Delicious Marinated Vegetable Salad Recipe for Fresh Flavor

When it comes to fresh, vibrant dishes that make your taste buds dance, marinated vegetable salad is the star of the show. Picture crisp cucumbers, juicy tomatoes, and colorful bell peppers swimming in a tangy marinade that’s practically begging you to dive in. The moment you take a whiff, the zesty aromas envelop you like a warm hug from your favorite aunt.

This dish isn’t just about good looks; it holds a special place in my heart. I remember hosting my first big family gathering and practically tripping over myself trying to impress everyone with elaborate recipes. But when I served this marinated vegetable salad, it was an instant hit. Everyone begged for the recipe, and I felt like a culinary rockstar. Perfect for summer picnics or as a refreshing side at dinner parties, this salad guarantees an explosion of flavor with every bite.

I once brought this marinated vegetable salad to a potluck, and my friends couldn’t stop raving about it—one even declared it “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Look for firm cucumbers; they add crunch that balances the other tender vegetables.

• Cherry Tomatoes: Sweet and juicy; these little gems burst with flavor in every bite.

• Bell Peppers: Use a mix of colors for visual appeal and varying sweetness levels.

• Red Onion: Thinly sliced for adding depth; soak in water briefly to mellow its sharpness.

• Olive Oil: Extra virgin is best here—its rich flavor enhances the dressing beautifully.

• Balsamic Vinegar: This adds tartness; choose quality balsamic for superior flavor.

• Dried Oregano: A pinch of this herb brings Mediterranean flair that elevates the entire dish.

• Salt and Pepper: Essential seasonings to bring all the flavors together.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Marinated Vegetable Salad

Prepare Your Vegetables: Start by washing all the vegetables under cool water. Chop the cucumbers into bite-sized pieces, halve the cherry tomatoes, slice the bell peppers into strips, and thinly slice the red onion. The mix of colors will make your salad pop.

Make the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined. Taste it—this should be as delightful as a warm summer day!

Toss It All Together: In a large mixing bowl, combine your chopped vegetables and pour the marinade over them. Gently toss everything together until every piece is well-coated in that glorious dressing.

Let It Marinate: Cover your mixing bowl with plastic wrap and let it sit in the fridge for at least 30 minutes. This allows all those wonderful flavors to get cozy with each other—it’s basically party time for your veggies!

Serve It Up!: Once marinated to perfection (and your kitchen smells amazing), serve your salad chilled or at room temperature as a side dish or light meal. Don’t forget to grab yourself a generous helping!

Enjoying this marinated vegetable salad is like taking a mini-vacation in your mouth—the textures are crisp, the flavors are bright, and you might just find yourself going back for seconds (or thirds). So go ahead and indulge; your taste buds will thank you!

Perfecting the Cooking Process

To whip up the best marinated vegetable salad, start by chopping your veggies first, then mix them with the dressing. Allow them to marinate while you set the table—this maximizes flavor and efficiency.

Add Your Touch

Feel free to customize this salad with your favorite vegetables or add proteins like chickpeas or feta cheese. Experimenting with herbs can also give it a unique twist that suits your taste.

Storing & Reheating

Store any leftover marinated vegetable salad in an airtight container in the fridge for up to three days. There’s no need to reheat; just enjoy it chilled for a refreshing treat.

Sometimes, I make this marinated vegetable salad for potlucks, and everyone raves about how fresh and tasty it is—who knew veggies could be such rock stars?

FAQ

What vegetables work best in a marinated vegetable salad?

Bell peppers, cucumbers, cherry tomatoes, and red onions are excellent choices for this salad.

How long should I let the vegetables marinate?

Allow at least 30 minutes for maximum flavor infusion before serving the salad.

Can I use store-bought dressing for my marinated vegetable salad?

Absolutely! Just ensure it complements the vegetables well for a delightful taste.

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Marinated Vegetable Salad

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Marinated vegetable salad is a colorful and refreshing dish that bursts with flavor. Featuring crisp cucumbers, sweet cherry tomatoes, and vibrant bell peppers, all tossed in a tangy marinade, this salad is the perfect side for any gathering or a light meal on warm days. Easy to prepare and customizable, it’s designed to impress your guests while providing a healthy dose of veggies. Enjoy this delightful medley chilled for the best experience!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Side
• Method: No-cook
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup cucumbers, chopped
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced (mixed colors)
• 1/2 cup red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Wash and chop cucumbers, cherry tomatoes, bell peppers, and red onion.
2. In a bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Combine chopped vegetables in a large bowl and pour marinade over them.
4. Toss to coat thoroughly and let marinate in the fridge for at least 30 minutes.
5. Serve chilled or at room temperature.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 4g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Feel free to add proteins like chickpeas or feta to enhance the salad. Fresh herbs can be substituted for dried ones for more vibrant flavor.