect addition to any meal! Featuring fresh zucchini, yellow squash, cherry tomatoes, bell peppers, red onion, broccoli, and Kalamata olives, every bite is packed with crisp texture and garden-fresh goodness. Tossed in a tangy homemade Italian dressing made with olive oil, red wine vinegar, fresh lemon juice, garlic, and a hint of honey, this marinated salad achieves the perfect balance of savory and zesty flavors. With a simple prep time of just 25 minutes and a no-cook approach, it’s an effortless side dish or light, refreshing entree. Marinate overnight for maximum flavor and serve chilled to let the bold, herb-infused dressing shine. Ideal for summer gatherings, potlucks, or weeknight dinners, this versatile vegetable salad is as delicious as it is nutritious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 cups Cherry tomatoes
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 small Red onion
- 1.5 cups Broccoli florets
- 0.5 cup Kalamata olives (pitted)
- 0.25 cup Fresh parsley
- 0.5 cup Olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and pat dry all vegetables.
Slice the zucchini and yellow squash into thin rounds. Halve the cherry tomatoes. Core and thinly slice both the red and yellow bell peppers. Slice the red onion into thin rings. Cut the broccoli florets into bite-sized pieces.
In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, bell peppers, red onion, broccoli florets, and Kalamata olives.
Chop the fresh parsley and add it to the vegetable mixture.
Prepare the Italian dressing: In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, honey, salt, and black pepper until well combined.
Pour the dressing over the vegetables, ensuring they are evenly coated. Toss gently to combine.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place in the refrigerator and marinate for at least 2 hours or overnight for best results.
Before serving, toss the salad again to redistribute the dressing. Serve chilled as a side dish or light entree.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 64.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3764 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
