Description
A vibrant and flavorful marinated vegetable salad featuring a colorful mix of fresh broccoli, cauliflower, bell pepper, tomatoes, baby corn, carrot, and celery, tossed in a tangy and herbaceous dressing made with olive oil, white and red wine vinegars, honey, lemon juice, garlic, Greek herbs, and capers. Perfect for a refreshing appetizer or healthy side dish, this salad is chilled to meld the flavors beautifully.
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 marinating.
- 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 jar tightly and shake vigorously until the mixture is well emulsified. To achieve a smoother consistency, you can alternatively blend the ingredients using an immersion blender.
- Marinate the Salad: Pour the prepared dressing over the vegetables. If using a Quick Marinator, secure the lid tightly and shake to ensure all the vegetables are evenly coated with the dressing. If using a regular bowl, toss the vegetables thoroughly to combine them with the marinade.
- Chill and Marinate: Place the marinated vegetables in the refrigerator for at least 1 hour to allow the flavors to meld. Halfway through the marination time, shake or toss the vegetables once more to redistribute the dressing evenly.
- (Optional) Use a FoodSaver Quick Marinator: Follow the instructions specific to your FoodSaver model to vacuum-seal and marinate the salad more efficiently. After marinating, release the vacuum seal and open the container.
- Serve: Stir or toss the salad again before serving. Transfer to a serving dish and serve chilled. Store any leftovers in the refrigerator until ready to enjoy.
Notes
- Allowing the salad to marinate for at least 1 hour enhances the flavor absorption; overnight marination will yield even more intense flavors.
- Using fresh vegetables ensures the best taste and texture in the salad.
- The Greek herb mix with salt can include herbs like oregano, thyme, rosemary, and marjoram; adjust salt level to taste.
- If you prefer a vegan version, substitute honey with agave syrup or maple syrup.
- The salad can be prepared a day in advance and kept refrigerated for up to 2 days for optimal freshness.
- For added crunch, consider adding toasted nuts or seeds just before serving.
