Mediterranean Marinated Vegetable Salad
Bursting with vibrant colors and bold flavors, this Mediterranean Marinated Vegetable Salad is a refreshing, no-cook dish perfect for any occasion. Featuring tender zucchini, sweet bell peppers, juicy cherry tomatoes, and briny kalamata olives, this salad is tossed in a zesty homemade dressing of extra virgin olive oil, red wine vinegar, garlic, and lemon juice, then infused with fragrant oregano. The vegetables are marinated to absorb the tangy flavors, making each bite irresistibly flavorful. Chopped fresh parsley adds brightness, while optional crumbled feta cheese provides a creamy, savory finish. Ready in just 20 minutes of prep time, this make-ahead salad is ideal for summer picnics, Mediterranean spreads, or as a healthy side dish. Serve it chilled or at room temperature for a light, delicious bite.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small red onion
- 1.5 cups cherry tomatoes
- 0.5 cups kalamata olives
- 0.25 cups fresh parsley
- 0.25 cups extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups feta cheese (optional)
Instructions
Wash and prepare the vegetables: slice the zucchini into thin rounds, cut the red and yellow bell peppers into strips, thinly slice the red onion, and halve the cherry tomatoes.
Roughly chop the fresh parsley and set it aside.
In a large mixing bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk the dressing until well emulsified.
Add the sliced zucchini, bell peppers, red onion, cherry tomatoes, and kalamata olives to the bowl with the dressing. Toss gently to ensure all vegetables are well coated.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Let the vegetables marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Before serving, give the salad a gentle toss and taste. Adjust seasoning with additional salt and pepper if needed.
Top the salad with the chopped parsley and crumbled feta cheese (if using) just before serving.
Serve chilled or at room temperature as a side dish, appetizer, or light main course.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7722 mg | 336% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2666 mg | 57% | |
*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.
