Description
A vibrant and tangy marinated vegetable salad featuring a colorful mix of broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery, all coated in a zesty dressing made with olive oil, white and red wine vinegars, honey, lemon juice, garlic, Greek herbs, and capers. This refreshing salad is perfect for a healthy appetizer or light side dish, and it benefits from marinating in the fridge to meld all the bright flavors together.
Ingredients
Scale
Vegetables
- 1 heaping cup chopped broccoli florets
- 1 heaping cup chopped cauliflower florets
- 1 diced bell pepper
- 1 cup halved cherry tomatoes
- 1 cup chopped baby corn
- 1 cup diced carrot
- 1/2 cup sliced celery
Marinade
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup red wine vinegar
- 3 tablespoons honey
- Juice from 1/2 lemon
- 1 clove garlic, crushed
- 1 heaping tablespoon Greek herb mix (with salt)
- 1 tablespoon jarred capers
Instructions
- Prepare the Vegetables: Chop the broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery as directed and add all the vegetables into a large bowl or a Quick Marinator container.
- Make the Marinade: In a jar, combine olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and capers. Close the lid tightly and shake vigorously until well emulsified. Optionally, use an immersion blender for a smoother dressing.
- Marinate the Salad: Pour the dressing over the vegetables. If using a Quick Marinator, close the lid tightly and shake to evenly coat the vegetables; otherwise, toss well to combine in the bowl.
- Chill and Marinate: Place the salad in the fridge for at least 1 hour to allow flavors to meld. Toss or shake once halfway through to redistribute the dressing evenly.
- (Optional) Use a FoodSaver Quick Marinator: Follow your FoodSaver model instructions to vacuum-seal and marinate the salad more efficiently, then release vacuum and open the container once marinating is complete.
- Serve: Stir or toss the salad once more before serving. Transfer to a serving dish and serve chilled or keep refrigerated until ready to enjoy.
Notes
- Marinating for at least 1 hour is essential for the flavors to develop fully.
- Use fresh vegetables for the best texture and flavor.
- You can substitute Greek herb mix with Italian seasoning if unavailable.
- To make the dressing smoother, blend with an immersion blender or a regular blender.
- This salad can be stored in the fridge for up to 2 days but is freshest when eaten within 24 hours.
