Marinated Vegetable Salad
Bright, refreshing, and bursting with color, this Marinated Vegetable Salad is a must-try for your next meal! Packed with crisp cucumbers, sweet cherry tomatoes, crunchy bell peppers, and vibrant carrots, this dish celebrates the best of fresh, raw veggies. Tossed in a tangy homemade vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of honey, this salad offers a perfect balance of zesty, sweet, and savory flavors. The quick marinating time lets the vegetables soak in all the deliciousness, while chopped fresh parsley adds a pop of herbaceous flair. Ready in just 25 minutes with no cooking required, this easy side dish is the ultimate healthy, make-ahead recipe for barbecues, potlucks, or weeknight dinners. It's vegetarian-friendly and completely customizable—perfect to pair with your favorite mains!
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Recipe Information
Ingredients
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 2 medium Bell peppers (mixed colors)
- 1 small Red onion
- 2 medium Carrots
- 2 tablespoons Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse all vegetables thoroughly under cold running water.
Halve the cherry tomatoes and place them in a large mixing bowl.
Peel the cucumber and slice it into thin rounds or half-moons. Add to the bowl.
Core and dice the bell peppers into bite-sized pieces. Add to the bowl.
Peel the red onion and slice it into thin rings or half-moons. Add to the bowl.
Peel and julienne the carrots, or use a vegetable peeler to create thin ribbons. Add these to the bowl.
Finely chop the fresh parsley and sprinkle it over the vegetables.
In a small jar or bowl, combine olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk or shake the jar vigorously to create a smooth vinaigrette.
Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld.
Once marinated, give the salad a final toss before serving. Enjoy as a refreshing side dish or appetizer!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 37.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2013 mg | 43% | |
*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.
