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.
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
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
- 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.
- 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.
- Use a slotted spoon to transfer the vegetables to a serving bowl. Serve at room temperature.
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