Description
A vibrant and healthy marinated vegetable salad featuring a medley of fresh broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery tossed in a zesty homemade vinaigrette with olive oil, dual wine vinegars, honey, lemon, garlic, Greek herbs, and capers. Perfect for a refreshing appetizer or side dish, this salad requires minimal prep and benefits from marinating for at least an hour to blend the bright flavors.
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. Combine all the chopped vegetables into a large bowl or a Quick Marinator container to prepare for dressing.
- Make the Marinade: In a jar, add olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and capers. Secure the lid tightly and shake vigorously until the mixture is emulsified. For a smoother dressing, use an immersion blender to blend until uniform.
- Marinate the Salad: Pour the prepared vinaigrette over the vegetables. If using a Quick Marinator, close the lid tightly and shake to coat all vegetables evenly. Otherwise, toss thoroughly in the bowl to ensure all pieces are covered with the dressing.
- Chill and Marinate: Transfer the marinated vegetables to the refrigerator for at least 1 hour. Toss or shake the salad once midway through the marination to redistribute the dressing and enhance flavor infusion.
- (Optional) Use a FoodSaver Quick Marinator: Follow the instructions specific to your FoodSaver device to vacuum-seal and marinate the salad more efficiently. After marinating, release the vacuum and open the container.
- Serve: Before serving, stir or toss the salad again to mix the flavors evenly. Transfer to a serving dish and serve chilled. Store remaining salad in the refrigerator for later enjoyment.
Notes
- The salad tastes best after at least one hour of marination to allow the flavors to meld.
- Using a Quick Marinator or vacuum-sealing helps speed up the marinating process but is optional.
- Feel free to adjust the honey amount to make the dressing sweeter or more tart based on your preference.
- This salad keeps well refrigerated for up to 3 days.
- To add extra crunch, consider garnishing with toasted nuts or seeds before serving.
