Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pint cherry tomatoes (halved); 1 1/2 cups chopped carrots; 1 yellow pepper (chopped); 1 1/2 cups broccoli florets; 1/2 bunch asparagus (cut into 1/2-3/4" pieces); 1/2 cup diced red onion; 1 1/2 cups chopped red cabbage; 1 1/2 cups cauliflower florets; 8 ounces pepper jack cheese (cubed); 1/2 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon dijon or deli mustard; 1 1/2 teaspoon lemon juice; 1 tablespoon ranch seasoning; 1/2 teaspoon salt; 1/2 tsp black pepper

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Fill your plate with color, flavor, and healthy nutrients with this delicious Marinated Vegetable Salad! Made in just 20 minutes, it's a great meal prep salad for a busy week. Eat it for lunch or as a side dish with almost any main course.

Summer is the perfect time for fresh, vibrant salads, and this Marinated Vegetable Salad fits the bill! Packed with colorful fresh vegetables, tangy dressing, and a hint of spice, this salad is a refreshing and nutritious addition to any meal - plus it's made in just 20 minutes!

This salad is a fantastic dish for several reasons. It’s incredibly versatile, allowing you to use whatever vegetables you have on hand. The marinade infuses the veggies with a zesty, savory flavor, making them even more delicious. Plus, marinated vegetables are easy to prepare ahead of time, so it’s perfect for meal prep or entertaining guests.

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Whether you're planning a picnic, a barbecue, baby shower, or simply a light lunch, this healthy vegetable salad will be the perfect addition. Complete the spread with my viral Best Macaroni Salad and Barbecue Chicken Pasta Salad!

Table of Contents

Why You’ll like This Recipe

Pretty Presentation: Marinated veggie salad is a stunner of a side amongst a spread of yummy foods! It's the perfect summer recipe!
Eat the Rainbow: This delicious recipe is packed full of fresh veggies that are packed full of fresh flavors and healthy nutrients!
Knife Skills: This raw veggie salad gives you a chance to practice those chopping skills!
Make-Ahead Ease: Raw vegetables taste even better after they sit in the marinade, so making ahead is a big convenience!

Laura Ashley's Tip: Customize this salad with your favorite crunchy veggies. The options are truly endless for making this recipe truly delicious!

Ingredients

Scroll Down for the Amounts Listed in the Printable Recipe Card Below

Vegetables: Cherry Tomatoes or Grape Tomatoes, Carrots, Yellow Pepper, Broccoli Florets, Asparagus, Purple onion, Red Cabbage, Cauliflower Florets: The star of the show! They provide a rainbow of colors, crunch, and a variety of nutrients.
Pepper Jack Cheese: Adds a creamy texture and a hint of spice that complements the tangy marinade.
Extra Virgin Olive Oil: Acts as the base of the marinade, helping to blend all the flavors together and coat the vegetables.
Apple Cider Vinegar: Brings a tangy punch that helps to tenderize the vegetables while adding a bright flavor. Red wine vinegar or white wine vinegar can also be used.
Dijon or Deli Mustard: Adds a slight tanginess and depth to the marinade.
Lemon Juice: Fresh lemon juice adds an extra layer of brightness and acidity to the salad.
Ranch Seasoning: Infuses the salad with a familiar, savory flavor that ties everything together. Homemade Ranch Seasoning or store-bought both work great!

Chopped veggies on a board and the ingredients to make a dressing behind them.

Tools You’ll Need

How to Make Marinated Vegetable Salad

For the salad, to a large bowl, add tomatoes, carrots, yellow pepper, broccoli, asparagus, red onion, cabbage, cauliflower and pepper jack cheese.
For the dressing, in a small bowl, combine olive oil, apple cider vinegar, mustard, lemon juice, ranch, salt and pepper. Whisk or shake with a fitted lid vigorously until well combined.

Pour the dressing over the salad. Toss until well combined. Allow the vegetables to marinate, covered, in the refrigerator for at least two hours (or overnight). Give the salad a stir and it’s ready to serve!

Pro Tips and Substitutions

Time is the Key: It's important to give the salad time to marinate. It is a marinated vegetable salad, after all. At least a couple of hours allows time for the raw veggies to tenderize and flavors to marry.
Dressing Options: If you don't have time to make a homemade dressing, a good store-bought seasoned oil and vinegar based dressing would work just fine. Italian seasoning is another great option for the dressing.
Time Saver: You can save time by purchasing pre-chopped vegetables. It might cost more, but it's a great option if you're in a hurry.
Cheese Options: Pepper jack cheese can be substituted with cheddar, Colby jack, Monterrey Jack, feta cheese or mozzarella.

More Simple Vegetable Salad Additions

Other ingredients that would be great in this easy vegetable salad are: fresh parsley, fresh dill, garlic cloves, radishes, squash, zucchini, cucumber, red bell pepper, green pepper, fresh cucumbers, black olives, sugar snap peas, mushrooms, green onion, shoepeg corn, green beans, and olives.

For a hint of added protein, try adding drained black beans and garbanzo beans. It's also wonderful with grilled chicken or steak.

Storage

Storing leftovers in the fridge is easy. Place them in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to marinate, enhancing the flavors even more.

If the salad becomes too watery, simply drain some of the excess liquid before serving. This salad is not a freezer-friendly recipe.

Frequently Asked Questions

Do I have to include cheese?

No. Simply omit or replace with another cheese variety.

Can I make this salad ahead of time?

Absolutely! This salad is perfect for making ahead. Just prepare it a day before and let it marinate in the refrigerator.

What if I don't like one of the vegetables in the recipe?

Like all recipes, this salad is customizable. You can add or take away ingredients to your palates desire.

How long can this salad sit out at room temperature?

Bacteria grow most rapidly in the range of temperatures between 40-140°F, doubling in number in as little as 20 minutes. Never leave food out of refrigeration over 2 hours.

Can I use yellow mustard instead of deli or dijon?

Yes! you can use any mustard you like. Stone ground, yellow, cajun, spicy, honey, German, or dijon mustard all could work.

Is this salad gluten-free?

No ingredients contain gluten. However, check all food labels to ensure your brands are gluten-free as well.

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