Marinated Vegetable Salad

Marinated Vegetable Salad


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This simple salad can be varied according to what's in season. Mix textures, flavours and cheerful colours. Blanch broccoli and squash briefly, if you prefer.

Lynn Lewis

Serves: 4 

  • 1 cup sliced broccoli and/or cauliflower florets
  • 150g cherry tomatoes, halved
  • 1 large carrot, cut into matchsticks
  • 2 button squash or 1 small zucchini, thinly sliced
  • 1⁄4 cup finely sliced celery
  • Marinade
  • 1⁄2 cup balsamic vinegar
  • 1⁄2 cup olive oil
  • 3 tablespoons chopped fresh parsley or fresh coriander leaves
  • 1 tablespoon sugar
  • 2 tablespoons finely chopped fresh dill or 2 teaspoons dried dill
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper

Preparation:25min  ›  Cook:8hours  ›  Ready in:8hours25min 

  1. Place vegetables in a large, heavy–duty plastic bag. To make marinade, place all ingredients in a screw–top jar and shake well to combine.
  2. Pour marinade over vegetables and seal top of bag. Store in refrigerator 8 hours or overnight, turning the bag occasionally to ensure vegetables absorb the maximum flavours from the marinade.
  3. Use a slotted spoon to transfer the vegetables to a serving bowl. Serve at room temperature.

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