This Marinated Vegetable Salad is a vibrant, crunchy mix of fresh veggies in a simple, bright dressing. It’s perfect when you’re craving something fresh and healthy! A simple vegetable salad isn’t usually what you see around here on our last blog post before Christmas, but I have to say- there comes a point toward the end of December every year where I’ve just eaten SO much naughty-yummy stuff that I simply crave something fresh and clean and good-for-you delicious. This salad works great at parties and potlucks because it just gets better as it sits around.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad Vegetables
- Bell peppers – Use a variety of red, yellow, and orange peppers for good variety.
- Cucumber – Garden cucumbers or English cucumbers both work well.
- Red onion
- Tomato
- Feta Chees
Dressing
- White wine vinegar
- Fresh lemon juice
- Olive oil
- Fresh garlic
- Dry oregano
- Flat leaf parsley
- Black pepper
- Salt
How to Make Marinated Vegetable Salad
- First chop up your veggies roughly the same size.
- The “dressing” on this salad is simple and flavorful. You don’t even need to mix it up in a separate bowl. Just toss all of the dressing ingredients (vinegar, lemon juice, olive oil, garlic, oregano, and parsley) into the veggie bowl and give it a good toss.
- Very last of all you’ll add some squares of feta. I don’t use the crumbled feta because I feel like it gets messy in the salad and kind of turns to mush. Grab a whole square like the one in the pictures, and then just cut it into little bite-sized pieces.
- Gently toss everything together and you’re good to go!
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 1 week for best results.
- The trick to a salad like this is cutting everything into the same-size pieces. You don’t want giant peppers and little tiny bites of tomatoes, ya know? Aim to cut everything in roughly the same size and mix them all in a bowl.
Frequently Asked Questions
Absolutely. Feel free to swap or add veggies according to your taste and what you have on hand.
Yep! This salad gets better as it sits, so feel free to plan ahead!
Either works. It’s great straight from the fridge, but if it sits out an comes to room temp, it’s delicious as well. Since it doesn’t contain any ingredients that spoil quickly, like mayo, it’s a great option to set out at a potluck without having to worry about keeping it cold.
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Marinated Vegetable Salad
Ingredients
- 1 red bell pepper
- 1 yellow pepper
- 1 orange pepper
- 1 cucumber
- 1 small red onion or about 1/2 large
- 2 tomatoes
- 2 tablespoons white wine vinegar
- 1-2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 small clove garlic or 1 teaspoon minced from a jar
- 1 teaspoon dry oregano
- ½ teaspoon black pepper
- salt to taste
- 1-2 tablespoons chopped flatleaf parsley
- 4 ounces whole chunk feta not crumbled
Instructions
- Cut peppers, cucumber, onion, and tomato into equal sized pieces and place in mixing bowl.
- Add vinegar, lemon juice oil, garlic, oregano, parsley, pepper, and salt. Stir to combine.
- Gently cut feta into bitesize pieces and mix into salad.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 1 week for best results.
- The trick to a salad like this is cutting everything into the same-size pieces. You don’t want giant peppers and little tiny bites of tomatoes, ya know? Aim to cut everything in roughly the same size and mix them all in a bowl.
Questions & Reviews
Hi,love the recipe.Can I make this salad a day ahead and keep in refrigerator?
I’m glad you like it! You can make it ahead of time, but you may want to experiment with different oils since the olive oil will solidify a bit in the fridge. If you do use olive oil, you might want to let it sit out for a few minutes before eating it.
Again this year, this yummy salad will be on our Christmas brunch table. My kids, predictably, won’t touch it, but that just leaves more for the rest of us!
This was delicious!! Loved it!! A great meatless meal for the family tonight. Wish I had made some homemade bread to go with it. Definitely keeping this in the rotation!!
Just saw this on Instagram and it looks delicious! I am going to try it out this week. Thanks for the recipe!
Looking forward to this one … maybe with some grilled chicken, come Tuesday 🙂
Thank you, thank you — After a day of baking, and “tasting”, brownies, lemon sugar cookies, non-gluten blackberry muffins, chocolate chip cookies, half-moon shortbread cookies and roasting mixtures of gochujang-flavored nuts and a traditional spicy & sweet nuts (cashews, macadamias, hazelnuts, pecans and almonds) and washing them all down with cashew milk cocoa, I NEEDED this veggie recipe! It will be so cleansing !
This looks so good! You had me at feta. Haha! Naturally i want the cheese in the veggie dish! Also, how long has that amazing serving size adjuster button been on your recipes? That is SO cool!
Merry Christmas to your beautiful families! I always enjoy reading your blog!