Marinated Vegetable Salad Recipe with Fresh Herbs

The First Bite

I first tried this salad at a summer garden party. The crisp veggies and tangy dressing amazed me. It was so fresh and full of flavor. Ever wondered how you could turn simple veggies into something unforgettable? That first bite made me a believer. I knew I had to make my own version.

My Kitchen Mishap

My first try had a funny mistake. I used way too much lemon zest. The salad was a bit too zingy at first. But the magic happened overnight in the fridge. The flavors blended into something perfect. This taught me that good things often need time. Home cooking is about patience and love.

Why It Tastes So Good

Two things make this salad special. The sundried tomato dressing is rich and savory. The marinated veggies stay wonderfully crisp. Which flavor combo surprises you most? Is it the tomatoes and mushrooms? Or the peppers and zucchini? Share your thoughts with me below.

A Salad With History

This dish has roots in Mediterranean cooking. It uses fresh, sun-kissed vegetables from the region. The method of marinating is an old trick. It keeps food tasty for days. *Did you know marinating was used before fridges?* It preserved food and added big flavor. What is your favorite marinated dish?

Ingredient	Amount	Note
Carrot	1 medium	chopped
Cremini mushrooms	227 g package	quartered
Zucchinis	2 small	chopped
Cauliflower florets	3 cups
Orange bell pepper	1	chopped
Yellow pepper	1	chopped
Grape tomatoes	280 g package	halved
Sundried tomatoes	¼ cup	very finely chopped
Red wine vinegar	¼ cup
Sundried tomato oil	2 tbsp
Lemon juice	2 tbsp
Lemon zest	1 tsp
Olive oil	½ cup
Salt	1 tsp
Pepper	⅛ tsp
Honey	1 tbsp
Italian seasoning	1 tsp

Let’s Make This Flavor-Packed Salad

Step 1
Grab a big mason jar for your dressing. Add all the dressing ingredients inside. Secure the lid tightly and shake it hard. This mixes everything into a smooth, tasty dressing.
Step 2
Now, chop all your fresh vegetables. Make the pieces bite-sized and even. (A hard-learned tip: chop the mushrooms last. They can stain your cutting board and other veggies!).
Step 3
Put all the chopped veggies into a large bowl. Pour that delicious dressing right over the top. Use salad tongs to toss everything together. Make sure every piece gets coated.
Step 4
Cover the bowl and put it in the fridge. Let it sit for many hours or overnight. This wait makes the flavors so much better. Toss it one more time before you eat.
What is the key to the best flavor in this salad? Share below!
Cook Time: 20 minutes
Total Time: 8 hours 20 minutes
Yield: 6 servings
Category: Salad, Side Dish

Make It Your Own

This salad is a perfect base for your own ideas. Try one of these fun spins for a new taste.
Protein Power: Add a can of chickpeas or some diced chicken.
Spicy Kick: Mix in some sliced jalapeños or a pinch of red pepper flakes.
Herb Garden: Stir in fresh basil or parsley right before serving.
Which creative spin sounds best to you? Vote in the comments!

Serving It Up Right

This salad is a star on its own. It also pairs beautifully with other dishes. Try it beside grilled fish or a simple sandwich. For a party, serve it in a big glass bowl. Top it with crumbled feta cheese or some toasted pine nuts. A cold glass of iced green tea is perfect. A crisp Pinot Grigio also works well for a treat.
Which would you choose tonight, the tea or the wine?

Storing Your Salad

This salad loves the cold. Keep it covered in the fridge for up to five days. The flavors get even better. I once ate the last bowl on day four. It was still so crisp and delicious. This recipe is perfect for weekly meal prep. Just make a big batch on Sunday. You will have lunches ready for days. What is your favorite make-ahead lunch?

Quick Fixes for You

Is your salad too oily? Just add a squeeze of fresh lemon juice. If the veggies seem a bit bland, add another pinch of salt. This wakes everything up. Are your mushrooms looking sad? Make sure they are fully quartered. This helps them soak up all that yummy dressing. Why this matters: small tweaks make a big difference. They turn a good dish into a great one.

Your Questions Answered

Q: Is this salad gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Always check your labels to be safe.
Q: Can I make it ahead?
A: Absolutely! Making it ahead is best. The marinating time makes the vegetables taste amazing.
Q: What can I swap for the honey?
A: You can use maple syrup instead. It will give a similar touch of sweetness.
Q: Can I use different vegetables?
A: Of course! Use what you have. Broccoli or cucumbers would work wonderfully here.
Q: Can I double this recipe?
A: You sure can. It is perfect for a big family gathering or a potluck.

Enjoy Your Creation

I hope this recipe brings fresh joy to your table. It is a true favorite in my home. Why this matters: sharing food connects us all. I would love to see your beautiful salads.

Tag Amelia Hartwell on Pinterest with your photos!

Happy cooking! —Amelia Hartwell.