Marinated Fresh Vegetable Salad
Submitted by happyzhangbo
Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.
YIELD
6 servingsPREP
15 minCOOK
3 hrsREADY
3¼ hrsThis marinated fresh vegetable salad is the ultimate make-ahead side dish for potlucks, picnics, and busy weeknight dinners. Raw vegetables get tossed in a simple vinegar and oil dressing, then refrigerated to marinate and develop flavor.
The longer it sits, the more the vegetables absorb the tangy marinade while maintaining their satisfying crunch.
Serve chilled straight from the fridge or bring to room temperature for maximum flavor.
Pro Tips
- Cut all vegetables to similar sizes so they marinate evenly
- Marinate at least 2 hours, but overnight is even better for deeper flavor
- Drain excess marinade before serving if the salad looks too wet
- Add a pinch of sugar to the marinade to balance the vinegar’s acidity
Ingredients
Directions
Mix all ingredients in large bowl.
Refrigerate several hours or until chilled.
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