Marinated Vegetable Salad Ensalada De Verduras Marinados
Bright, bold, and bursting with flavor, this Marinated Vegetable Salad (Ensalada de Verduras Marinados) is a vibrant celebration of fresh produce and zesty marinade. Featuring tender blanched zucchini and carrots, crisp bell peppers, juicy cherry tomatoes, and tangy red onion, this dish is elevated with a savory-sweet dressing made from olive oil, white vinegar, garlic, parsley, honey, and Dijon mustard. The marinade infuses the vegetables with a delightful tang while keeping them refreshingly crisp, making it the perfect make-ahead side dish for potlucks, barbecues, or a healthy weeknight dinner. Ready in just 30 minutes (plus chill time), this easy-to-make and utterly satisfying salad serves as a versatile accompaniment or a light, stand-alone meal. Whether you serve it chilled or at room temperature, it’s a flavorful way to enjoy garden-fresh vegetables at their absolute best! Keywords: marinated vegetable salad, ensalada de verduras marinados, healthy side dish, make-ahead salad, fresh vegetables.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 2 cups Cherry tomatoes
- 0.25 cup White vinegar
- 0.33 cup Olive oil
- 2 cloves Garlic
- 0.25 cup Parsley
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and dry all vegetables thoroughly.
Slice the zucchini and carrot into thin rounds. Cut the red and yellow bell peppers into thin strips. Thinly slice the red onion into half-moons. Halve the cherry tomatoes.
Bring a pot of water to a boil and blanch the zucchini and carrot slices for 2 minutes. Drain and immediately transfer to an ice-water bath to stop cooking. Pat dry with paper towels and set aside.
In a large mixing bowl, combine the blanched zucchini, carrot, bell peppers, red onion, and cherry tomatoes.
Prepare the marinade by whisking together the white vinegar, olive oil, minced garlic, chopped parsley, honey, Dijon mustard, salt, and black pepper in a separate bowl.
Pour the marinade over the vegetables and toss gently to coat all pieces evenly.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. Stir occasionally to redistribute the marinade.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Serve chilled or at room temperature as a side dish or a stand-alone salad.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 62.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3213 mg | 68% | |
*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.
