Description
A refreshing and flavorful marinated vegetable salad featuring a vibrant mix of broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery, tossed in a tangy, herb-infused dressing of olive oil, white and red wine vinegars, honey, lemon juice, garlic, Greek herbs, and capers. Perfect as a chilled side dish that melds bright flavors after marinating for at least one hour.
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. Place all the chopped vegetables into a large bowl or a Quick Marinator container for easier tossing and marinating.
- Make the Marinade: In a jar, combine the 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 dressing is well emulsified. For a smoother dressing, use an immersion blender to blend the mixture until uniform.
- Marinate the Salad: Pour the prepared dressing over the vegetables. If using a Quick Marinator container, close the lid tightly and shake to coat all vegetables evenly. When using a regular bowl, toss thoroughly to ensure all veggies are coated with the marinade.
- Chill and Marinate: Place the marinated vegetables in the refrigerator for at least 1 hour to allow the flavors to blend beautifully. Toss or shake the salad once midway through the marinating time to redistribute the dressing evenly.
- (Optional) Use a FoodSaver Quick Marinator: Follow your FoodSaver model’s instructions to vacuum-seal and marinate the vegetables, speeding up the flavor infusion. Once the marinating is complete, release the vacuum and open the container.
- Serve: Stir or toss the salad one final time before serving. Transfer to a serving dish and enjoy chilled. Alternatively, store the salad in the refrigerator until ready to serve.
Notes
- Marinate for at least 1 hour for the best flavor infusion; longer marination can intensify flavors.
- Use a quick marinator or vacuum-sealing method to reduce marination time if desired.
- The salad is best served chilled but can be brought to room temperature for a few minutes before serving if preferred.
- Feel free to substitute or add other crunchy vegetables like radishes or snap peas based on preference.
- Adjust the amount of honey to taste if a sweeter or more tangy dressing is preferred.
