Description
A vibrant and refreshing marinated vegetable salad featuring a colorful mix of broccoli, cauliflower, bell pepper, cherry tomatoes, baby corn, carrot, and celery, all 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 as a light, healthy appetizer or side dish that requires minimal prep and no cooking.
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
Dressing
- 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. Add all the vegetables into a large bowl or a Quick Marinator container.
- Make the dressing: In a jar, combine olive oil, white wine vinegar, red wine vinegar, honey, lemon juice, crushed garlic, Greek herb mix, and capers. Close the lid tightly and shake vigorously until well emulsified. Alternatively, use an immersion blender for a smoother consistency.
- Toss vegetables with dressing: Pour the prepared dressing over the vegetables. If using a Quick Marinator, close the lid tightly and shake to evenly coat all vegetables. If using a regular bowl, toss well to combine.
- Marinate the salad: Place the marinating vegetables in the fridge for at least 1 hour to let the flavors meld. Toss or shake once midway through marinating to ensure even distribution of the dressing.
- Vacuum-seal (optional): Follow the specific instructions for your FoodSaver model to vacuum-seal and marinate the salad more efficiently. Once done, release the vacuum and open the container.
- Serve: Stir or toss the salad once more before serving. Transfer to a serving dish and serve chilled, or store in the fridge until ready to enjoy.
Notes
- This salad is best served chilled and can be prepared ahead of time to allow flavors to fully develop.
- If you prefer a smoother dressing texture, an immersion blender can help emulsify the dressing ingredients better.
- The salad stores well in the refrigerator for up to 3 days.
- Vacuum marinating is optional but can speed up flavor infusion.
- Adjust honey quantity based on desired sweetness.
