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.
L
Lynn Lewis
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Ingredients
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
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.